Our easy Lemon Chicken Orzo Soup recipe is so flavorful and hearty, and tastes so fresh. It’s packed with veggies and I love serving it with homemade breadsticks.

How to make Lemon Chicken Orzo Soup:

Sauté Vegetables: Heat oil and butter in a large pot over medium heat. Once melted, add onions, carrots, and celery and sauté for several minutes, until softened. Add garlic and cook for 30 seconds.

Cook Chicken: Add chicken, Italian seasoning, thyme, rosemary, and chicken broth. Bring to a boil, reduce heat, and simmer for 10 minutes (or until chicken reaches 160°F). Remove chicken to a plate, cover with aluminum foil, and allow to rest before chopping in pieces.

Finish Soup: Stir in orzo and cook for 8 more minutes, stirring occasionally, until tender. Remove to low and stir in lemon juice, zest, cream, parsley, and season generously with salt and pepper. Return chicken to the pot. Taste and add additional seasonings or bouillon if needed.

Make Ahead and Freezing Instructions:

To Make Ahead: chop the vegetables beforehand and keep in an airtight container in the fridge to make the prep of orzo soup go quicker.

To Freeze: I recommend freezing the lemon chicken soup base, just before adding the orzo (so the noodles don’t taste mushy when reheated). Transfer soup base to a freezer safe container and freeze for up to 2 months. Thaw overnight in the refrigerator, reheat on the stove and add orzo, cooking until tender. Stir in lemon juice, zest, cream, parsley, and season generously with salt and pepper

More Soups to Try:

• Chicken and Wild Rice Soup
• Chicken and Dumplings
• Creamy Tortellini Soup
• Chicken Enchilada Soup
• Creamy Zuppa Toscana
• Taco Soup
• Beef Noodle Soup
• Chicken Noodle Soup

Print

Creamy Lemon Chicken Orzo Soup

This creamy Lemon Chicken Orzo Soup recipe is flavorful, hearty, and tastes so fresh! It's packed with veggies and protein and one of our favorite healthy soup recipes.

Course Main Course, Soup

Cuisine Greek

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 399kcal

Author Lauren Allen

Cost 14

Ingredients

• 1 1/2 Tablespoons butter (20 grams)
• 1 ½ Tablespoons olive oil
• ¾ cup onion , diced, (about 1 small onion)
• 1 cup carrots , diced, (about 2 medium carrots)
• 1 cup celery , diced, (about 2 ribs)
• 3 cloves garlic , minced
• 8 cups low-sodium chicken broth 2 liters
• 1 ½ lbs boneless skinless chicken breasts (680 grams)
• 2 teaspoons chicken bouillon paste
• ½ teaspoon Italian seasoning
• ¼ teaspoon dried thyme
• ¼ teaspoon dried rosemary
• 1 cup dry orzo pasta (200 grams)
• 1 lemon , juice and zest
• 1/3 cup heavy cream* slightly warmed (80ml)
• salt and pepper , to taste
• ¼ cup fresh chopped parsley , Italian (15 grams)

US Customary – Metric

Instructions

• Sauté Veggies: Heat oil and butter in a large pot over medium heat. Once melted, add onions, carrots, and celery then sauté for several minutes, until softened. Add garlic and cook for 30 seconds.
• Add chicken, Italian seasoning, thyme, rosemary, and chicken broth. Bring to a boil, reduce heat, and simmer for 10 minutes (or until chicken reaches 160 degrees F).
• Chop chicken: Remove chicken to a plate, cover with aluminum foil, and allow to rest before chopping in pieces.
• Stir in orzo and cook for 8 more minutes, stirring occasionally, until tender.
• Finish soup: Reduce heat to low and stir in lemon juice, zest, cream, parsley, and season generously with salt and pepper. Return the chicken to the pot. Taste the soup and add additional seasonings or bouillon if needed.

Notes

Serving Size: about 1 ½ cups 

Cream: could substitute a few Tablespoons of plain Greek yogurt, instead of heavy cream.

Make Ahead Instructions: chop the vegetables beforehand and keep in an airtight container in the fridge to make the prep of orzo soup go quicker.

