This Loaded Chicken Soup is a hearty, soul-satisfying pot of golden broth, tender shredded chicken, and colorful vegetables. It’s a deeply comforting and flexible meal that fills your kitchen with an incredible aroma. Perfect for a cozy weeknight dinner or make-ahead lunch, this Loaded Chicken Soup delivers wholesome flavor in every bowl.
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Why You’ll Love This Loaded Chicken Soup
- Versatile & forgiving: Welcome swaps and tweaks with what you have on hand.
- Impressive depth of flavor: Layers of aromatics and herbs create a rich, savory broth.
- Full meal in one bowl: Packed with protein, fiber, and savory broth to stand alone.
- Freezes & reheats beautifully: Flavors meld overnight for easy lunches or dinners all week.
Ingredients & Tools
- 2 tbsp olive oil or butter
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced into rounds
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 8 cups chicken broth, low-sodium preferred
- 2 bay leaves
- 1 tsp dried thyme or 3 fresh thyme sprigs
- 1 cup frozen corn
- 2 cups fresh spinach or kale
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Tools: A large stockpot or Dutch oven, wooden spoon, measuring cups and spoons, and a pair of tongs.
Notes: Using good-quality broth makes a noticeable difference. Don’t skip the fresh garlic and herbs for an aromatic punch.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 25 g |
| Fat: | 12 g |
| Carbs: | 18 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs or breasts? Thighs stay juicier and more forgiving during simmering, but breasts work well too—just don’t overcook them. Either way, you’ll shred the meat, so texture is key.
- Why low-sodium broth? It lets you control the salt level. You can always add more at the end, but it’s tough to fix an over-salted soup. Taste as you go!
- Don’t rush the veggie sauté. Letting the onion, carrots, and celery soften and sweeten in the oil builds a flavor base that makes the whole soup richer. This step is worth the extra few minutes.
- Fresh vs. dried herbs. Dried thyme is fine, but if you have fresh, use it—it adds a brighter, more complex note. Just tie the sprigs together for easy removal later.
How to Make Loaded Chicken Soup
Step 1: Heat the olive oil in your large pot over medium heat. Once it shimmers, add the diced onion, carrots, and celery. Sauté for about 6–8 minutes, stirring now and then, until the vegetables have softened and the onion turns translucent. You’ll notice a sweet, fragrant aroma filling your kitchen—that’s the sign you’re building a great base.
Step 2: Add the minced garlic and cook for just 1 minute, until fragrant. Be careful not to let the garlic brown, or it could turn bitter. Stir constantly—this quick step adds a layer of savory depth that makes all the difference.
Step 3: Place the chicken pieces into the pot, then pour in the chicken broth. Add the bay leaves and thyme, and bring everything to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20–25 minutes. The chicken should be cooked through and tender enough to shred easily with a fork.
Step 4: Remove the chicken from the pot and place it on a cutting board. Use two forks to shred it into bite-sized pieces—this should be easy if it’s cooked properly. Discard the bay leaves and thyme sprigs if you used fresh.
Step 5: Return the shredded chicken to the pot, along with the frozen corn. Let the soup simmer for another 5 minutes to heat the corn through and let the chicken soak up more of that lovely broth.
Step 6: Turn off the heat and stir in the fresh spinach or kale. It’ll wilt quickly in the hot soup, which keeps it vibrant and tender. Season generously with salt and black pepper to taste. Give it a final stir, and you’re ready to serve.
Storage & Freshness Guide
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze without potatoes or pasta for up to 3 months.
- Reviving: Reheat gently on stove, adding a splash of broth if thickened.
Serving Suggestions
Complementary Dishes
- Crusty bread or garlic toast — Perfect for dipping into that savory broth and scooping up every last bit of chicken and veggie goodness.
- Simple side salad with lemon vinaigrette — The bright, tangy dressing cuts through the richness of the soup and adds a fresh contrast.
- Buttered egg noodles or rice — For those who want to make the soup even heartier, these additions turn it into a stick-to-your-ribs kind of meal.
Drinks
- Crisp white wine like Sauvignon Blanc — Its acidity and citrus notes complement the soup’s savory flavors without overpowering them.
- Hot tea with lemon — A cozy, non-alcoholic option that echoes the comforting warmth of the soup itself.
- Sparkling water with a twist of lime — Refreshing and light, it cleanses the palate between spoonfuls.
Something Sweet
- Warm apple crisp with vanilla ice cream — The spiced, baked apples and cold cream are a delightful follow-up to the savory soup.
- Shortbread cookies — Buttery, simple, and not too sweet, they offer a nice textural contrast after a bowl of soup.
- Lemon bars — Their zesty, tangy flavor provides a bright finish that feels light and satisfying.
