This curry-based soup is hearty, creamy, and ultimately flavorful. The combination of red lentils and chicken is absolutely stunning, and the spices will keep you going back in, bite after bite. Opt for cooking on low for 5 to 6 hours, or speed it up on high in 2 to 3 hours.
You simply can’t have enough chicken tortilla soup recipes in your back pocket. They’re a great way for the whole family to eat healthy without dinner tasting like diet food. Simmer away on low for 7 to 8 hours before adding tortilla strips, cheddar cheese, and healthy Greek yogurt.
This soup is so thick we’re calling it a stew! The chunks of winter squash get super soft as they cook, while the chicken shreds apart perfectly. The best part – it only takes 4 hours on low to get this from the slow cooker to the dinner table.
This soup is traditionally made with tofu, but we love substituting for chicken instead. It has the same great texture but adds a ton of protein to this Asian favorite. Go for 6 to 7 hours on low, or speed things up on high and cook for only 4 hours.
This version of a classic chicken and rice soup couldn’t be tastier. It’s super creamy, thanks to the healthy Greek yogurt, and the wild rice adds a nice earthy flavor. The chicken is shreddable and tender in 3 to 4 hours on high, or 6 to 8 hours on low.
This stew is hearty and filling, and yet it’s elegant enough to serve at a dinner party. You don’t have to worry about making your own gnocchi, either. There are plenty of store-bought options that will taste totally fantastic in this stew. Ready in 3 to 4 hours on high, or 5 to 6 hours on low.
Go a little bit rustic with this incredible chicken and bean stew. We use whole chicken thighs that become fall-apart tender as they simmer away in the slow cooker. It looks impressive when served, but it still only takes 8 hours on low (or 4 hours on high).
Clam chowder might be king on the East coast, but this chowder reigns supreme in my house. We amped up the nutrients by swapping sweet potatoes for Russets, and we used coconut milk instead of heavy cream. Whip up a batch, and it’ll be ready in 3 hours on low, or 6 hours on high.
Some people don’t consider chili a soup, but I definitely do! It has all the components of a classic stew – slow-cooked meat and tons of vegetables swimming in a thickened, savory broth. This healthy version only takes 3 to 4 hours on high, or go low-and-slow for 6 to 8 hours on low.
If you want a full-flavored soup, this is the one to make. You’ll get all the flavors you’re craving from the coconut milk, fish sauce, peanut butter, and spicy peppers. Add in some chicken and a bunch of healthy vegetables and you’ll have dinner on the table in 5 to 6 hours (or 3 to 4 hours on high, if you’re rushing).