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!
Marisa
Jeanette | Jeanette's Healthy Living says
This soup would definitely hit the spot – love the arugula idea!
Erin @ The Almond Eater says
Did you say clear nasal passages?! Lol but seriously… I need that right bout now. Plus anything with chicken sausage is a win in my book.
Rebecca @ Strength and Sunshine says
I have been in LOVE with arugula! My new favorite green!
Dixya @ Food, Pleasure, and Health says
arugula works so well in soups..i love the spicy version!!! i posted a version with potatoes, finger looking good. hope you feel better.
Marisa says
I will have to try that out, Dixya! I love potatoes in soup!
Cassie says
In my head making soup takes ages… I seriously need to start making/eating more soup… and I think this hearty guy is a good place to start!
Deanna Segrave-Daly (@tspbasil) says
Ooh, I could have used this a few weeks ago with my nasty head cold – pinning (and hoping I just make it this winter because it looks good vs. being sick again 🙂
Marisa says
Thanks for pinning and sharing, Deanna!
Selena @ The Nutritious Kitchen says
This looks SO perfect for a cozy Fall weather night or a cozy feeling sick night! and your ingredient list could not be more simple! Pinning and making for a cold night!
Dawne Smith says
Amazing soup. Made this the first time exactly per the recipe. Now I make it with a tweak here or there, depending on what I have on hand. This recipe never fails. I agree with you wholeheartedly that the arrugula really makes the soup. If I don’t have any, I don’t make this soup. I make it for people who swear they don’t like arrugula and yet they love the soup 🙂
Thanks for a great recipe and lovely photos.
Marisa says
Hi Dawne – Thank you for your glowing review! I am so glad you love this soup, and that it’s made its way into your rotation. Way to go to convert people into arugula lovers 🙂
Samantha says
I love this soup. I also added alphabets pasta and removed the pepper flakes so my daughter could eat it too. However I feel like the can of tomatoes I used left the soup with a metallic taste. Do you have a go to brand for canned tomatoes that you would recommend?????
Marisa says
Hi Samantha – So glad you loved the soup and your additions are great! Some stores will carry boxed or jarred canned tomatoes, which I recommend you try if you are noticing a metallic taste. I usually buy Muir Glen Organic tomato products that come in a can, and I haven’t noticed that off taste.
Lisa Endres says
Happened to have chicken sausage in freezer, of mild Italian type. Also a clamshell of fresh baby arugula. I used chicken broth and 2 stalks of celery…but everything else was the same. It is so very good! Was ready to eat in under 45 minutes.