14 Cozy Soups & Stews the Whole Family Will Love

When the weather turns chilly, nothing beats a big pot of soup or stew simmering on the stove. This roundup has 14 family-approved favorites — from classic chicken noodle to rich beef stew — all easy enough for a busy weeknight and hearty enough to bring everyone to the table.

Whether you’re cooking for a busy weeknight, a weekend gathering, or just treating yourself, you’ll find plenty to love below. Let’s dive in!

1. Classic Homestyle Chicken Noodle Soup

Tender chicken, soft egg noodles, and sweet carrots in a golden, savory broth.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 8 cups chicken broth
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, sliced into coins
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 6 oz wide egg noodles
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery; cook 6 to 8 minutes until softened.
2. Stir in the garlic and cook for 1 minute until fragrant.
3. Pour in the chicken broth and add the chicken breasts. Bring to a gentle boil, then reduce heat and simmer 20 minutes.
4. Remove the chicken, shred it with two forks, and return it to the pot.
5. Stir in the egg noodles and simmer 8 to 10 minutes until tender.
6. Season with salt and pepper, then ladle into bowls and serve hot.

2. Slow-Simmered Beef & Barley Stew

Fork-tender beef, chewy barley, and root vegetables in a rich, peppery broth.

Ingredients

• 1 1/2 lb beef chuck, cut into 1-inch cubes
• 3 tbsp all-purpose flour
• 2 tbsp vegetable oil
• 1 large yellow onion, chopped
• 3 medium carrots, thickly sliced
• 2 medium potatoes, diced
• 3/4 cup pearl barley, rinsed
• 6 cups beef broth
• 1 tsp dried thyme
• Salt and black pepper, to taste

Instructions

1. Toss the beef cubes with the flour and a generous pinch of salt and pepper. Heat the oil in a Dutch oven over medium-high heat and brown the beef on all sides, about 8 minutes.
2. Add the onion; cook 3 minutes until softened.
3. Pour in the beef broth, scraping up the browned bits from the bottom.
4. Stir in the barley and thyme. Cover and simmer on low for 1 hour.
5. Add the carrots and potatoes; simmer 35 to 40 more minutes until the beef is tender and the barley is chewy.
6. Taste and adjust seasoning before serving.

3. Creamy Tomato Basil Soup

Sweet tomatoes and fresh basil blended silky-smooth with a swirl of cream.

Ingredients

• 2 tbsp butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 cans (28 oz total) crushed tomatoes
• 3 cups vegetable broth
• 1 tsp sugar
• 1/2 cup heavy cream
• 1/2 cup fresh basil leaves, torn
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Melt the butter in a large pot over medium heat. Add the onion and cook 6 minutes until translucent.
2. Stir in the garlic and cook 1 minute more.
3. Add the crushed tomatoes, vegetable broth, sugar, salt, and pepper. Simmer 20 minutes.
4. Blend the soup until smooth with an immersion blender.
5. Stir in the cream and basil; heat through for 2 minutes.
6. Serve hot with grilled cheese sandwiches for dipping.

4. Loaded Baked Potato Soup

Thick, buttery potato soup piled high with cheddar, bacon, and green onions.

Ingredients

• 2 1/2 lb russet potatoes, peeled and diced
• 4 tbsp butter
• 1 medium yellow onion, diced
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 2 cups chicken broth
• 1 cup shredded sharp cheddar cheese
• 6 slices bacon, cooked and crumbled
• 4 green onions, sliced
• Salt and black pepper, to taste

Instructions

1. Melt the butter in a large pot over medium heat. Add the onion and cook 5 minutes until soft.
2. Whisk in the flour and cook 1 minute to make a roux.
3. Slowly whisk in the milk and chicken broth until smooth.
4. Add the potatoes and simmer 20 to 25 minutes until very tender.
5. Mash some of the potatoes with a potato masher for a thick, chunky texture.
6. Stir in the cheddar until melted. Serve topped with bacon and green onions.

