healthy soup recipes

This Crockpot Chicken NoodleSoup from Delish.com is the easiest way to make your favorite comfort food. With boneless skinless chicken breasts, carrots, celery, and herbs, it's SO good on a cold night.

Crock-Pot Chicken Noodle Will Warm Up Your Whole Crew

chicken breasts

onion,

carrots,

celery,

thyme

rosemary

garlic,

bay leaf

Kosher salt

black pepper

chicken broth

egg noodles

How many days a week do you use your slow cooker?

This is a great base recipe which is usually what I look for. Something simple that I can easily modify to use whatever spices or veggies I have at the moment. I will say I made this with a cheaper generic brand of egg noodle and I agree they get mushy and I would advise you cook them separately. But when made with a higher quality local brand of egg noodle they cooked up just fine. I like to add a bit more spice to my soups in general but one in particular I make a point to add is turmeric! Not a ton of course, but it adds a beautiful color and warmth that I think we all crave in a chicken noodle soup. Not to mention turmeric has wonderful antioxidant and anti-inflammatory properties that I’m always trying to sneak into a meal!

My boyfriend said this was the best chicken noodle soup he ever had. I loved it too. I added extra pepper, but otherwise followed the recipe ingredients exactly. I cooked everything for less time, and it turned out perfectly. My noodles were a perfect al dente, and the soup reheated beautifully for the next two days. I’ve found crock pots to be very inconsistent, so the first time I try any new recipe, I watch it like a hawk and modify cooking times accordingly.

great recipe...so easy! The soup was more delicious the next day. Yum!!

I made this yesterday and it came out fine. Needed a little extra seasoning. I would have cooked the noodles separately but didn't want to dirty another pot.

Love it make this lots.  Everyone want the recipe.

this recipe has way too much onion. Maybe to 1/4 to 1/2 a large sweet onion. I did a whole and it ruined the entire pot. I even removed a bunch half way through because our eyes were burning so bad in the house while it was cooking. It overpowered the soup so much that I’m going to have to throw it out. So sad. Also, do not cook the noodles in the crockpot!

I was hoping for a creamy taste somehow but the chicken (as well as the veggies) and broth tasted so watered down

Can I cook this on high if I need to cook it a couple of hours faster? Does it mess with the flavor?

Worked great! Just added oregano (didn’t have bay leaves and can use this as substitute) and a little extra salt and pepper! Thank you! Good for meals foe this week!

I add the noodle 1hr on Hi before eating.  Never fails.

Great recipe!  I added 2 more cups of broth and then just put the uncooked pasta in the crock pot one hour before serving.  So good.  The family loved it.

https://streaming.hearstdigitalstudios.com/52ee1969-01b0-4c5f-989b-800cc384771d/video_rover_16x9_1080p_hd_1544822288_33955.mp4

Here's How To Make The Best Chicken Noodle Soup

Looking for the best slow cooker soup recipe? This Slow-Cooker Chicken Tortilla Soup from Delish.com combines chicken breasts, fire-roasted tomatoes, and black beans for the easiest, healthiest soup. Don't skip the tortilla croutons.

Slow-Cooker Chicken Tortilla Soup

black beans,

corn

bell peppers, chopped

white onion, chopped

tomatoes

c. cilantro,

tbsp. cumin

tbsp. chili powder

kosher salt

c. shredded Monterey jack

olive oil

corn tortillas,

avocado,

Sour cream,

Lime wedges,

I double this recipe and make it at least twice a month...keep all the ingredients on hand so I can throw it all in, except for cilantro and avocado of course.  I add hatch chilis for spice and use chipotle chili powder instead of regular for a unique flavor.  And put the cheese on each serving not in top of it all.

Super easy and delicious. I used the meat off a rotisserie and it was ready much faster. I also agree to use a Mexican cheese blend and to put it on individual servings.

Best chicken tortilla soup, very easy to make. Love making this when i have people over. I get a ton of compliments. Thank you for the great recipe. This is definitely a keep, I have been making this for the last 2 years.

This was super easy and really yummy!! My family loved it. We didn't add the cheese until our bowls were dished up as suggested and it was perfect. I also added an extra cup of chicken stock to make sure it still had a good soup broth. I also put 1/2 tbsp of cumin instead or a full tbsp so it wasn't to over powering. We will definitely be making this again and enjoying the leftovers for the next couple days.