To Freeze: I recommend freezing the lemon chicken soup base, just before adding the orzo (so the noodles don’t taste mushy when reheated). Transfer soup base to a freezer safe container and freeze for up to 2 months. Thaw overnight in the refrigerator, reheat on the stove and add orzo, cooking until tender. Stir in lemon juice, zest, cream, parsley, and season generously with salt and pepper

Nutrition

Calories: 399kcal | Carbohydrates: 28g | Protein: 35g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 444mg | Potassium: 930mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4171IU | Vitamin C: 10mg | Calcium: 63mg | Iron: 2mg

Follow Me

Get recipe ideas weekly!

Please enable JavaScript in your browser to complete this form.

Your Email Address *

Yes, please!

This Spanish Lentil Stew recipe is incredibly flavorful, hearty and comforting, made with chorizo, lentils and veggies.

How to make Spanish Lentil Stew:

Sauté Chorizo: Slice chorizo into ¼’’ rounds. Heat a large pot on medium heat then arrange the chorizo slices in a single layer. Cook for 1 minute, just to lightly render some of the fat. Flip each slice to the other side and cook for another minute. Transfer to a paper towel-lined plate.

Sauté Veggies: Add a little olive oil to the pan and then onion, bell pepper, carrot, and celery; sauté for 5 minutes. Stir in garlic, paprika, and oregano then add ½ cup tomato sauce, cooking for 2-3 minutes.

Finish stew: Add lentils, potatoes, chorizo, broth, red wine vinegar, and bay leaves then season with black pepper. Bring to a boil, reduce heat to low, cover the pot, and simmer for 20-30 minutes or until the lentils are tender. Taste and season with sea salt and pepper, as needed. Garnish with fresh chopped parsley before serving.

Serve Spanish Lentejas con chorizo with crusty bread and possibly a simple green salad.

Make Ahead and Freezing Instructions:

To Make Ahead: Chop all the veggies in the morning to help this soup come together quicker.

To Freeze: Allow Spanish lentil soup to cool completely then place in a freezer safe container and freeze for up to three months.

Print

Spanish Lentil Stew

Hearty and flavorful Spanish Lentil Stew made with chorizo, veggies, lentils and a tomato and paprika broth. It will become a new family favorite.

Course Main Course, Soup

Cuisine Spanish

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 5

Calories 368kcal

Author Lauren Allen

Cost $15

Ingredients

• 1 whole dry, cured Spanish Chorizo (about 8oz), casing removed
• 1 medium yellow onion , finely diced
• 1 red bell pepper , diced
• 1 carrot , thinly sliced
• 2 ribs celery , sliced
• 4 cloves garlic , roughly minced
• 1 teaspoon sweet smoked Spanish paprika
• ½ teaspoon dried oregano
• 1/2 cup tomato sauce (120 grams)
• 1 cup dry brown lentils , rinsed (200 grams)
• 2 small yukon gold potatoes , cut into ½’’ pieces
• 6 cups vegetable broth , or chicken broth (1.4 liters)
• 1 Tablespoon red wine vinegar
• 2 bay leaves
• salt and pepper , to taste
• 1/2 cup fresh chopped parsley
• Crusty artisan bread or baguette , for serving

US Customary – Metric

Instructions

• Sauté Chorizo: Slice chorizo into ¼’’ rounds. Heat a large pot on medium heat. Add the chorizo slices in a single layer and cook for 1 minute, just to lightly render some of that fat. Flip each slice to the other side and cook one minute. Transfer to a paper towel-lined plate.
• Sauté Veggies: Add 1 tablespoon olive oil to pan. Add onion, bell pepper, carrot, and celery then sauté for 5 minutes. Add garlic, paprika, and oregano, and stir. Add ½ cup tomato sauce and cook for 2-3 minutes.
• Add lentils, potatoes, chorizo, broth, red wine vinegar, bay leaves, and season with black pepper.
• Cook: Bring to a boil, then reduce heat to low, cover the pot, and simmer for 20-30 minutes or until the lentils are tender. Taste and season with sea salt and pepper, as needed.
• Serve garnished with fresh chopped parsley. Serve with crusty bread for dipping, and a simple green salad, if desired.

