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Chicken soup with a twist


We all have cozy memories of chicken soup. When a flu virus hits, this soup is the go-to remedy for mothers and all caregivers. But what about when we feel healthy? Take your taste buds for a spin with a new twist on an old favourite!

Chicken soup

Spicy five-minute chicken soup


  • 2 packages chicken-flavoured ramen noodles
  • 2 cups diced cooked chicken or deli rotisserie chicken
  • 1/2 cup frozen peas
  • 3 green onions, finely sliced
  • 1 teaspoon chili garlic sauce (add less or more as desired)


  1. Prepare the ramen noodles according to the package directions.
  2. Add the chicken, peas and green onions to the noodles when the water is boiling.
  3. Stir in the chili garlic sauce at the same time as the flavour packet.

Asian-inspired chicken soup


  • 1 teaspoon vegetable oil
  • 1 tablespoon minced ginger root
  • 3 cloves minced garlic
  • 4 finely chopped scallions
  • 1 teaspoon of red chili flakes
  • 1 cup finely chopped shitake mushrooms
  • 1 cup corn
  • 1 cup thinly sliced carrots
  • 3 cups chicken stock, preferably home-made
  • 1 cup water
  • 2-1/2 teaspoons fish sauce
  • 2 tablespoons fresh lime juice
  • 1-1/2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 3/4 cup rice stick noodles
  • 1 cup chopped bok choy
  • 2 cups shredded cooked chicken breast
  • 1/2 cup chopped cilantro


  1. In a large pot, heat the vegetable oil over medium heat. Add the onions, garlic, ginger and red chili flakes. Saute until the onions are tender, approximately two minutes.
  2. Add the mushrooms, corn and carrots to the pot and continue cooking for five minutes.
  3. Stir in the chicken stock, water, lime juice, fish sauce, soy sauce and sesame oil. Bring to a boil; then, reduce the heat and simmer for ten minutes.
  4. Add the chicken and bok choy to the mixture, raise the heat and bring to a fast boil.
  5. Stir in the noodles and continue to cook until the noodles are tender, approximately two minutes.
  6. Remove from heat and mix in the cilantro.
  7. Serve with a sprig of cilantro on top as a garnish.

Chicken ravioli soup


  • 1 teaspoon extra virgin olive oil
  • 1 large onion, diced
  • 3 cloves minced garlic
  • 6 cups chicken stock, preferably home-made
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon ground thyme
  • 2 cups diced cooked chicken or deli rotisserie chicken
  • 1-350g package cheese and spinach ravioli
  • 6 cups baby spinach
  • salt and fresh ground pepper to taste
  • grated parmesan to sprinkle on top


  1. In a large pot over medium heat, saute the onion and garlic in the olive oil until the onions are tender.
  2. Pour in the chicken stock, sage and thyme. Stir and bring to a boil.
  3. Add the ravioli, reduce heat and cook the pasta to just underdone, approximately two minutes less than the package instructions; otherwise, the ravioli will over-cook and break apart in the soup.
  4. Mix in the cooked chicken and spinach. Cook for a few more minutes until chicken is hot and the spinach has wilted.
  5. Serve with the grated parmesan if desired.

More on soup

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Study: BPA levels soar after eating canned soup
Grilled cheese and tomato soup for grownups

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