5. Creamy White Chicken Chili

Shredded chicken, white beans, and green chiles in a cozy, peppery cream broth.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 cans (15 oz each) white beans, drained
• 1 can (4 oz) diced green chiles
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 4 oz cream cheese, softened
• Salt and black pepper, to taste

Instructions

1. Place the chicken breasts in a large pot with the chicken broth, onion, garlic, green chiles, cumin, oregano, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer 25 minutes until the chicken is cooked through.
3. Remove the chicken, shred it, and return it to the pot.
4. Stir in the white beans and simmer 10 minutes.
5. Add the cream cheese and stir until fully melted and creamy.
6. Serve with tortilla chips, sour cream, and lime wedges.

6. Hearty Classic Beef Chili

Thick, smoky chili with ground beef, kidney beans, and a deep tomato base.

Ingredients

• 1 1/2 lb ground beef
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) kidney beans, drained
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 cup beef broth
• Salt and black pepper, to taste

Instructions

1. Brown the ground beef in a large pot over medium-high heat, breaking it up, about 8 minutes. Drain excess fat.
2. Add the onion and bell pepper; cook 5 minutes until softened.
3. Stir in the chili powder, cumin, smoked paprika, and a generous pinch of salt and pepper; cook 1 minute.
4. Pour in the crushed tomatoes, kidney beans, and beef broth.
5. Bring to a simmer and cook on low 30 to 40 minutes, stirring occasionally.
6. Serve with shredded cheese, sour cream, and cornbread.

7. Creamy Sweet Corn Chowder

Sweet corn, tender potatoes, and smoky bacon in a rich, velvety chowder.

Ingredients

• 6 slices bacon, chopped
• 1 medium yellow onion, diced
• 2 medium potatoes, diced
• 2 cups corn kernels (fresh or frozen)
• 3 cups chicken broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 tbsp all-purpose flour
• 2 tbsp fresh chives, chopped
• Salt and black pepper, to taste

Instructions

1. Cook the bacon in a large pot over medium heat until crisp. Remove with a slotted spoon and set aside.
2. Add the onion to the bacon drippings and cook 5 minutes until soft.
3. Stir in the flour and cook 1 minute.
4. Add the potatoes and chicken broth; simmer 15 minutes until the potatoes are tender.
5. Stir in the corn, milk, and cream; simmer 8 more minutes.
6. Serve topped with the crispy bacon and fresh chives.

8. Garden-Fresh Minestrone

Colorful garden vegetables, cannellini beans, and small pasta in a light tomato broth.

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) cannellini beans, drained
• 1 medium zucchini, diced
• 6 cups vegetable broth
• 3/4 cup small shell pasta
• 1 tsp Italian seasoning
• Salt and black pepper, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and carrots; cook 7 minutes.
2. Stir in the Italian seasoning; cook 1 minute.
3. Add the diced tomatoes, zucchini, and vegetable broth. Bring to a boil.
4. Stir in the pasta and simmer 10 minutes until tender.
5. Add the beans and cook 3 more minutes.
6. Season with salt and pepper and serve with grated Parmesan.

9. Broccoli Cheddar Soup

Velvety cheddar soup loaded with tender broccoli — a restaurant favorite at home.

Ingredients

• 4 tbsp butter
• 1 medium yellow onion, diced
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 2 cups chicken broth
• 4 cups broccoli florets, chopped small
• 1 large carrot, grated
• 2 cups shredded sharp cheddar cheese
• 1/4 tsp garlic powder
• Salt and black pepper, to taste

Instructions

1. Melt the butter in a large pot over medium heat. Add the onion and cook 5 minutes until soft.
2. Whisk in the flour and cook 1 minute.
3. Slowly whisk in the milk and chicken broth until smooth.
4. Add the broccoli, carrot, salt, pepper, and garlic powder; simmer 15 minutes until the broccoli is tender.
5. Reduce heat to low and stir in the cheddar until melted and smooth.
6. Serve in bread bowls for an extra-special touch.

