Best 14 Chunky Chicken Soup Recipes

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Chunky chicken soup is a classic comfort food that can be enjoyed by people of all ages. It is a hearty and flavorful soup that is packed with chicken, vegetables, and noodles. The best chunky chicken soup recipes use fresh ingredients and simple cooking methods to create a soup that is both delicious and nutritious. Whether you are looking for a quick and easy weeknight meal or a comforting soup to serve on a cold winter day, chunky chicken soup is the perfect choice.

Check out the recipes below so you can choose the best recipe for yourself!

CHUNKY CREAMY CHICKEN SOUP



Chunky Creamy Chicken Soup image

I am a stay-at-home mom who relies on my slow cooker for fast, nutritious meals with minimal cleanup and prep time. I knew this recipe was a hit when I didn't have any leftovers and my husband asked me to make it again. -Nancy Clow, Mallorytown, Ontario

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h45m

Yield 7 servings.

Number Of Ingredients 11

1-1/2 pounds boneless skinless chicken breasts, cut into 2-inch strips
2 teaspoons canola oil
2/3 cup finely chopped onion
2 medium carrots, chopped
2 celery ribs, chopped
1 cup frozen corn
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1-1/2 cups chicken broth
1 teaspoon dill weed
1 cup frozen peas
1/2 cup half-and-half cream

Steps:

  • In a large skillet over medium-high heat, brown chicken in oil. Transfer to a 5-qt. slow cooker; add the onion, carrots, celery and corn., In a large bowl, whisk the soup, broth and dill until blended; stir into slow cooker. Cover and cook on low until chicken and vegetables are tender, about 4 hours ., Stir in peas and cream. Cover and cook until heated through, about 30 minutes longer.

Nutrition Facts : Calories 229 calories, Fat 7g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 629mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.

CHUNKY CHICKEN-VEGETABLE NOODLE SOUP



Chunky Chicken-Vegetable Noodle Soup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 29

2 tablespoons EVOO
2 carrots, peeled, quartered lengthwise, cut into 1/2-inch thick pieces
3 to 4 ribs celery with leafy tops, spilt lengthwise, cut into 1/2-inch thick pieces
1 large onion, chopped 1/2-inch dice
1 fresh bay leaf
1 small to medium zucchini, quartered lengthwise and cut into 1/2-inch thick pieces
Salt and pepper
2 cloves garlic, sliced
2 leeks, halved lengthwise, cut into 1/2-inch half moons
2 tablespoons tomato paste
2 large tomatoes, grated on large side of box grater
1 to 1 1/2 pounds diced Poached Chicken, recipe follows
2 quarts chicken stock/poaching liquids from Poached Chicken
8 ounces extra-wide egg noodles
2 tablespoons butter
1/4 cup finely chopped parsley or parsley and dill combined
1/4 cup finely chopped parsley or parsley and dill combined
A little lemon zest, for garnish
1 whole chicken (4 to 5 pounds)
1 teaspoon whole black peppercorns
2 ribs celery, coarsely chopped
2 cloves garlic, crushed
1 large fresh bay leaf
1 carrot, peeled and coarsely chopped
1 lemon, sliced
1 onion, peeled and quartered
Herb bundle of parsley, rosemary and thyme
Herb bundle of parsley, rosemary and thyme
Salt

Steps:

  • Heat a soup pot with the EVOO over medium-high heat. Add the carrots, celery and onions. Cook, partially covered, 3 to 4 minutes. Add the bay leaf, zucchini and some salt and pepper. Partially cover and cook 5 minutes more. Then add the garlic and leeks. Stir 1 to 2 minutes. Add the tomato paste, and stir for 1 minute. Add the grated tomatoes, chicken and stock. Bring to a low boil, adjust the salt and pepper to taste, cool and store. Reheat over medium heat.
  • To serve, heat a medium pot of salted water to boil. Cook the noodles to al dente, 5 minutes or so. Drain and toss the noodles with the butter, herbs and some salt and pepper.
  • Stir a little lemon zest into the soup. Place a small mound of noodles in each bowl and ladle chunky chicken and vegetable soup over top.
  • Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string, sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes, then cool the chicken in the stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Cut half of the meat into bite-size chunks for the soup. Thinly slice or pull the remaining meat, and reserve for another use.

