This Spicy Arugula & Chicken Soup was my savior when I was sick with a cold last weekend: the perfect amount of spice to clear my nasal passages, plenty of broth to keep me hydrated, and protein and veggies to sustain me while my immune system worked on karate-chopping microbes.
As we begin to have a few colder days here in Colorado, I am chilled to the bone and remember that it’s been awhile since I’ve had a pot of soup on the stove. While I love simmering flavors on the stove, this recipe doesn’t need it – a quick 25 minutes from start to finish for a delicious and hot bowl of yum.
- 1 small yellow onion
- ½ celery heart
- 2 large carrots
- 2 tablespoons olive oil
- 2 garlic cloves
- ½ teaspoon thyme
- ½ teaspoon oregano
- 1 can petite diced tomatoes
- 32 ounces vegetable broth
- ¼ teaspoon red pepper flakes
- 4 chicken sausages
- 3 cups arugula
- Parmesan for garnish
- Dice onion, celery, and carrots (I ended up with 1 diced cup of each vegetable for 3 total cups - adjust depending on what you have).
- On medium heat, sautee the vegetables together with the olive oil for 5-7 minutes. Add minced garlic and sautee for another 2 minutes.
- Add thyme, oregano, diced tomatoes in tomato juice, vegetable broth, and red pepper flakes. Simmer for 10 minutes or longer.
- In the meantime, sautee chopped chicken sausages or shred leftover cooked chicken.
- When serving, add about ¾ of a cup of chopped arugula to the bottom of each bowl and ladle soup on top to wilt. Top with one chopped chicken sausage, additional red pepper flakes, and parmesan to taste.
If keeping some soup for leftovers, reserve the arugula and stir it into a reheated bowl of the vegetable soup.
An easy hybrid between a plain vegetable broth soup and a tomato soup, the base of this soup can easily be edited to fit veggies you need to use up. Mushrooms, green beans, and other veggies can be added in – but the red pepper flakes and arugula are important for a really flavorful soup! I love wilting the greens right as I serve the soup, preserving some bite of the arugula.
I love the Trader Joe’s chicken sausages (if you’re a long time reader, you are nodding your head – I used them in my Kale & White Bean Soup too!), but any flavored sausage would be delicious here. If using rotisserie chicken or even frozen meatballs, be sure to taste and salt the soup. Parmesan on top with add a bit of additional salt too, if using.
Cheers to being on the mend from a cold, and I hope you all avoid it this season too!