29+ Hearty and Healthy Shredded Chicken Soup Recipes to Try Today

If you’re craving a cozy, hearty meal that offers both comfort and nutrition, look no further than shredded chicken soup.

Whether you’re a seasoned cook or just getting started in the kitchen, shredded chicken is a versatile ingredient that works beautifully in soups, giving them depth and heartiness.

From light broths to rich, creamy options, these soups provide endless variations to satisfy your taste buds.

In this article, we’ll take you on a flavorful journey with over 29 shredded chicken soup recipes, each designed to bring comfort and warmth to your table.

Shredded chicken soups are not only easy to prepare, but they also allow you to get creative by adding a variety of vegetables, herbs, and spices to suit your personal taste.

Packed with protein and bursting with flavor, these soups are perfect for busy weeknights, meal prepping, or any time you need a little extra comfort.

Whether you’re looking for something light and refreshing or rich and hearty, there’s a recipe here for every occasion.

So, grab your favorite pot and a couple of chicken breasts, because you’re about to discover a world of scrumptious shredded chicken soups that will leave you coming back for more!

29+ Hearty and Healthy Shredded Chicken Soup Recipes to Try Today

There’s no doubt that shredded chicken soup is a beloved classic that never goes out of style.

With its versatility and comforting nature, it’s the perfect dish to enjoy year-round.

From light, broth-based soups to rich, creamy ones, each recipe offers a unique twist on this comforting favorite.

Whether you’re cooking for a crowd, meal prepping for the week, or simply looking to warm up on a chilly day, these 29+ shredded chicken soup recipes provide endless inspiration for creating the perfect soup.

So, next time you’re in the mood for something satisfying, nourishing, and full of flavor, reach for one of these easy-to-make recipes.

Your taste buds—and your family—will thank you! Happy cooking!

Classic Comfort Shredded Chicken Noodle Soup

This heartwarming soup is a timeless favorite, perfect for chilly evenings or when you’re under the weather. The savory aroma of chicken, herbs, and soft noodles makes it a comforting meal that soothes both the body and soul. What sets this version apart is the use of tender, shredded chicken, which adds a richer texture and flavor compared to diced meat.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 6 cups chicken broth
• 2 cups cooked, shredded chicken (rotisserie chicken works well)
• 1 ½ cups egg noodles
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until translucent, about 5 minutes.
2. Add garlic, carrots, and celery. Cook for another 5 minutes until softened.
3. Pour in the chicken broth and bring to a boil.
4. Add shredded chicken, thyme, and parsley. Reduce heat and simmer for 10 minutes.
5. Add egg noodles and cook according to package instructions (usually about 8–10 minutes).
6. Season with salt and pepper to taste. Garnish with fresh parsley if desired.

This classic shredded chicken noodle soup is as nourishing as it is nostalgic. Whether served on a rainy day or as a quick weeknight dinner, it brings a sense of calm and satisfaction with every spoonful. It’s a recipe worth passing down and recreating time and time again.

Spicy Mexican Shredded Chicken Soup

Inspired by the bold and zesty flavors of Mexico, this shredded chicken soup offers a spicy twist on tradition. It’s a vibrant, hearty soup loaded with vegetables, beans, and just the right amount of heat. Topped with avocado, cilantro, and a squeeze of lime, it’s as colorful as it is flavorful—perfect for when you crave something exciting and warming.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 jalapeño, seeded and diced
• 1 red bell pepper, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 6 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 ½ cups shredded cooked chicken
• Salt and pepper to taste
• Optional toppings: avocado slices, lime wedges, chopped cilantro, tortilla strips

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion, garlic, jalapeño, and bell pepper for about 5 minutes.
2. Stir in cumin and chili powder; cook for 1 more minute to release the spices’ aroma.
3. Add chicken broth, diced tomatoes, and black beans. Bring to a boil.
4. Stir in shredded chicken. Reduce heat and simmer for 15 minutes.
5. Season with salt and pepper. Serve hot with your favorite toppings.

This spicy Mexican shredded chicken soup is a fiesta in a bowl—bold, nourishing, and full of character. It’s the perfect recipe when you need a pick-me-up with personality. Pair it with warm tortillas or a cold drink, and you’ve got a meal that brings heat and heart.

Creamy Coconut Curry Shredded Chicken Soup

This recipe takes a global turn with a flavorful fusion of Thai-inspired ingredients and classic comfort food. Creamy coconut milk blends beautifully with aromatic curry and tender shredded chicken, creating a luxurious soup that’s both comforting and exotic. It’s a perfect way to spice up your soup rotation with something a little different.