Notes

Yield: 6 ½ – 7 cups. Serving Size about 1 ½ cups

Spanish chorizo is essential for this recipe (it is fully cooked/cured). You can buy it online at Amazon or possibly from Whole foods, or an International market near you. Use dulce (sweet) or picante chorizo (spicy) depending on preference. If you are wanting a less expensive option, you could substitute Kroger’s Chorizo Smoked Sausage or Boar’s Head Superiore Uncured Chorizo Spanish Style Sausage.

Make Ahead Instructions: Chop all the veggies in the morning to help this soup come together quicker.

Freezing Instructions: Allow Spanish lentil soup to cool completely then place in a freezer safe container and freeze for up to three months. Thaw in the fridge before reheating on the stove.

Nutrition

Calories: 368kcal | Carbohydrates: 47g | Protein: 20g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Cholesterol: 28mg | Sodium: 1278mg | Potassium: 945mg | Fiber: 16g | Sugar: 7g | Vitamin A: 4449IU | Vitamin C: 59mg | Calcium: 67mg | Iron: 5mg

Follow Me

Get recipe ideas weekly!

Please enable JavaScript in your browser to complete this form.

Your Email Address *

Yes, please!

Our Chicken Enchilada Soup recipe is full of healthy and bold flavors, loaded with veggies and protein. You can make it on the stovetop, in the slow cooker, or even the instant pot.

How to make Enchilada Soup:

Sauté Veggies: Add a little more oil, if needed, and sauté the veggies. If using skin-on chicken thighs, brown the skin really well before adding to the soup.

Add chicken broth, spices, and diced tomatoes. Add chicken and corn tortillas. Cover and cook on medium-low for about 12-15 minutes, or until the chicken is cooked through (165 degrees F). Remove chicken from broth and shred it. Ladle soup broth into a blender and blend until smooth.

Serve: Return soup broth back to the pot, add shredded chicken, green chiles, and black beans. Garnish with a scoop of sour cream, sprinkle of shredded cheese, chopped cilantro, avocado and green onion, if desired.

Storage and Freezing Instructions:

Store leftovers chicken enchilada soup in an airtight container in the refrigerator for 3-4 days. Reheat on the stove or in the microwave.

Freeze in a freezer safe container or bag for up to 3 months. Thaw completely overnight in the refrigerator then reheat on the stove or in the microwave until warm.

Recipe Variations:

• Loaded Enchilada Soup: Feel free to stir in some cooked rice, shredded cheese, sautéed vegetables, or corn to make it more hearty.
• Slow Cooker Chicken Enchilada Soup: Sauté veggies as instructed. Add to slow cooker with broth, spices, diced tomato, corn tortillas and chicken. Cover and cook on low for 5-6 hours. Remove chicken and shred. Blend soup broth, then return to slow cooker. Add the shredded chicken, green chiles and black beans.
• Instant Pot Chicken Enchilada Soup

Print

Chicken Enchilada Soup

Our easy Chicken Enchilada Soup recipe is bold and flavorful and can be made on the stove or in a slow cooker, for a healthy soup everyone loves.

Course Main Course, Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 243kcal

Author Lauren Allen

Cost 11

Equipment

• Blender

Ingredients

• 2 Tablespoons olive oil
• 1 medium onion , chopped
• 5-6 cloves garlic , chopped
• 2 carrots , peeled and chopped
• 2 ribs celery , chopped
• 1 bell pepper , chopped
• 1 1/2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1 teaspoon Dried oregano
• 3/4 teaspoon paprika
• 6 cups low-sodium chicken broth
• 14.5 ounce can diced tomatoes
• 2-3 chicken breasts , or 4-5 skinless chicken thighs (bone-in or boneless)
• 5-6 6 inch yellow corn tortillas
• salt and freshly ground black pepper , to taste
• 15 oz can black beans
• 4 oz can diced green chiles
• 1/2 cup heavy whipping cream

Toppings:

• sour cream , for topping
• shredded cheddar or pepper jack cheese , for topping
• fresh cilantro , for topping
• green onion , chopped for topping
• avocado , chopped

US Customary – Metric

Instructions

• Saute veggies: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion, garlic, carrots, celery, and bell pepper and sauté for several minutes until tender. 
• Add chili powder, cumin, coriander, oregano, and paprika. Stir to combine. Add chicken broth and diced tomatoes. cook for 5 minutes.
• Add chicken and corn tortillas and cook for about 15 minutes, or until chicken is cooked through. Remove chicken to a plate, shred the meat and remove any bones. 
• Blend: Ladle soup into a blender, in batches, and blend until smooth. 
• Finish: Return broth to the soup pot and stir in shredded chicken, black beans, and green chiles. Stir in cream. Season to taste with salt and pepper. 
• Serve topped with sour cream, cheese, avocado, cilantro and green onions, if desired.

