Mouth-Watering Baked Chicken Soup Recipe

Picture this: it’s a chilly evening, and you’re craving something warm and comforting. Nothing could be better than a hearty bowl of chicken soup, filled with tender chunks of roasted chicken, savory broth, and a touch of aromatic herbs. But what if I told you that there was a way to take your favorite classic dish up a notch? Enter the baked chicken soup recipe.

This recipe is the perfect solution for any occasion – whether you want to wow your dinner guests or just enjoy a cozy night in by yourself. This baked chicken soup recipe is easy to make with minimal prep time and takes only a handful of ingredients. Plus, the added touch of oven-baking makes it more flavorful and satisfying than any chicken noodle soup or canned Campbell Soup.

Here, we’ll explore how to make this delicious dish from scratch – from roasting the chicken to incorporating fresh parsley, white wine, lemon juice, milk, garlic powder, and more into the mix. So get ready to impress even the pickiest eater with this mouth-watering recipe.

Why You’ll Love This Recipe

Baked Chicken Soup
Baked Chicken Soup

If you’re looking for a recipe that is bursting with flavor and warmth, look no further than the Baked Chicken Soup Recipe. As a scribe for a home chef who loves throwing parties, I can promise you that this dish will be an absolute hit with your guests.

This recipe is versatile and adaptable, allowing you to make substitutions and variations to suit your tastes or dietary needs. Whether you prefer long-grain rice, noodles, or mushroom soup, this recipe can be customized to suit your preferences.

What’s more, the ingredient list includes items that are easily acquired and affordable. From fresh parsley to white wine, lemon juice, milk, garlic powder, pepper and salt, chicken broth, all-purpose flour and butter — it’s everything you need for the perfect chicken noodle soup recipe.

What makes this recipe particularly special is the use of roasted chicken (whether from scratch or store-bought). The slow-roasted chicken gives the soup a savory depth of flavor that simply cannot be achieved with raw chicken.

By following our detailed instructions on how to make chicken soup from scratch in a large dutch oven or soup pot (don’t worry if you don’t have one!), you’ll end up with a creamy and satisfying meal that will keep everyone coming back for seconds.

In short, this Baked Chicken Soup Recipe from Half Baked Harvest is definitely worth trying out. It’s the best chicken soup recipe you’ll ever taste!

Ingredient List

 Comfort in a bowl: Baked chicken soup
Comfort in a bowl: Baked chicken soup

For this Baked Chicken Soup Recipe, you will need:

  • 1 whole chicken
  • 2 tablespoons of olive oil
  • 2 tablespoons of butter
  • Salt and pepper to taste
  • Garlic powder to taste
  • 1 cup of long-grain rice
  • Fresh parsley for garnish
  • 4 medium carrots, peeled and chopped
  • 1 cup chopped onion
  • All-purpose flour for dusting the chicken
  • 4 cups of chicken broth
  • 1/4 cup of white wine
  • Juice of one lemon
  • 1/4 cup of milk

The Recipe How-To

 Cozy up with this warm and hearty recipe
Cozy up with this warm and hearty recipe

Now that we’ve covered the essentials, let’s dive into the recipe. Making this baked chicken soup is incredibly simple, and mostly requires just time and patience. Trust me, it’s worth it.


  • 1 whole roasted chicken, shredded
  • 1 cup of long-grain rice
  • 4 medium carrots, peeled and chopped
  • 1/4 cup of olive oil
  • 1/4 cup of all-purpose flour
  • 1/4 cup of butter
  • 6 cups of chicken broth
  • 1 cup of milk
  • 1/4 cup of white wine
  • Juice of half a lemon
  • 1 cup of fresh parsley, chopped
  • 2 tsp. of garlic powder
  • Salt and pepper to taste


Step 1: Preheat the oven

Preheat your oven to 350°F. While it warms up, place your shredded chicken into a large, heavy soup pot or dutch oven.

Step 2: Add the ingredients

To the pot with the chicken, add all remaining ingredients except for the parsley.

Stir well to combine everything together.

Step 3: Bake it!

