Tuesday, July 6, 2010

Lazy Chicken Soup

This is one of my favorites. Mostly, because it's always so f*$king cold in SF where we live and secondly because everyone eats it. Plus it's a flexible recipe. However...the onion is an absolute must...for those who dislike the great onion. :)


½ Store bought roasted chicken (or in my case left over lemon and garlic roast chicken)

1 Carrot

1 Medium white onion

1-2 Garlic Cloves, minced

1 box of chicken stock (we use the organic trader joe’s)

handful of noodles (any kind: spaghetti, penne…)

½ tablespoon of rosemary or thyme

pinch of red pepper flakes (optional)

salt and pepper to taste


  • Chop onion, carrots, and garlic and cook in 1 cup of the chicken broth over medium-high heat. Add a tablespoon of olive oil. Cook until onion is translucent and slightly soft.
  • Shred chicken
  • Add remaining chicken stock to pot and add chicken.
  • Add thyme or rosemary (not both) and the red pepper flakes
  • Add noodles and continue to cook for 8-10 minutes
  • Soup is ready when noodles are tender
  • Add salt and pepper to taste.


  • If you want to have more control over the salt, buy low sodium chicken stock.
  • It’s always good to buy a lot of chicken stock. Sometimes I use 2 boxes or 3 cans if I’m making it for more people.
  • My sister likes celery in her’s which adds salt so if you use it chop 1-2 stalks of celery and add in with the onions, garlic, and carrots
  • I highly recommend using fresh herbs with this soup. If you use dried rosemary and thyme only use about 1 tsp. Dried herbs are stronger than fresh.
  • When someone is sick in our house we use grated ginger instead of the herbs.

1 comment:

  1. Aaaggghhh, I can't read the recipe!!! But from the looks of what I could make it, it sounds good!!!