Lazy Sunday Chicken Soup

Happy Sunday everyone. It’s pretty humid here in Toronto, I think it’s about 39 degrees with the humidex, so cooking isn’t something I’m in the mood for today. I find Sundays in general I just want to do nothing, even though my to do list is never ending. I’m always on the go, but at some point, I have to just pull the breaks and stop. I feel like I have to remind myself that I’ve earned the right to have one day to lay in bed, binge watch “The Golden Girls” ignore emails and phone calls and hide under my covers from the world. Do any of you ever feel that way? Well for me today is a “I ain’t doing nothing day” but realized I needed to eat lol. I’m trying to be good and resist the temptation of the drive thru experience of “can I upsize my combo…and I’d like extra plum sauce thanks.” So I thought, what can I cook that’s easy, filling, and won’t take away too much time from my reruns…soup it is! I actually love soups because they're no brainers to prepare and fall under my favorite “cook once, eat twice” motto. I didn’t want something heavy so opted for a light chicken broth and thought I’d share with you how it turned out.

Enjoy your day and rememberA girl & her bed on Sundays are an endless love affair” – unknown



Lazy Sunday Chicken Soup


1 - 5oz Chicken Breast (thinly sliced)

4-6 cups of water (enough water that covers the chicken when boiling)

Small handful Catelli gluten free fusilli noodles

Handful of fresh or frozen spinach

2 small potatoes (coarsely chopped)

2 carrots (sliced)

2 celery stalks (coarsely chopped)

2 green onions (coarsely chopped)

2 tablespoons Knorr chicken instant stock mix

3 cloves garlic (finely chopped)

6 sprigs fresh thyme

1 scotch bonnet pepper


1. Rinse chicken thoroughly, bring to a boil water add chicken, garlic, thyme, chicken stock and stir. Cook for approximately 15 minutes or until chicken is fully cooked.

2. Excluding the spinach, add in the remainder of ingredients and let simmer over medium heat until the potatoes are cooked. Add in spinach fo the last 2-3 minutes of cooking, and serve.

Note: remove the scotch bonnet pepper once your soup is ready, you don’t want it to burst unless you like your soup very spicy.

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