Quick chicken soup
For those of you pressed for time… this recipe has a few ingredient substitutes that will cut down on preparation time but still allow for a hearty chicken soup with a similar taste to my favorite chicken soup recipe. Chicken soup is an absolute essential in our house during winter and flu season. As I mentioned in my previous recipe post, this soup may not have magic curative effects however if you make a batch and freeze it in portions… it will at least, help sustain and comfort you while you take the time to heal.
500g pre-sliced chicken
500g pre-chopped mixed vegetables (some shops stock these already labelled as soup packets)
Alternative to the fresh veg is 4 cups of cubed frozen veg
1 packet of your favorite soup mix
2/3 cup frozen peas
*NOTE* Fresh herbs and spices are the best but if unavailable use dried
1 teaspoon ground ginger
1 teaspoon ground turmeric
2 chicken stock cubes
6 cups water
1 teaspoon rosemary
1 teaspoon thyme
½ teaspoon salt
½ teaspoon black pepper
1 cup couscous
- Place a large pot over medium high heat and add in oil. Once oil is hot, add in garlic and onion cook for a few minutes until onion becomes translucent.
- Add in ginger, turmeric, chicken soup powder, water, chicken, rosemary, thyme, salt and pepper. If you have fresh vegetables, then add them in at this point.
- Bring to the boil, then stir in couscous. Ensure the chicken and veg is covered by the broth.
- Reduce heat to medium low and simmer uncovered for 20-25 minutes or until chicken is fully cooked.
- Stir in frozen peas and other frozen vegetables (if you have frozen veg as the alternative to fresh).
- If you need more broth, then add in another cup of water or two and stock cube. Season to taste.
Stay safe and healthy!