Speed Scratch Chicken Soup
A soup that doesn't demand your whole evening or your dignity. Frozen veg, store-bought bird, one pot. It's cheating, but when it tastes this good, who cares? Comfort food without the suffering.
Prep: 10 minutesCook: 20 minutesServes 6
| Item | Quantity |
|---|---|
| Olive Oil— plus extra for garnish | 15g (1 tbsp) |
| Frozen Mirepoix Mix— carrot, onion, celery | 600g (2 bag) |
| Garlic Powder | 1 tsp |
| Black Pepper— plus extra for garnish | 1 tsp |
| Dried Oregano | 1 tsp |
| Chicken Better Than Bouillon | 75g (1/4 cup) |
| Chicken Stock | 1800g (8 cup) |
| Orzo— or frozen rice/broken ramen | 150g (0.33 lb) |
| Swiss Chard— large leaves, chopped | 150g (4 leaf) |
| Rotisserie Chicken Meat— chopped | 450g (1 lb) |
| Turmeric | 1 tsp |
| Frozen Peas | 150g (1 1/4 cup) |
| Kosher Salt— to taste | |
| Lemon— for juice | 0.5 count (15g) |
| Fresh Dill— optional, for garnish | a sprig |
Steps
- Add a generous squeeze of olive oil into a large preheated heavy-bottomed pot over high heat followed by the mirepoix. Stir and cook for 1-2 minutes until thawed and starting to soften.
- Add the garlic powder, black pepper, and oregano (feel free to eyeball it). Stir and fry for about a minute until fragrant.
- Stir in the chicken bouillon paste and the chicken stock. Add the orzo (if subbing for frozen rice wait to add until later). Bring the soup to a simmer.
- About 4-5 minutes from when the pasta is done cooking, stir in the Swiss chard. Reduce the heat to medium/medium-low and cook until the greens are tender and the orzo is cooked to al dente.
- Stir in the 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. Be sure to stir the salt in well to dissolve before adding more.
- Garnish with extra black pepper, a drizzle of olive oil, a squeeze of lemon juice, and fresh dill.
soupchickenquickeasydinnercomfort-foodone-pot30-minuteslagerstrom