CHUNKY CHICKEN VEGETABLE SOUP



Chunky Chicken Vegetable Soup image

With lots of beans, chicken and tons of veggies, this quick soup is a filling family-pleaser, and it tastes like it's been cooking all day! Simple and Delicious Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 7 cups.

Number Of Ingredients 14

3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 cup chopped onion
2 teaspoons olive oil
1-1/2 teaspoons minced garlic
2 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) vegetable broth
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1-1/2 cups frozen mixed vegetables, thawed
1 cup frozen chopped broccoli, thawed
1 can (4 ounces) chopped green chilies
3/4 teaspoon Italian seasoning
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • In a Dutch oven, saute chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; stir in the beans, vegetables and seasonings. Cook, stirring occasionally, for 8-10 minutes or until vegetables are tender. Garnish with cheese.

Nutrition Facts : Calories 332 calories, Fat 6g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 1387mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 12g fiber), Protein 28g protein.

CHUNKY CHICKEN SOUP



Chunky Chicken Soup image

Make and share this Chunky Chicken Soup recipe from Food.com.

Provided by mary winecoff

Categories     Chicken

Time 56m

Yield 7 serving(s)

Number Of Ingredients 11

1 1/2 lbs boneless skinless chicken breasts, cut into 2 inch strips
2 teaspoons vegetable oil
2/3 onion, finely chopped
2 medium carrots, chopped
2 celery ribs, chopped
1 cup corn, frozen
2 (10 3/4 ounce) cans condensed cream of potato soup, undiluted
1 1/2 cups chicken broth
1 teaspoon dill weed
1 cup frozen peas
1/2 cup half-and-half cream

Steps:

  • In a large skillet over medium high heat, brown chicken in oil. Transfer to a 5 quart slow cooker.
  • Add the onion, carrots, celery and corn.
  • In a small bowl, whisk the soup, broth and dill until blended; stir into slow cooker.
  • Cover and cook on low for 4 hours or until vegetables are tinder.
  • Stir in peas and cream. Cover and cook 30 minutes longer or until heated through.

CHUNKY CHICKEN NOODLE SOUP



Chunky Chicken Noodle Soup image

Delicious, chunky, fast and easy to make!

Provided by BakerBee

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 45m

Yield 12

Number Of Ingredients 14

3 quarts water
1 (32 fluid ounce) container chicken stock
8 cubes chicken bouillon
3 skinless, boneless chicken breast halves, cut into 1-inch pieces
4 cups egg noodles
1 cup frozen peas and carrots
2 carrots, chopped
2 stalks celery, chopped
¼ cup onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
¼ teaspoon dried basil
⅛ teaspoon crushed bay leaf
⅛ teaspoon dried oregano

Steps:

  • Bring water, chicken stock, and chicken bouillon to a boil in a large stock pot. Add chicken breast, egg noodles, peas and carrots, chopped carrots, celery, onion, salt, black pepper, basil, bay leaf, and oregano. Continue to boil, uncovered, for 20 minutes. Reduce heat to medium and simmer until chicken is no longer pink in the center and noodles are tender, 5 to 10 minutes more.

Nutrition Facts : Calories 102.1 calories, Carbohydrate 13.2 g, Cholesterol 26.5 mg, Fat 1.6 g, Fiber 1.4 g, Protein 8.8 g, SaturatedFat 0.4 g, Sodium 1233.5 mg, Sugar 1.2 g

CHUNKY CHICKEN NOODLE SOUP



Chunky Chicken Noodle Soup image

Marjoram and thyme come through nicely in this old-fashioned soup that tastes just like Grandma used to make. You can modify the recipe to include vegetables your family enjoys. My kids love carrots, so I always toss in extra. -Coleen Martin, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup finely chopped carrot
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 teaspoon butter
6 cups chicken broth
1-1/2 cups cubed cooked chicken
1 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1-1/4 cups uncooked medium egg noodles
1 tablespoon minced fresh parsley

Steps:

  • Saute the carrot, celery and onion in butter in a Dutch oven until tender. Stir in the broth, chicken and seasonings. Bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley.

