Chicken Soup Your Way

Prep Time: 15 min
Cook Time: 35 min

Why settle for plain old chicken soup? This spicy version is as tasty as it is good for you. Don’t worry too much about the spiciness of the chili, if you seed it and mince it finely, you get rid of much of the heat and add just a bit more flavor.


6 boneless, skinless chicken thighs
1 onion(s), small, chopped finely
2 cloves garlic, minced
1 stalk celery, minced
1 tbsp (15 mL) ginger, fresh, minced
1 Thai chili, seeded and minced
6 cups (1.5 L) chicken broth
1/2 tsp (2.5 mL) basil, dried
2 carrot(s), cut into bite-size pieces
1/2 cup (125 mL) whole wheat macaroni
1/2 cup (125 mL) peas
2 tsp (10 mL) thyme, fresh, chopped
zest of one lime
salt, to taste
pepper, freshly ground, to taste


1 In a large soup pot, heat a small amount of oil over medium heat and sauté the chicken thighs until browned. Remove to a plate and set aside.
2 Using the same pan, cook the onion, celery, garlic, ginger, and chile until softened and cooked through, about 5 minutes.
3 Add chicken broth, basil, carrots, and chicken thighs back to the pot. Bring the soup to a boil, then turn the heat down to low and cook at a simmer for about 20 minutes, or until the chicken thighs are cooked through and no longer pink in the center.
4 Remove them from the pot and using two forks, shred the meat on a plate before adding back to the soup pot. Stir in whole wheat macaroni and continue to simmer for another 10 minutes.
5 Before serving, stir in peas, fresh thyme, lime zest, and then cut the lime in half and squeeze the juice from one half into the pot. Season with salt and pepper.