Ingredients:

• 1 tablespoon coconut oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 4 cups chicken broth
• 2 cups shredded cooked chicken
• 1 cup sliced mushrooms
• 1 cup baby spinach
• 1 tablespoon fish sauce (optional)
• Juice of 1 lime
• Fresh cilantro and red chili slices for garnish

Instructions:

1. Heat coconut oil in a pot over medium heat. Add onion, garlic, and ginger. Sauté until fragrant and translucent, about 4–5 minutes.
2. Stir in red curry paste and cook for another 1–2 minutes.
3. Pour in coconut milk and chicken broth. Bring to a simmer.
4. Add shredded chicken, mushrooms, and fish sauce (if using). Simmer for 10–15 minutes.
5. Stir in spinach and lime juice just before serving.
6. Garnish with cilantro and red chili slices.

Creamy, aromatic, and full of layered flavors, this coconut curry shredded chicken soup is a delightful escape in a bowl. Whether you’re hosting a dinner or treating yourself to a flavorful solo meal, it’s sure to impress with its richness and depth. It’s comfort food with a touch of adventure.

Rustic Tuscan Shredded Chicken and White Bean Soup

Bringing the rustic charm of Italian countryside kitchens to your home, this Tuscan-style shredded chicken and white bean soup is rich in both flavor and tradition. Infused with garlic, rosemary, and hearty vegetables, this soup is wholesome and satisfying. The shredded chicken and creamy cannellini beans make it filling without being heavy—perfect for a relaxed dinner with crusty bread.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 celery stalk, diced
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 4 cups chicken broth
• 1 (15 oz) can cannellini beans, drained and rinsed
• 2 cups shredded cooked chicken
• 2 cups chopped kale or spinach
• Salt and black pepper to taste
• Grated Parmesan and toasted bread for serving

Instructions:

1. Heat olive oil in a large soup pot over medium heat. Sauté onion, garlic, carrots, and celery for 7–8 minutes until soft.
2. Stir in rosemary and oregano. Cook for 1 more minute.
3. Pour in chicken broth and bring to a boil. Add beans and shredded chicken.
4. Reduce heat and simmer for 10–15 minutes.
5. Stir in kale or spinach and cook until wilted.
6. Season with salt and pepper. Serve with Parmesan and a side of toasted bread.

This Tuscan-style soup is a comforting and elegant way to enjoy shredded chicken. With deep herbal notes and tender beans, it provides a perfect balance of nutrition and flavor. It’s a warm embrace in a bowl that feels both simple and refined.

Shredded Chicken and Corn Chowder

Rich, creamy, and sweet with the natural flavors of corn, this shredded chicken chowder is a twist on the classic comfort soup. Perfect for fall and winter, this chowder is filling and flavorful without being too heavy. The shredded chicken provides protein while the corn adds a burst of sweetness in every bite—plus, it’s quick enough to whip up on a busy evening.

Ingredients:

• 2 tablespoons butter
• 1 small onion, chopped
• 1 clove garlic, minced
• 2 cups frozen or fresh corn
• 1 medium potato, peeled and diced
• 1 teaspoon thyme
• 3 cups chicken broth
• 1 cup whole milk or half-and-half
• 2 cups shredded cooked chicken
• Salt and pepper to taste
• Optional: crumbled bacon and green onions for topping

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and garlic, sauté until soft.
2. Stir in corn, potato, and thyme. Cook for 5 minutes.
3. Add chicken broth and bring to a simmer. Cook until potatoes are tender, about 10 minutes.
4. Stir in milk and shredded chicken. Heat through, but do not boil.
5. Season with salt and pepper. Serve with optional toppings.

This chicken and corn chowder is creamy, hearty, and comforting—a perfect soup for when you want something that feels like a hug. The combination of shredded chicken and sweet corn creates a delightful balance, and the toppings offer customizable flavor boosts. It’s a go-to for cozy nights at home.

Lemon Orzo Shredded Chicken Soup

Light, bright, and irresistibly refreshing, this shredded chicken soup features orzo pasta and a zesty lemon twist. It’s inspired by Greek flavors but accessible and easy to make with pantry staples. Ideal for spring or anytime you crave something lighter, the citrusy broth is both invigorating and comforting, while the shredded chicken and orzo provide satisfying substance.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 6 cups chicken broth
• ¾ cup orzo pasta
• 2 cups shredded cooked chicken
• Juice and zest of 1 lemon
• 2 eggs (optional, for avgolemono-style thickening)
• 2 tablespoons chopped dill or parsley
• Salt and pepper to taste

Instructions:

1. In a pot, heat olive oil over medium heat. Sauté onion and garlic until soft.
2. Add chicken broth and bring to a boil.
3. Stir in orzo and cook until tender, about 8–10 minutes.
4. Add shredded chicken and reduce heat to a gentle simmer.
5. Stir in lemon juice, zest, and herbs. For a richer version, beat eggs in a bowl and slowly add a ladle of hot broth while whisking, then stir back into the pot.
6. Season with salt and pepper. Serve warm with extra herbs on top.

