10 Soup Recipes to Make from a Carton of Chicken Broth
A single carton of chicken broth is the quiet start to a week of comfort. These ten soups are built for busy nights, steady flavor, and minimal fuss. Each one leans on pantry staples and a few fresh touches. Double when you want leftovers. Freeze when you need a break.
Weeknight Chicken Noodle
A classic that stays light, clean, and soothing.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, thinly sliced
- 2 celery ribs, thinly sliced
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 bay leaf
- 1 cup egg noodles or small pasta
- 1 1/2 cups shredded cooked chicken (rotisserie is fine)
- Salt and pepper
- 1 tablespoon lemon juice
- Chopped parsley, to finish
Instructions
- Warm the oil in a pot over medium heat. Add onion, carrots, and celery. Cook until tender, 6 to 8 minutes. Stir in garlic for 30 seconds.
- Pour in broth and add bay leaf. Bring to a boil.
- Add noodles and cook until just tender, 5 to 7 minutes. Stir in chicken.
- Season with salt, pepper, and lemon juice. Remove bay leaf. Finish with parsley.
Creamy Tomato Tortellini
A pantry tomato soup turned into dinner with cheese tortellini.
Ingredients
- 1 tablespoon butter
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1 can (14 to 15 ounces) crushed or diced tomatoes
- 4 cups chicken broth
- 1/2 cup heavy cream or half-and-half
- 9 to 12 ounces refrigerated cheese tortellini
- Salt and pepper
- Grated Parmesan and basil, to serve
Instructions
- Melt butter in a pot over medium heat. Add onion and cook until soft, 5 minutes. Add garlic and oregano for 30 seconds.
- Stir in tomatoes and broth. Simmer 5 minutes.
- Add cream and bring to a gentle simmer. Add tortellini and cook per package directions until tender.
- Season with salt and pepper. Serve with Parmesan and torn basil.
Ginger-Scallion Egg Drop
Silky ribbons of egg with bright ginger and scallion.
Ingredients
- 1 tablespoon neutral oil or a knob of butter
- 1 tablespoon grated fresh ginger
- 4 cups chicken broth
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch mixed with 2 teaspoons water (optional, for body)
- 3 eggs, beaten
- 3 scallions, thinly sliced, divided
- White pepper and salt
- Toasted sesame oil, to finish
Instructions
- Heat oil in a pot over medium. Add ginger and cook 30 seconds.
- Add broth and soy sauce. Bring to a simmer. Stir in cornstarch slurry if using and simmer 1 minute.
- Swirl the soup with a spoon to create a gentle vortex. Slowly drizzle in beaten eggs in a thin stream. Let set 30 seconds, then stir.
- Add most of the scallions. Season with white pepper and salt. Finish with a few drops of sesame oil and the remaining scallions.
Smoky Chickpea and Greens
A hearty, meatless soup with paprika warmth.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 garlic cloves, sliced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 can (15 ounces) chickpeas, drained and rinsed
- 4 cups chicken broth
- 2 cups chopped sturdy greens (kale or chard)
- 1 tablespoon lemon juice
- Salt and pepper
- Chili flakes, optional
Instructions
- Warm oil over medium heat. Cook onion until translucent, 5 minutes. Add garlic, paprika, and cumin; cook 30 seconds.
- Stir in chickpeas and broth. Simmer 10 minutes.
- Add greens and cook until tender, 5 minutes.
- Season with lemon, salt, pepper, and chili flakes if you like heat.
Corn and Potato Chowder
Sweet corn meets creamy potato without feeling heavy.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 celery ribs, diced
- 2 potatoes, peeled and diced small
- 2 cups frozen corn (or fresh when in season)
- 4 cups chicken broth
- 1/2 cup milk or cream
- 1 bay leaf
- Salt and pepper
- Chives or scallions, to serve
Instructions
- Heat butter and oil in a pot over medium. Add onion and celery; cook 5 minutes.
- Add potatoes, corn, broth, and bay leaf. Simmer until potatoes are tender, 12 to 15 minutes.
- Remove bay leaf. Stir in milk. Simmer 2 minutes. Lightly mash a few potatoes against the pot for body.
- Season with salt and pepper. Top with chives or scallions.
Lemon Orzo with Spinach
Bright, brothy, and ready in 20 minutes.