Place your soup pot in the preheated oven for 2-3 hours, taking it out periodically to give everything a good stir. Be sure to cover the pot while it cooks.

Step 4: Check for seasoning

After a few hours, remove the soup from the oven and check for taste. Add extra salt, pepper or lemon juice if needed.

Step 5: Bring to a final boil

Now you’re almost done! Add fresh parsley to finish off your beautifully fragrant concoction. Give everything one last stir before returning to the oven for another hour.

Tips for Perfect Results

  • This recipe is a great way to use leftover or rotisserie chicken.
  • Make sure that you have removed all bones from your shredded chicken.
  • You might need additional salt or pepper depending on how salty your chicken broth is.
  • Watch out not to overcook the rice as it can become mushy if left unchecked.
  • This type of soup will keep well in the fridge for up to a week. You can also freeze it and store for up to three months.

This hearty baked chicken soup is perfect for when you want something comforting, warm and satisfying on a cold day. Full of wholesome ingredients that come together beautifully in one pot, enjoy making this delicious meal from scratch!

Substitutions and Variations

 The perfect bowl of goodness for a chilly day
The perfect bowl of goodness for a chilly day

Are you in the mood to experiment with different flavors and textures? If so, this Baked Chicken Soup Recipe is a great canvas for substitutions and variations. Don’t be afraid to get creative here!

For example, if you prefer a heartier soup, consider adding some long-grain rice or even mushrooms. Both will add a unique texture to the soup and make it more filling. And if you’re looking for something with a bit more zest, try substituting the white wine with some lemon juice. This will give the soup a bright and refreshing flavor that is perfect for summer entertaining.

If you want to create a creamier soup, add some milk or cream towards the end of the cooking process. You can also try using chicken thighs instead of chicken breasts for added richness. Just be sure to adjust your cooking time accordingly to ensure everything cooks evenly.

If you’re short on time but still want to enjoy a wholesome and delicious soup, consider using leftover chicken or even rotisserie chicken in place of raw chicken. This will cut down on prep time significantly so you can enjoy your meal without any added stress.

Ultimately, there are endless possibilities when it comes to switching things up with this Baked Chicken Soup Recipe. Don’t be afraid to get creative and make it your own!

Serving and Pairing

 A classic dish made easy with this baked version
A classic dish made easy with this baked version

Now, let’s talk about serving and pairing this delectable chicken soup recipe. This baked chicken soup is an excellent appetizer for your guests, particularly during the cold months where everyone craves something hearty and warm.

For the main course, you can serve it alongside some toasted bread or a simple leafy green salad to balance out the richness of the chicken broth. You can also pair this soup with a glass of white wine such as Chardonnay or Sauvignon Blanc to enhance the flavor profile of the dish.

If you’re wondering what desserts go great with this chicken noodle soup, I’d suggest serving it with some fruit-based pies like apple pie or pear pie. For those who have a sweet tooth, a slice of pound cake with lemon zest will complement the tangy flavors in the soup perfectly.

Lastly, if you’re up for trying something unconventional, you may pair this baked chicken soup recipe with other soups like mushroom soup, rice soup or even creamy chicken breast. The warmth of two soups creates a unique culinary experience that is guaranteed to keep everyone satisfied.

Overall, the pairing options for this baked chicken soup recipe are versatile and essentially limitless. Experimenting with different combinations is recommended to discover an exciting twist on your best-loved classic dishes.

Make-Ahead, Storing and Reheating

 The aroma of this soup will have your mouth watering
The aroma of this soup will have your mouth watering

As any busy home chef knows, having meals that can be made ahead and stored for later is a true blessing. This Baked Chicken Soup Recipe is no exception. Once you’ve followed our steps for making the soup, storing it couldn’t be easier.

If you’re planning on making this soup recipe for a party or large gathering, consider making it the day before. The flavors will intensify as it sits overnight in the refrigerator, making it even more delicious the second day. Make sure to store it in an airtight container to keep it fresh.