This lemon orzo shredded chicken soup is the epitome of light comfort food. The lemony broth wakes up your taste buds, while the tender orzo and chicken provide the substance you crave. It’s a bright and healthy option for when you want something soothing but not too heavy.

Asian-Inspired Shredded Chicken Soup

This Asian-inspired shredded chicken soup combines the savory, umami-rich flavors of soy sauce and ginger with the subtle sweetness of sesame. It’s light yet full of depth, with a delicate balance of flavors that transports you straight to an Asian street market. The addition of bok choy and mushrooms provides fresh crunch and earthiness, making it an all-around satisfying meal.

Ingredients:

• 1 tablespoon sesame oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon soy sauce
• 6 cups chicken broth
• 1 cup shredded cooked chicken
• 1 cup sliced mushrooms
• 2 cups bok choy, chopped
• 1 teaspoon rice vinegar
• 2 teaspoons sesame seeds
• 2 green onions, chopped
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté for 4-5 minutes until fragrant.
2. Stir in soy sauce and chicken broth. Bring to a simmer.
3. Add shredded chicken and mushrooms. Continue simmering for 10 minutes.
4. Add bok choy and rice vinegar, simmering for another 5 minutes until tender.
5. Season with salt and pepper. Serve topped with sesame seeds and green onions.

This Asian-inspired shredded chicken soup is a perfect balance of savory, earthy, and light flavors. The combination of ginger, sesame, and soy sauce offers a fragrant broth, while the bok choy and mushrooms provide a delightful texture. It’s an easy and healthy option for a cozy meal that doesn’t sacrifice flavor.

Shredded Chicken Tortilla Soup

Rich, flavorful, and slightly spicy, this shredded chicken tortilla soup brings all the classic flavors of Mexican cuisine into a comforting bowl. The crunchy tortilla strips, the smoky flavor of cumin, and the tang of lime come together to create a satisfying, hearty soup. This version is both filling and light, offering a well-rounded taste of Mexico in every spoonful.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 can (14 oz) diced tomatoes
• 6 cups chicken broth
• 2 cups shredded cooked chicken
• 1 cup corn kernels (frozen or fresh)
• 1 cup black beans, drained and rinsed
• Salt and pepper to taste
• 4 corn tortillas, cut into strips
• Lime wedges, chopped cilantro, and avocado slices for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft, about 5 minutes.
2. Add cumin and chili powder, stirring for another minute.
3. Pour in the diced tomatoes, chicken broth, shredded chicken, corn, and black beans. Bring to a boil and simmer for 10-15 minutes.
4. Meanwhile, heat a small amount of oil in a skillet and fry tortilla strips until crispy. Set aside.
5. Season the soup with salt and pepper. Serve topped with crispy tortilla strips, a squeeze of lime, chopped cilantro, and avocado slices.

Shredded chicken tortilla soup is a festive and flavor-packed dish that offers the perfect combination of smoky, tangy, and spicy elements. The crispy tortilla strips add a satisfying crunch, while the lime and cilantro brighten the entire dish. It’s an easy and fun recipe that delivers a deliciously filling meal.

Creamy Avocado and Shredded Chicken Soup

This creamy avocado shredded chicken soup is a luxurious, velvety option that’s perfect for when you want comfort but with a healthy twist. The avocado adds richness and smoothness, while the cilantro, lime, and green chilies provide a fresh and zesty balance. This soup is light yet indulgent, perfect for both a cozy meal or an elegant gathering.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh lime juice
• 4 cups chicken broth
• 2 cups shredded cooked chicken
• 2 ripe avocados, peeled and pitted
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1-2 green chilies (depending on your spice preference), finely chopped
• 1 cup heavy cream or coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until soft and fragrant, about 5 minutes.
2. Stir in lime juice, cumin, and chili powder. Cook for an additional minute.
3. Pour in the chicken broth, shredded chicken, and chopped green chilies. Bring to a simmer and cook for 10 minutes.
4. While the soup simmers, scoop the avocado flesh into a blender or food processor with a small amount of broth and puree until smooth.
5. Stir the avocado mixture into the soup, then add the cream or coconut milk. Stir until well combined and heat through.
6. Season with salt and pepper to taste. Serve with fresh cilantro on top.