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 4 cups chicken broth
- 3/4 cup orzo
- 2 cups baby spinach
- Zest and juice of 1 lemon
- 1/2 cup grated Parmesan
- Salt and pepper
Instructions
- Warm oil over medium heat. Cook garlic 30 seconds.
- Add broth and bring to a boil. Stir in orzo and cook until al dente, about 8 minutes.
- Add spinach to wilt. Stir in lemon zest and juice, then Parmesan.
- Season with salt and pepper. Add more broth if you prefer it looser.
Miso-Ginger Chicken and Rice
A cross between soup and congee, deeply comforting.
Ingredients
- 1 tablespoon neutral oil
- 1 tablespoon grated ginger
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 cup cooked rice (day-old is ideal)
- 1 tablespoon white miso, plus more to taste
- 1 to 1 1/2 cups shredded cooked chicken
- 1 cup sliced mushrooms (optional)
- 1 cup baby bok choy or spinach
- Soy sauce and sesame oil, to taste
- Sliced scallions and chili crisp, to serve
Instructions
- Heat oil over medium. Add ginger and garlic; cook 30 seconds.
- Add broth and rice. Simmer, stirring, until slightly thickened, 8 to 10 minutes.
- Whisk miso with a ladle of hot broth, then stir it back in. Add chicken and mushrooms; simmer 3 minutes.
- Add greens to wilt. Season with soy and sesame oil. Serve with scallions and chili crisp.
Tortilla-Lime Soup
Crunch, tang, and gentle heat.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 4 cups chicken broth
- 1 can (14 to 15 ounces) fire-roasted tomatoes
- 1 cup corn kernels
- 1 to 2 cups shredded cooked chicken
- Salt and pepper
- Juice of 1 lime
- Tortilla chips, avocado, cilantro, and queso fresco, to serve
Instructions
- Sauté onion in oil over medium until soft, 5 minutes. Add garlic, chili powder, and cumin; cook 30 seconds.
- Add broth, tomatoes, and corn. Simmer 10 minutes.
- Stir in chicken to warm. Season with salt, pepper, and lime juice.
- Serve with crushed chips, avocado, cilantro, and cheese.
Italian Wedding-ish
Tiny meatballs and tender greens in a clear broth.
Ingredients
- 8 to 10 ounces small meatballs (store-bought or homemade)
- 1 tablespoon olive oil, if pan-searing
- 4 cups chicken broth
- 1/2 cup small pasta (acini di pepe or orzo)
- 2 cups chopped greens (esc arole or spinach)
- 1 egg beaten with 1 tablespoon grated Parmesan (optional)
- Salt and pepper
- More Parmesan, to serve
Instructions
- If meatballs are raw, pan-sear in oil until browned and nearly cooked through.
- Add broth to the pot and bring to a simmer. Add pasta and cook until just tender.
- Add greens and meatballs; simmer 3 to 5 minutes.
- Slowly drizzle in egg mixture while stirring, if using. Season with salt and pepper. Serve with Parmesan.
Coconut Curry Squash Soup
Velvety and fragrant with gentle heat.
Ingredients
- 1 tablespoon coconut oil or olive oil
- 1 small onion, chopped
- 1 tablespoon grated ginger
- 1 to 2 tablespoons red curry paste
- 3 cups peeled, diced butternut squash (or canned pumpkin, 1 1/2 cups)
- 4 cups chicken broth
- 1 can (13 to 14 ounces) coconut milk
- 1 tablespoon fish sauce or soy sauce
- 1 tablespoon lime juice
- Salt and pepper
- Cilantro and toasted peanuts, to serve
Instructions
- Heat oil over medium. Cook onion until soft, 5 minutes. Add ginger and curry paste; cook 1 minute.
- Add squash and broth. Simmer until squash is tender, 12 to 15 minutes.
- Stir in coconut milk and simmer 2 minutes. Blend with an immersion blender until smooth, or leave chunky.
- Season with fish sauce or soy and lime juice. Add salt and pepper to taste. Top with cilantro and peanuts.
Tips for Cooking with a Carton of Broth
- Taste before salting; store-bought broths vary widely.
- A squeeze of lemon or splash of vinegar wakes up a pot at the end.
- Fresh herbs, scallions, or a swirl of olive oil make fast garnish.
- For more body, simmer a handful of rice, or mash a few vegetables in the pot.
- Freeze extra broth in ice cube trays for quick additions later.
