Rob’s Chicken Soup

This is what I make when someone in the house is sick.


  • 3 cartons Swanson Natural Goodness Chicken Broth or Swanson Organic Chicken Broth (note that both are low sodium)
  • 1 carton Swanson Chicken Stock
  • 1 cup homemade chicken stock, previously frozen (optional) (I use the Cooks Illustrated recipe)
  • 1 large carrot, peeled, halved lengthwise, and sliced thin
  • 1 celery stalk, ribs peeled, halved lengthwise, and sliced thin
  • 1/2 tsp dried onion flakes
  • 1 9.5 oz can of chicken or turkey meat (either white or white-and-dark, your preference)
  • 3/4 cup white rice, cooked (preferably using chicken broth instead of water)
  • 1-2 cups pasta; I typically use one or more of:
    • Orzo
    • Acini de Pepe
    • Small Shells
    • Small Bow Ties
    • Medium Shells
    • Wide Egg Noodles
    • Thin Egg Noodles
    • Rings
  • 1/8 tsp kosher salt
  • 1/16 tsp fresh ground black pepper
  • pinch dried thyme or 1/16 tsp minced fresh thyme
  • scant pinch cayenne pepper
  • Frank’s Hot Sauce (optional)


  1. Combine chicken broth, chicken stock, carrot, celery, and onion flakes in a large dutch oven or stockpot.  Place over high heat.
  2. Drain the chicken or turkey and discard the liquid.  (Adding the liquid to the pot will create a strong metallic taste.)  Shred the pieces using your fingers.
  3. When the broth reaches a boil, add the chicken or turkey.
  4. When the broth returns to a rolling boil, add the pasta.
  5. Cook until the pasta is al dente.  It’s better to slightly undercook it, especially if you will be refrigerating or freezing the soup for later.
  6. Add the salt, pepper, thyme, and cayenne pepper.  Adjust seasoning to taste.
  7. Add the rice.  (Persons on a restricted-carb diet may wish to combine a portion of the rice and soup in a serving bowl for better portion control, and to limit the amount of dissolved rice starch in the soup when reheated.)
  8. Serve hot.  If serving to someone with a cold, they may wish to add hot sauce to improve the sinus-clearing properties of the soup.  Most people will want 1-2 dashes; my girlfriend takes 10.


[amazon-product]B002P5PYU4[/amazon-product]Rapidly cool the soup before refrigerating or freezing it.  I recommend using a Rapi-Kool or other quick-chilling device.

Store for up to 3 days in the refrigerator, or 4-6 months in the freezer.

I like to freeze individual serving portions in plastic microwaveable containers to have some handy when illness strikes.

Leave a Reply