Video

Notes

Servings size is about 1 ¾ cup.

Chicken: I prefer chicken thighs when cooking this soup in the slow cooker, because thighs don’t dry out as easily. 

Slow Cooker Chicken Enchilada Soup: Sauté veggies as instructed. Add to slow cooker with broth, spices, diced tomato, corn tortillas and chicken. Cover and cook on low for 5-6 hours. Remove chicken and shred. Blend soup broth, then return to slow cooker. Add the shredded chicken, green chiles and black beans.

Storing Instructions: store leftover chicken enchilada soup in an airtight container in the refrigerator for 3-4 days. Reheat on the stove or in the microwave.

Freezing Instructions: Add to a freezer safe container or bag and freeze for up to 3 months. Thaw completely overnight in the refrigerator then reheat on the stove or in the microwave until warm.

Loaded Enchilada Soup: Feel free to stir in some cooked rice, shredded cheese, sautéed vegetables, or corn to make it heartier.

Instant Pot Chicken Enchilada Soup

 

Nutrition

Calories: 243kcal | Carbohydrates: 7g | Protein: 13g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 76mg | Sodium: 734mg | Potassium: 454mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3370IU | Vitamin C: 34.4mg | Calcium: 54mg | Iron: 1.4mg

Follow Me

Get recipe ideas weekly!

Please enable JavaScript in your browser to complete this form.

Your Email Address *

Yes, please!

I originally shared this recipe November 2014. Updated September 2018, November 2021 and December 2024.

Recipe originally adapted from Our Best Bites. I omit the jalapeño, use raw chicken and add black beans and green chiles.

This creamy Chicken and Wild Rice Soup recipe has tender chicken, wild rice, and chopped veggies in a creamy, flavorful broth. It comforting and healthy, and you can make it on the stovetop in a slow cooker.

If you love soup recipes, try our Chicken and Dumplings, Roasted Cauliflower Soup, Creamy Zuppa Toscana, Creamy Tortellini Soup, Potato Leek Soup, or Broccoli Cheese Soup.

How to make Chicken and Wild Rice Soup:

Sauté Veggies: Saute celery, carrots, and onion in oil. Add garlic and sauté 30 seconds. ADD butter and flour and whisk for 1 minute. Stir in the chicken broth, bouillon, thyme, sage, rosemary, salt and pepper.

Add Chicken and bring soup to a boil. Cover, reduce heat, and simmer for 10 minutes, or until chicken is cooked through. Remove chicken to a cutting board and rest for 5 minutes before chopping or shredding into small pieces. Stir evaporated milk, shredded chicken, and cooked wild rice into the soup.

Make Ahead Instructions:

To Make Ahead: This homemade chicken and wild rice soup recipe can be completely prepped ahead then stored in an airtight container in the fridge for 1-2 days.

Recipe Variations:

Slow Cooker Instructions: Sauté veggies in skillet as directed, adding butter and flour. Pour into slow cooker, whisking in broth, seasonings and chicken. Cook on low for 3-4 hours or High for 2 hours then shred chicken and return to soup. Stir in milk and cooked rice. Taste and adjust seasonings as needed.

Vegetarian Wild Rice Soup: Omit chicken and use vegetable broth in place of chicken broth.

More 30-Minute Meals:

• Fettuccine Alfredo
• Honey Mustard Chicken
• Korean Beef Tacos
• Boursin Pasta
• Air Fryer Salmon Bites
• Tuscan Garlic Chicken
• Meatloaf Sandwich
• Teriyaki Chicken
• Chow Mein

Print

Chicken and Wild Rice Soup

This creamy Chicken and Wild Rice Soup recipe has tender chicken, wild rice, and chopped veggies in a delicious flavorful broth. It's the perfect soup to enjoy on a cold day and can be made on the stovetop or slow cooker!

