This is my canonical “chicken soup for when you’re sick”. This batch I made for our neighbors Marnie and Brian with a batch of roasted carrots for Brian who’s apparently a carrot junkie. You can really add almost anything to soups and a can of corn would be a logical addition if you like that sort of thing.


  • 1 Heavily Seasoned Chicken Breast from the Grill
  • 1 Can Canned Chicken (large)
  • 2 boxes swanson stock
  • 2 onions diced
  • 4 cloves garlic
  • Frozen Bell Pepper
  • Carrots sliced on the bias (diagonally)


  1. Take a large soup pot, preferably non stick but you can use anything and heat it up over medium heat.
  2. Saute the onions, bell pepper and carrots for 4 to 5 minutes.
  3. Add the garlic and saute for 30 seconds, keeping it moving constantly.
  4. Add the stock.
  5. Add the chicken.
  6. Bring to a boil and simmer for 30 minutes