Quick chicken soup

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


  1. 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.
  2. 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.
  3. Bring to the boil, then stir in couscous. Ensure the chicken and veg is covered by the broth.
  4. Reduce heat to medium low and simmer uncovered for 20-25 minutes or until chicken is fully cooked.
  5. Stir in frozen peas and other frozen vegetables (if you have frozen veg as the alternative to fresh).
  6. If you need more broth, then add in another cup of water or two and stock cube. Season to taste.

Stay safe and healthy!

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