chicken wing soup recipe

Written ByJenny Smyth Posted on
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The Best chicken wing soup recipe

I’m so excited to share with you one of my family’s favorite recipes – chicken wing soup. This hearty and comforting dish has been a staple in our household for years, and for good reason. The combination of tender chicken, flavorful vegetables, and rich broth is a match made in heaven.

My kids love helping me in the kitchen, and this recipe is always a hit with them. It’s perfect for a weeknight dinner or a special occasion like holidays or game days. Plus, it’s packed with nutrients and can be easily customized to suit your dietary needs.

I first discovered this recipe at a local farmer’s market, where I fell in love with the vendor’s signature soup. I begged her for the recipe, and she happily shared it with me. Over the years, I’ve tweaked it to make it my own, but the essence remains the same.

The key to this recipe is using high-quality ingredients and taking your time to let the flavors meld together. Don’t rush the process – let it simmer for at least an hour to get that deep, rich flavor. One of my favorite things about this recipe is how versatile it is.

You can serve it as a main course or use it as a base for other soups or stews. My kids love making their own bowls with all their favorite toppings – noodles, cheese, crackers… you name it!

It’s also a great way to use up leftover chicken or vegetables from previous meals. But what really sets this recipe apart is its health benefits. With lean protein from the chicken, fiber-rich vegetables like carrots and celery, and low-sodium broth, this soup is a guilt-free pleasure for the whole family.

Hearty Chicken Wing Soup

4.6 from 1531 votes

A comforting soup made from chicken wings, vegetables, and aromatic herbs. This rich broth is simmered until the meat falls off the bone, creating a deeply flavorful and satisfying meal.

Prep Time15 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

2 pounds chicken wings, tips removed
1 tablespoon olive oil
1 large onion, diced
3 carrots, peeled and sliced
3 celery stalks, sliced
4 cloves garlic, minced
8 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1 cup egg noodles
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped

👨‍🍳Directions

1Heat olive oil in a large soup pot over medium-high heat.
2Add the chicken wings and cook for 5 to 7 minutes, turning occasionally, until they are golden brown on all sides.
3Add the diced onion, sliced carrots, and sliced celery to the pot.
4Cook for 5 minutes, stirring often, until the vegetables begin to soften and the onion turns translucent.
5Stir in the minced garlic, dried thyme, and dried rosemary.
6Cook for 1 minute until fragrant, then pour in the chicken broth and add the bay leaf.
7Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 1 hour, until the chicken wings are very tender and the meat easily pulls away from the bone.
8Remove the chicken wings from the pot using tongs and set them aside to cool slightly.
9Once cool enough to handle, pull the meat off the bones and discard the skin and bones.
10Shred the meat into bite-sized pieces.
11Return the shredded chicken to the pot and bring the soup back to a gentle boil.
12Add the egg noodles and cook for 8 to 10 minutes, stirring occasionally, until the noodles are tender.
13Season with salt and black pepper to taste, then remove the bay leaf.
14Ladle the soup into bowls and garnish with fresh parsley before serving.

🔧Equipment

Large soup pot or Dutch oven
Chef’s knife
Cutting board
Wooden spoon
Measuring cups and spoons
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 85mg🧂Sodium: 900mg🌾Total Carbs: 22g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 30g

📝Notes

For a richer flavor, you can roast the chicken wings in a 400°F oven for 20 minutes before adding them to the soup. If you prefer a thicker soup, mash some of the cooked vegetables against the side of the pot before adding the noodles.

Watch Video Of How Hearty Chicken Wing Soup Works

This chicken wing soup recipe is a staple in our household because it’s easy to make and always satisfies our hunger. You can serve it hot or cold, depending on your preference, and customize it with your favorite toppings.

When storing leftovers, be sure to refrigerate them within two hours of cooking and consume within three days. If you don’t plan on using them right away, consider freezing them for up to two months.

❓ Frequently Asked Questions About Hearty Chicken Wing Soup

Q: What type of chicken wings are best for this recipe?

A: For this recipe, you’ll want to use boneless, skinless chicken wings or breast meat cut into bite-sized pieces. You can also use leftover cooked chicken if you have some on hand.

Q: Can I make this recipe in a slow cooker?

A: Yes! Simply brown the chicken and cook the vegetables in a skillet before transferring everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

Q: How do I store leftovers?

A: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. When reheating, make sure the soup reaches an internal temperature of 165°F (74°C) to ensure food safety.

Q: Can I add other ingredients like noodles or rice?

A: Absolutely! Feel free to add your favorite noodles, rice, or other grains to make this recipe more substantial. Just adjust cooking times accordingly.

Q: Is this recipe suitable for vegetarians?

A: Not exactly – while you can substitute the chicken with tofu or tempeh for a vegetarian version, traditional chicken wing soup relies on animal-based protein.

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