Something about Air Fryer Chicken Soup just tastes richer and better than regular chicken soup. The vegetables get subtle sweetness and the broth feels stronger. The chicken is tender, the flavors are deeper, and every bowl feels like it simmered longer than it actually did. It’s comfort food that delivers.
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I make it for weeknight dinners, meal prep Sundays, and cold rainy days when warm, cozy soup sounds perfect. It’s ideal when someone’s sick and needs something nourishing, for quick work lunches, or whenever you want easy leftovers throughout the week. Store it in the fridge for about 4 days or freeze for up to 3 months, and it reheats beautifully.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Chicken Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll roast the vegetables first to develop flavor, then add the chicken and broth to cook everything together.
Roast the Vegetables
Add the carrots, parsnips, celery, leek, and onion to a small pot or tray that fits your air fryer basket. I like using this round ceramic baking dish, which works well for this and fits most standard air fryers, including my basket-style air fryer.
Drizzle with olive oil and cook at 350°F for 10 minutes, stirring halfway through to ensure even cooking. I always grab a digital thermometer to ensure my air fryer maintains the correct temperature throughout cooking.
The vegetables will start to soften and get slightly golden around the edges. Add the garlic, salt, and pepper, and cook for an additional minute, until fragrant.
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
Add the Chicken and Broth
Place the chicken breasts with no bone on top of the vegetables, then add the fresh thyme, tarragon, and bay leaf. Pour in the chicken stock.
You may need to adjust the amount of liquid based on the size of your pot, so check frequently to ensure the chicken remains submerged. Cook for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F.
Shred the Chicken
Using tongs, remove the chicken breasts and place them on a cutting board. I use silicone-tipped tongs to hold the chicken without it slipping or tearing.
Use two forks to shred the meat into bite-sized pieces. You want them small enough to fit on a spoon but not so tiny that they disappear into the broth.
Finish and Serve
Stir the shredded chicken back into the pot with the vegetables and broth. Remove the bay leaf and discard it.
Taste and add more salt or pepper if needed. Garnish with fresh parsley or cilantro and additional black pepper before serving. Enjoy!
An insulated food carrier keeps the soup hot if you’re bringing it to a potluck or delivering it to someone.
Air Fryer Chicken Soup
Add Preferred SourceIngredients
- 2 tablespoons extra virgin olive oil
- 2 cups carrots peeled and sliced
- 1 cup parsnips peeled and sliced
- 1 cup celery ribs sliced
- ½ cup onion diced
- 1 leek halved lengthwise, sliced, and rinsed
- 4 garlic cloves minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 chicken breasts skinless and boneless
- 2 sprigs fresh thyme
- 2 sprigs dried or fresh tarragon
- 1 bay leaf
- 5 cups low-sodium chicken broth
- ¼ cup roughly chopped fresh parsley/cilantro
Instructions
- Add the carrots, parsnips, celery, leek, and onion to a small pot or tray that fits your air fryer. Cook at 350°F (180ºC) for 10 minutes, stirring halfway through. Add garlic, salt, and pepper, and cook for another minute.2 tablespoons extra virgin olive oil, 2 cups carrots, 1 cup parsnips, 1 cup celery ribs, ½ cup onion, 1 leek, 4 garlic cloves, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Add thyme, tarragon, bay leaf, chicken, and broth. Cook for 20-25 minutes, or until the chicken is fully cooked. (You may need to adjust the amount of liquid – check frequently).2 chicken breasts, 2 sprigs fresh thyme, 2 sprigs dried or fresh tarragon, 1 bay leaf, 5 cups low-sodium chicken broth
- Remove the chicken with tongs and shred it with two forks.
- Remove the bay leaf. Garnish with additional fresh parsley and black pepper before serving.¼ cup roughly chopped fresh parsley/cilantro
Notes
- Pot size matters: Make sure your pot or tray fits comfortably in your air fryer with at least an inch of clearance on all sides so air can circulate properly.
- Stir the vegetables: Stirring them halfway through the first cooking stage prevents burning and helps them cook evenly, especially the pieces around the edges.
- Make it your own: Add 1 to 2 cups of cooked egg noodles to turn it into chicken noodle soup; swap chicken breasts for chicken tenders to reduce cooking time to 15 to 18 minutes; or use vegetable stock instead of chicken broth for a lighter flavor.
- Don’t skip the garlic timing: Add garlic for only one minute after the other vegetables to prevent burning and bitterness.
- Fresh herbs make a difference: Thyme and tarragon add a bright, aromatic flavor that dried herbs alone can’t match, so use fresh when available.
- Flash-freeze for meal prep: Portion the cooled soup into individual containers and freeze them flat on a baking sheet for 2 hours, then stack them in the freezer so they freeze quickly and evenly.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
How to Store Leftovers
Let the delicious soup cool to room temperature before transferring it to containers. It’ll keep in the refrigerator for about 4 days in an airtight container. Reheat individual portions in the microwave or gently warm them on the stovetop over medium-low heat, stirring occasionally to ensure even heating.
For longer storage, I freeze it in freezer-safe containers with tight-fitting lids for up to 3 months. Leave about an inch of space at the top since the liquid will expand as it freezes. Thaw overnight in the fridge, then reheat on the stovetop. The vegetables may be slightly softer after freezing, but the flavor remains excellent.
What to Serve With Air Fryer Chicken Soup
Serve it with crusty bread or dinner rolls for dipping into the broth. I also like it with a simple green salad on the side, or grilled cheese sandwiches cut into strips for dunking. Those are my favorite sides when I want something comforting.
Cornbread or biscuits work well, too, especially if you want something more filling. You can also add cooked noodles, rice, or pasta directly to the soup to stretch it or make it heartier.
More Easy Air Fryer Recipes for You to Try at Home
You’ll also love these other comforting and delicious air fryer chicken dishes.