Nutrition Facts : Calories 126 calories, Fat 4g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 1370mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.

CHUNKY CHICKEN SOUP WITH PASTA SHELLS



Chunky Chicken Soup with Pasta Shells image

Chicken soup made with pasta shells and vegetables is perfect for a hearty dinner that's ready within an hour.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 12

1 tablespoon olive or vegetable oil
2 medium onions, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 medium carrots, chopped (1 cup)
2 cloves garlic, finely chopped
2 cans (14 1/2 ounces each) ready-to-serve chicken broth
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (15 to 16 ounces) kidney beans, rinsed and drained
1 cup diced cooked chicken
2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
1/2 cup uncooked small pasta shells (2 ounces)
1/4 cup shredded Parmesan cheese

Steps:

  • Heat oil in Dutch oven over medium-high heat. Cook onions, bell pepper, carrots and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
  • Stir in broth, tomatoes, beans, chicken and basil. Heat to boiling; reduce heat to medium-low. Cook 10 minutes, stirring occasionally.
  • Stir in pasta. Cook 10 to 12 minutes, stirring occasionally, until pasta is tender. Top each serving with cheese.

Nutrition Facts : Calories 380, Carbohydrate 54 g, Cholesterol 35 mg, Fiber 11 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 serving, Sodium 1500 mg

CHUNKY CHICKEN AND WHITE BEAN SOUP



Chunky Chicken and White Bean Soup image

This is another one of those recipes that you can change-up how you want by adding different veggies. I tossed a Parmesan cheese rind into mine for added flavor but it can be left out and taste just as good. I used fresh spinach I chopped up into smaller pieces but you could use frozen also if you prefer. Just be sure to drain it well by squeezing it in a kitchen towel to force out the moisture (once thawed of course.) Then just chopped it up and add it in when you do the chicken. You can use fresh basil if you like, but just add it in when you add in the chicken to keep the flavor bright. I served it with a crusty bread, which I highly recommend to soak up the soup. It is pretty darn tasty!

Provided by Maiden77

Categories     Chicken Breast

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 17

4 tablespoons olive oil
4 stalks celery, diced
2 onions, diced
4 carrots, peeled and diced
8 ounces small mushrooms, quartered (I use cremini)
2 tablespoons tomato paste
4 garlic cloves, minced
2 pinches red pepper flakes
2 (14 1/2 ounce) cans diced tomatoes
6 cups chicken broth
2 tablespoons dried basil
2 bay leaves
1 parmesan cheese, rind (optional)
4 chicken breasts, boneless, skinless
2 cups spinach, chopped
2 (15 1/2 ounce) cans cannellini beans, drained
salt and pepper

Steps:

  • Heat oil in a large pot or Dutch oven over medium-high heat. Toss in the onions, celery, carrots, and mushrooms. Cook until the onions are translucent and the mushrooms are browned.
  • Add in the tomato paste and cook several minutes until it deepens in color. Add the red pepper flakes and garlic and cook 30 seconds.
  • Place in the tomatoes, broth, basil, bay leaves, and rind. Bring to a simmer before placing in the chicken. Cook for 15 to 20 minutes until the chicken is cook.
  • Remove the chicken to a cutting board and cool. Add the spinach and beans to the pot. Simmer for 15 minutes.
  • While the soup simmers shred the chicken into bite size pieces. After the soup has simmer 15 minutes return the chicken to the pot and simmer for 5 minutes longer. Salt and pepper to taste. Serve topped with shredded Pecorino Romano cheese or Parmesan cheese if you like.

