Easiest Sort-of-Homemade Chicken Soup

Easiest Sort-of Homemade Chicken Soup | Hardly A GoddessI am sick this week, y’all. I am so sick, that my co-workers look at me, and back right off! They opt to sit on the opposite side of the table, and during meetings I am relegated to the satellite table by myself to sit coughing and blowing my nose, as my eyes well up with germ-tears. It is bad. Not so bad, that I can’t work, but bad enough, that people sort of don’t want me to. I needed chicken soup this week. Like, for breakfast, lunch and dinner.

But as, I have shared before, when you are “the mom” – no one is making that soup for you, my dear. You have to make it yourself. Except this time, I am teaching Mr. Hag how to make it, just in case it is needed in a dire emergency. This is my second round of making it this week, so I am a pro at it. Normally, the best chicken soup, that I would make for others has homemade stock, made from a whole chicken, and seasoned with lots of veggies. But when I am sick, I need faster-food, and comforting food, and this is the one. Make note:

Buy this:

Easiest Sort-of Homemade Chicken Soup | Hardly A Goddess

Do this (I know it’s already in the fridge):

Easiest Sort-of Homemade Chicken Soup | Hardly A Goddess

Get your add-ins (matzah balls, or leftover rice, or cooked pasta shapes) ready:

Easiest Sort-of Homemade Chicken Soup | Hardly A Goddess

And put it all together:

Easiest Sort-of Homemade Chicken Soup | Hardly A Goddess

Now stand back and stick a spoon in. You are done. You’re welcome!

Easiest Sort-of Homemade Chicken Soup | Hardly A Goddess

Easiest Sort-of Homemade Chicken Soup


  • 1 Tbsp.oil
  • 1 carrot, peeled and diced
  • 1 stalk celery, peeled and diced
  • 1/2 onion, peeled and diced
  • 2- 32 ounce cartons of chicken broth
  • 1 can condensed cream of mushroom soup
  • 2 - cans condensed Golden Mushroom (or you can use 2 more of the mushroom if you can't find it)
  • 2 cups of shredded/chopped cooked chicken (I pick up a rotisserie)
  • 1/2 tsp pepper
  • 1/4 tsp oregano
  • 1/2 tsp salt
  • Add-ins: cooked noodles, prepared matzah balls,OR leftover rice.


In a large pot, add 1 Tbsp. oil and saute the veggies for 3 minutes until the onion is transparent.

Add the broth, and cans of soup. Bring to a boil, and then lower to a simmer for 15 minutes to cook the veggies.

While it's simmering, shred your chicken and make your optional add-ins:

Your choice of 1: noodles, matzah balls or rice.

Once the broth cooks for 15 minutes, add in the chicken and seasoning, and serve with the add-ins. I don't put the add-ins into the broth, but instead serve them into the bowl and ladle the broth mixture over the top. {That way the noodles don't blow up, or the rice gets soggy, or the matzah balls fall apart.}



So easy, even someone other than “the mom” can do it. It is open-a-can and get a rotisserie chicken, easy. If you have leftover rice or noodles to throw in, so you don’t need to cook them, all the better. I am willing to make matzah balls so that I can add them in, since they are the ultimate of comfort in this soup. If you have never had them, you don’t need anything but the pre-made mix, eggs and oil. You boil them in water like you would for noodles. Done. The package has directions- Enjoy~

Have a great and healthy rest of your week!

Linking with Full Plate Thursday