17 Best Herbs and Spices for Chicken Soup

Are you looking for the best herbs and spices for chicken soup?

This list has got you covered! I’ve rounded up 17 of the best herbs and spices to add to chicken soup.

Whether you are looking for a classic chicken soup recipe or something a little more unique, there is sure to be something on this list that you’ll love.

So go ahead and give one (or all!) of these herbs and spices a try the next time you make chicken soup!

See Also:

Chicken Soup Wine Pairing – The Best Wines for Chicken Soups

17 Best Herbs and Spices for Chicken Soup

Don’t settle for a bland and boring chicken soup – spice it up with some herbs and spices!

From zesty to savory to sweet, the right blend of herbs and spices can take chicken soup from good to great.

Here are 17 of the best herbs and spices to use in chicken soup:

1. Parsley

Parsley has a clean and peppery taste (think: cilantro but not as strong) that can help to brighten up any dish, and it’s no different with chicken soup.

See Also: 15 Best Substitutes for Celery in Chicken Soup

It’s also an incredibly versatile herb that can be used in many different ways.

One way to use parsley in chicken soup is to add it at the end of cooking as a garnish.

This will give the soup a nice pop of color and flavor.

You could also add parsley to the soup while it’s cooking, but be aware that the longer it cooks, the more the flavor will dissipate.

Another way to get the most flavor out of parsley is to use it in a pesto.

Pestos are great because they can be made ahead of time and then added into soups or used as a garnish right before serving.

1. To make a parsley pesto, simply combine parsley, olive oil, Parmesan cheese, garlic, and salt in a food processor or blender and blend until smooth.
2. Then add this flavorful mixture to your chicken soup!

2. Thyme

Thyme usually has a sharp, almost minty flavor (yet it’s in the same family as oregano) and a slightly lemony scent.

It’s one of those herbs that can be used in both savory and sweet dishes.

When it comes to soup, I think thyme is best used sparingly because a little goes a long way.

You don’t want your soup to taste like mouthwash!

A few tips for using thyme in chicken soup:

• If you’re using dried thyme, crush the leaves between your fingers before adding them to the soup. This will help release their flavor.
• Add thyme towards the end of cooking so that its flavor doesn’t become too overwhelming.
• Use fresh thyme if you can find it. It really does make a difference! Just remove the leaves from the stem before adding them to the soup.

3. Rosemary

This lemony-pine-like herb is a classic when it comes to chicken soup!

You can use rosemary in a few different ways depending on what kind of flavor you want in your soup.

If you want a more subtle flavor, add the rosemary towards the end of the cooking process.

This will allow the heat to release the essential oils without making the soup taste too “herby.”

For a stronger flavor, add the rosemary at the beginning of cooking so that it has time to infuse into the broth.

You can also use fresh or dried rosemary.

If using fresh, add a little more than if using dried since dried herbs are more potent.

Start with 1/4 teaspoon of dried herb per serving or 1 tablespoon of fresh herb per serving and adjust from there according to your taste preferences.

Finally, remove the rosemary before serving since eating the leaves can be quite bitter.

4. Sage

Sage is earthy, slightly peppery taste with hints of mint (however, it is not related to mint).

It is a very pungent herb, so use it sparingly.

A little goes a long way!

To use sage in your chicken soup, you can either add a few leaves to the soup while it’s simmering or you can make a sage infusion by adding some sage leaves to boiling water and letting it steep for 5-10 minutes.

This sage-infused water can then be used in place of some of the plain water called for in your recipe.

A few other tips for using sage:

• Sage pairs well with other flavorful ingredients like garlic, onion, and black pepper.
• If you’re using dried sage, rehydrate it in a cup of hot water for 10 minutes before using.
• To bring out the flavor of sage, toast the leaves in a dry skillet over medium heat until they are crisp.

5. Oregano

Oregano has a slightly bitter, pungent taste (if you’ve ever had pizza with oregano, that’s what it tastes like).

It’s also very fragrant, so a little goes a long way.

When adding oregano to your chicken soup, start by adding a small amount and then taste the soup as you go.