10. Italian Sausage & Tortellini Soup

Savory sausage, cheesy tortellini, and spinach in a garlicky tomato broth.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups chicken broth
• 9 oz refrigerated cheese tortellini
• 3 cups baby spinach
• 1 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Brown the sausage in a large pot over medium-high heat, breaking it into crumbles, about 8 minutes. Drain excess fat.
2. Add the onion and garlic; cook 4 minutes until softened.
3. Pour in the diced tomatoes, chicken broth, Italian seasoning, salt, and pepper.
4. Bring to a boil and stir in the tortellini; cook 7 to 9 minutes until tender.
5. Stir in the spinach and cook 2 minutes until wilted.
6. Serve hot with crusty bread and extra Parmesan.

11. Creamy Chicken & Wild Rice Soup

Nutty wild rice, juicy chicken, and carrots in a silky, thyme-scented cream soup.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 cup wild rice blend, rinsed
• 2 tbsp butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp butter
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 6 cups chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• Salt and black pepper, to taste

Instructions

1. Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery; cook 6 minutes.
2. Stir in the thyme; cook 1 minute.
3. Add the chicken thighs, wild rice blend, and chicken broth. Bring to a boil.
4. Reduce heat, cover, and simmer 45 minutes until the rice is tender and the chicken is cooked.
5. Remove the chicken, shred it, and return it to the pot.
6. Stir in the cream, season with salt and pepper, and heat through for 3 minutes.

12. Roasted Butternut Squash Soup

Caramelized butternut squash blended smooth with warm spices and a touch of maple.

Ingredients

• 1 large butternut squash (about 3 lb), peeled and cubed
• 2 tbsp olive oil
• 1 medium yellow onion, quartered
• 3 cloves garlic, unpeeled
• 4 cups vegetable broth
• 2 tbsp maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup heavy cream
• Salt and black pepper, to taste

Instructions

1. Heat the oven to 400°F. Toss the squash, onion, and garlic cloves with olive oil, salt, and pepper on a sheet pan.
2. Roast 30 to 35 minutes until caramelized and tender. Squeeze the garlic from its skins.
3. Transfer the roasted vegetables to a pot and add the vegetable broth.
4. Blend until silky-smooth with an immersion blender.
5. Stir in the maple syrup, cinnamon, nutmeg, and cream; heat through.
6. Serve with toasted pepitas and a drizzle of cream.

13. Split Pea Soup with Ham

Thick, smoky split pea soup studded with ham — pure comfort in a bowl.

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 lb dried split peas, rinsed
• 8 cups chicken broth
• 2 cups diced cooked ham
• 1 bay leaf
• Salt and black pepper, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery; cook 7 minutes.
2. Stir in the garlic and cook 1 minute.
3. Add the split peas, chicken broth, ham, and bay leaf.
4. Bring to a boil, then reduce heat and simmer 1 hour, stirring occasionally.
5. Remove the bay leaf. For a smoother soup, blend part of it with an immersion blender.
6. Season with salt and pepper and serve hot.

14. Easy Weeknight Lasagna Soup

All the flavors of lasagna — saucy beef, broken noodles, ricotta dollops — in soup form.

Ingredients

• 1 lb ground beef
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 6 cups beef broth
• 8 oz mafalda or broken lasagna noodles
• 1 tsp Italian seasoning
• 1 cup ricotta cheese, for serving
• 1/2 cup shredded mozzarella, for serving
• Salt and black pepper, to taste

Instructions

1. Brown the ground beef in a large pot over medium-high heat, about 8 minutes. Drain excess fat.
2. Add the onion and garlic; cook 4 minutes until softened.
3. Stir in the crushed tomatoes, beef broth, Italian seasoning, and a generous pinch of salt and pepper.
4. Bring to a boil and add the noodles; cook 10 to 12 minutes until tender.
5. Ladle into bowls and top each with a dollop of ricotta and a sprinkle of mozzarella.
6. Serve with garlic bread for the full lasagna experience.

Which Will You Try First?

With 14 delicious options, there’s a 14 cozy soups & stews for the family here for every mood and occasion. Pin this post for later, share it with a fellow food lover, and let us know your favorite in the comments!