Top Mistakes to Avoid
- Overcooking the chicken. If you leave it boiling too long, it can become dry and stringy, even in the broth. Simmer just until cooked through, then shred promptly.
- Adding salt too early. As the broth reduces, the salt intensifies. Season at the end, after you’ve tasted it, to avoid an overly salty soup.
- Skipping the veggie sauté. Throwing everything in at once might save a minute, but you’ll miss out on the deep, sweet flavors that come from properly softened aromatics.
- Using watery or low-quality broth. The broth is the soul of this soup. A weak base means a weak final product—so choose a good one, or use homemade if you have it.
Expert Tips
- Tip: For an even richer broth, brown the chicken lightly in the pot before adding the broth. Those browned bits at the bottom add incredible depth and color.
- Tip: If you have Parmesan rind in the fridge, toss it into the soup while it simmers. It melts into the broth, adding a subtle umami richness that’s just magical.
- Tip: Let the soup sit for 10–15 minutes after cooking before serving. This allows the flavors to meld together beautifully, making each spoonful more balanced.
- Tip: To make this soup creamier, stir in a splash of heavy cream or a dollop of Greek yogurt at the very end. It adds a lovely silkiness without overwhelming the other flavors.
FAQs
Can I make this soup in a slow cooker?
Absolutely! Sauté the onions, carrots, and celery first for best flavor, then transfer everything (except the spinach and corn) to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Shred the chicken, then stir in the corn and spinach just before serving. It’s a fantastic hands-off method for busy days.
How long does loaded chicken soup keep in the fridge?
It will stay fresh for up to 4 days when stored in an airtight container. The flavors actually deepen overnight, so it’s great for meal prep. Reheat gently on the stove, adding a splash of broth if it has thickened too much.
Can I freeze this soup?
Yes, but with one caveat: if you’ve used potatoes or pasta, they can become mushy upon thawing. For the best results, freeze the soup without those starchy add-ins. It’ll keep well for up to 3 months. Thaw in the fridge overnight before reheating.
What other vegetables can I add?
You can toss in diced potatoes, green beans, or even peas—just adjust cooking times accordingly. Root veggies like parsnips or turnips also work nicely. The key is to add longer-cooking veggies earlier and delicate ones (like spinach) at the end.
My soup turned out too thin. How can I thicken it?
If you prefer a thicker consistency, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then stir it into the simmering soup. Let it cook for another 2–3 minutes until thickened. Alternatively, you can mash some of the cooked potatoes or carrots against the side of the pot to naturally thicken the broth.
Loaded Chicken Soup
Make the best Loaded Chicken Soup with this easy recipe. A hearty, flavorful meal perfect for weeknights. Get the simple, step-by-step instructions now!
Ingredients
For the Ingredients
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2 tbsp olive oil or butter
-
1 large yellow onion (diced)
-
3 medium carrots (peeled and sliced into rounds)
-
3 celery stalks (chopped)
-
4 cloves garlic (minced)
-
1.5 lbs boneless, skinless chicken thighs or breasts
-
8 cups chicken broth (low-sodium preferred)
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2 bay leaves
-
1 tsp dried thyme or 3 fresh thyme sprigs
-
1 cup frozen corn
-
2 cups fresh spinach or kale
-
Salt and black pepper (to taste)
-
Fresh parsley (for garnish (optional))
Instructions
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Heat the olive oil in your large pot over medium heat. Once it shimmers, add the diced onion, carrots, and celery. Sauté for about 6–8 minutes, stirring now and then, until the vegetables have softened and the onion turns translucent. You’ll notice a sweet, fragrant aroma filling your kitchen—that’s the sign you’re building a great base.01
-
Add the minced garlic and cook for just 1 minute, until fragrant. Be careful not to let the garlic brown, or it could turn bitter. Stir constantly—this quick step adds a layer of savory depth that makes all the difference.02
-
Place the chicken pieces into the pot, then pour in the chicken broth. Add the bay leaves and thyme, and bring everything to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20–25 minutes. The chicken should be cooked through and tender enough to shred easily with a fork.03
-
Remove the chicken from the pot and place it on a cutting board. Use two forks to shred it into bite-sized pieces—this should be easy if it’s cooked properly. Discard the bay leaves and thyme sprigs if you used fresh.04
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Return the shredded chicken to the pot, along with the frozen corn. Let the soup simmer for another 5 minutes to heat the corn through and let the chicken soak up more of that lovely broth.05
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Turn off the heat and stir in the fresh spinach or kale. It’ll wilt quickly in the hot soup, which keeps it vibrant and tender. Season generously with salt and black pepper to taste. Give it a final stir, and you’re ready to serve.06
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