Speed Scratch Chicken Soup
This quick and low effort chicken soup is light and hearty and tastes COMPLETELY homemade, but it’s done in 15 minutes with a few clever shortcuts. Perfect for when you’re sick or any weeknight when you’re short on time.
Ingredients
- olive oil
- 600 g frozen precut mirepoix mix, carrot, onion, celery, 2 10oz bags
- 3 g garlic powder
- 2 g black pepper
- 1-2 g dried oregano
- 75 g chicken better than bouillon
- 1800 g chicken stock
- 150 g orzo, sub broken ramen noodles or frozen rice for a gluten free option
- 150 g swiss chard leaves, chopped, or other leafy green of choice, 3-4 large leaves
- 450 g rotisserie chicken meat, or baked chicken thighs, chopped
- 2-3 g turmeric
- 150 g frozen peas
Instructions
- Add a generous squeeze of olive oil into a large preheated heavy bottomed pot over high heat followed by mirepoix.
- Stir and cook for 1-2 minutess until thawed and starting to soften.
- Add garlic powder, pepper, and oregano (feel free to eyeball it). Stir and fry for about a minute until fragrant.
- Stir in chicken bouillon paste then chicken stock.
- Add orzo (if subbing orzo with frozen rice wait to add until later). Bring soup to a simmer.
- About 4-5 minutes from when orzo/pasta is done cooking, stir chard/greens. Reduce heat to medium/med-low and cook until greens are tender and orzo is cooked to al dente.
- Stir in turmeric, frozen peas, and chopped chicken just to heat through. If using frozen or pre-cooked rice, add it during this step.
- Taste for seasoning and adjust with salt if needed. I usually add a large pinch of salt or 2 at this step. Be sure to stir salt in well to dissolve before adding more.
- Garnish with black pepper, a drizzle of olive oil, a squeeze of lemon juice, and fresh dill if you have it.
IF USING CHICKEN THIGHS INSTEAD OF ROTISSERIE:
- Salt boneless, skinless thighs and lay out on a sheet tray. Bake at 450°F/230°C for 13-15 minutes.
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