In the tapestry of my culinary experiences, soup has always held a special place, though not always in the most conventional of ways. For much of my life, I regarded soup as a solace for the sick, a warm embrace during the chill of a cold or the ache of a fever. Traditional Vietnamese pho, with its noodle-rich broth, and Japanese ramen, collagen-infused and hearty, were my go-to remedies. Yet, these comforting bowls were reserved for the infirm, a ritual of recovery rather than a celebration of flavor.

The mulligatawny, a curry soup with a robust flavor, was a different story. It was a delicacy saved for special occasions, like Indian buffets, where its presence was a点缀 rather than a staple. I would indulge sparingly, ensuring I had room for the tandoori meats and the rich curries that beckoned with their aromatic allure. It was a time when soup was not a daily pleasure but a periodic necessity.

However, as I ventured into my 40s, my relationship with soup began to evolve. With a newfound dedication to fitness and healthier eating habits, I started to appreciate the benefits of soup beyond its medicinal properties. When I shed 30 pounds a decade ago, protein powder mixes were my companions. Now, with a stronger commitment to nutrition, I discovered a variety of soups that were not only flavorful but also satisfying.

Creamy Cucumber and Pureed Broccoli soups, packed with taste and essential vitamins, became part of my repertoire. Yet, I recognized the need to enhance them with a protein source to make them more filling. Seeking advice from a nutrition expert, I turned to Allison Tepper, M.S., RD, the owner of Tepper Nutrition in Alexandria and Leesburg, Virginia. She generously shared her insights, noting that while the choice of ingredients largely depends on individual and family preferences, her top recommendation was chicken.

"Chicken stands out as a versatile protein source," Tepper explained. "It's not necessarily the best, but in terms of pleasing a variety of palates within a family, it's likely to be a crowd-pleaser." A ¾-cup serving of diced chicken boasts an impressive 29 grams of protein, aligning with the 25 to 30 grams of protein per meal that experts recommend for optimal muscle support. With 250 calories per ¾-cup serving, it's no wonder that our collection of Soup Recipes for Weight Loss features numerous chicken-based dishes.

Moreover, there are significant health advantages to consuming chicken soup, particularly during the cold and flu season. Depending on the ingredients you add to your soup, you can reap a multitude of nutritional benefits—in addition to the immune-boosting zinc naturally found in chicken.

The Best Recipes for Incorporating Chicken into Soups

Reminiscing about my childhood, my ultimate comfort food during a cold was my Jewish grandmother's chicken soup, studded with grated carrots. It was the epitome of authenticity, with homemade broth that had the fat strained out, then filled with egg noodles. However, who has the time for such elaborate preparations? I must confess, I almost always opt for ready-made chicken broth when making soups at home.

If I'm feeling particularly industrious, I enjoy cubing raw chicken thighs and searing them before adding them to dishes like my beloved Chicken Chile Verde. But when time is of the essence, I'll gladly purchase a pre-roasted rotisserie chicken from the grocery store, disassemble it, and incorporate it into the broth. I ensure to use it within a few days of purchase, even if that means preparing multiple soups and freezing the leftovers. I can also utilize the carcass to create more stock!

For a pantry staple, consider adding canned chicken for a quick protein boost to your favorite soups. Soups are an excellent way to experience global cuisines in the comfort of your home. A recent trip to Morocco left me captivated by the spice-infused chorba, a vegetable soup that I now recreate at home with chicken wings. Another favorite is Lemony Chicken & Rice Soup, inspired by the Greek avgolemono. The part of me that craves a tangy kick appreciates the tartness of the lemon, but I'm equally enamored with the creamy texture that results from tempering the citrus with eggs.

The Bottom Line

While there are numerous excellent ways to add protein to soup, chicken stands out as the one most likely to satisfy a crowd. However, I often make soup for myself, and I still rely on the meaty texture to satisfy my cravings for meat, coupled with the protein content to keep me satiated from lunch through to dinner.

There's a reason why chicken soup is considered good for the soul. Few foods are as gratifying, even to someone who was once indifferent to soup like me. It has become more than just a meal; it's a journey, a story, and a symphony of flavors that nourish both body and soul. As I continue to explore the world of soups, I find myself not only healthier but also more connected to the diverse cultures and traditions that soups represent. It's a culinary adventure that I'm grateful to have embarked upon, and one that I look forward to continuing with each steaming spoonful.