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Chicken Vegetable Soup Quick Soup Recipes

Homemade soup is the ultimate definition of comfort food. The question is who has the time in this day and age? A healthy bowl of mom’s favorite cold remedy takes hours. Right? Fortunately no, a comforting and steaming bowl of soup can be had in much less time then it took mom or grandma. Homemade comfort on a chilly night can be had in no time.

A hearty and healthy soup can be created from the staples in the pantry and the leftovers in the refrigerator. Making the meal quick, easy and economical.

Baked Chicken Soup:

* 1 lb. of noodles or rice [cooked according to box directions]

* + pound of last nights baked chicken cutlets [cubed or shredded] *2 tablespoons Extra Virgin Olive Oil

* 4 cups chicken broth

* 4 cups water

* 1 14oz. can of crushed tomatoes

* 1 medium onion [rustic chop]

* 1 cup shredded carrots [the ones purchased for salad preparation]

* 1 cup frozen peas or green beans [or last night leftover veggies]

* 1 cup chopped button mushrooms [optional, canned is fine]

* salt and pepper to taste

* 1 pkg. of sazon seasoning

Start the pot of water for the rice or noodles, season with a pinch of salt. Prepare the rice or noodles according to the box directions.

In another soup pot heat olive oil on medium heat and saute the onions and mushrooms. If using canned mushrooms drain well before adding to hot oil. When the onions are translucent add leftover baked chicken and heat through. Add liquid ingredients and the carrots and bring to a boil. Boil for 15 minutes then add frozen vegetables, or the leftover vegetables from last night and a package of sazon.

At this point the rice or noodles should be done and drained. Scoop noodles or rice into the bottom of a deep soup bowl. Ladle soup over this and serve steaming with rustic bread and butter. This soup is good for the body and the soul.

This recipe is very adaptable. Leftover pot roast, cubed, can be substituted for the chicken. Reheat leftover potatoes, and ladle soup over the potatoes in place of the rice or noodles.

Any leftover meat; turkey, pork of beef may be used in this recipe. Leftover vegetables can be thrown in to replace the frozen, if on hand. A time and money saving solution for all of those leftovers.

Many leftovers have an enhanced flavor the next day. Often the seasoning from the preparation of yesterday’s meat course adds a layer of flavor to your soup that cannot be found in a can. Using store bought stocks add the richness that comes from hours of cooking. Lending any quick and easy soup recipe the depth one looks for in homemade soup.

A quick and easy meal is a close as the Glad ware in the fridge and the can of stock in the cabinet. Forty five minutes or less from cabinet to table. For lunch or dinner this soup is a comforting meal for the family to enjoy.