Chimichurri Chicken Soup

This comforting chimichurri chicken soup is my Argentinian twist on a classic American recipe: Chicken Noodle Soup. With lots of creamy white beans, celery, and sweet onions, this dinner is exactly what “soup for the soul” is. The smokey flavor base with cumin, thyme, and white wine vinegar knocks it out of the park (or pot)! Sometimes I’ll add roasted broccoli or leftover rotisserie chicken so it’s a great way to clear out the fridge too. Served with crunchy green onions and a swirl of spicy chimichurri, it’s just what your weeknights needed to help you cozy up when it’s cold outside.

Chimichurri Chicken Soup Has The Most Incredible Flavor

• Great for meal-prep. Cook the recipe in advance and reheat it during the week or freeze the leftovers for later.
• Perfect for chilly weather. This soup is a hug in a bowl during chilly fall or winter nights.
• American-Argentinian fusion. Chimichurri adds a kick of tangy wow to your favorite chicken soup.
• Versatile. Make it creamy, add leftover rotisserie chicken, or stir in wild rice depending on what you’re craving. See my variation ideas below!

Recipe Ingredients

My version of chimichurri includes less oil than typical recipes because it’s swirled into the chicken soup. You’ll find the full recipe card with ingredient measurements and step-by-step instructions at the bottom of the post.

For the chimichurri

• Garlic – Swap it for 1/2 teaspoon garlic powder if you prefer.
• Fresh herbs – You need Italian parsley and cilantro. Remove any yellow stems and leaves to prevent bitterness.
• Shallot – Make sure it’s fresh and crunchy. There is no swap for this.
• Dried oregano – Reduce the amount by half if you use fresh oregano.
• Red chili pepper – I like red jalapeños, but Fresno chili works too.
• Paprika – Go for mild or smokey paprika.
• Salt – Kosher salt is best. Avoid coarse sea salt because it won’t dissolve well.
• Red pepper flakes – Chili powder is a good swap. Skip it if you don’t like heat.
• Olive oil – Feel free to use coconut or avocado oil.
• Lemon juice – You can add red wine vinegar instead.

For the soup

• Butter – Reduce the salt in the rest of the recipe if you use salted butter.
• Yellow onion – White onion works too.
• Celery – Don’t worry if it’s leftover celery that’s not as crunchy anymore.
• Garlic – 1/2 tablespoon garlic paste is a good swap.
• Chicken thighs – Boneless, skinless chicken is easier to work with because you don’t have to remove excess fat or bones.
• Chicken stock – I prefer low-sodium versions. Veggie stock is okay as well.
• White wine vinegar – You can use 1/2 tablespoon lemon juice and add more to taste.
• Bay leaf – They should be under a year old for the most fragrance.
• Cumin – If you’re not a fan of smokiness, control the flavor by adding 1/2 tablespoon first.
• White beans – They must be well-rinsed and drained. You can also use home-cooked white beans.
• Fresh thyme – Reduce the amount by half if you use dried thyme.
• Black pepper – Freshly cracked black pepper is best.
• Green onions – This is an optional garnish that adds crunch. Feel free to skip it.

Tips and Variation Ideas

From crispity crunchity garnishes to leftover roasted veggies, making this chimichurri chicken soup heartier is super easy. Aside from yummy variations, here are a couple tips to help you nail this recipe:

• Make it creamy. Stir 1/2-1 cup heavy cream or half-and-half into the soup during the last 10 minutes of cooking for richness.
• Use leftovers. If you have leftover rotisserie chicken or Grilled Turkey Tenderloin, shred it and use it instead of chicken thighs in the recipe to reduce food waste.
• Add cheese. Fold in 1/2 cup shredded parmesan cheese during the last 15 minutes of cooking, stirring until completely melted.
• More veggies. Mix in leftover roasted carrots, broccoli, cauliflower, or sautéed spinach for more flavor. I add up to 2 cups.
• Prep ahead. Chop all the ingredients 1-2 days in advance so all you have to do is sauté the veggies and simmer the soup right before dinner.
• Make it heartier. During the last 10 minutes of cooking, add 1 cup cooked brown rice, wild rice, or orzo to the soup for a heartier bite.
• Choose the right pot. While stainless steel is great, it’s easy for food to stick to it and burn. Prevent any kitchen messes by using a non-stick pot from the get-go.
• More garnishes. Toasty croutons, deep-fried thinly-sliced leeks, and garlic chips can add great flavor and texture.
• Chop it. Finely chop all the ingredients for the chimichurri and stir them together for a homemade chimichurri that doesn’t require a food processor.

Serving Suggestions

This hearty chimichurri chicken soup is a hearty dinner on its own or paired with other classic recipes. I love it with my Air Fryer Grilled Cheese. Taquitos, Mushroom Quesadillas, and cheesy empanadas are great options too. If the soup is your main dish, serve Bacon Wrapped Asparagus, Roasted Artichokes, and Stuffed Mushrooms as sides.

How to Store and Reheat Extras

The leftovers must be completely cooled before storing.

• Fridge: Place it in an airtight container for up to 4 days. Throw it away if it’s bubbling when cold or tastes sour.
• Freezer: Pour it into freezer bags in serving-size portions. Freeze for up to 3 months. Thaw overnight in the heat.
• To reheat it: Microwave it in 15-second increments, stirring between them. You can also use a pot over medium-high heat for 8-10 minutes, stirring occasionally.

More Chicken Soup Recipes

• Thai Chicken Soup
• Lemon Chicken Orzo Soup
• Coconut Curry Chicken Soup