Everyone has their own spin on a chicken soup recipe. It’s one of those things that uses such simple ingredients but brings so much comfort to us! This recipe is a family favourite. It’s my copycat recipe based on Swiss Chalet soup (that’s one of our favourite restaurants here in Canada). It’s easy to make, and it’s super healthy.
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 Tablespoons oil
- 4 stalks celery, chopped
- 4 carrots, chopped
- ½ small red pepper, chopped
- ¾ cup of sweet peas
- 4 chicken thighs
- 1L (4 cups) ready to use chicken broth
- 1L (4 cups) water
- ½ cup small pasta shells
- salt and pepper to taste
- parsley (optional)
- Heat the oil in a large pot.
- Add the onion and garlic and sautee on medium heat until the onion turns translucent (about 5 to 8 minutes).
- Add the chopped celery and sautee for another 2 minutes.
- Remove the skins from the chicken thighs.
- Add the chicken, chicken broth, water, red pepper and carrots to the pot and bring to a boil.
- Cover and simmer on low heat for an hour.
- Add the sweet peas and pasta.
- Remove the chicken thighs from the pot of water. Remove the bone and chop the chicken into small pieces. Add back into the pot.
- Simmer for an additional 20 minutes until the pasta is cooked through.
- Add chopped fresh parsley (optional).
Chopping is always the most time consuming part of making soup, don’t you think? If you want to make it even faster, go on a chopping spree next time you make soup and make extra. Keep a few freezer bags full of chopped onions, celery and carrots so all you have to do is pull them out. They’ll be ready to go!
Sautee the onion and garlic until the onion turns translucent. This has to be one of my all time favourite smells!
Add just a little bit of red pepper. It adds a mild flavour and an extra dose of vitamins.
You can use your favourite noodles, but since I’m trying to make Swiss Chalet soup, I used small shells for my soup. Egg noodles would also taste delicious!
Okay, it’s really hard to take a picture of chopped chicken and make it look good, but you get the idea. Once the chicken is thoroughly cooked, pull it all out and chop it up before returning it to the pot. I like to use bone-in chicken thighs to help make a better chicken stock. But since we are already using ready to use chicken stock you can really use whatever kind of chicken you have on hand. I’d recommend removing the skin though, otherwise your soup will be really greasy.
I like to leave this soup simmering all afternoon. It really only needs an hour, but I like to set it and forget it and come back to it later. Plus, it makes the house smell amazing!
Anyone who has been to Swiss Chalet will know what I’m talking about. Their soup tastes amazing! It’s always one of my favourite things to order when I’m feeling under the weather.
When you make it yourself, at least you know all of the ingredients you are putting in. Fresh carrots, celery, onion, red pepper and peas. That’s a great dose of vitamins!
Make this chicken soup recipe the next time you need to add a few more vegetables to your diet. It’s an easy Sunday afternoon soup to put on, and will give you lots of leftovers for lunches for the week ahead. It can take as little as an hour to make, or longer if you like to keep it simmering. Mmmmm… one of my favourites!