CHUNKY CHICKEN SOUP



Chunky Chicken Soup image

Here's a satisfying soup that you'll find yourself serving year-round. Every spoonful is loaded with the fantastic flavor of chicken, celery, carrots and peas.

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 cup sliced celery
1/2 cup chopped onion
2 tablespoons canola oil
6 cups chicken broth
1-1/2 cups sliced carrots
1 teaspoon dried thyme
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1/2 cup uncooked macaroni
1-1/2 cups frozen peas

Steps:

  • In a large saucepan, cook the chicken, celery and onion in oil until chicken is no longer pink. , Add the broth, carrots, thyme, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender. , Stir in macaroni and peas. Cover and simmer for 15 minutes or until the macaroni is tender.

Nutrition Facts : Calories 140 calories, Fat 6g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 109mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein. Diabetic Exchanges

CHUNKY CHICKEN VEGETABLE SOUP



Chunky Chicken Vegetable Soup image

From a package of Good Seasons Italian dressing mix. Sounds Yummy and easy. My newest kick is soup, so my poor family has to endure. This one seems like it would appeal to the kiddos. I'll probably use reduced sodium chicken broth and either orzo pasta or my left over white rice ... or maybe pre-cooked wild rice.

Provided by PeytonandKaylansMama

Categories     One Dish Meal

Time 30m

Yield 5 serving(s)

Number Of Ingredients 8

1/2 lb chicken breast, cut into bite sized pieces
1 teaspoon oil
1 (14 1/2 ounce) can chicken broth
1 1/2 cups water
2 cups assorted fresh vegetables, cut up (sliced carrots, broccoli florets, and chopped red peppers)
1 (2/3 ounce) envelope Italian salad dressing mix
1/2 cup instant rice, uncooked
2 tablespoons chopped fresh parsley

Steps:

  • Cook chicken in hot oil; in large saucepan on medium high heat for 5 minutes or until cooked through.
  • Add broth, water, vegetables and salad dressing mix. Bring to boil. Reduce heat to low; cover. Simmer 5 minutes.
  • Stir in rice and parsley; cover. Remove from heat Let stand 5 minutes.
  • Enjoy!

Nutrition Facts : Calories 122.7, Fat 5.2, SaturatedFat 1.3, Cholesterol 29.1, Sodium 30.7, Carbohydrate 7.9, Fiber 0.2, Protein 10.2

CHUNKY CHICKEN RICE SOUP



Chunky Chicken Rice Soup image

This is a simple and satisfying soup that my family has always enjoyed. It goes great with a grilled sandwich.-Jacquie Olson, West Linn, Oregon

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 8

2 cans (14-1/2 ounces each) chicken broth
1 cup water
1 package (16 ounces) frozen mixed vegetables, thawed
1 package (6 ounces) grilled chicken strips, cut into 1/2-inch cubes
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
2 cups uncooked instant rice
1 tablespoon minced fresh parsley

Steps:

  • In a large saucepan, combine the first six ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes. Stir in rice and parsley. Remove from heat; cover and let stand for 5 minutes.

Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 28mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

KICK'N CHUNKY CHICKEN TORTILLA SOUP



Kick'n Chunky Chicken Tortilla Soup image

A spicy chicken tortilla soup that warms your belly and makes your tastebuds dance! This recipe makes a lot so you can freeze half and reheat for another night.