This creamy avocado shredded chicken soup is both luxurious and nutritious, offering a velvety texture and a vibrant flavor profile. The avocado enhances the soup’s richness, while the cilantro and lime provide a fresh burst of flavor. It’s a unique twist on comfort food that feels indulgent but is surprisingly healthy.

Hearty Shredded Chicken and Sweet Potato Soup

This hearty shredded chicken and sweet potato soup is both nourishing and comforting, with a slight sweetness from the tender roasted sweet potatoes. The combination of savory chicken, earthy herbs, and sweet potato creates a balanced and filling soup that’s perfect for a cozy, satisfying meal. It’s a great way to get a dose of healthy vegetables and protein in one bowl!

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and cubed
• 6 cups chicken broth
• 2 cups shredded cooked chicken
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• 1 cup spinach or kale (optional)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with a little olive oil, salt, and pepper, then roast on a baking sheet for 25-30 minutes until tender.
2. In a large pot, heat olive oil over medium heat. Sauté onion and garlic for 5-6 minutes until softened.
3. Add cumin, smoked paprika, and turmeric to the onions, cooking for 1 minute to release the spices’ aromas.
4. Pour in chicken broth and bring to a boil. Once boiling, reduce heat to a simmer and add shredded chicken.
5. Add the roasted sweet potatoes and let the soup simmer for another 10 minutes. If using spinach or kale, add it in during the last 2-3 minutes of cooking.
6. Season with salt and pepper. Serve with fresh cilantro on top.

This shredded chicken and sweet potato soup is the ultimate comfort food—packed with nutrients, warm spices, and satisfying textures. The sweetness of the potatoes contrasts perfectly with the savory chicken, while the spices add depth to the broth. It’s a hearty, wholesome soup that’s sure to become a family favorite.

Shredded Chicken Pho Soup

This Vietnamese-inspired shredded chicken pho soup brings all the flavors of the classic pho into a light, flavorful broth. With fresh herbs, spices like star anise, and the deliciously tender shredded chicken, this soup is perfect for those who love aromatic, satisfying meals. It’s both refreshing and comforting, with the perfect balance of savory, sweet, and spicy notes.

Ingredients:

• 2 tablespoons vegetable oil
• 1 small onion, quartered
• 2-inch piece of ginger, sliced
• 2 star anise pods
• 1 cinnamon stick
• 6 cups chicken broth
• 2 cups shredded cooked chicken
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 200g rice noodles (pho noodles)
• Fresh basil, cilantro, and mint for garnish
• 1 lime, cut into wedges
• Sliced chili (optional)

Instructions:

1. In a large pot, heat vegetable oil over medium heat. Char the onion and ginger, turning occasionally, for about 5 minutes, until they develop a smoky aroma.
2. Add star anise, cinnamon stick, and chicken broth to the pot. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
3. Stir in fish sauce, soy sauce, and sugar, adjusting to taste. Strain the broth to remove solids and return it to the pot.
4. Cook rice noodles according to package instructions, then divide among bowls.
5. Add shredded chicken to the soup and ladle the hot broth over the noodles.
6. Garnish with fresh herbs, lime wedges, and sliced chili (if using).

Shredded chicken pho soup offers a burst of aromatic flavors with every bite. The fragrant broth infused with star anise, cinnamon, and fresh herbs provides a deliciously complex base for the tender shredded chicken. Whether you’re craving a comforting bowl for a chilly evening or something light and refreshing, this soup is a perfect choice.

Shredded Chicken and Mushroom Soup

This creamy shredded chicken and mushroom soup is earthy, comforting, and rich with flavor. The mushrooms bring a deep umami flavor that pairs perfectly with the shredded chicken, while the creamy base adds a luxurious texture. It’s a simple yet elegant soup that can be prepared quickly and is perfect for a cozy weeknight dinner.

Ingredients:

• 2 tablespoons butter
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced
• 6 cups chicken broth
• 2 cups shredded cooked chicken
• 1 cup heavy cream or half-and-half
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat butter in a large pot over medium heat. Sauté onion and garlic until soft, about 5 minutes.
2. Add sliced mushrooms and cook until tender, about 7-8 minutes, stirring occasionally.
3. Pour in chicken broth and bring to a simmer. Add shredded chicken and thyme, then simmer for 10 minutes.
4. Stir in the heavy cream and cook for an additional 5 minutes until the soup thickens slightly.
5. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

This creamy shredded chicken and mushroom soup is an indulgent yet simple dish that feels like a warm hug on a cold day. The combination of earthy mushrooms and rich cream enhances the shredded chicken’s tenderness, making it a beautifully balanced dish. Whether enjoyed on its own or paired with some crusty bread, this soup is perfect for a cozy evening at home.

