Ingredients Meat & Poultry Chicken Chicken Soup 10 New Chicken Soup Recipes to Make in February By Dillon Evans Dillon Evans Dillon Evans fell in love with cooking at a very young age. He remembers the novel experiences of microwaving a bowl of oatmeal without his parents' permission and asking to make his mother's morning pot of coffee. These moments became catalysts for his interest in cooking and baking. EatingWell's Editorial Guidelines Published on February 1, 2024 Trending Videos Close this video player We’re sure you’ll love one of our newest chicken soups. Whether you’re in the mood for a creamy slow-cooker meal or the best brothy chicken and rice you’ll ever eat, these flavorful dishes are must-haves in your meal rotation. Recipes like our Chicken Paprikash Soup and Aromatic Chicken & Rice Soup with Fried Garlic Oil make a healthy and nutritious lunch or dinner to keep you cozy this February. 01 of 10 Slow-Cooker Loaded Broccoli & Chicken Soup Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster This comforting soup is loaded with broccoli and chicken in a creamy, cheesy base and finished off with the classic toppings of bacon and scallions. Frozen onions and rice keep their integrity and texture to the soup, but chopped fresh onions and cooked brown rice (not frozen) can be used in their place. View Recipe 02 of 10 One-Pot Chicken & Rice Soup Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley This chicken and rice soup is the epitome of cozy vibes in a bowl, with dried tarragon stealing the show. Dried tarragon has a more muted flavor than fresh, providing a mellow flavor that complements the other ingredients beautifully. Instant brown rice is a massive timesaver. To cut down even further on prep time, look for pre-chopped mirepoix (carrots, onions and celery) in the produce aisle where prepped vegetables are sold. View Recipe 03 of 10 Aromatic Chicken & Rice Soup with Fried Garlic Oil This chicken and rice soup is a bit time-intensive, but the flavor is worth the effort. Turning some of the cooked rice into a paste is a genius trick that gives the soup a creamy congee-like texture. If you have leftover lemongrass and makrut lime leaves, consider packaging them up in sealable containers along with ginger, and you’ll have pre-portioned aromatics for the stock at your fingertips. (Freeze them for up to 1 year.) If there’s any leftover garlic oil, refrigerate it for up to 1 week and use it to make salad dressing or drizzle over a grain bowl. View Recipe 04 of 10 Chicken Paprikash Soup Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless This hearty soup takes inspiration from Hungarian chicken paprikash, with a creamy, paprika-flavored broth studded with tomatoes, bell pepper and chicken. We like tender, flavorful chicken thighs, but chicken breast will work too. If you don’t have hot paprika, add chili powder or cayenne pepper to taste. View Recipe 05 of 10 High-Protein Tex-Mex Chicken Soup Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless Make this grab-and-go Tex-Mex–inspired soup when you have leftover chicken, or use rotisserie chicken for this easy meal-prep soup. The frozen pepper-onion mix adds flavor and saves time in the kitchen, while the black beans add fiber and protein. Combine everything but the broth ahead of time, then add it and heat it in the microwave when you’re ready to eat. If you don’t wish to travel with liquid broth or don’t have access to a microwave, you can use reduced-sodium bouillon instead and just add hot water. View Recipe 06 of 10 Chicken & Cabbage Soup with Pesto Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely This one-pot chicken and cabbage soup is topped with flavor-boosting store-bought pesto. Big, fiber-rich butter beans add a creamy bite, but you can easily swap them out for cannellini beans or navy beans if you prefer. This soup works well with leftover chicken—simply shred or chop cooked chicken and add it to the soup to reheat once the cabbage is tender. View Recipe 07 of 10 Red Curry Coconut Soup with Chicken Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless This red curry soup has all the spicy, creamy, savory and aromatic elements of the Thai curry that you know and love. Prepared red curry paste offers bold notes of ginger, garlic, coriander, chiles and red bell pepper. Allowing the curry paste to cook a bit helps it bloom and intensifies the flavor. Creamy coconut milk helps keep the spice level even and mild. Serve with sticky rice or noodles on the side. View Recipe 08 of 10 Chicken Noodle Soup with Spinach & Parmesan Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster Wine and garlic add depth to this quick and simple chicken noodle soup. The pasta will absorb broth as the soup sits, so if you want to make a double batch or are planning on eating this over multiple days, cook the pasta separately and add it when you’re ready to serve. View Recipe 09 of 10 Lemony Chicken & Rice Soup Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster The Greek lemon-chicken soup avgolemono is the inspiration for this 20-minute recipe. Eggs and lemon are tempered into the broth to add richness and creaminess. You can use microwaveable brown rice or use 1 cup leftover rice if you have it on hand. View Recipe 10 of 10 Slow-Cooker Spinach & Artichoke Chicken Soup Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster If you love spinach and artichokes, this is the perfect soup for you. The creamy base is packed with veggies and shredded chicken, which soaks up the broth while adding a boost of protein. Frozen artichoke hearts have less sodium than canned, but canned can be used in their place. Just be sure to give them a good rinse before adding them to the slow cooker. View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit