Quick Chicken Soup
Quick Chicken Soup

Sure, when you have the time, it's great to make chicken soup from scratch and I've done it many times and love the flavor and richness you get from it, but when you're in a pinch, this Quick Chicken Soup will really do the trick. It takes just minutes to prepare, is incredibly versatile and immensely satisfying-- the perfect way to fight back against winter!

This is another of those "unwritten recipes" that you make your own by adding your particular preferences to. There's really no right or wrong here--just add or omit whatever you do or don't like. I usually make a batch of this every week in the winter and we eat it for lunch, as an after school snack or with a sandwich for dinner. It's one of our favorites and a classic for a reason. 

All you do is chop up an onion, a few carrots, celery (if you like) and cut a couple of boneless skinless chicken breasts into cubes. Then you throw it all into a pot with a large carton of chicken broth. After you bring it to a boil, you just let it simmer for another 45 minutes to an hour and it's ready. That's all folks! Sometimes, I add other veggies like frozen peas or mushrooms or zucchini or whatever's around. Lately we've been on a thin noodle kick, (they slurp up really well, you know) but you could just as easily add some pastina, boiled potatoes or rice. I love coming home and knowing there's a container of soup in the fridge just moments away from being hot and ready to eat!

Quick Chicken Soup

Makes 6-8 servings

Prep Time: 10-12 minutes; Cook Time: 45 minutes- 1 hour


  • 1 onion, roughly chopped

  • 4-5 carrots, peeled and cut into 1/2 inch rounds

  • 3 stalks celery, cut into 1/2 pieces (optional)

  • 2-3 boneless, skinless chicken breasts, cubed

  • 1 32 oz container chicken broth or chicken stock

  • Peas, mushrooms, zucchini etc (totally optional, just add in any veggies you like)

  • Noodles, pasta, boiled potatoes, rice (also optional)

The Recipe

1.  Place onion, carrots, celery and chicken (and any other veggies, but not peas) into a medium sized pot. Pour in chicken broth. Cover and bring to a boil over high heat. Once soup is boiling, turn heat down low and allow soup to simmer for 45 minutes to 1 hour until chicken is cooked through and vegetables are tender. If using frozen peas, add them in the last 5 minutes of cooking so that they don't get overcooked.

2.  While soup cooks prepare noodles according to package directions.

3.  Place some noodles in the bottom of a soup bowl. Ladle the soup over it and serve immediately.

4.  Recipe doubles well. Soup keeps in an airtight container in the refrigerator for at least one week.




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