A white bowl filled with Mexican chicken soup, with fried tortilla strips, avocado slices, jalapeno slices, and cotija cheese, and a lime wedge on the side.
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A bowl of chicken soup with carrots and noodles on a white table.
thepiwko
1 of 6

Leftover Roast Chicken Soup

This leftover roast chicken soup is a cinch to make in your slow cooker and is a great way to use up any vegetables languishing in your fridge.
Recipe
A bowl of easy chicken tortilla soup, with chicken, avocado, tortilla strips, and sour cream.
Elizabeth Cecil
2 of 6

Easy Chicken Tortilla Soup

This easy chicken tortilla soup is a simple, no-fuss, healthy, Mexican-inspired (but really more Tex Mex) meal that can be on the table in under an hour. It’s a brothy mix of chicken, tomatoes, onion, garlic, jalapeño is topped with baked tortilla strips and any toppings you desire.
Recipe
A white bowl filled with broth, avocado slices, lime wedges, cheese, and tortillas strips
Jennifer McGruther
3 of 6

Mexican Chicken Soup

This Mexican chicken soup is authentic Yucatan fare that’s simply broth, avocado, lime, tortilla, and rice. The sum is far more than the parts. And it’s comforting as heck.
Recipe
A yellow Dutch oven filled with white bean and chicken chili, topped with pieces of bacon.
Matt Armendariz
4 of 6

White Bean and Chicken Chili

This white bean and chicken chili, a Mexican-inspired meal that’s made with smoky bacon, onions, carrots, celery, peppers, and spices, is hearty, healthy, and completely doable on a weeknight.
Recipe
A white bowl filled with brodo di pollo on a wooden surface with a fork and spoon beside the bowl.
Jonathan Kennedy
5 of 6

Brodo di Pollo ~ Italian Chicken Soup

Brodo di pollo. That's Italian for "the most gosh darn comforting and restorative chicken soup ever to cross the lips of someone who's under the weather or just needs some soothing sustenance."
Recipe
Plastic container or North African chicken soup with shredded chicken, ras el hanout, couscous, and preserved lemon
Martin Poole
6 of 6

North African Chicken Soup

This North African chicken soup is made with chicken stock, ras el hanout, couscous, and preserved lemon. It’s an easy and inexpensive soup that is just as satisfying at dinner as it is at your desk for lunch the next day.
Recipe

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About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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