Great soup! It is definitely a keeper and will be a staple for my family! My only suggestion would be not to add the cheese to the entire batch of soup as it makes the leftovers look murky. Just add the cheese to individual servings! Other than that...perfect!

This soup is amazing!  So easy to make and the avocado and sour cream make it so creamy and rich. I will make this again and again

Delicious! This is just like the soup at my favorite restaurant.

I did not think this soup was very good. It just tasted like we threw a bunch of ingredients together -no depth of flavor. I told my husband no more slow cooker recipes unless I approve them.

Have this in the crockpot now. Can’t wait to try. I see it yields 6 serving but does anyone know how much 1 serving is? 1 cup? Thanks.

I was disappointed in this soup. It was very watery and bland. I added some tomato juice but it needed more corn, beans, spices.

This is by far the best chicken tortilla soup we have ever had!  Absolutely delicious!!

It turned out really great! I gotta tell ya, my husband and I both fell in love. The only things I changed is I cut the recipe in half (for the two of us) and added an ounce of cream cheese.
This is going down in my personal recipe book and will be a staple for my growing family years to come. Thank you to the creator of this. Kudos to you.

I am not a good cook at all and I was able to make this and it was Amazing!  My family loved it too. I added the cheese to each serving like suggested. It took me longer than suggested because like I said I am not good in the kitchen and I burned the first set of tortillas and had to redo them. It also took me a while to shred the chicken and cut up the cilantro and avocado. But it was worth it! Soooo yummy!!!

This soup was so so good!! I’m 20 and definitely no chef but my boyfriend said it was the best soup he’s ever had (and same here). It was incredibly easy to make, I threw everything in the pot and left for work and came back 6 hours later and my meal was done!!! Cheddar jack goes really well with it (I didn’t put it in the crockpot) as well as sour cream. Definitely making this for the rest of my life!!!!

https://streaming.hearstdigitalstudios.com/72485fa2-106b-424f-956c-6a08ed8377f4/video_rover_16x9_1080p_hd_1541807203_40106.mp4

This chicken soup is the easiest way to warm up.

Slow-Cooker Chicken Tortilla Soup is the No-Fuss Way to Enjoy a Hearty Meal!

This mushroom soup looks really fancy, tastes incredible and takes no time at all – just 15 minutes.

Mushroom soup

onions

organic chicken or vegetable stock cube

garlic

portobello mushrooms

100 g basmati rice

single cream

truffle oil

chestnut mushrooms

ciabatta

apple

½ a bunch of fresh curly parsley

lemon

Stilton cheese

walnuts

<p>This Instant Pot wild rice soup recipe is cozy and naturally creamy, so it's a 100% plant based dinner. Serve with crusty bread. For a stovetop version, go to <a href="https://www.acouplecooks.com/wild-rice-soup/" target="_blank" rel="noopener">Best Wild Rice Soup</a>.</p>

Instant Pot Wild Rice Soup Recipe

onion

celery

carrots

baby bella mushrooms

oregano

vegetable broth

rice rice

beans

kosher salt, divided

sage

soy sauce, tamari, or liquid aminos

Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe.

Dice the onion. Thinly slice the celery. Cut the carrot into rounds. Slice the mushrooms. Mince the garlic.

Add the olive oil to the Instant Pot and turn on Saute mode. Add the onion, celery and carrot and cook, stirring occasionally for 5 minutes until lightly browned. Add mushrooms and saute for 2 minutes. Add garlic, thyme and oregano and stir for 2 minutes.

Add the broth, wild rice, dried white beans, 2 teaspoons kosher salt, and black pepper. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.

Cook on High Pressure for 45 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 5 to 10 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)

Quick release

 Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid. Taste a bean to see if it is tender (bean brands can vary). If not, cook on High Pressure for another 5 minutes and do a quick release.

Using a liquid measuring cup, carefully remove 2 cups of the hot soup (including the broth, veggies and rice) to a blender. Drain the cashews and add them to the blender with the dried sage. Blend on high for about 1 minute until creamy. Then pour back into the soup.

Add 1/2 teaspoon kosher salt and the soy sauce. Taste, and adjust seasonings as desired. Garnish with a drizzle of olive oil and fresh ground pepper.

