Here are 35 Healthy Soup Recipes to try this season! Serve for a nourishing family meal, meal prep on the weekend or freeze for lunches.

the soup in a black bowl on a red painted table

If you are like us, this time of year means cooking soups! So if you are in the mood for a steaming hot bowl of comfort, then this collection of healthy soup recipes will be your go-to list! We have also included our featured recipe: Chinese Hot Pot Slow Cooker Chicken Soup! It is comforting and delicious on a chilly evening.

In addition to healthier versions of comfort food classics, I have also included some of our favorite vegan and clean eating soups too! There is something for everyone!

The best part of making soup is that you can freeze the leftovers in 1-quart containers. Which seems to be the perfect amount for lunches all winter long. Making soups is a great way to preserve the fall harvest.

Side Dishes For Soup

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hot pot soup in a black bowl

35 Healthy Soup Recipes

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5 from 4 reviews

  • Author: Katie Webster
  • Total Time: 5 hours 35 minutes
  • Yield: 8 cups 1x


Here are 35 Healthy Soup Recipes to try this season! Serve for a nourishing family meal, meal prep on the weekend or freeze for lunches. Our featured recipe is this Chinese Hot Pot Slow Cooker Chicken Soup. Though the flavors in this hearty stew are inspired by a Chinese Hot pot, calling this recipe one is admittedly somewhat of a misnomer. Traditional hot pots are cooked table top, this however is cooked on the countertop in a slow cooker.


Units Scale
  • 2 teaspoons avocado oil or organic canola oil
  • 1 1/2 pound boneless skinless chicken thighs, fat trimmed
  • 1 large Spanish onion, diced
  • 1 cup sliced shiitake mushrooms
  • 1 tablespoon minced garlic
  • 1 teaspoon Chinese Five Spice powder
  • 1/2 teaspoon ground ginger powder
  • 1/2 teaspoon crushed red pepper, or to taste
  • 1/2 cup dry sherry
  • 4 cups low sodium chicken broth
  • 1/4 cup very dark maple syrup
  • 3 tablespoons reduced sodium tamari
  • 2 tablespoons white vinegar
  • 1 cup large diced carrots
  • 1 cup large dice peeled celeriac
  • 1 cup large chunks peeled yellow potato
  • 2 tablespoons toasted sesame seeds
  • 1/4 cup thinly sliced scallions


  1. Heat oil in a large heavy skillet over high heat. Add chicken and cook until browned, 7 to 8 minutes. Turn over and continue cooking until browned. Remove skillet from heat and transfer the chicken to the insert of a large slow-cooker.
  2. Return the skillet to medium-high heat and add onion, mushrooms and garlic and cook, stirring often until the onion is softened, 3 to 5 minutes.
  3. Add five spice powder, ginger, red pepper and cook, stirring until fragrant, 30 to 90 seconds.
  4. Add sherry and cook, scraping up any browned bit until mixture comes to a boil, and the sherry is reduced by about one half, 30 to 90 seconds.
  5. Add the onion mixture to the slow cooker insert. Add broth, maple syrup, tamari and vinegar to the slow cooker, and stir to combine. Add carrots, celeriac and potatoes on top, without stirring. Cover and set timer to 4 hours on low.
  6. Cook until the timer goes off. Garnish with sesame seeds and scallions.
  • Prep Time: 35
  • Cook Time: 5 hours
  • Category: Soup


  • Serving Size: 2 cups