Homemade Chicken Soup - A Quick and Easy Recipe

Course Soup

Cuisine Canadian

Servings servings

Prep Time 15

Cook Time 20

1 tablespoon mild vegetable oil I use mild olive oil
1 cup chopped or shredded leftover cooked chicken Feel free to add a little more or less, depending on what you have. You can also use leftover cooked turkey.
1 onion, finely chopped
1 carrot, peeled and grated
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
4 cups chicken stock Stock made from a cube is fine, but if you need the soup to be gluten free be sure the stock cube is gluten free. You can also use vegetable stock.
2 teaspoons Dijon mustard
1 cup spaghetti, broken into small pieces Whole wheat spaghetti makes the recipe more nutritious, or use gluten-free spaghetti. I break each piece of spaghetti into roughly 3 pieces,
2 tablespoons all purpose flour Use corn flour for a gluten-free option
2½ cups milk I use half fat (2% milk). Whole milk (full fat) will give a creamier consistency but is higher in fat and calories. I don't recommend skimmed milk in this recipe, but it will work.
½ teaspoon salt or to taste
½ teaspoon freshly ground pepper or to taste

Heat the oil in a large deep skillet, saucepan or cast iron casserole. I use a cast iron casserole by Le Creuset.
Add the chopped onion and sauté for a minute or two.
Add the grated carrot, the basil, oregano and thyme and continue to sauté until the onion has softened.
Whisk the mustard into the chicken stock and add the stock to the pan. Bring to the boil.
Stir in the broken spaghetti.
Return the soup to the boil, stirring occasionally.
Reduce the heat, cover and simmer for about 8 minutes. The noodles should be almost tender, but not quite.
Add the chicken to the soup.
Whisk the flour into the milk.
Gradually whisk the milk into the soup, stirring as you go.
Simmer the soup, stirring occasionally, for about 3 to 5 minutes, until the soup has thickened slightly, the chicken is hot and the noodles are cooked.
Add salt and pepper to taste.

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