One evening my friend called me. She had the flu and couldn’t move. She asked me if I could bring her some soup. I showed up with chicken, pasta, veggies, and stock. She said she thought I’d pick up some instant soup for her. I looked at her and said “Do I look like someone who’d bring instant soup?”

chicken soup in a bowl


Course Soup
Servings 6


  • 2 litres organic chicken stock
  • 2 organic chicken breasts cubed
  • 1 medium onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 1 large yukon gold potato cubed
  • ½ cup pastini mini star pasta
  • 2 cloves garlic
  • 1 lemon juiced
  • salt and pepper to taste
  • ½ cup parsley chopped


  • In a Dutch oven or soup pot. Add the chicken stock and place over medium heat. Bring the soup to a simmer, add the chicken breasts and let boil.
  • Meanwhile, chop the onion, celery, carrots and potatoes. Add to soup.
  • Grate 2 cloves of garlic into soup.
  • Reduce the heat to low; cover and let simmer for 20 minutes.
  • Add pastini and cook for another 10 minutes, uncovered.
  • Add salt and pepper to taste. Taste the soup, the stock has salt so you will need to adjust the amount of salt accordingly. I usually add 1 tbsp. but this varies depending on the type of stock you use.
  • Turn off heat and add parsley.


I use chicken breasts because they are lean. I once tried this with chicken thighs and ended up with fat floating in the soup. I know it seems like a lot of garlic but I swear by this. The garlic, lemons, and chicken I feel are almost medicinal ingredients, they make me better. The veggies and pasta add bulk and make it filling.
I call this my “sick soup.” Whenever I feel a cold coming on I go the the grocery store and get what I need to make this soup. I make a big pot that lasts me about three days, which is usually the amount of time I need to get better. When the pot is done, so is the cold.