Brrr! Baby It’s Cold Outside – Chicken Soup in a Flash, To the Rescue

Ahh, the weather. We love to talk about the weather. Cold enough for ya? Hot enough for ya? Wet enough for ya? Whether it is complaining about the dreary winter days on the West Coast or the walls of snow on the East Coast, we love to talk about what is happening outside.

And when we come in from the outside after a hard day at work or school, sometimes we just want to go back in time when we would be greeted by a loving hug from mom and the lovely aroma of chicken soup on the stove.  Mmmm – can you smell it?

Oh Chicken Soup! You are like a liquid hug from the heavens. You warm us all the way down and give us comfort. We almost look forward to that next sniffly nose so we can justify having your delicious elixir.

But who has time these days to make homemade soup? Canned soup is close, right? Well, once you try this little recipe, you will be shouting a resounding “NO”.

This version of the age-old remedy for colds, flus, broken hearts, failing exams, flat tires, or whatever else you can dream up is fast, easy and best yet, gives you leftovers to freeze for the next time you need comfort food.

chicken soup ingredients

Kitchenette Lorene’s Kwik n’ Easy Chicken Soup


  • One 946 ml (32 oz) Tetra Pak Box of Low Sodium Chicken Stock (I prefer organic)
  • 2-3 medium carrots – chopped into cubes*
  • 3 stalks of celery – chopped*
  • frozen vegetables about 2 cups; see note below
  • one small-medium onion chopped (only have dried onion in a jar? 1 tbsp is about a medium onion).
  • 2-4 cloves of garlic (to taste) Don’t have fresh? 1/8 tsp garlic powder is equal to one clove.
  • One rotisserie chicken from your local grocer. Remove skin first. Take the meat off the bones and shred it into bite size pieces or chop it up. (I like to buy the ones that are already cut in half and use half a chicken but if you want it heartier, use the whole thing.)
  • 1 tsp poultry seasoning **
  • 1 tsp Turmeric (it is so good for you)
  • 1/2 Cup egg noodles or whatever pasta you have on hand (for the low carbohydrate version, add a 1/4 cup of quinoa and a 1/4 of red split lentils)

*Any veggies will do but most original chicken soup recipes start with these staples. This is really your soup. Let your imagination (and taste buds) loose. Use whatever frozen vegetables you have on hand like broccoli, peas, corn or mixed veggies. Or throw in the leftovers.  I use the ‘some-of-this-some-of-that’ method but it measures out to be between 2 and 2 1/2 cups.

**No poultry seasoning on hand? Use your ground black pepper, a little salt to taste or (if you are adventurous) sniff out some of your spices and try adding a little of this and that. Or you can make your own. The recipe is follows this one.


  1. If you are using fresh onion and garlic, sauté them first in a pan over a medium heat in a tbsp. of little melted butter or grape-seed oil. Set aside.
  2. Using a  large sauce pan, bring the broth to a boil.
  3. Add the vegetables (including the garlic and onion) and the chicken.
  4. Add the spices and stir together using a wooden spoon.
  5. Whether using the pasta or the quinoa and lentils, add them in next and stir.
  6. Reduce heat to medium low.
  7. Cook for about 15-20 minutes, stirring occasionally. Leave the wooden spoon resting across the pot. This will keep the pot from boiling over.
  8. Take out your favourite soup bowls and serve. YUM.

And there you have it; a liquid hug-in-a-bowl in under half an hour!

Freeze the leftovers so you can just re-heat at a later time. Be sure you always label your frozen food and include the date you made it. It should last in the freezer for 4-6 months.

Making chicken broth using the bones (The best are carcasses from roasted chicken. Sooo good.) is a very healthy, albeit time-consuming health food. But that is a topic for another blog. Organic chicken broth is a delicious and practical second choice.

soup bowls

Poultry Seasoning


  • 2 teaspoons ground sage
  • 1½ teaspoons ground thyme
  • 1 teaspoon ground marjoram
  • ¾ teaspoon ground rosemary
  • ½ teaspoon nutmeg
  • ½ teaspoon finely ground black pepper


  1. Mix all ingredients thoroughly.
  2. Store in a clean used spice bottle; tightly covered.

Stay warm – inside and out – til next time.

Hugs and Smoochies to you – Lorene.


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