You can always add more, but you can’t take it out once it’s in there!

I like to add oregano towards the end of cooking so that its flavor doesn’t have a chance to dissipate.

If you want to really bring out the flavor of oregano, try roasting the chicken breasts before adding them to the soup.

This will help to release all of those delicious flavors into the broth!

6. Basil

Basil is a balance between sweet and savory – it can go either way.

When used in chicken soup, I find that it does a great job of rounding out the flavors and making them more complex.

A few tips for using basil in chicken soup:

• Use fresh basil if you can find it. It will make a big difference in the flavor of your soup.
• If you’re using dried basil, add it early on in the cooking process so that it has time to rehydrate and release its flavor.
• Don’t be afraid to use a lot of basil. It’s a very potent herb, so a little goes a long way.
• Basil pairs well with other herbs and spices like thyme, oregano, parsley, and black pepper. Feel free to experiment and find your perfect combination.

7. Garlic Powder

If you’re out of fresh garlic (or if you’re just looking for a way to add more garlic flavor to your soup), garlic powder is a great option.

You can add it directly to the soup, or you can make a garlic paste with it and water and add that to the soup.

Here are a few tips for using garlic powder in your chicken soup:

• Add it at the beginning of cooking so that the flavors have time to develop.
• Start with a small amount and add more to taste. Too much garlic powder can make your soup taste bitter.
• If you’re using it to make a garlic paste, be sure to add the paste towards the end of cooking so that it doesn’t overcook and become bitter.

Now that you know how to use garlic powder in your chicken soup, give it a try!

I think you’ll be pleasantly surprised at how much flavor it can add.

8. Onion Powder

Onion powder adds something special (and delicious) to chicken soup that you just can’t get from any other ingredient.

A few things to keep in mind when using onion powder:

• A little goes a long way! You don’t need to use very much to flavor your soup.
• Add it early on in the cooking process so that the flavors have time to develop.
• If you’re using fresh onions in your soup, you can still add onion powder for an extra boost of flavor.

Follow these tips and your soup will be tastier than ever before!

9. Curry Powder

Curry powder is often used in Indian cuisine, but it can be used to add flavor to a variety of dishes – including chicken soup!

Here are a few tips on how to use curry powder so that your soup comes out tasting its best:

• Add the curry powder towards the end of cooking. This will help to preserve its flavor and prevent it from becoming bitter.
• Start with a small amount and add more to taste. Curry powder can be quite strong, so it’s best to add it gradually until you reach the desired level of flavor.
• Pair curry powder with other complementary flavors. Common combinations include ginger, cumin, and turmeric.

10. Smoked Paprika

Smoked paprika has a smoky and spicy flavor (think of Liquid Smoke but with a kick), making it perfect for chicken soup.

It’s also rich in antioxidants.

A little goes a long way with smoked paprika, so start with a teaspoon and add more to taste.

You can add it when you’re sautéing the vegetables or at the end of cooking.

If you want to really infuse the flavor of smoked paprika into your chicken soup, try making a smoked paprika oil.

1. To do this, combine 1/4 cup olive oil with 1 tablespoon smoked paprika in a small saucepan over low heat.
2. Cook for 2-3 minutes, stirring occasionally.
3. Then, add the oil to your soup during the last 10 minutes of cooking.

11. Cumin

Cumin has a slightly sweet, warming taste and is often used in Indian, Mexican, and Middle Eastern dishes.

It’s easy to find cumin seeds or ground cumin at the grocery store.

1. When using cumin to flavor chicken soup, start by sautéing the spice in a bit of oil until it becomes fragrant.
2. Then, add your soup ingredients and let the soup simmer.

Cumin can also be added towards the end of cooking.

A little goes a long way with this spice, so start with a small amount and add more to taste.

Keep in mind that ground cumin will be more potent than cumin seeds.

Cumin pairs well with other spices like chili powder, coriander, and paprika.

So, feel free to experiment until you find a combination that you like best.

12. Chili Powder

If you like a little bit of spice in your chicken soup, chili powder is the way to go.