Course Main Course, Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 354kcal

Author Lauren Allen

Cost $15

Ingredients

• 2 cups cooked wild rice*
• 2 Tablespoons olive oil
• 2 ribs celery , diced
• 2 carrots , diced
• 1 yellow onion , chopped
• 1 clove garlic , minced
• 5 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 6 cups low-sodium chicken broth
• 2 teaspoons chicken bouillon paste , better than bouillon base
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried rosemary
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 pounds boneless skinless chicken breasts , or thighs
• 12 oz can evaporated milk , or use 6oz heavy cream and 6oz milk

Instructions

• Sauté Veggies: Heat a large pot over medium heat. Add oil. Once hot, add celery, carrots and onion and sauté for 3 minutes. Add garlic and sauté for 30 seconds. Add butter and flour and whisk well for 1 minute.
• Add Broth and Seasonings: Gradually stir in the chicken broth and bouillon, scraping up anything stuck to the bottom of the pot. Add thyme, sage, rosemary, salt and pepper.
• Add chicken and bring mixture to a boil. Cover the pot with a lid, reduce heat and simmer for 10 minutes, or until chicken is cooked through. Remove chicken to a cutting board and rest for 5 minutes before chopping or shredding into small pieces.
• Stir in evaporated milk and cooked wild rice. Taste broth and adjust seasonings, adding more bouillon or spices, if needed, before serving.

Notes

Yield: Makes about 9 cups soup. Serving size is about 1 ½ cups.

Wild Rice: I like the Harvest Wild Rice Blend from Costco and Lundberg Wild Rice, cooked in chicken broth. Or you can cook one box of Rice-a-Roni Wild Rice. Any type of leftover cooked rice would also work great.

Slow Cooker Instructions: Sauté veggies in skillet as directed, adding butter and flour. Pour into slow cooker, whisking in broth, seasonings and chicken. Cook on low for 3-4 hours or High for 2 hours then shred chicken and return to soup. Stir in milk and cooked rice. Taste and adjust seasonings as needed.

Vegetarian Wild Rice Soup: Omit chicken and use vegetable broth in place of chicken broth.

Nutrition

Calories: 354kcal | Carbohydrates: 21g | Protein: 25g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 101mg | Sodium: 259mg | Potassium: 637mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3175IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 1.3mg

Follow Me

Get recipe ideas weekly!

Please enable JavaScript in your browser to complete this form.

Your Email Address *

Yes, please!

*I originally shared this recipe February 2015. Updated February 2019 and October 2024.

Our homemade Cioppino seafood stew recipe is here to impress with its rich and rustic tomato-based broth and mix of fresh seafood. It’s the best healthy comfort food, served with crusty bread.

If you’re a seafood lover don’t miss our Salmon Tacos, Crawfish Étouffée, Clam Chowder, Seafood Pasta, and Shrimp and Grits!

Tips for buying seafood:

With all seafood you buy, make sure you smell it! There should not be a strong fishy odor; It should smell like nothing, or like the ocean. If you don’t live near the ocean, frozen seafood is great and accessible, just be sure to thaw it in the refrigerator overnight before using.

How to make Cioppino:

Quick Seafood Stock: Use kitchen shears to cut open the crab legs and remove the meat, placing cracked shells in a stock pot. Remove shells and tails from shrimp and add to the stockpot. Pour enough water in the pot to cover all of the shells by an inch. Sprinkle a pinch of salt in the water then cook over medium high heat until water is simmering. Place mussels and clams on top (don’t stir) then cover. Cook for 2-3 minutes, until shells open up. Remove from heat and strain broth into a countainer using a fine mesh strainer with a cheesecloth over it to catch any sand or small shells (if you don’t have a cheesecloth, just don’t add the bottom Tablespoons or two of liquid.