Super-quick, healthy and full of flavour, this beautiful bowl of punchy broth will definitely warm you up up on a chilly day. 

Miso soup with tofu & cabbage

750 ml organic chicken or vegetable stock

ginger

red chilli

½ savoy cabbage

carrot

miso paste

soy sauce

100 g silken tofu

20 Cold Weather, Broth Based Soup Recipes to nourish and comfort. Many are vegan, gluten-free, keto and paleo.

Comforting Broth-Based Soup Recipes

Chicken broth or chicken stock

Vegetable broth or vegetable stock

Beef Broth or Beef Stock

Vegetables

proteins

This is a fantastic selection of soups. Thank you!

Looks so delicious!
Miso soup is my favorite by the way!
Thanks for sharing!

So many things my family has never tried. Made a  few this week and they were a total hit. Love your layout as well!

It was so hard to make, but it was worth it!!! I love it so much!! Thank you very much, lol.

https://content.jwplatform.com/videos/XicLJrLy.mp4

Warming and healing, Feel Better Chicken Soup with Lemon and Ginger. Brothy and flavorful, this highly-adaptable recipe is the perfect base for noodles, rice quinoa, beans- or keep it keto and low-carb! It can also be made in an Instant Pot or Slow cooker! Video 

Feel Better Chicken Soup Video

One of my most popular healthy soup recipes. Chicken Wild Rice Soup is so easy to make and so flavorful. It is the best healthy comfort food in a bowl and is made without heavy cream, butter or flour. And you can make it in your Instant Pot, slow cooker or on the stovetop.

35 Healthy Soup Recipes: Chicken Wild Rice Soup

1.5 lbs any chicken pieces*

onion (finely chopped)

carrots (coarsely chopped)

celery (diced)

potatoes

mushrooms brown mushrooms (sliced)

wild rice

water or chicken broth**

tsp thyme (dried)

tbsp mustard

garlic powder

tsp salt

black pepper (to taste)

whole milk***

parsley (finely chopped)

Avocado oil (for stovetop only)

Slow Cooker: Add chicken, onion, garlic, carrots, celery, potatoes, mushrooms, wild rice, water, thyme, salt, and pepper into a large slow cooker. Then just cover and cook on High for 5-6 hours or Low for 8-10 hours.

Remove chicken from slow cooker and shred using 2 forks. To the slow cooker, add milk, mustard and garlic powder. Use an immersion blender to puree the soup to desired thickness. Add  the shredded chicken and parsley. Stir and serve hot.

Stovetop: Add avocado oil to a large heavy bottom pot or Dutch oven. Add onion, garlic, carrots, celery and fresh mushrooms (if using), and saute for 5 minutes. Add chicken, potatoes, wild mushrooms (if not using fresh), wild rice, water, thyme, salt, and pepper. Bring to a boil, cover and then for 45 minutes on low heat.

Once cooked, remove the chicken and shred using 2 forks. Add milk, mustard and garlic powder; to the pot. With an immersion blender, blend the soup to desired texture. Return shredded chicken to the pot and stir. Garnish with parsley and serve hot.

Instant Pot (6 or 8 quart)****: Add chicken, onion, garlic, carrots, celery, potatoes, mushrooms, wild rice, water, thyme, mustard, garlic powder salt, and pepper to Instant Pot. Cover, set pressure valve to Sealing and press Pressure Cooking on High for 25 minutes. Wait 10 minutes and do a Quick Release to release the pressure by turning the valve to Venting.

Remove chicken from soup and shred with 2 forks. Add milk to instant pot. With an immersion blender, give a few pulses until soup is desired thickness. Add shredded chicken, parsley, stir and serve hot.

Freezer Meal: In a large Ziploc bag, add all ingredients (except water, milk and parsley), release out as much air as possible, seal and freeze for up to 3 months. If cooking in slow cooker, thaw in the fridge for 24 hours, add to slow cooker along with water and cook as per above instructions + 1 hour. If cooking in Instant Pot, cook from frozen for 25 minutes with Quick Release. Then follow last step in the recipe.