Mediterranean Shredded Chicken Soup

This Mediterranean-inspired shredded chicken soup is light, flavorful, and refreshing, with a rich combination of vegetables, olives, and tangy lemon. With the addition of fresh herbs like oregano and dill, it captures the essence of Mediterranean cuisine, bringing a savory and slightly citrusy broth that’s both nourishing and bright. Perfect for those looking for a healthy and flavorful meal!

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 2 celery stalks, diced
• 1 zucchini, chopped
• 6 cups chicken broth
• 2 cups shredded cooked chicken
• 1 can (14 oz) diced tomatoes
• ½ cup Kalamata olives, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried dill
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley or dill for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrot, and celery for 5-6 minutes until softened.
2. Add zucchini and cook for another 3-4 minutes.
3. Pour in chicken broth, diced tomatoes, shredded chicken, olives, oregano, and dill. Bring to a simmer and cook for 10–15 minutes.
4. Stir in lemon juice, then season with salt and pepper.
5. Serve hot, garnished with fresh parsley or dill.

This Mediterranean shredded chicken soup is a vibrant, tangy, and wholesome option, perfect for a light yet satisfying meal. The olives and fresh herbs provide unique flavors that elevate the soup, while the lemon adds a zesty finish. It’s a simple but delicious soup that’s both refreshing and filling, ideal for any time of year.

Shredded Chicken and Kale Soup

Packed with nutrients and flavor, this shredded chicken and kale soup is perfect for those looking for a healthy and hearty meal. The kale adds a slight bitterness that balances the richness of the chicken, while the garlic and broth provide a comforting depth. This soup is easy to make and can be enjoyed as a filling lunch or dinner, providing a great dose of vitamins and protein.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 6 cups chicken broth
• 2 cups shredded cooked chicken
• 3 cups kale, chopped
• 2 medium potatoes, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh lemon juice (optional, for a touch of acidity)

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 5-6 minutes until softened.
2. Add chicken broth, shredded chicken, potatoes, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 15 minutes, until the potatoes are tender.
3. Stir in kale and cook for another 5 minutes until wilted.
4. Season with salt, pepper, and a squeeze of lemon juice if desired. Serve hot.

This shredded chicken and kale soup is a powerhouse of nutrition, with the earthy kale balancing the savory chicken and rich broth. It’s simple, satisfying, and packed with vitamins, making it a great option for a wholesome meal. Whether you’re feeling under the weather or just need a light, nutritious meal, this soup is sure to deliver.

Shredded Chicken and Butternut Squash Soup

This shredded chicken and butternut squash soup is a sweet and savory delight, with the creamy texture of the butternut squash pairing beautifully with the tender shredded chicken. The mild sweetness of the squash is complemented by a hint of cinnamon and nutmeg, making this soup perfect for fall or winter. It’s a wonderful, comforting meal that combines hearty vegetables with rich protein.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups cubed butternut squash (fresh or frozen)
• 6 cups chicken broth
• 2 cups shredded cooked chicken
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• Salt and pepper to taste
• 1 cup coconut milk or heavy cream
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened, about 5 minutes.
2. Add butternut squash and cook for 5 more minutes.
3. Pour in chicken broth, shredded chicken, cinnamon, and nutmeg. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the squash is tender.
4. Use an immersion blender or regular blender to puree the soup until smooth. If using a regular blender, be sure to blend in batches.
5. Stir in coconut milk or heavy cream, then season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This shredded chicken and butternut squash soup is a perfect fall or winter dish, offering a balance of savory, sweet, and creamy flavors. The squash adds a natural sweetness that pairs wonderfully with the savory chicken, while the cinnamon and nutmeg offer a cozy, aromatic touch. It’s a deliciously comforting soup that’s sure to become a seasonal favorite.

Shredded Chicken and Barley Soup

This hearty shredded chicken and barley soup is a filling, nutritious option that combines the nutty texture of barley with tender shredded chicken. It’s a perfect soup for chilly days when you want something warm and satisfying. The vegetables add a fresh crunch, and the barley soaks up the flavorful broth, making each spoonful incredibly hearty.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup pearl barley
• 6 cups chicken broth
• 2 cups shredded cooked chicken
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery until softened, about 7 minutes.
2. Add pearl barley, chicken broth, shredded chicken, thyme, and parsley. Bring to a boil, then reduce to a simmer.
3. Simmer for 25–30 minutes, or until the barley is tender.
4. Season with salt and pepper. Serve hot, garnished with fresh parsley.

Shredded chicken and barley soup is a filling and nourishing dish that provides a delightful combination of textures and flavors. The barley adds a hearty, chewy element that complements the tender chicken, while the vegetables create a satisfying crunch. It’s the perfect meal to warm you up and keep you full on a cold day.