Tomato base: Pour oil in a large Dutch oven and heat over medium heat. Stir in onion, fennel and 2 teaspoons kosher salt. Cook until onion is soft and translucent, 8-10 minutes. Stir in garlic and red pepper flakes then cook for 1 minute. Add tomato paste and stir well then add wine and cook for 2 minutes. Stir in crushed tomatoes, bay leaf, and oregano. Taste and add more seasoning as needed.

Add Seafood: Pour 4 cups of the seafood stock into the pot and simmer on low, covering the pot for 30 minutes. Cut the fish into 1 inch pieces and drizzle fish and shrimp with olive oil and sprinkle salt and pepper. Just before serving Cioppino, bring soup to a simmer, add fish, cover, and simmer for 3 minutes. Stir in crab and shrimp and simmer for 2-3 minutes, just until shrimp are pink. Add steamed clams and mussels and sprinkle with fresh parsley.

Serve this Italian fisherman’s stew in a bowl with lemon wedges and extra bowls for empty shells. Don’t forget the crusty bread and lots of napkins!

Make Ahead and Freezing Instructions:

To Make Ahead: Make the tomato base and seafood stock a few hours or up to a night before serving.

Freezing Instructions: I don’t recommend freezing cioppino with the seafood, as the seafood will overcook when rewarmed. But any leftover tomato broth could be frozen and used another day, with fresh seafood.

Recipe Variations:

• Seafood: Feel free to swap out the crab for scallops, just add them the same time as the fish. You could also toss in calamari near the end. I don’t personally recommend oysters or salmon since the flavor could overpower the dish.
• Crab: The crab can be added in it’s shell to the broth if you want it served in the shell, but I think the shells help add rich flavor to the stock.
• Wine: Make sure not to use “cooking wine”. Instead choose an inexpensive dry white wine like chardonnay, sauvignon blanc, or pinot grigio. I personally don’t drink alcohol, but I like to cook with it since it adds a depth of flavor you can’t get otherwise (most of the alcohol cooks out). If you don’t want to cook with wine, leave it out or add a little splash of white wine vinegar.

Print

Cioppino

Our homemade Cioppino seafood stew recipe is here to impress, with a flavorful tomato broth and loaded with your favorite seafood. Don't forget to serve it with crusty sourdough, for dipping.

Course Main Course, Soup

Cuisine American, Italian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 381kcal

Author Lauren Allen

Cost $62

Equipment

• Dutch Oven or large stock pot
• Fine Mesh Strainer
• Cheesecloth optional

Ingredients

• ¼ cup olive oil
• 1 bulb fennel , chopped
• 1 onion , chopped
• 3 shallots , diced
• 4-6 cloves garlic , minced
• 1/4 teaspoon crushed red pepper flakes , or more to taste
• 2 teaspoons kosher salt
• 2 Tablespoons tomato paste
• 1 cup dry white wine*
• 1 bay leaf
• 1/2 teaspoon Dried oregano
• 2 28oz cans San Marzano whole peeled tomatoes , or use crushed tomatoes
• 1/2 cup fresh chopped parsley
• Lemon wedges , for serving
• Sourdough or crusty artisan bread , for serving

Seafood:

• 1-2 lbs dungeness or king crab , in the shell
• 1 pound large raw shrimp , with shells and tails
• 1 pound fresh white fish , like halibut, cod, sea bass, cut into 1-in pieces
• 1 pound fresh mussels , debearded
• 1 pound fresh clams , rinsed

