This morning I woke up with a heavy cold and a tough cough. It is cold outside and it is a public holiday. So I thought what’s better than a hot chicken soup for lunch. I looked into the pantry and the fridge and found chicken breasts, some carrots, potatoes, some frozen peas, and one diced tomato can. I decided to prepare this soup and share the recipe with you as it is very easy and delicious. It is the best remedy for the flu on a cold day!


Servings: 3-4 portions

Preparation Time: 15 minutes/Cooking Time: 30 minutes

- 3 pieces chicken breasts, cut into cubes
- 3 carrots, peeled and cut into small cubes
- 2 medium size potatoes, peeled and cut into small cubes
- Any vegetables that you can find in your fridge like zucchini, mushrooms, leeks,…
- 1 cup frozen peas
- 1 small onion, finely diced
- 1 can diced tomatoes
- 1 tsp salt
- ¼ tsp ground cinnamon
- Freshly-ground black pepper
- 1 cup gluten-free pasta (any type like spirale or spaghetti) (If using spaghetti, break it into medium size pieces)
- ¼ cup chopped parsley, if available, or 1 tsp of any other dried herbs like Herbes de Provence


  1. Put the cubed chicken breasts in a pot with 1 liter water.
  2. Let the water come up to a simmer and then remove any impurities.
  3. Add salt, ground cinnamon, and freshly ground black pepper.
  4. Add the chopped carrots, diced onions, frozen peas, and cubed potatoes to the chicken.
  5. Add the diced tomatoes and gluten-free pasta.
  6. Bring up to the boil and lower the heat.
  7. Cover the pot and let it simmer.
  8. Chicken breasts cook fast, so by the time they are well-cooked, you will find that your vegetables are tender and your pasta is done (20 minutes).
  9. Put off the heat and add the chopped parsley or dried herbs.
  10. Let the soup rest for 15 minutes, then serve it with toasted gluten-free pita bread.