Not Your Grandma’s Chicken Soup Recipes

From the Recipe Creator: I love preparing dinner in a slow cooker because it's carefree cooking. This chicken soup uses ingredients that I love, such as coconut milk, edamame and fresh ginger. —Roxanne Chan, Albany, California

From the Recipe Creator: This chicken tortilla soup is as good as (if not better than) any I've had in a restaurant. I get so many compliments when I serve it: you will, too. —Laura Black Johnson, Largo, Florida

From the Recipe Creator: It’s crazy how just a few ingredients can make such a difference. Using finely chopped rotisserie chicken in this recipe makes it perfect for a busy weeknight meal, but you can leave the chicken out if you prefer. —Colleen Delawder, Herndon, Virginia

From the Recipe Creator: I love Asian food and wanted a chili-like soup with the distinctive flavors of General Tso’s chicken. The slow cooker makes this super easy, and you can use any meat you like. It’s wonderful with turkey, ground meats or leftover pork. —Lori McLain, Denton, Texas

From the Recipe Creator: I've taken this satisfying soup to church gatherings and family reunions, and it always receives great compliments. Everyone loves it! —Elizabeth Goetzinger, Lewiston, Idaho

From the Recipe Creator: Similar to a Vietnamese pho rice noodle soup, this red curry chicken soup recipe packs big flavor and a bit of heat. The crisp raw vegetables help cool things down. —Monnie Norasing, Mansfield, Texas

From the Recipe Creator: My German mother would occasionally cook dishes that were not traditional German recipes. One of my favorites was her Curry Chicken Soup. I've added my own touches to it, such as the chickpeas, coconut milk and fresh cilantro.—Deanna Hindenach, Paw Paw, Michigan

From the Recipe Creator: I made this soup to please my daughters’ craving for creaminess, my husband’s for spice and mine for white beans. Garnish with jalapenos, sour cream and green onions. —Darcy Gonzalez, Palmdale, California

From the Recipe Creator: I came up with this creamy chicken rice soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit. —Janice Mitchell, Aurora, Colorado

From the Recipe Creator: With chicken, pasta and a bold tomato broth, this hearty and inviting soup is like a big comforting hug in a bowl! —Cynthia Gerken, Naples, Florida

From the Recipe Creator: Chicken and asparagus make a light, comforting soup that’s easy to do with common ingredients. If we have rotisserie chicken, it goes into this soup. —Jennifer Vo, Irvine, California

From the Recipe Creator: No question—this is my favorite barley soup! It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. It simply tastes too good to keep to yourself! —Diana Costello, Marion, Kansas

From the Recipe Creator: My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado

From the Recipe Creator: This south-of-the-border chowder is one of my favorite slow cooker recipes, and it's a winner at family dinners and potlucks alike. We like ours topped with fresh avocado, shredded cheddar cheese and chili cheese corn chips. —Nancy Heishman, Las Vegas, Nevada

From the Recipe Creator: While avgolemono may be tricky to pronounce if you didn’t grow up eating traditional Greek food, the recipe itself couldn’t be simpler. A quintessential Greek dish, this avgolemono soup is made using pantry staples and results in a meal that’s pure comfort food. —Lauren Habermehl, Pewaukee, Wisconsin

From the Recipe Creator: I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. —Virginia Montmarquet, Riverside, California

From the Recipe Creator: This recipe is close to one my mom used to make for us kids when the weather turned cold. Hers called for heavy cream, but I came up with a slimmer version that I think is pretty true to the original! —Kendra Doss, Colorado Springs, Colorado

From the Recipe Creator: Cumin, chili powder and cayenne pepper give my slow-cooked specialty its kick. I serve bowls of it with crunchy tortilla strips that bake in no time. Leftover soup freezes well for nights I don’t feel like cooking. —Margaret Bailey, Coffeeville, Mississippi

From the Recipe Creator: This satisfying soup gets its Italian flair from fennel, thyme, basil and orzo pasta. If you don't start with a low-sodium or sodium-free stock, you might want to decrease the amount of salt called for in the recipe. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: Mashed squash helps make this chowder creamy but not heavy, and it's a favorite way to get barley on the table. My kids even ask for leftovers for lunch. —Pamela Cleghorn, Campbellsburg, Indiana

From the Recipe Creator: My go-to Thai restaurant inspired this curry soup. Shiitake mushrooms are my favorite, but any fresh mushroom will work. Fresh basil and lime add a burst of bright flavors. —Tre Balchowsky, Sausalito, California

From the Recipe Creator: My husband and I love buffalo chicken wings, so we created a soup with the same zippy flavor. It’s very popular with guests. Start with a small amount of hot sauce, then add more if needed to suit your family’s tastes.—Pat Farmer, Falconer, New York

From the Recipe Creator: This soup delivers a big bowl of fresh comfort—just ask my husband. Toppings like avocado, sour cream and tortilla strips are a must. —Heather Sewell, Harrisonville, Missouri

From the Recipe Creator: I tasted a similar soup at Olive Garden and wanted to see if I could re-create it myself at home. Here's the delicious result! It's wonderful on a chilly evening. —Jaclynn Robinson, Shingletown, California

From the Recipe Creator: My husband is Greek, so I'm always trying new Mediterranean recipes. This lemon chicken orzo soup is his favorite dish that I make. Serve it with a little feta or Parmesan and a side of toast. —Kristine Kosturos, Olympia, Washington.

From the Recipe Creator: While living in California, I enjoyed a delicious chicken-lemon soup at a local restaurant. When I returned to Texas, I experimented with many versions before landing on this one. —Brenda Tollett, San Antonio, Texas

From the Recipe Creator: I learned to make this dish while we were living in Chile for a few months. We grow extra butternut squash in our garden just for this recipe. —Louise Schmid, Marshall, Minnesota

From the Recipe Creator: This slow-cooker soup is a semi-homemade version that coaxes all the flavor out of a rotisserie chicken. The prep work for this can be done the day before so you can toss it into the slow cooker with ease. —Beth Jacobson, Milwaukee, Wisconsin

From the Recipe Creator: After my sister spent a year in France as an au pair, I created this lighter, easier version of traditional French cassoulet for her. It uses chicken instead of the usual duck. —Bridget Klusman, Otsego, Michigan

From the Recipe Creator: My friends tell me this is one of the best soups they’ve ever had. One even said it’s “perfect.” No one guesses that it’s healthy!—Sarah Ott, Blanchardville, Wisconsin.