chicken wings soup recipe

Written ByEmma Smyth Updated on
chicken wings soup recipe
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The Best chicken wings soup recipe

I’ve been making this chicken wings soup for years, and it’s one of those recipes that just never gets old. It’s simple, comforting, and always hits the spot, whether it’s a chilly weeknight or a lazy Sunday afternoon. My kids request it all the time—even my picky eater will clean his bowl without complaint. There’s something about the way the flavors come together that makes it feel like a hug in a bowl, and the best part is how easy it is to throw together. What I love most about this soup is how versatile it is. You can make it as light or as hearty as you want, toss in whatever veggies you have on hand, and it still turns out delicious. Plus, it’s packed with protein from the chicken and nutrients from the vegetables, so I don’t have to feel guilty about serving it often. It’s the kind of meal that warms you up from the inside out, and honestly, it’s become a staple in our house because it’s just that good. Whether you’re feeding a crowd or just looking for something cozy to eat, this soup always delivers.
Hearty Chicken Wings Soup

Hearty Chicken Wings Soup

4.8 from 561 votes

A comforting and flavorful soup featuring tender chicken wings, aromatic vegetables, and a rich broth. Perfect for chilly days or when you need a nourishing meal.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken Wings
  • 1.5 lbs (700g) chicken wings, split into drumettes and flats
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
For the Soup Base
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 6 cups chicken broth (low-sodium preferred)
  • 1 cup diced tomatoes (canned or fresh)
  • 1 cup egg noodles or small pasta
  • Salt and pepper to taste
  • 2 tbsp fresh parsley, chopped (for garnish)

👨‍🍳Directions

  1. 1 Preheat the oven to 400°F (200°C). Toss the chicken wings with olive oil, salt, pepper, and paprika. Spread them on a baking sheet and roast for 25 minutes, flipping halfway, until golden and crispy. Set aside.
  2. 2 In a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
  3. 3 Add the minced garlic, thyme, rosemary, and bay leaf to the pot. Stir and cook for 1 minute until fragrant.
  4. 4 Pour in the chicken broth and diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.
  5. 5 Add the roasted chicken wings to the pot and simmer for an additional 10 minutes to allow the flavors to meld.
  6. 6 Stir in the egg noodles or pasta and cook for 8-10 minutes, or until the noodles are tender.
  7. 7 Taste and adjust the seasoning with salt and pepper if needed. Remove the bay leaf before serving.
  8. 8 Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

🔧Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Measuring spoons
  • Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 4.5g❤️Cholesterol: 85mg🧂Sodium: 800mg🌾Total Carbs: 25g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 22g

📝Notes

Tips: For extra flavor, add a splash of lemon juice or a pinch of red pepper flakes. You can also use chicken thighs instead of wings for a different texture. Store leftovers in the fridge for up to 3 days.

Watch Video Of How Hearty Chicken Wings Soup Works

This chicken wing soup is one of those simple, reliable recipes that just works every time. It’s hearty enough to feed a crowd but easy enough to throw together on a weeknight, making it perfect for family dinners or casual get-togethers. The flavors are comforting and familiar, and it’s always a hit with both kids and adults—plus, it’s a great way to stretch a few ingredients into a satisfying meal.

❓ Frequently Asked Questions About Hearty Chicken Wings Soup

1. Can I use frozen chicken wings for the soup?

Yes, you can use frozen chicken wings, but it’s best to thaw them completely before adding them to the soup. This ensures even cooking and better flavor absorption. If you’re short on time, you can add frozen wings directly to the pot, but you may need to extend the cooking time by 10-15 minutes to ensure they’re fully cooked through.

2. How can I make the soup thicker or creamier?

To thicken the soup, you can mix 1-2 tablespoons of cornstarch or flour with a little cold water and stir it into the simmering broth. Alternatively, blend a portion of the cooked vegetables (like carrots or potatoes) and stir them back into the soup for a natural thickness. For a creamier texture, add a splash of heavy cream, coconut milk, or a dollop of sour cream just before serving.

3. What vegetables work best in chicken wings soup?

Classic vegetables like carrots, celery, onions, and garlic are great for flavor and texture. You can also add potatoes, sweet potatoes, mushrooms, or leafy greens like spinach or kale. For extra heartiness, try adding corn, peas, or diced tomatoes. Adjust based on your preference—root vegetables work well for a heartier soup, while lighter greens are best added near the end of cooking.

4. How long does chicken wings soup last in the fridge or freezer?

In the fridge, the soup will stay fresh for 3-4 days if stored in an airtight container. For longer storage, freeze the soup (without dairy-based additions like cream) for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove over medium heat, stirring occasionally. If the soup separates after freezing, a quick stir while reheating will help restore its texture.

5. Can I make this soup in a slow cooker or Instant Pot?

Absolutely! For a slow cooker, add all ingredients (except leafy greens or dairy) and cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, use the “Soup” setting for 20-25 minutes on high pressure, followed by a natural release. Add delicate ingredients like spinach or cream after cooking to prevent overcooking. Both methods work well—just adjust liquid levels as needed since less evaporation occurs in these appliances.

Hi, I’m Emma, the creator of Tasty Chicken Recipes, where I share my favorite chicken dishes and simple recipes anyone can make at home. I love experimenting with flavors and helping fellow food lovers cook delicious chicken meals with ease. 🍗✨

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