US Customary – Metric

Instructions

• Make Seafood Stock*: Use kitchen shears to cut open the crab legs and remove the meat, then place the cracked shells into a stock pot. Remove shells and tails from shrimp then add to the stockpot. Add enough water to the pot to cover the shells by about an inch. Add a pinch of salt. Cook over medium high heat until water reaches a bare simmer. Add clams and mussles on top (don’t stir) and cover pot. Cook for 2-3 minutes, until shells open up. Uncover, remove from heat and set aside
• Tomato Base: Add oil to a large Dutch oven over medium heat. Stir in onion, fennel and 2 teaspoons kosher salt. Cook until onion is soft and translucent, 8-10 minutes. Stir in garlic and red pepper flakes then cook for 1 minute. Add tomato paste and stir well. Add wine and cook for 2 minutes. Stir in crushed tomatoes, bay leaf, and oregano.
• Strain Stock: Set clams and mussels aside and strain seafood stock through a fine mesh strainer with a cheesecloth over it (if you don’t have a cheesecloth, just don’t add the bottom tablespoons of liquid, that may have sand in it) into a measuring cup. Add 4 cups seafood stock to the pot. Bring to a simmer, reduce heat, cover pot, and simmer for 30 minutes.
• Add seafood: Just before you’re ready to serve the stew, bring to a simmer, stirring. Cut the fish into 1 inch pieces and drizzle fish and shrimp with a little oil, and season with salt and pepper. Add the fish, cover, reduce heat and simmer for 3 minutes. Stir in shrimp and crab and simmer about 2-3 minutes, just until shrimp are pink. Stir in steamed clams and mussels. Taste the sauce and add more seasoning, if needed. Sprinkle with fresh parsley.
• Serve: Ladle stew into bowls and serve with fresh lemon wedges, crusty bread, and extra bowls for placing shells in (and lots of napkins)!

Video

Notes

Make Ahead Instructions: Make the tomato base and seafood stock a few hours or up to a night before serving.

Freezing Instructions: I don’t recommend freezing cioppino with the seafood, as the seafood will overcook when rewarmed. But any leftover tomato broth could be frozen and used another day, with fresh seafood.

Seafood Variations: You could replace the crab with scallops (add them at the same time as the fish). Calamari would also be a great addition, and can be added near the end. I don’t recommend using oysters or salmon as their flavor may overpower the dish.

Crab: You can add the crab, in its shell, to the broth, if you want to serve it in the shell, but I think the shells help add rich flavor to the seafood stock.

Wine: don’t use “cooking wine”, but instead choose an inexpensive dry white wine, like chardonnay, sauvignon blanc or pinot grigio. I don’t drink alcohol, but I do use wine in cooking because it adds a depth of flavor you can’t get otherwise (most of the alcohol cooks out). If you’re against cooking with wine, you can omit it, or add a little splash of white wine vinegar.

Seafood Stock: You could substitute 4 cups store-bought seafood stock, and add the clams and mussels at the same time as the shrimp and crab.

Nutrition

Calories: 381kcal | Carbohydrates: 13g | Protein: 45g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 191mg | Sodium: 1666mg | Potassium: 1164mg | Fiber: 2g | Sugar: 4g | Vitamin A: 936IU | Vitamin C: 21mg | Calcium: 143mg | Iron: 3mg

Follow Me

Get recipe ideas weekly!

Please enable JavaScript in your browser to complete this form.

Your Email Address *

Yes, please!

I originally shared this recipe April 2022. Updated September 2024.

This Pozole Verde recipe is my version of our favorite healthy and hearty Mexican stew, filled with bold flavors and green chile, chicken, and hominy.

Don’t miss my favorite Mexican-inspired recipes like Tacos Al Pastor, Tamale Pie, Chilaquiles, or Chicken Taquitos!

How to make Pozole Verde:

Cook Chicken: Place chicken in a large stock pot with broth, bay leaves, onion, garlic, salt and pepper and simmer for 30 minutes, until cooked through. Shred chicken then discard skin, bones, onion, garlic, and bay leaves.

Make Sauce: Slice peppers in half then remove steam, veins, and seeds. Broil peppers for 7-10 minutes until skin is charred, then steam and peel. Blend peppers, cilantro, and tomatillos. Add garlic, onion, and ½ cup broth. Blend until smooth.

Finish and Serve: Pour blended sauce in the broth. Add hominy, chicken, oregano, cumin, salt, and pepper. Serve in bowls topped with cabbage, radishes, avocado, sour cream, tortilla strips, and a lime wedge.

