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These healthy soup recipes are perfect for when you’re craving a comforting meal that’s easy to make. From chicken noodle and vegetable soup to lentil stew and chilis there’s something for everyone!
I love making a different soup every week, especially during the fall and winter months. And with these 35 healthy soup recipes I’m sharing today there’s no reason to ever get bored of the same soup. I’ve got everything from a variety of chilis and stews to chicken wild rice soup, vegetable soup and tomato bail soup. There’s definitely something for everyone!
Why You’ll Love These Soup Recipes
- Easy to make – All of these recipes are easy to make over the stovetop or in the slow cooker or Instant Pot.
- Meal prep – As I mentioned I love making a weekly batch of soup. One recipe makes a big batch so its great for meal prep and feeding a crowd.
- Healthy and delicious – All of these soup recipes are packed with vegetables, protein and tons of flavor, which makes it nutritious and super satisfying!
Let’s dive in! Here are all of my favorite soup recipes:
Chicken Soups
These soups are cozy and satisfying, filled with tender chicken and veggies. They’re perfect for busy weeknights or weekend meal prep.
- Chicken Tortilla Soup GF, DF
- Mexican Sweet Potato Chicken Soup GF, DF
- Chicken Noodle Soup DF
- Chicken Wild Rice Soup GF, DF
- Lemon Chicken Orzo Soup DF
- Chicken Enchilada Soup GF, DF
- Slow Cooker Chicken Fajita Soup GF, DF
Vegetarian Soups
These veggie-packed soups are flavorful, hearty, and perfect for a plant-based meal everyone will enjoy.
- Easy Vegetable Soup GF, V
- Mushroom Barley Soup V
- Butternut Squash Soup GF, V
- Cabbage Lentil Soup GF, V
- Easy Black Bean Soup GF, V
- Slow Cooker Minestrone Soup GF
- Cabbage Soup GF, V
- Vegan Lentil Soup GF, V
- Slow Cooker Minestrone Soup GF
- Vegan Curried Pumpkin Soup GF, V
- Carrot Parsnip Soup GF
- Lightened Up Broccoli Cheddar Soup
- Tomato Basil Soup GF
- Quinoa Vegetable Soup GF, V
- Sweet Potato Soup GF, V
- Cauliflower Soup GF, V
- Potato Soup
Chilis and Stews
These chunky, filling bowls are packed with protein and fiber. They’re great for feeding a crowd and perfect for freezing too.
- Easy Vegetarian Chili GF, V
- Healthy Brunswick Stew GF, DF
- Healthy Turkey Chili GF, DF
- Healthy White Bean Chicken Chili GF, DF
- Butternut Squash Red Lentil Stew V
- Lentil and Kale Stew GF, V
- Vegetarian Green Chili GF
- No-Bean Chili (Beef Chili) GF
- Butternut Squash and Turkey Chili GF, DF
- Slow Cooker Sweet Potato Black Bean Chili
Turkey Soups
Lean and flavorful, these turkey soups are a great way to use up leftovers or switch things up from chicken.
- Leftover Turkey Soup DF
- Taco Soup GF, DF
Brittany’s Picks
If you’re not sure where to start, a few of my personal favorites are the chicken noodle soup (recipe below), the vegan lentil soup, and the butternut squash and turkey chili. These are all on regular rotation at our house during the colder months.
You really can’t go wrong with any of these soups. They’re cozy, easy to make, and perfect for meal prep.
And don’t forget the sides. I almost always serve my soup with a batch of vegan cornbread muffins or something fresh like my kale caesar salad on the side. So simple, but it makes the meal feel complete.
More Collections to Check Out
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- 50 Healthy Fall Dinner Recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Healthy Soup Recipes
Ingredients
- 2 Tablespoons olive oil
- 1 ½ cup carrots, peeled and sliced into ¼- inch thick slices
- 1 cup celery, chopped
- 1 yellow onion, peeled and diced
- 2 garlic cloves, minced
- 96 ounces low-sodium chicken broth, plus more if desired
- 2 bay leaves
- 1 teaspoon fresh thyme, or ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 teaspoon pepper, plus more to taste
- 1 teaspoon sea salt, plus more to taste
- 4 cups uncooked wide egg noodles
- 3 cups shredded cooked chicken, about 1.5 lbs boneless chicken breasts
- ¼ cup fresh flat-leaf parsley leaves, finely chopped
- 1 Tablespoon lemon juice, optional
Instructions
- Fill a large pot with water and once the water is boiling, cook your egg noodles according to the package, drain and set aside.
- In a separate large pot or Dutch oven, add the oil and heat over medium-high heat to warm. Add the carrots, celery and onion to Dutch oven and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently. Add the garlic and sauté for another 1 to 2 minutes.
- Add the chicken broth, bay leaves, thyme, oregano, pepper, salt, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.
- Add the shredded chicken, parsley, lemon juice, if using, and boil for 1 to 2 minutes, or until chicken is warmed through.
- Taste soup and add salt to taste. This will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. Make any necessary seasoning adjustments (i.e. more pepper, herbs, etc.) and remove the bay leaves.
- When ready to serve, add about ⅔ cup of cooked noodles into a bowl and scoop soup over the noodles and serve immediately.
Video
Notes
- Chicken broth: You can use regular chicken broth if desired. You probably won’t need to add any additional salt.
- Want to cook chicken directly in the broth? Add the chicken when you add the chicken broth and spices. Bring the mixture to a boil, reduce heat to a simmer and cover. Cook the chicken for about 20 minutes or until chicken is fully cooked. When chicken is fully cooked, remove and shred. Add chicken back into soup along with fresh parsley and lemon juice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
