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!
This hearty Mexican sweet potato chicken soup is loaded with veggies, lean protein and has a smoky, sweet flavor from dried guajillo Mexican peppers. Grain/gluten-free, dairy-free, paleo and whole30 friendly.
This chicken enchilada soup is packed with flavor and a hint of spice. It tastes just like traditional chicken enchiladas but with a fraction of the effort and can easily be made in your slow cooker, Instant Pot or over the stove top.
This cabbage soup is incredibly healthy, loaded with flavor and packed full of veggies. It's made with simple ingredients and comes together quickly for a nourishing meal that's perfect for cold days. Dairy-free + vegan.
This healthy carrot and parsnip soup is both earthy and (a tad) sweet in flavor. Not only is it delicious, but it packs a punch of protein from the quinoa, and is full of fiber, too! Vegetarian and gluten-free.
This tomato basil soup combines roasted tomatoes, caramelized onion and fresh basil for a creamy and delicious soup that's packed with flavor. It comes together quickly and can easily be made vegan + dairy-free. Serve it alongside a grilled cheese or toasted bread for the ultimate comforting meal.
Keep warm with this hearty quinoa vegetable soup. It's packed with a ton of veggies and plant-based protein. It's easy to make in the slow cooker and makes great leftovers! Gluten-free and vegan, as long as you skip the cheese.
The best vegetarian chili recipe made with three different beans, veggies and sweet corn. It's thick and hearty, comes together quickly on the stovetop and has such a rich, robust flavor thanks to a few secret ingredients.
Not your average chili, this butternut squash and turkey chili features red lentils and is simmered in a creamy coconut milk and tomato broth. It can be made in your pressure cooker or on the stove top!
This easy taco soup recipe combines all your favorite taco ingredients in one pot – ground turkey, beans, corn, tomatoes and taco seasoning. It's packed with flavor and a hint of spice and is perfect for meal prep.
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.
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.
Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!