When you’re ready to reheat, there are two main options: on the stove or in the oven. If using a stove, simply heat the soup over medium heat and stir occasionally until heated through. For oven reheating, preheat your oven to 350°F (175°C) and place the soup in an oven-safe dish. Cover and bake until heated through, usually around 30 minutes.

Whether you’re reheating leftovers of Baked Chicken Soup Recipe for lunch, or saving some for another time, make sure to store any leftovers properly. They will last in the refrigerator for up to five days and can also be frozen for up to six months.

When reheating from frozen, be sure to allow plenty of time for thawing overnight in the refrigerator before reheating using one of the methods mentioned above.

Don’t hesitate to make extra – this chicken soup recipe will be your go-to for easy weeknight dinners, especially if you have leftover roasted chicken from Sunday dinner or a recent rotisserie chicken from the deli. Simply use 2-3 cups of cooked chicken instead of raw in this recipe and enjoy the same fantastic flavor with less prep work!

Tips for Perfect Results

 Warm your soul with a bowl of this homemade soup
Warm your soul with a bowl of this homemade soup

Baked Chicken Soup can be a heavenly treat for anyone who partakes in it. Creating the perfect bowl of chicken soup is not hard, but it does require patience and attention to detail. If you’re preparing to make this Baked Chicken Soup recipe, here are a few tips to help you ensure perfect results every time.

Firstly, choosing the right chicken is a critical step in making any chicken soup recipe. Using a whole chicken or roasted chicken will provide the best flavor and texture for your soup. You can also use leftover rotisserie chicken or chicken thighs if desired. Whatever type of chicken you use, make sure that it’s fresh and high-quality.

Another important tip for making the best Baked Chicken Soup is to roast your raw chicken before adding it into the soup. Roasting gives the chicken an extra depth of flavor that boiling or simmering can’t achieve. You can roast the chicken breast with salt and pepper to enhance its taste.

To add more depth of flavor to the broth, make sure to use all-purpose flour when making the roux and cook it until golden brown. Also, using a Dutch oven or a large pot will ensure even heat distribution when cooking your soup.

Adding long-grain rice enhances the texture of your soup, but be sure not to overcook it as it can become mushy quickly. When cooking mushrooms, don’t overcrowd them in the pan or pot; otherwise, they’ll release their water content leading to soggy mushrooms in your soup.

For those who want to make this Baked Chicken Soup recipe creamy, adding milk will do the trick. However, add it towards the end of cooking time and reduce heat before stirring so as not to curdle.

Lastly, don’t forget about seasoning your soup with salt and pepper. Remember that well-seasoned food tastes better than bland food when enjoyed with family and friends.

By following these tips, you’ll be able to achieve optimal results when preparing your Baked Chicken Soup recipe. Be sure to experiment with different additions and substitutions according to what you have available in your pantry – after all, cooking is all about creativity!


As a home chef who loves throwing parties, I understand the need for precision in every recipe. That is why I have compiled this FAQ section to address any concerns or questions you may have regarding the Baked Chicken Soup Recipe. Whether you’re a novice cook or a seasoned veteran, these answers will help you perfect your cooking techniques and elevate your chicken soup game. So, let’s dive right in!

What gives chicken soup the most flavor?

When making chicken soup, I recommend seasoning it with a combination of paprika, onion powder, and garlic powder to enhance its flavor. To further elevate the taste, additions like bay leaf, thyme, parsley, coriander, marjoram, oregano, or rosemary are ideal herbs to use. These spices blend well with the salty taste of the chicken for a mouth-watering soup.

Can you make chicken soup with raw chicken?

Including uncooked chicken in soup is a viable option. As someone who frequently prepares this type of dish, with proper cooking time, the chicken will be fully cooked and safe to consume.

Do you cook chicken soup covered or uncovered?

First things first, let’s get the chicken ready for this delicious recipe. I recommend using a 6- to 7-quart soup pot and placing the chicken inside. It’s important to add enough water to cover the chicken. Once the pot is covered, turn up the heat to bring it to a boil. As soon as it begins to boil, reduce the heat to a low simmer and remove any foam that comes to the surface. This will ensure we have a clear broth.

