Chicken Soup


An easy way to use rotisserie chicken!

Homemade, made from scratch chicken soup is blissful comfort cooking at its best. In this case, we are using the broth made earlier after shredding the rotisserie chicken, add in rice or barley from the night before. Transform this ordinary bowl into scrappy cooking at its best by using bruised carrots and wilted spinach and other greens from the bottom of the crisper and fresh window-sill herbs like basil and mint. Pasta works too. Serve with grilled cheese or garlic toast on the side.

Homemade Chicken Soup (for the soul)

Print Recipe


  • 1 tbsp olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, chopped
  • 4 cups stock
  • 1 carrot, chopped
  • 1/2 cup leeks or celery, chopped (optional)
  • 1 cup cooked rice or cooked pasta
  • 1 cup shredded chicken
  • 1 to taste salt, pepper


  • Start the soup. Heat a tbsp of oil in a stock pot and let it come to a shimmer. Turn to medium, and add in chopped onions and garlic into the oil. Let them saute for 2-3 mins. Add in any chopped veggies like carrots and celery and cook for a min.
  • Finish the dish: Add the stock and cooked rice/ barley/ pasta. Simmer for another min. Be careful here not to add too much grain or pasta because as the soup sits the grains or pasta will further expand and soak up a lot of the broth. Serve with fresh coriander and toasted pita on the side.

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Puneeta is a writer, food advocate and guide for those who seek earth-friendly, delicious solutions that work for real life.

Puneeta Chhitwal-Varma, Food Writer, Climate Advocate, New cookbook - Good Food, Healthy Planet - out April 2024
Puneeta Chhitwal-Varma
Photo by Diana Muresan
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