HomeCooking Chicken Soup with a Little Spice

Chicken Soup with a Little Spice

Posted in : Cooking on by : Sheila Tags: , , , ,

I decided long ago, shortly after I finished college, that I hated soup and would never, ever eat it again. What I meant was canned soup, but up until a year or two ago I had no good homemade soups to fall back on, so no soup. Every once in a really, really long time, I would go absolutely mad and buy some cream of mushroom, make it and jam it full of crackers and that would take care of any cravings for years. I would buy soup for my kids, I would occasionally attempt to make soup and usually fail at making it taste even remotely pleasant, never mind actually good. Then I discovered Gimme Some Oven (a blog) and her Rosemary Chicken Noodle Soup and soup became a thing again. Go there – her recipes are always amazing!

The other day, I wanted soup, but my son dislikes potato soup (clearly he has broken taste buds) so I fiddled around until I had a pretty good pot of soup. Be warned, there are leftovers in it.


  • 1 TB olive oil
  • 1 large onion, diced
  • 3 cups chicken broth (I used homemade, you use whatever you have)
  • 1 can (354g) chicken, drained (I get the canned stuff at Costco, but any precooked chicken will work)
  • 1 TB garlic, minced
  • 4 stalks of celery, chopped
  • 4 carrots, chopped
  • 1/4 cup of salsa
  • 3 cups leftover mashed potatoes (can use instant)
  • 1 cup corn
  • 1 tsp cumin
  • 1/2 tsp paprika
  • Hot sauce or cayenne pepper (optional) but is what makes the soup a little spiced
  • 1 cup of water (not necessary if your soup is soupy and tasty, my soup was very, very chicken flavoured because of the homemade broth – it needed a little toning down).

In a large Dutch oven, heat the olive oil and saute those onion pieces until translucent. Add the rest of the ingredients (except the hot sauce – add that later, it will give everything a chance to mingle & heat up), pop a cover on it and let simmer until you want to eat. Everything is basically cooked already & just needs to be heated and combine flavours. Do make sure you get the mashed potatoes broken up so you don’t end up with lumps of mashed potato everywhere….it helps thicken the soup but not to a stew consistency. Add your hot sauce just before you are ready to eat and give it a taste.

I did add the remainder of my jambalaya from the other night (about 3 cups), which added some spice and smokiness to the works, but it wasn’t necessary.

The soup was lovely – the counter is not!

My mom used to take a ham bone, the contents of the fridge and make what she called “kitchen sink” soup (I imagine she still does this)….I have never been able to master that particular soup, but I can manage something a little more structured now. Maybe one day. 🙂

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