Post ID: 740

chicken soup in A HURRY

Darryl considers The Real Jewish Penicillin the best and quickest cure for a general malaise. I agree with him — this is the best chicken soup recipe I’ve ever come across — and of course I always add my subtle Sigrun touch to any recipe to make it just perfect. The only drawback is that it takes hours to make. Just last week Darryl expressed desire for a chicken soup to cure the blahs. I was already at the grocery store (I usually go right after work each day to get the freshest ingredients for our evening meal) when I received his request. Our usual dinner time was only about an hour away, so making the above was not an option. I had already had my heart set on some zucchini and mushrooms as part of dinner that night, and saw no reason they couldn’t be in a chicken soup. Simmering down a whole chicken to make the broth was out; organic chicken broth from the store would have to do. Added to that was a pack of organic chicken parts (a skin-on split breast plus 5 drumsticks). The rest of the ingredients I added from what we already had on hand.

After I came home with the bounty, I quickly realized that the cryptic information I had given him via text from the store had not quite communicated my intent. I told him that I had already put zucchini and mushrooms in cart and would try to make something chicken soup-like with it. When he saw what I was doing he said: “I thought chicken soup would take too long.” When I then explained my plan to him his reaction was: “What do I know, I thought you were just going to cook some zucchini and mushrooms in broth as a chicken substitute.” 

The result was of course not quite the same, but it was a perfect substitute, ready in an hour, and provided a nourishing, healing broth with fresh vegetables and protein. Ideally, of course, I would always have some homemade chicken broth in the freezer, but this time I had run out.

Yield: 6 servings
Prep time: 15 minutes
Cook Time: 45 minutes
Total time: 60 minutes


8 cups organic chicken broth
2 medium zucchini
8 ounces baby bella mushrooms (whole or sliced)
1 large yellow onion
3 cloves garlic
2 pounds organic chicken (can be skin-/boneless if you prefer)
2 cups spinach
1/2 cup parsley
1 teaspoon celery salt
salt and pepper to taste 

How is this sustainable ?

All the vegetables as well as the chicken used here were organic.

Additionally, I was able to use up spinach and parsley that I had from a previous meal, using up the leftovers and reducing food waste.


  1. Bring the chicken broth to a boil in a stock pot.
  2. Cut zucchini into chunks.
  3. Slice mushrooms if using whole.
  4. Dice onion.
  5. Mince garlic.
  6. Turn heat to medium and add zucchini, mushrooms, onion, and garlick to chicken broth.
  7. Reduce heat to low and add the chicken pieces.
  8. Cover and simmer for 25 minutes.
  9. Add spinach to soup and simmer for an additional 5 minutes.
  10. Remove the chicken pieces from the stock.
  11. Cut chicken into chunks and return them (without any bones) to the pot. 
  12. Season with celery salt, salt and pepper to taste.
  13. Serve in bowls topped with freshly chopped parsley..
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