You can add as much or as little as you like, depending on your preferences.

I would suggest starting with a teaspoon and then adding more if you want more heat.

Chili powder is also a great way to add flavor to other soups and stews, such as beef stew or chili.

Here are a few tips for using chili powder:

• Add it towards the end of cooking so that the flavor doesn’t become too overwhelming.
• If you’re using it in a soup or stew, add it after you’ve added the liquid so that it has time to dissolve.
• If you want more of a smoky flavor, try using smoked paprika instead of chili powder.

13. Turmeric

Flavor-wise, turmeric is very earthy and bitter, with a slight peppery taste and an aftertaste that is a little astringent.

When using turmeric in your chicken soup, be sure to add other aromatic vegetables like onion and garlic, as well as ginger which will help to balance out the flavors.

I also recommend using bone broth or stock instead of water, as this will give the soup more depth of flavor.

To get the most flavor from the turmeric, I suggest simmering it in the broth for at least 30 minutes before adding the chicken.

This will allow the spice to really infuse into the liquid.

And finally, don’t forget to season your soup with salt and pepper to taste.

14. Coriander

Coriander comes with a fresh, lemony flavor that can take your chicken soup to the next level.

The best way to use coriander is to add it at the end of cooking, so that its flavor doesn’t get cooked out.

This herb is also a great addition to other dishes like curries, stews, and rice dishes.

Here are a few tips for using coriander in your chicken soup:

• Add coriander during the last 10 minutes of cooking.
• If you’re using dried coriander, rehydrate it in water for 10 minutes before adding it to the soup.
• Start with a small amount and adjust according to your taste. Too much coriander can make your soup taste soapy.
• Coriander pairs well with other fresh herbs like parsley, cilantro, and chives.

15. Fennel Seeds

Fennel seeds provide a subtle licorice flavor and faint notes of sweetness, making them a perfect addition to chicken soup.

You can use fennel seeds in many different ways to add flavor to your soup.

• One way is to add them directly to the soup while it is cooking. This will infuse the soup with the flavors of the fennel seeds.
• Another way to use fennel seeds is to crush them and add them to the soup just before serving. This will give the soup a more intense flavor.
• If you want to use fennel seeds but don’t want the licorice flavor, you can toast them before adding them to the soup. Toasting fennel seeds brings out their sweetness and takes away some of the licorice flavor.

To toast fennel seeds, place them in a dry skillet over medium heat and cook, stirring occasionally, until they are lightly browned and fragrant.

Then, add them to your soup and enjoy!

16. Nutmeg

Nutmeg is a warm spice with slightly nutty, sweet, woody flavors.

It’s often used in baking and desserts, but it can also be used to flavor savory dishes like soup.

When using nutmeg in soup, it’s important to start with just a little bit and add more to taste.

Too much nutmeg can make your soup taste bitter.

Here are a few tips for using nutmeg in chicken soup:

• Add a pinch of nutmeg to the broth while it’s simmering. This will allow the flavors to blend together and develop over time.
• If you’re adding cooked chicken to your soup, sprinkle a little bit of nutmeg on the chicken before adding it to the pot.
• Stir in a pinch of nutmeg right before serving. This will give your soup a bright flavor that tastes freshly made.

17. Cinnamon

Although cinnamon is often used in sweet dishes, it can also be used to add flavor to savory dishes like chicken soup!

When adding cinnamon to chicken soup, be sure to add it towards the end of cooking so that the flavor does not become too overwhelming.

You can also add a pinch of cinnamon to the broth before adding other ingredients like chicken and vegetables.

Cinnamon can also be used as a garnish for chicken soup.

Simply sprinkle some on top of the soup before serving.

If you want to try something different, you can even add a cinnamon stick to the soup while it is cooking. Just be sure to remove it before serving.

Related:

18 Best Herbs And Spices for Butternut Squash Soup

20 Best Herbs and Spices for Chicken Noodle Soup

27 Must-Have Herbs And Spices For Lentil Soup

20 Must-Try Herbs and Spices for Vegetable Soup