There are days when you just want to wrap your hands around something warm and let it soothe you from the inside out. That's where Drinking Soup comes in—a light yet satisfying broth that's meant to be sipped straight from a mug, no spoon required.
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I started making this on busy weeknights when I needed something nourishing but didn't want a heavy meal. It's become my go-to for chilly evenings, sick days, or when I just need a moment to breathe. The best part? It comes together in under 30 minutes with simple ingredients you probably already have.
This isn't about perfection—it's about comfort. So grab your favorite mug, take a deep breath, and let's make something that feels like a hug in a cup.
Why You'll Love This Recipe
About the Ingredients
1 tablespoon (15ml) olive oil
For sautéing the aromatics. You can substitute with avocado oil or butter.
1 medium yellow onion, finely chopped
Adds sweetness and depth. Use a sweet onion if you prefer milder flavor.
2 cloves garlic, minced
Fresh garlic is best; jarred minced garlic works in a pinch.
1 medium carrot, diced
Adds natural sweetness and color. Swap for parsnip or zucchini.
1 celery stalk, diced
Provides classic soup aroma. Use fennel for a hint of licorice.
6 cups (1.4 liters) low-sodium chicken broth
The base of the soup. Use vegetable broth for a vegetarian version.
1 cup (150g) cooked shredded chicken
Rotisserie chicken is perfect. For vegetarian, add extra beans or tofu.
1/2 cup (80g) small pasta, like orzo or stars
Adds heartiness. Use gluten-free pasta or rice for GF option.
1 teaspoon (5g) dried thyme
Earthy herb that complements chicken. Use fresh thyme (1 tbsp) if available.
1/2 teaspoon (3g) salt, plus more to taste
Enhances flavors. Adjust based on broth saltiness.
1/4 teaspoon (0.5g) black pepper
Adds a subtle kick. Freshly ground is best.
1 tablespoon (15ml) fresh lemon juice
Brightens the soup just before serving. Omit if you prefer.
Tips & Tricks
- Prep all veggies before you start cooking—the soup comes together quickly.
- Do not overcook the pasta—it will continue to soften in the hot broth.
- Taste and adjust seasoning at the end; broth brands vary in salt.
Pro Tips
Step-by-Step Instructions
1. Sauté Aromatics
Heat olive oil in a large pot over medium heat (350°F/175°C). Add onion, carrot, celery, and garlic. Cook for 5-6 minutes until the vegetables soften and the onion turns translucent, stirring occasionally.
2. Add Broth and Simmer
Pour in the chicken broth and add dried thyme, salt, and pepper. Bring to a boil, then reduce heat to medium-low (about 200°F/93°C). Let it simmer for 10 minutes to meld flavors.
3. Cook Pasta
Stir in the pasta and cook according to package instructions until al dente, usually 8-10 minutes. Stir occasionally to prevent sticking.
4. Add Chicken
Fold in the shredded chicken and let it heat through for 2-3 minutes. The chicken should be warmed but not overcooked.
5. Finish and Adjust
Remove from heat and stir in fresh lemon juice. Taste and add more salt or pepper if needed.
6. Serve and Enjoy
Ladle into mugs or bowls. Garnish with fresh herbs if desired. Sip and savor!
Delicious Variations
Vegetarian
Use vegetable broth and substitute chicken with chickpeas or white beans.
Creamy
Stir in 1/4 cup heavy cream or coconut milk for a richer texture.
Spicy
Add a pinch of red pepper flakes or a dash of hot sauce.
How to Store Drinking Soup
Refrigerator
Store in an airtight container for up to 4 days. The pasta will absorb liquid, so add a splash of broth when reheating.
Freezer
Freeze without pasta for up to 3 months. Thaw overnight in fridge, then reheat and add freshly cooked pasta.
Reheating
Reheat gently on stovetop over medium-low heat (about 250°F/120°C) until steaming (165°F/74°C internal).
Frequently Asked Questions
Q: Can I make Drinking Soup in a slow cooker?
Yes, you can. Sauté the aromatics first, then add everything except pasta and lemon juice to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add pasta in the last 20 minutes, and stir in lemon juice before serving.
Q: What can I use instead of chicken?
You can use shredded turkey, tofu, or extra vegetables like mushrooms or zucchini. For a protein boost, add canned beans.
Q: Is this soup keto-friendly?
No, because of the pasta. To make it keto, omit the pasta and add more low-carb veggies like spinach or cauliflower rice.
Q: Can I use leftover soup as a base for other dishes?
Absolutely! Use it as a cooking liquid for rice or quinoa, or as a base for a heartier stew by adding more vegetables and beans.
Ready to wrap your hands around a mug of comfort? Try this Drinking Soup tonight—it's the easiest way to warm up from the inside out. Small steps, big impact.
Drinking Soup
Drinking Soup is a silky, savory broth packed with veggies and chicken—perfect for cozy sipping any night.
🧂 Ingredients
- 1 tablespoon (15ml) olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 6 cups (1.4 liters) low-sodium chicken broth
- 1 cup (150g) cooked shredded chicken
- 1/2 cup (80g) small pasta, like orzo or stars
- 1 teaspoon (5g) dried thyme
- 1/2 teaspoon (3g) salt, plus more to taste
- 1/4 teaspoon (0.5g) black pepper
- 1 tablespoon (15ml) fresh lemon juice
📋 Instructions
- 1Sauté Aromatics — Heat olive oil in a large pot over medium heat (350°F/175°C). Add onion, carrot, celery, and garlic. Cook for 5-6 minutes until the vegetables soften and the onion turns translucent, stirring occasionally.
- 2Add Broth and Simmer — Pour in the chicken broth and add dried thyme, salt, and pepper. Bring to a boil, then reduce heat to medium-low (about 200°F/93°C). Let it simmer for 10 minutes to meld flavors.
- 3Cook Pasta — Stir in the pasta and cook according to package instructions until al dente, usually 8-10 minutes. Stir occasionally to prevent sticking.
- 4Add Chicken — Fold in the shredded chicken and let it heat through for 2-3 minutes. The chicken should be warmed but not overcooked.
- 5Finish and Adjust — Remove from heat and stir in fresh lemon juice. Taste and add more salt or pepper if needed.
- 6Serve and Enjoy — Ladle into mugs or bowls. Garnish with fresh herbs if desired. Sip and savor!
Maya writes about sustainable living and zero-waste practices from her urban apartment. She focuses on small, actionable changes that fit busy city life.