Make Ahead: In a large airtight container, bowl with a lid or slow cooker's insert, add all ingredients (except chicken and parsley) and refrigerate for up to 12 hours. Add chicken and cook as per slow cooker instructions. OR store chopped veggies with spices in an airtight container for up to 3 days and mix with the rest when ready to cook.

Store: Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.

https://content.jwplatform.com/videos/CxX4W1U2.mp4

Chicken Wild Rice Soup is made without heavy cream, flour or butter in your slow cooker, Instant Pot or on the stove. It is easy, creamy, low fat and simply the best healthy comfort food in a bowl!

Instant Pot Chicken Wild Rice Soup

This rich and earthy chicken soup packs a proper punch – it's seriously good.

Korean chicken hotpot

shiitake mushrooms

spring onions

firm silken tofu

free-range chicken thighs skin on, bone in

litre organic chicken stock

Korean chilli paste

kimchee (find it in Asian supermarkets)

wholewheat noodles

sesame oil

sesame seeds

lime

This one-pot, veggie-packed lasagna soup has all of the flavors and comfort of lasagna and it&#039;s ready a fraction of the time.

Vegetarian Lasagna Soup

olive oil,

mushrooms, chopped (about 4 cups)

basil

marinara sauce

vegetable broth (more if needed)

lasagna noodles, broken

ricotta cheese,

Parmesan cheese

parsley

Heat the olive oil over medium heat. Add the chopped mushrooms. Saute until the mushrooms brown and start to caramelize about 5 minutes. Stirring occasionally. 

Add the onions and dried herbs. Cook about 3-5 minutes or until the onion begins starts to soften.

Add the marinara and broth. Bring to a boil then reduce to medium heat. Add the broken lasagne. Cook 12-14 minutes on medium heat or until the lasagna is al dente.

Stir room temperature ricotta with the parmesan and fresh herbs until well combined.

Ladle the soup into bowls. Top each with 1/4 cup ricotta mixture.

Ricotta Topping

Healthy Potato Carrot Tomato Soup is just the soup you need when you are craving a healthy, hearty and plant-based soup full of whole food ingredients and using what you already have on hand. It is full of veggies, naturally gluten-free, oil-free and low-fat! 

Healthy Potato Carrot Tomato Soup

(480 grams) fire-roasted tomato puree (see directions)

water

(240 grams) diced red onion

garlic, minced

paprika

coriander

salt

gold potatoes,

long carrots, sliced 1/4 inch pieces (212 grams)

chili pepper sauce (see NOTES)

spinach (optional),

scale.

Now, this soup is delicious made right away, but the flavor (just like with any soup) tastes even more amazing the next day. One of the key flavors to this soup is the fire-roasted tomatoes, so you do not want to skip this. You will simply puree a large can of fire-roasted tomatoes in a blender into a smooth consistency. Measure out 2 cups and set aside. You can use the remainder for the sauce for these Vegan Stuffed Ricotta Shells or any recipe calling for tomato sauce.

Top 30 healthy soup recipes recipes from across the web

The most viewed healthy soup recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 30 healthy soup recipes recipes from across the web

The most viewed healthy soup recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crock-Pot Chicken Noodle Will Warm ...

Slow-Cooker Chicken Tortilla Soup

Mushroom soup

Instant Pot Wild Rice Soup Recipe

Miso soup with tofu & cabbage

Comforting Broth-Based Soup Recipes

35 Healthy Soup Recipes: Chicken Wi...

Korean chicken hotpot

Vegetarian Lasagna Soup

Healthy Potato Carrot Tomato Soup

Green dream noodles

Asian-inspired chicken rice balls &...

Hot and sour noodle soup with mince...

Minestrone

Store cupboard lentil soup

The Best Lasagna Soup

Cauliflower Leek Soup

12 Top Healthy Soup Recipes: Wild R...

Yellow split-pea soup with toasted ...

Creamy Chicken Soup with Wheat Berr...

Tomato Artichoke Soup Recipe

Cheat's pea soup

Hearty Ground Turkey Soup with Vege...

Creamy mushroom soup

Welsh cawl

Instant Pot Wild Rice Soup Recipe

Chicken Noodle Soup

Super Easy Crockpot Lasagna Soup

37 Healthy Low-Calorie Soup Recipe ...

Creamy White Bean Soup with Dill

The most viewed healthy soup recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine