Key Takeaways:
- Ready in just 45 minutes with everyday ingredients
- Perfect solution for leftover ham and chicken
- Packed with vegetables for complete nutrition
- Freezes beautifully for up to 3 months
Why This Chicken and Ham Soup Will Change Your Cooking Forever
Ever stared at your refrigerator, wondering what to do with leftover ham and chicken? This Chicken and Ham Soup recipe solves that problem beautifully.
This hearty Chicken and Ham Soup combines tender chicken, savory ham, and fresh vegetables in a rich broth that’s ready in under an hour. The recipe yields four generous servings – perfect for family dinner or meal prep.
Unlike complicated recipes that require hours of simmering, this Chicken and Ham Soup delivers maximum flavor with minimum effort. The combination of two proteins makes this soup more filling and nutritious than standard chicken soup.
Let’s dive into making this Chicken and Ham Soup step by step!
Nutrition Comparison of Chicken and Ham Soup
| Nutrient | Chicken and Ham Soup | Regular Chicken Soup | Canned Soup |
|---|---|---|---|
| Calories | 310 per serving | 220 per serving | 180 per serving |
| Protein | 28g | 18g | 8g |
| Carbs | 22g | 18g | 22g |
| Fat | 12g | 9g | 7g |
| Sodium | 820mg | 750mg | 1100mg |
| Fiber | 3g | 2g | 1g |
What You’ll Need for Perfect Chicken and Ham Soup
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Cooked chicken | 2 cups | Shredded or diced |
| Cooked ham | 1½ cups | Diced into ½-inch cubes |
| Yellow onion | 1 medium | Diced |
| Carrots | 2 medium | Sliced into rounds |
| Celery | 2 stalks | Sliced |
| Garlic | 3 cloves | Minced |
| Potatoes | 2 medium | Peeled and diced |
| Chicken broth | 6 cups | Low-sodium preferred |
| Bay leaves | 2 | Whole |
| Thyme | 1 teaspoon | Fresh or ½ tsp dried |
| Parsley | ¼ cup | Chopped, fresh |
| Black pepper | ½ teaspoon | Freshly ground |
| Salt | To taste | Start with ¼ teaspoon |
| Olive oil | 2 tablespoons | For sautéing |
| Frozen peas | ½ cup | Optional |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Large pot or Dutch oven | For cooking the soup |
| Chef’s knife | For chopping vegetables |
| Cutting board | For prep work |
| Measuring cups and spoons | For accurate measurements |
| Wooden spoon | For stirring |
| Ladle | For serving |
Substitutions for Chicken and Ham Soup
- Chicken: Rotisserie chicken works great, or use turkey
- Ham: Bacon or smoked sausage can replace ham
- Potatoes: Sweet potatoes or parsnips make good alternatives
- Frozen peas: Green beans or corn work well too
- Chicken broth: Vegetable broth or water with bouillon cubes
- Fresh herbs: Dried herbs (use 1/3 the amount called for)
Beginner-Friendly Step-by-Step Instructions for Chicken and Ham Soup
Preparation Phase (10 minutes)
- Gather all ingredients and tools
- Clear your counter space to create an organized cooking area
- Take all ingredients out of the refrigerator and pantry
- Place all tools within easy reach
- Wash your hands thoroughly with soap and water
- Prepare your vegetables
- Place your cutting board on a stable surface
- Hold your knife with your dominant hand, gripping the handle firmly
- For the onion:
- Cut off both ends and remove the outer skin
- Cut in half from top to bottom
- Place flat side down and make vertical cuts
- Turn 90 degrees and cut across to create ¼-inch diced pieces
- For the carrots:
- Wash thoroughly under cold water
- Peel carrots using a vegetable peeler (optional)
- Trim off both ends
- Cut into even ¼-inch rounds (not too thick or they won’t cook through)
- For the celery:
- Wash stalks under cold water
- Trim off the white bottom part and leafy tops
- Cut into ¼-inch slices similar in size to the carrots
- For the garlic:
- Separate cloves from the head
- Place flat side of knife on each clove and press firmly to crush
- Remove papery skin
- Mince into very small pieces (the smaller the better for flavor)
- For the potatoes:
- Wash under cold water
- Peel completely using a vegetable peeler
- Cut in half lengthwise
- Cut each half in half again
- Cut across into ¾-inch cubes (they should be slightly larger than the other vegetables)
- Prepare your meat
- If using leftover chicken:
- Ensure it’s cooled completely
- Use two forks to pull apart into shreds, or cut into small pieces
- Make sure pieces are bite-sized and similar in size
- For the ham:
- Place ham flat on cutting board
- Cut into ½-inch strips
- Turn and cut across to make ½-inch cubes
- Place prepared meats in separate bowls and refrigerate until needed
- If using leftover chicken:
Cooking Phase (35 minutes)
- Heat your pot and sauté vegetables
- Place your large pot or Dutch oven on the stove
- Set heat to medium (on most stoves, this is level 4-5 out of 10)
- Add 2 tablespoons olive oil and wait until it shimmers (about 30 seconds)
- Add diced onions, carrots, and celery to the pot
- Stir using a wooden spoon to coat vegetables with oil
- Cook for 5-7 minutes, stirring occasionally (every 1-2 minutes)
- Vegetables should soften but not brown (if browning, lower heat)
- You’ll know they’re ready when onions become translucent
- Add garlic
- Add minced garlic to the softened vegetables
- Stir continuously for 30 seconds
- WARNING: Watch carefully as garlic burns easily and will taste bitter if browned
- You’ll know it’s ready when you can smell the fragrant garlic aroma
- Add liquids and potatoes
- Pour in all 6 cups of chicken broth
- Use wooden spoon to scrape bottom of pot (this releases flavor)
- Add the diced potatoes
- Stir to combine everything
- Increase heat to medium-high (level 6-7)
- Watch for small bubbles forming around the edge of the pot
- Bring to a gentle boil and add seasonings
- Wait until you see bubbles consistently breaking the surface (a gentle boil)
- Add the 2 bay leaves (whole, don’t break them)
- Add 1 teaspoon fresh thyme (or ½ teaspoon dried)
- Add ¼ teaspoon salt
- Add ½ teaspoon black pepper
- Stir to combine
- Reduce heat and simmer
- Reduce heat to medium-low (level 3-4)
- You want to see small bubbles occasionally breaking the surface
- Cover the pot with lid slightly ajar to allow some steam to escape
- Simmer for 15 minutes
- Check potatoes for tenderness by piercing with a fork (they should easily slide off)
- If potatoes aren’t tender, continue simmering for 3-5 more minutes
- Add proteins and complete the soup
- Add the 2 cups of shredded chicken
- Add the 1½ cups of diced ham
- If using, add ½ cup of frozen peas (no need to thaw)
- Stir gently to combine
- Simmer uncovered for 5-7 minutes to heat the meat through
- The soup should maintain a gentle simmer, not a rolling boil
- Final touches
- Using tongs or a spoon, find and remove the bay leaves (important – they’re not edible)
- Add ¼ cup fresh chopped parsley
- Stir to incorporate
- Turn off heat
- Taste a small spoonful (careful, it’s hot!)
