Monday Night Magic Chicken Soup

Sometimes, after a busy Monday, I crave quick and easy weeknight dinners that are also nutritious for the whole family. My favourite go-to leftover chicken dish is, of course, chicken soup. I believe every country has its own unique way of making this comforting classic. It’s a warm hug in a bowl—perfect for cold winter nights, a natural remedy for colds, and even a trusty hangover cure.

There are countless ways to make a great chicken soup, but this version comes together in just 15–20 minutes and never fails to make my family happy. If you’re looking for inspiration, give this recipe a try!

TIP: You can use rotisserie chicken for convenience or add a skin-on chicken breast or thigh to the broth, let it simmer for about 30 minutes, and then shred the tender meat into the soup.

Ingredients

• 6-8 Cups chicken broth (home-made or from cube)

• 1 Carrot

• 1/2 Cup chopped green beans

• 1/2 Cup frozen peas

• 1/2 Cup sweet corn

• 1 Tbsp chopped fresh parcely

• 1 Cup vermicelli or other small pasta

  
  

Instructions

• In a large pot, add water along with broth or stock cubes. Stir in finely chopped carrots, beans, corn, and peas, then bring to a simmer.

  TIP: You can use any vegetables you have in your fridge. I find celery also goes well with this soup.

  
  

• Once the vegetables begin to soften, about 5–10 minutes later, add your shredded leftover chicken let it simmer for further 5 minutes before adding the vermicelli or pasta. To thicken the soup, you can use a tablespoon of cornstarch or quinoa. If using cornstarch, mix it with a small amount of broth in a separate bowl to create a smooth paste before adding it to the soup. This step is optional, as the vermicelli will also help thicken the soup.

• Once the vermicelli has cooked, usually in 3–5 minutes, add the fresh parsley and lemon juice. Season with salt and pepper to taste. Serve with warm bread for the perfect finishing touch!