A collection of chicken soup recipes, including superlative takes on classic standards like avglomeno, matzo ball, and chicken and rice soups, as well as spicy tom kha gai, khao soi gai, and sopa de lima.
At Serious Eats, we’re a team of self-proclaimed food nerds who are ever-curious about the “why” behind cooking. The staff has worked in restaurants, test kitchens, bakeries, and other notable publications, bringing extensive culinary and editorial expertise to the table.
In our opinion, chicken soup is one of those essential dishes that all cooks should master—and there are so many versions to choose from. Here, we've collected our meticulously improved recipes for classics like avglomeno, matzo ball, and chicken and rice soup, as well as some spicier options we're particularly fond of. Whether you're trying to warm up or ward off the sniffles, there's a chicken soup recipe here that should do the trick. Thoughtfully attending to the basics—starting with a flavorful stock and gently poaching the chicken—makes this classic winter warmer better than ever. With just a few extra steps, you can transform your chicken noodle soup from beige and boring to flavor-packed gold. Roasting off two pounds of chicken wings gives the broth of this soup wonderful deep savory notes. Meanwhile, gently cooking the chicken breast ensures moist, perfectly cooked results. The beauty of this comforting classic is all in the details. Charred onion and roasted chicken wings add savory depth to the broth. Cooking the rice separately ensures that it's perfectly cooked and keeps the consistency of the broth nice and light. If you're in a hurry, We've tested every trick to figure out how to make the perfect matzo balls. For a spicy, pun-inspired spin on this classic Jewish dish, try Daniel's recipe for Avgolemono is a mixture of eggs and lemon used to thicken soups and sauces in Greece, and here it's used to make a tangy and creamy chicken soup. This sour, savory, and creamy tom kha gai is made with chicken stock, chicken thighs, plenty of galangal, and coconut cream. This rich and creamy soup features tender braised chicken in a coconut-y curry broth with both boiled and fried noodles. For a brothier Northern Thai chicken soup, try Kenji's recipe for This delcious Laotion specialty starts by simmering a whole chicken with onion, garlic, ginger, lemongrass, lime leaf, and cilantro stems. The poached chicken is added to soup bowls, along with fresh homemade noodles. The broth is ladled into the bowls, and savory, fragrant toppings are added at the last minute, including crispy fried shallots and little nuggets of fried garlic. Every New Year's Day in Japan, families sit down to eat a bowl of ozoni, a soup studded with tender, chewy mochi, and lots of other tasty bites.This weeknight version of the hearty Mexican classic comes together in just over an hour—a small time investment if you consider that traditional recipes take the better part of a day.
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