Spicy Shredded Chicken Soup with Rice

For those who love a bit of heat, this spicy shredded chicken soup with rice is a perfect choice. With chili peppers, cumin, and paprika, this soup packs a punch while still maintaining a savory base with the tender shredded chicken. The rice soaks up the flavorful broth, making each bite comforting yet full of bold flavor. It’s an ideal dish for those who enjoy a little spice in their meals.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 jalapeño, minced (seeds removed for less heat)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups chicken broth
• 1 cup cooked rice
• 2 cups shredded cooked chicken
• 1 (14 oz) can diced tomatoes with green chilies
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, red bell pepper, and jalapeño for about 5 minutes until softened.
2. Stir in cumin and smoked paprika, cooking for 1 minute.
3. Add chicken broth, shredded chicken, diced tomatoes, and cooked rice. Bring to a boil, then reduce to a simmer for 10 minutes to allow the flavors to meld.
4. Season with salt and pepper to taste.
5. Serve with fresh cilantro and lime wedges for a zesty finish.

This spicy shredded chicken soup with rice is a flavorful and hearty dish for those who love a kick in their meal. The heat from the jalapeño and chili seasonings perfectly complements the tender chicken and soothing rice, making this soup both satisfying and exciting. It’s an excellent choice for a cold evening or when you want something bold and comforting.

Shredded Chicken and Spinach Soup

This light and refreshing shredded chicken and spinach soup is perfect for a healthy, nutrient-packed meal. The vibrant green spinach adds a boost of vitamins, while the chicken provides lean protein. The broth is simple yet flavorful, making this soup a great option for those looking for something light but still satisfying. It’s quick to prepare and offers a wholesome meal in no time.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 6 cups chicken broth
• 2 cups shredded cooked chicken
• 3 cups fresh spinach, chopped
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant, about 5 minutes.
2. Add chicken broth, shredded chicken, basil, and oregano. Bring to a simmer and cook for 10 minutes.
3. Stir in the fresh spinach and cook for another 3–5 minutes until wilted.
4. Season with salt and pepper, and add lemon juice for a fresh burst of flavor.
5. Serve hot, garnished with extra herbs if desired.

This shredded chicken and spinach soup is a light, healthy, and flavorful option for any time of the year. The spinach provides a rich source of iron and vitamins, while the chicken adds protein, making it a balanced and nourishing meal. The simplicity of the ingredients allows the fresh flavors to shine, and the optional lemon juice adds a bright and refreshing touch. It’s a fantastic choice for a light lunch or dinner.

Shredded Chicken and Pea Soup

This shredded chicken and pea soup is a vibrant and satisfying dish that combines the sweetness of peas with the savory richness of shredded chicken. The delicate broth is enhanced with fresh herbs, creating a light yet hearty soup perfect for any season. It’s an easy-to-make, one-pot meal that’s packed with protein, fiber, and flavor, making it both nourishing and delicious.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 6 cups chicken broth
• 2 cups shredded cooked chicken
• 2 cups frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste
• Fresh lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for about 5 minutes until soft.
2. Pour in chicken broth and bring to a boil.
3. Add shredded chicken, peas, thyme, and parsley. Reduce heat and let the soup simmer for 10–15 minutes.
4. Season with salt and pepper, and add a squeeze of fresh lemon juice for a touch of brightness.
5. Serve hot, optionally garnished with fresh herbs.

Shredded chicken and pea soup is a wonderfully light yet satisfying dish, perfect for a quick and healthy meal. The sweet peas and tender chicken blend together perfectly in the broth, while the fresh herbs elevate the flavors. It’s an easy-to-make, nutritious soup that is both comforting and refreshing, great for busy weeknights or meal prep.

Shredded Chicken and Tomato Soup

This shredded chicken and tomato soup is a twist on the classic tomato soup, providing extra protein with the addition of tender shredded chicken. The tangy tomatoes, combined with a touch of basil and garlic, create a rich and flavorful base, while the chicken adds depth and heartiness to the dish. It’s a comforting, easy-to-make soup that’s perfect for any day of the week.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 6 cups chicken broth
• 2 cups shredded cooked chicken
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in crushed tomatoes, chicken broth, shredded chicken, basil, and oregano. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh basil or parsley.

Shredded chicken and tomato soup is a cozy, hearty meal that offers the perfect combination of tangy tomato flavor and savory shredded chicken. The herbs add a fresh and aromatic finish, while the chicken makes the soup more filling and satisfying. It’s a great choice for a comforting lunch or dinner, especially on cooler days.

