Most of the east coast has been getting walloped by snow and rain since sometime over the weekend (it started last night here in Philly). While it hasn't closed down the city entirely, schools are closed and lots of folks are working from home instead of facing the messy commute. My office is pleasantly quiet, with about half the staff at their desks.

During a snowstorm, there's nothing I like to eat for dinner more than a big bowl of soup. However, since I'm working today, there's no time for a pot of something long-simmered. So tonight, I'm going to make a batch of cheater's chicken soup. It's nothing more than a bunch of sauteed veggies that then get simmered in boxed chicken stock. When it's bubbling nicely, I drop in pieces of thinly sliced chicken breast and let them quickly cook in the broth. Last, I toss in some cooked pasta or rice for a starch and call it dinner. It's fast and tastes good. What more can you ask!

Cheater's Chicken Soup

1 onion, chopped fine
2 carrots, cut into thin half-moons
3 ribs of celery, chopped
5-6 button mushrooms, diced
1 clove of garlic, minced or pressed
1 sprig of rosemary, leaves stripped from the twig and chopped fine
1 tablespoon olive oil
3-4 grinds of pepper
2 quarts boxed chicken stock
2 chicken breasts, thinly sliced
1 cup cooked rice or small pasta (orzo works nicely)


Heat a pot (at least 4 quarts) over medium-high heat. Add olive oil and all veggies/herbs. Saute until they start to brown and soften (7-8 minutes). Grind in pepper.

When they've browned to your liking, pour in the chicken broth and adjust the temperature so that the veggies simmer gently. Taste the broth and determine if it needs any additional salt (those boxed chicken stocks can be awfully salty).

Once the vegetables are softened, bring the heat up a little (you need a bit of a bubble going on, so that it's hot enough to cook the chicken quickly). Drop the chicken into the soup a few pieces at a time, so that you don't lower the temperature of the soup too drastically. Stir between each drop.

When all the chicken is incorporated and the broth is gently bubbling again, add in the cooked rice or pasta. Stir to incorporate. Taste and adjust for seasoning.

To brighten the soup, top it with a squeeze of lemon juice.

If you want more greens in your soup, stir in some washed spinach at the end, it will wilt into the soup broth and adds a nice green quality to the soup.