Recipe: Chicken soup (aka Nic’s recovery soup)

Nic was feeling sick and I offered to cook anything he wanted. He requested chicken soup.

“Okay, but just so you know, I’ve never made chicken soup”.

I looked up a few recipes online and I couldn’t decide if I wanted a clear broth or something thick and creamy. One with pasta or just vegetables. So I decided to wing it.

When one has a sick person to look after, people always suggest chicken soup to help recover. It’s some old tradition that I have no idea of its origins. It’s probably that it’s really hearty, full of vegetables and protein. Slowly cooked with nurture just like it will nurture you right back to health.

Which it did.
The next day Nic was feeling better. Hooray!

I can’t guarantee the health benefits of this soup but I can guarantee deliciousness.

Serves: 3-4


  • 2 chicken thigh fillets, trimmed and cut into bite-sized pieces
  • 2 carrots, diced
  • 1 onion, diced
  • 3 cloves of garlic
  • 4 knobs of ginger
  • 1 tbs olive oil
  • 3/4 cup frozen peas and corn
  • 2 tbs ground coriander
  • 8-10 sprigs of fresh thyme, tied together (or use 1 tbs equivalent of dried)
  • 1 cube of chicken stock powder
  • 1.5L water
  • 100mL cream
  • 200g pasta
  • Chives, to garnish


  1. Heat olive oil in a large stockpot. Sauté onions with garlic and ginger for 5 minutes until onions are translucent.
  2. Add chicken, stir for 3 minutes until browned. Add in carrots, peas and corn. Stir well for 5 minutes.
  3. Pour in water. Crumble in stock cube and add in herbs. Bring to the boil. Allow to simmer for how ever long you want. The longer, the tastier.
  4. Whenever you’re ready (you can do this straight after adding in liquids if you really wanted to), set heat to high and add in pasta. Boil for 10-15 minutes. Once pasta has cooked, whilst on high, pour in cream and stir well.
  5. Serve with chopped chives.


A simple hearty chicken and veg pasta soup. It’s easy and the hard work is all in the prep. One pot to wash up means more time to do other things too.

I like cream in soups but I think this is a nicer compromise that isn’t as rich and fattening. It’s also much lighter and way more appropriate for summer.

Soups like this are a good way of using up vegetables that need to be eaten sooner rather than later. Mushrooms, capsicums, etc are all good additions.

Secretly, I think it’s just the high vegetable content that gives this soup its “recovery/healing” properties.

Just in case you’re wondering what kind of pasta I used – they’re awesome tri-coloured organic Simpsons pasta shapes!


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