Shredded Chicken and Cabbage Soup

This shredded chicken and cabbage soup is a light yet filling dish that combines the sweetness of cabbage with the savory richness of chicken. The cabbage cooks down into the broth, creating a soft, slightly sweet texture that complements the shredded chicken. It’s a simple and healthy soup that’s both nourishing and low-calorie, making it ideal for a quick weeknight meal or a detox option.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 6 cups chicken broth
• 2 cups shredded cooked chicken
• 3 cups cabbage, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried dill
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Pour in chicken broth, shredded chicken, and cabbage. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the cabbage is tender.
3. Stir in thyme and dill, then season with salt and pepper to taste.
4. Serve hot, garnished with fresh parsley.

This shredded chicken and cabbage soup is a light, flavorful option that’s both healthy and filling. The cabbage softens in the broth and absorbs all the savory flavors from the chicken and herbs, creating a comforting dish that doesn’t feel heavy. It’s an excellent soup for detoxing or for anyone looking for a low-calorie, nutrient-dense meal.

Shredded Chicken and Corn Soup

This shredded chicken and corn soup is a sweet and savory dish, featuring the natural sweetness of corn paired with the savory goodness of shredded chicken. The broth is light yet flavorful, and the combination of ingredients makes for a comforting, hearty meal. It’s perfect for a quick weeknight dinner or a cozy, sunny lunch.

Ingredients:

• 2 tablespoons butter
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 can (15 oz) corn kernels (drained)
• 6 cups chicken broth
• 2 cups shredded cooked chicken
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat butter in a large pot over medium heat. Add onion, garlic, and red bell pepper, sautéing until softened, about 5-6 minutes.
2. Stir in cumin and chili powder, cooking for 1 minute to release the spices’ aroma.
3. Add chicken broth, shredded chicken, and corn. Bring to a simmer and cook for 10-15 minutes.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro.

This shredded chicken and corn soup is a delightful balance of sweet and savory flavors. The corn adds a natural sweetness that pairs wonderfully with the tender chicken, while the cumin and chili powder provide a warm, aromatic backdrop. It’s a simple, comforting soup that’s perfect for family meals or a casual dinner with a side of cornbread.

Shredded Chicken and Avocado Soup

This shredded chicken and avocado soup is a creamy, light, and refreshing meal with a rich, smooth texture from the avocado. The chicken adds protein, and the lime juice gives a zesty kick, making it a wonderful balance of flavors. It’s a perfect option for those craving a light yet satisfying soup with a touch of tropical flair.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 6 cups chicken broth
• 2 cups shredded cooked chicken
• 2 ripe avocados, peeled and pitted
• Juice of 2 limes
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for about 5 minutes until softened.
2. Add chicken broth and bring to a boil.
3. Stir in shredded chicken and ground cumin. Reduce heat and simmer for 10 minutes.
4. While the soup simmers, scoop the flesh from the avocados into a blender and add lime juice. Blend until smooth.
5. Add the avocado mixture to the pot, stirring to combine. Season with salt and pepper.
6. Serve hot, garnished with fresh cilantro and a wedge of lime.

This shredded chicken and avocado soup is rich, creamy, and comforting while maintaining a light, fresh feel. The avocado gives the soup a silky texture, while the lime juice adds a zesty and refreshing contrast. It’s a flavorful, unique twist on the traditional chicken soup that’s perfect for a healthy lunch or dinner.

Shredded Chicken and Pesto Soup

For a flavorful and herby twist, this shredded chicken and pesto soup combines the savory richness of the chicken with the aromatic depth of pesto. The addition of basil pesto infuses the soup with an herbaceous and slightly nutty flavor that elevates the simple ingredients. This soup is perfect for pesto lovers and anyone looking to add a fresh, vibrant flair to their chicken soup.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 6 cups chicken broth
• 2 cups shredded cooked chicken
• 1 cup fresh basil pesto
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh Parmesan cheese for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 5-6 minutes until soft and fragrant.
2. Add chicken broth and bring to a simmer.
3. Stir in shredded chicken, pesto, and thyme. Simmer for an additional 10 minutes.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh Parmesan cheese.

This shredded chicken and pesto soup is an aromatic and flavorful twist on classic chicken soup. The pesto infuses the broth with a burst of herbaceous richness, and the Parmesan adds a salty, savory finish. It’s a wonderfully comforting and unique soup that will impress anyone who loves the flavors of fresh basil and garlic.