How do you make chicken soup taste richer?

Boost the savory richness of your broth with a range of ingredients that add umami flavor and depth. Consider adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso to elevate the taste of your broth. These additional ingredients can take your broth from ordinary to extraordinary with just a few tweaks.

Bottom Line

In conclusion, the baked chicken soup recipe is an excellent addition to any home chef’s repertoire. This recipe offers a unique twist on traditional chicken soup by incorporating roasted chicken and long-grain rice into the dish, giving it an added depth of flavor and texture. The use of fresh parsley, white wine, and lemon juice brings a bright and zesty element to the soup, while the addition of milk creates a creamy base that is both comforting and satisfying.

One of the best things about this recipe is its versatility. You can use leftover rotisserie chicken or even chicken thighs instead of a whole chicken for a quicker meal. Additionally, you can easily substitute the vegetables and herbs with ones you prefer or have on hand.

Whether you’re looking for a cozy dinner on a cold winter night or a comforting meal to soothe your soul, this baked chicken soup recipe will not disappoint. With its easy-to-follow instructions, straightforward ingredients list and customizable options, it is undoubtedly one of the best chicken soups you’ll find out there! So roll up your sleeves, put on some music and get ready to make some delicious soup from scratch with this fantastic recipe!

Baked Chicken Soup

Baked Chicken Soup Recipe

This soup is my version of Demos' Restaurant's baked chicken soup. I found a recipe for basic chicken soup and changed it to mimic what we were looking for! Demos' is located in Murfressboro, TN, and we live in Memphis, so I have never been able to try them side by side. However, I do know that this is yummy and filling. PLEASE NOTE: as stated before, I DO NOT add veggies to this dish, because the soup at the resturant does not have any in it. However, I am sure that some added carrots or celery would be yummy. Also, double the flour and butter to make a thicker soup. We like ours less creamy. For the chicken, I either use leftover baked chicken or I buy a cooked rotisserie chicken from the grocery store and pull all the chicken off of that. I have never tried canned chicken and I do not recommend it for this soup!
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Prep Time 15 mins
Cook Time 30 mins
Course Soup
Cuisine American
Servings 1 pot of soup
Calories 574.3 kcal


  • 1 tablespoon butter (or margarine)
  • 1/8 cup all-purpose flour
  • 2 (14 1/2 ounce) cans chicken broth (reduced sodium or fat free is fine)
  • 2 cups cooked chicken, shredded
  • 1/2 teaspoon salt, to taste
  • 1/2 teaspoon pepper, to taste
  • 1/8 teaspoon garlic powder
  • 0.5 (1 1/4 ounce) packet Italian salad dressing mix
  • 1 cup milk (2% and skim work fine)
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine
  • fresh parsley (1 small bunch, coarsely chopped) (optional)
  • 2 cups long-grain rice, cooked


  • In a large pot, melt the butter or margarine.
  • After the butter is melted, mix the flour in until smooth.
  • Slowly pour in chicken broth whisking or stirring continuously until no lumps remain.
  • Add the shredded cooked chicken, salt, pepper, garlic powder, and Italian salad dressing mix; bring to a boil.
  • Reduce heat and simmer for 12 minutes.
  • Add the milk, lemon juice, white wine and parsley, if desired.
  • Reduce heat to low, add the cooked rice and cover.
  • Cook until rice is heated through.
  • ENJOY!
  • I do not add veggies to this dish, because the soup at the resturant does not have any in it. However, I am sure that some added carrots or celery would be yummy. Also, double the flour and butter to make a thicker soup. We like ours less creamy. For the chicken, I either use leftover baked chicken or I buy a cooked rotisserie chicken from the grocery store and pull all the chicken off of that. I have never tried canned chicken. If anyone uses canned, let me know how it turns out!

Your Own Notes


Serving: 466gCalories: 574.3kcalCarbohydrates: 81.5gProtein: 31.1gFat: 11.7gSaturated Fat: 5gCholesterol: 68.7mgSodium: 1080.1mgFiber: 1.4gSugar: 1g
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