- Add additional salt or pepper if needed (start with ¼ teaspoon at a time)
- Let stand for 2 minutes before serving (this allows flavors to marry)
Serving Phase
- Portion and serve your Chicken and Ham Soup
- Stir soup gently one last time
- Use a ladle to portion soup into four bowls
- Ensure each serving has a good mix of broth, vegetables, and meat
- Garnish with a sprinkle of extra fresh parsley if desired
- Allow soup to cool for 3-5 minutes before eating
- Serve with crusty bread for dipping if desired
Troubleshooting Your Chicken and Ham Soup
| Problem | Solution |
|---|---|
| Soup is too thin | Mash some of the potatoes against the side of the pot to thicken |
| Soup is too thick | Add more chicken broth, ½ cup at a time, stir and check consistency |
| Vegetables are still hard | Continue simmering until tender, checking every 5 minutes |
| Too salty | Add a peeled, quartered potato to absorb some salt, then remove before serving |
| Not enough flavor | Add a bouillon cube or a splash of white wine and simmer 5 more minutes |
| Soup tastes bland | Add ½ teaspoon of lemon juice to brighten flavors |
Delicious Variations for Your Chicken and Ham Soup
Make It Creamy
Transform your Chicken and Ham Soup into a creamy delight by adding ½ cup of heavy cream or coconut milk in the final 5 minutes of cooking. This pairs wonderfully with the ham’s saltiness. Check out more ways to use ham in creative ham recipes.
Go Grain
Add â…“ cup of rice, barley, or small pasta like orzo during the last 15-20 minutes of cooking (adjust cooking time according to package directions). This makes your Chicken and Ham Soup even more filling.
Spice It Up
Add ¼ teaspoon red pepper flakes with the other seasonings for a spicy kick. This heat plays wonderfully with the savory ham flavor, similar to the flavor profile in this pinto bean soup with ham.
Vegetable Boost
Double the vegetables or add others like corn, kale, or spinach (add leafy greens in the last 2 minutes) to make your Chicken and Ham Soup even more nutritious.
Storage & Reheating Your Chicken and Ham Soup
Refrigeration
- Allow soup to cool completely at room temperature (no more than 2 hours)
- Transfer to airtight containers using a ladle
- Leave ½-inch space at the top
- Seal containers tightly
- Keeps for 3-4 days in the refrigerator
Freezing
- Portion cooled soup into freezer-safe containers
- Leave ½-inch space at the top for expansion
- Seal tightly and label with “Chicken and Ham Soup” and the date
- Freeze for up to 3 months
- For easy portions, freeze in muffin tins, then transfer frozen portions to freezer bags
Reheating
- From refrigerated:
- Pour soup into a pot
- Heat on stovetop over medium heat
- Stir occasionally to prevent sticking
- Heat until bubbling and temperature reaches 165°F (about 5-7 minutes)
- Or microwave in a microwave-safe bowl in 1-minute intervals, stirring between each
- From frozen:
- Thaw overnight in refrigerator if possible
- If reheating directly from frozen, place in pot with 2 tablespoons water
- Cover and heat on low, stirring occasionally as it melts
- Once thawed, increase heat to medium until thoroughly heated
- Add a splash of broth if needed to thin
Safety Notes & Tips for Perfect Chicken and Ham Soup
Food Safety
- Temperature: Ensure soup reaches at least 165°F when reheating
- Storage: Refrigerate within 2 hours of cooking
- Cross-contamination: Use separate cutting boards for raw meat and vegetables
- Leftovers: Never reheat soup more than once
Cooking Tips for Chicken and Ham Soup
- Prep ahead: Chop vegetables the night before and store in sealed containers to save time
- Layering flavors: Don’t skip sautéing the vegetables first – this builds the foundation of flavor
- Leftover ham bone: If you have one, add it with the broth for extra flavor, then remove before serving (similar to using ham hock in this delicious black bean soup recipe)
- Even cutting: Try to cut all vegetables in similar sizes for even cooking
- Taste as you go: Sample your Chicken and Ham Soup at different stages, adjusting seasonings as needed
Time-Saving Tips
- Use pre-chopped vegetables from the grocery store
- Make double batch of Chicken and Ham Soup and freeze half for later
- Use rotisserie chicken to eliminate cooking time
- Keep frozen diced ham on hand for quick soup preparation
Recipe Times for Chicken and Ham Soup
- Prep time: 10 minutes
- Cook time: 35 minutes
- Total time: 45 minutes
- Serves: 4 people
Note: This Chicken and Ham Soup can be made suitable for gluten-free diets by ensuring your broth is gluten-free. Always check labels if cooking for someone with dietary restrictions.