Provided by miss_heyrara

Categories     Mexican

Time 50m

Yield 14-16 serving(s)

Number Of Ingredients 23

2 large chicken breasts
3 celery ribs, diced
3 carrots, diced
1 medium onion, diced
1 (32 ounce) can low sodium vegetable broth
1 (15 ounce) can Rotel tomatoes & chilies
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can sweet corn, drained
2 (12 ounce) cans Campbell's Cream of Chicken Soup
2 garlic cloves, minced
1 tablespoon flour
1 tablespoon cornstarch
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1/4-1 teaspoon cayenne pepper (depending on how hot or mild you like it)
1 teaspoon salt
3 tablespoons olive oil
tortilla chips or tortilla, cut into strips
sour cream (optional)
shredded cheese (optional)

Steps:

  • Fillet chicken breasts in half and bake at 400 degrees for 20 minute While chicken is cooking, proceed with steps 2-6.
  • Mix all spices & seasonings with flour and cornstarch in small bowl and set aside.
  • In a large pot sautee onions, celery, carrots and garlic in oil until tender
  • Add vegetable broth to the pot.
  • Stir in corn, black beans and can of Rotel tomatoes and green chiles.
  • Add seasoning mixture and stir on medium high heat.
  • When chicken is done, cut into large chunks and add to the pot.
  • Add 2 cans of cream of chicken soup to pot and mix well.
  • Continue stirring soup on medium high heat about 20 minutes.
  • When soup is done, place a handful of tortilla chips into soup bowls.
  • Sprinkle cheese over the tortilla chips then spoon heaping ladle of soup over the tortilla chips.
  • Top off with a dollop of sour cream and enjoy!

OLD FASHIONED CHUNKY CHICKEN NOODLE SOUP



Old Fashioned Chunky Chicken Noodle Soup image

When winter holds Maple Grove, Minnesota in its icy grip, Sharon Skildum relies on this hearty, old-fashioned chicken soup to warm her right down to her toes. It's just like Grandma used to make-full of veggies and rich flavor.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 12

1/4 cup diced carrot
2 tablespoons diced celery
2 tablespoons chopped onion
1 teaspoon butter
2-1/2 cups reduced-sodium chicken broth
2/3 cup diced cooked chicken
1/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
Dash pepper
1/2 cup uncooked medium egg noodles
1 teaspoon minced fresh parsley

Steps:

  • In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Sprinkle with parsley.

Nutrition Facts : Calories 167 calories, Fat 6g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 511mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.

CHUNKY CHICKEN VEGGIE SOUP



Chunky Chicken Veggie Soup image

Catering to a Christmas crowd or a huddle of hungry Super Bowl fans? Try this hot savory soup loaded with veggies, chicken and seasonings. Ladle it up with warm bread for a hearty stick-to-your-ribs meal in a bowl. -Sundra Hauck Bogalusa, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 20 servings. (6-1/2 quarts).

Number Of Ingredients 15

8 cups chicken broth
6 medium carrots, sliced
2 medium onions, chopped
2 small zucchini, chopped
4 garlic cloves, minced
6 cups cubed cooked chicken
2 cans (28 ounces each) crushed tomatoes
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes with green chilies, undrained
1 can (8 ounces) tomato sauce
4 teaspoons sugar
1 teaspoon salt
1 teaspoon celery salt
1 teaspoon Creole seasoning
1/2 teaspoon pepper

Steps:

  • In a large stockpot, bring the broth, carrots and onions to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add zucchini and garlic; simmer 5 minutes longer or until vegetables are crisp-tender. Stir in the remaining ingredients; heat through.

Nutrition Facts : Calories 130 calories, Fat 3g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 825mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

Tips:

  • Use a variety of vegetables: This will give your soup more flavor and nutrients. Some good options include carrots, celery, onions, potatoes, and peas.
  • Don't overcrowd the pot: If you add too many vegetables, they won't cook evenly and the soup will be watery. Add the vegetables in batches if necessary.
  • Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a bay leaf or two for extra flavor.
  • Simmer for at least 30 minutes: This will allow the flavors to meld and the vegetables to soften.
  • Serve with a side of bread or crackers: This will help to soak up the soup and make it a more satisfying meal.

Conclusion:

Chunky chicken soup is a delicious and easy-to-make meal that is perfect for a cold winter day. It is also a great way to use up leftover chicken. With a few simple ingredients and a little time, you can have a pot of hearty and flavorful soup that the whole family will enjoy.

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