5-Ingredient Soup Recipes | 30 Minutes or Less
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Recipes in this Video
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Chicken soup has deep roots in American cuisine, often associated with comfort and healing. Traditionally made in homes across the country, it brings families together during times of illness or celebration. Variations abound, from classic chicken noodle to spicy versions, reflecting regional tastes and personal preferences. Today, it remains a staple in many households, cherished for its warmth and nourishing qualities.
Ingredients
- ●chicken
- ●water
- ●carrots
- ●celery
- ●onion
- ●garlic
- ●bay leaves
- ●thyme
- ●parsley
- ●pepper
- ●salt
- ●noodles
- ●olive oil
- ●lemon juice
- ●peas
- ●corn
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Add chopped onions, carrots, and celery; sauté until softened, about 5-7 minutes.
- 3Stir in minced garlic and cook until fragrant, about 1 minute.
- 4Add water and bring to a boil.
- 5Add chicken pieces, bay leaves, thyme, and pepper; reduce heat to low and simmer for 30-40 minutes.
- 6Remove chicken, let cool, then shred into bite-sized pieces.
- 7Return shredded chicken to the pot.
- 8Add noodles and cook until tender, about 8-10 minutes.
- 9Stir in lemon juice, peas, and corn; cook for an additional 5 minutes.
- 10Season with salt and additional pepper to taste.
- 11Garnish with fresh parsley before serving.
Ingredient Alternatives
chicken
Healthier: turkey
Cheaper: chicken thighs
Turkey is leaner, while chicken thighs are often less expensive.
noodles
Healthier: zucchini noodles
Cheaper: rice
Zucchini noodles reduce carbs, while rice is a budget-friendly alternative.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil offers health benefits, while canola oil is often cheaper.
bay leaves
Cheaper: dried oregano
Dried oregano can provide a similar flavor profile.
Techniques
sautéingsimmeringshredding
Equipment
large potcutting boardknifemeasuring spoonsladle
🌶️🌶️🌶️Low
Also Known As
Chicken BrothChicken Noodle Soup
Ingredients
- ●1 lb chicken breast, diced
- ●4 cups chicken broth
- ●2 cups water
- ●1 medium onion, chopped
- ●2 carrots, sliced
- ●2 celery stalks, sliced
- ●2 cloves garlic, minced
- ●1 tsp dried thyme
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 cup egg noodles (optional)
- ●2 tbsp olive oil
- ●1/4 cup fresh parsley, chopped
Instructions
- 1In a large pot, heat olive oil over medium heat.
- 2Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
- 3Stir in the minced garlic and cook for an additional minute until fragrant.
- 4Add the diced chicken breast to the pot and cook until no longer pink, about 5-7 minutes.
- 5Pour in the chicken broth and water, then add thyme, salt, and pepper. Bring to a boil.
- 6Once boiling, reduce heat and let it simmer for 15 minutes.
- 7If using, add the egg noodles and cook according to package instructions, usually about 7-10 minutes.
- 8Taste and adjust seasoning if necessary.
- 9Remove from heat and stir in the fresh parsley before serving.
Equipment
large potcutting boardknifemeasuring cupsmeasuring spoons
veganplant-baseddairy-freegluten-freenut-freesoy-free
Ingredients
- ●2 cups pumpkin puree
- ●1 can (14 oz) coconut milk
- ●2 cups vegetable broth
- ●1 onion, chopped
- ●2 cloves garlic, minced
- ●1 tbsp fresh ginger, grated
- ●1 tbsp red curry paste
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tbsp lime juice
- ●1 tbsp olive oil
- ●Fresh cilantro for garnish
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
- 4Add red curry paste and cook for 1-2 minutes, stirring constantly.
- 5Pour in the pumpkin puree, coconut milk, and vegetable broth, stirring to combine.
- 6Bring the mixture to a simmer and let it cook for 15-20 minutes, stirring occasionally.
- 7Season with salt, black pepper, and lime juice, adjusting to taste.
- 8Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- 9Serve hot, garnished with fresh cilantro.
Equipment
large potimmersion blendermeasuring cupsmeasuring spoonscutting boardknife
🌶️🌶️🌶️Low
vegetarian
Ingredients
- ●2 tbsp olive oil
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 can (28 oz) crushed tomatoes
- ●2 cups vegetable broth
- ●1 tsp dried basil
- ●1 tsp dried oregano
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup heavy cream
- ●1/2 cup grated Parmesan cheese
- ●Fresh basil leaves for garnish
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and cook for an additional 1 minute until fragrant.
- 4Add crushed tomatoes, vegetable broth, dried basil, dried oregano, salt, and black pepper. Bring to a boil.
- 5Reduce heat and let the soup simmer for 20 minutes, stirring occasionally.
- 6Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
- 7Stir in heavy cream and grated Parmesan cheese until melted and well combined.
- 8Taste and adjust seasoning if necessary.
- 9Serve hot, garnished with fresh basil leaves.
Equipment
large potimmersion blendermeasuring cupsmeasuring spoonscutting boardknife
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