Shredded Chicken and Sweet Potato Soup

This shredded chicken and sweet potato soup is a vibrant, hearty dish that combines the earthy sweetness of sweet potatoes with the rich flavor of shredded chicken. The mild sweetness of the potatoes complements the savory broth and tender chicken, while a touch of cinnamon and cumin adds warmth and depth to the soup. It’s a perfect balance of flavors and textures that makes for a filling and nutritious meal.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 6 cups chicken broth
• 2 cups shredded cooked chicken
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 5 minutes until softened.
2. Add sweet potatoes, chicken broth, shredded chicken, cinnamon, and cumin. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until the sweet potatoes are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh cilantro.

This shredded chicken and sweet potato soup is the perfect balance of sweet, savory, and warming flavors. The sweetness of the potatoes and the spices create a comforting, cozy dish, while the chicken provides protein and texture. It’s an excellent choice for fall or winter, offering a nutritious, filling meal with just the right amount of sweetness and spice.

Shredded Chicken and Bean Soup

This shredded chicken and bean soup is a filling, protein-packed dish that combines the hearty goodness of beans with the tender chicken. With a flavorful broth enriched with garlic, cumin, and chili powder, this soup offers a savory, slightly spicy kick. It’s a great option for a satisfying, healthy meal that’s perfect for both lunch and dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 6 cups chicken broth
• 2 cups shredded cooked chicken
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 5 minutes until softened.
2. Add black beans, kidney beans, chicken broth, shredded chicken, cumin, and chili powder. Bring to a boil, then reduce the heat and simmer for 15–20 minutes.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh cilantro.

Shredded chicken and bean soup is a hearty and protein-packed dish that provides a satisfying meal with every spoonful. The combination of beans and chicken makes it both filling and nutritious, while the spices add depth and warmth. This is a perfect option for a cozy dinner or a meal prep option that you can enjoy throughout the week.

Shredded Chicken and Leek Soup

This shredded chicken and leek soup offers a delicate, comforting flavor with the mild sweetness of leeks complementing the savory shredded chicken. The combination of leeks, garlic, and chicken broth creates a light yet rich base, while the chicken adds protein and substance to the dish. It’s a perfect option for a simple, elegant soup with a light, fresh flavor.

Ingredients:

• 2 tablespoons olive oil
• 2 leeks, cleaned and sliced
• 2 garlic cloves, minced
• 6 cups chicken broth
• 2 cups shredded cooked chicken
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add leeks and garlic, sautéing for about 5 minutes until softened.
2. Add chicken broth, shredded chicken, and thyme. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh parsley.

Shredded chicken and leek soup is a light, aromatic, and satisfying dish that brings out the mild sweetness of leeks, paired perfectly with the savory chicken. The thyme adds a lovely depth of flavor, and the simplicity of the ingredients makes it a wonderfully comforting soup. This is a great option for a light yet hearty meal, ideal for both busy weeknights and elegant gatherings.

Shredded Chicken and Mushroom Soup

This shredded chicken and mushroom soup is a rich, earthy dish that pairs tender chicken with the savory depth of mushrooms. The mushrooms provide a wonderful umami flavor, while the chicken adds protein and substance to the soup. A touch of thyme and garlic enhances the savory broth, making this a comforting and hearty meal.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced (button or cremini work well)
• 6 cups chicken broth
• 2 cups shredded cooked chicken
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 5 minutes until softened.
2. Stir in sliced mushrooms and cook for another 5 minutes until the mushrooms release their moisture and start to brown.
3. Add chicken broth, shredded chicken, and thyme. Bring to a simmer and cook for 10–15 minutes to allow the flavors to meld.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

This shredded chicken and mushroom soup is rich and comforting, with the earthy flavor of mushrooms complementing the tender chicken beautifully. The savory broth is aromatic, and the thyme adds just the right amount of herbal depth. It’s a perfect soup for a cozy evening or as a hearty starter for a larger meal.

Shredded Chicken and Zucchini Soup

This light and refreshing shredded chicken and zucchini soup is a healthy, low-carb option that’s both satisfying and easy to make. The zucchini softens and absorbs the flavors of the broth, while the shredded chicken provides protein and texture. The lemon zest and fresh herbs brighten up the dish, making it a great choice for a wholesome meal.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 medium zucchinis, sliced into half moons
• 6 cups chicken broth
• 2 cups shredded cooked chicken
• Zest of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for about 5 minutes until softened.
2. Stir in zucchini slices and cook for another 5 minutes until they begin to soften.
3. Add chicken broth, shredded chicken, lemon zest, and oregano. Bring to a simmer and cook for 10–12 minutes, until the zucchini is tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh basil.

This shredded chicken and zucchini soup is light, fresh, and full of flavor. The zucchini adds a soft, slightly sweet texture that pairs perfectly with the tender chicken. The lemon zest and fresh herbs bring a burst of brightness, making this soup a healthy and refreshing option for any day.