Recipe Variations:

• Vegetarian Pozole Verde: Omit chicken and substitute vegetable broth. You may want to add a spoonful of better than bullion vegetable base, for a boost of flavor. Add beans (pinto would taste great) and extra veggies, if desired, like sautéed zucchini, diced potatoes, carrots.
• Instant Pot Pozole: Add chicken, broth, onion, garlic, bay leaf, and salt to the instant pot then pressure cook for 10 minutes (or 15 minutes for frozen thighs). Meanwhile, prepare the green chile sauce according to instructions. Once timer is up on the instant pot, allow pressure to release for 10 minutes before removing the lid, and removing onion and bay leaves from the broth. Shred the chicken and discard bones. Add chile sauce, remaining seasonings and hominy. Pressure cook for 2 more minutes.
• Slow Cooker Pozole: Cook broth in slow cooker on low for 6-7 hours. Discard onion and bay leaf then remove chicken to a plate to shred. Make and add green chile sauce, chicken, hominy and remaining ingredients then cook on low for 1-2 more hours. 

Make Ahead and Freezing Instructions:

To Make Ahead: Store soup for 3-4 days in the fridge. Rewarm on the stove.

To Freeze: Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the fridge and rewarm on the stove or in the slow cooker.

Print

Pozole Verde

This chicken Pozole Verde recipe is a hearty Mexican stew packed with flavor from the mild green chile broth, shredded chicken, and hominy.

Course Main Course, Soup

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 341kcal

Author Lauren Allen

Cost 6

Equipment

• Blender

Ingredients

• 6 cups low-sodium chicken broth
• 6-8 bone-in, skin-on chicken thighs*
• 2 bay leaves
• 1 onion , quartered
• 5 cloves garlic , whole, peeled
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 poblano peppers
• 2 serrano peppers
• 1-2 fresh jalapeño peppers , (optional, for extra heat)
• 1 pound tomatillos , husked and halved
• 3 cloves garlic
• ½ of an onion , chopped
• ½ cup fresh cilantro
• 30 oz can hominy , drained
• 1-2 teaspoons Dried oregano
• ½ teaspoon ground cumin
• Salt and freshly ground black pepper

Toppings:

• 1 heaping cup thinly shredded cabbage
• 1/2 cup white onion , diced
• 4 radishes , thinly sliced
• 1 large avocado peeled, seed removed, thinly sliced
• 1/2 cup sour cream
• tortilla chips
• 1 Lime cut into wedges

US Customary – Metric

Instructions

• Cook chicken: Add chicken to a large stock pot and cover with broth. Add bay leaves, quartered onion, garlic, salt and pepper. Bring to a boil, reduce heat to a simmer and cook partially covered until chicken is cooked through, about 30 minutes. Use a slotted spoon to discard onion, garlic and bay leaves, leaving the broth in the pot.
• Transfer chicken to a plate. Shred the chicken meat, removing and discarding the skin and bones.
• Roast Peppers: Lightly spray a jelly roll pan with cooking oil. Wash all of the peppers and cut them in half from stem to end. Remove steam, veins and seeds. (Leave some of the veins and seeds if you want the soup spicier). Place the peppers on a baking sheet cut side down. Broil for about 7-10 minutes or until the skin is charred. Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5-10 minutes, and then peel off their outer layer of skin (It should come off easily).
• Blend: Add the peppers, cilantro and tomatillos to the blender. Add 3 fresh garlic cloves and ½ cup chopped onion. Ladle in about ½ cup of the broth from the chicken and blend until smooth. Add blended sauce to the pot with the broth.
• Add hominy, cooked chicken, oregano, cumin, and season with additional salt and pepper, to taste. Cook for 5-10 more minutes.
• Serve: ladle soup into bowls and top with a handful of thinly shredded cabbage, radishes, a lime wedge, avocado, sour cream, and tortilla strips or crushed tortilla chips.

Video

Notes

Chicken: you may substitute chicken breasts, but thighs are more flavorful and wont dry out as easily.

Make Ahead Instructions: The soup tastes great made 2-3 days ahead of time. Add toppings just before serving.

Freezing Instructions: Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the fridge and rewarm on the stove or in the slow cooker.

Nutrition

Calories: 341kcal | Carbohydrates: 24g | Protein: 30g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1376mg | Potassium: 854mg | Fiber: 5g | Sugar: 6g | Vitamin A: 296IU | Vitamin C: 48mg | Calcium: 70mg | Iron: 3mg

Follow Me

Get recipe ideas weekly!

Please enable JavaScript in your browser to complete this form.

Your Email Address *

Yes, please!

I originally shared this recipe April 2021. Updated May 2024.