Monday, January 18, 2016

A Quick and Easy Chicken Soup Recipe! By Raine English

When it’s cold outside and I’m feeling under the weather, chicken soup always helps. However, I don’t enjoy spending a lot of time making it.

Here’s a quick and easy recipe that’s one of my favorites:

Chicken Soup

9 cups water
2 cans (14 1/2 oz.) chicken broth
6 carrots, chopped
3 medium onions, chopped
3 medium turnips, chopped
3 stalks celery, chopped
2 tbsp. fresh parsley, chopped (can use flaked parsley instead)
3 tbsp. ketchup
Salt and pepper to taste

1 cup cooked pasta (I use Tubettini)
2 eggs, whisked

Place vegetables in large pot, add water and seasonings. Bring to boil, then simmer until vegetables are cooked. Add broth and ketchup to pot. Simmer 10 minutes. Stir in whisked eggs and cooked pasta. Makes 4 – 6 servings.

What are some of your favorite quick and easy recipes?


USA Today bestselling author Raine English writes sweet small-town contemporary romance, along with steamier paranormal and Gothic romantic suspense. She’s a Daphne du Maurier Award winner and a Golden Heart finalist. Too Good to Believe, book three in her sweet series, Love Always, is available now. It features three childhood friends who encounter a lot more than anticipated while searching for love. To receive information on all her new releases, you can sign up for her newsletter, visit her website, like her on Facebook, and follow her on Twitter.

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  1. My family enjoys vegetables with some cheese, so I steam 3 cups veges and then pour into a casserole dish with 1 can cheese soup, plus 1/2 can water. Add Italian seasoning or garlic salt, sprinkle lightly with panko and mild cheddar cheese. Bake 30 minutes at 350. It doesn't coat them with cheese heavily, but it has enough to make it interesting to non-vege lovers

    1. It sounds delicious, Mel. I'm going to have to try it.

  2. Your soup sounds delicious. I'm going to try it. We love roasted veggies! I use all different combinations: sweet potatoes, red potatoes, carrots, onions, Brussels sprouts, parsnips, whatever I have on hand. Peel, cube, toss in EVOO and roast at 400* for 30 or 40 min. Yum!