This easy, light chicken soup called Spoo is a family joke. It came about one day many years ago. I had been sidelined with a really bad cold that kept me in bed for a couple of days. When I finally returned to the kitchen, I was hungry but I wasn’t ready to go to the store. So I had to find something to make with ingredients on hand.
Spoo was the result of this adventure. The name came about when my son asked me what I had made. In an ill-fated attempt at sarcasm, instead of soup, Spoo came out. So Spoo it was and so it is.
This updated chicken vegetable soup is a really quick to cook and is very light and flavorful in the vein of an oriental soup. Low fat, low calorie, this is an entire meal of meat, pasta and vegetables. The important thing is not to overcook the vegetables. They should remain crisp. The ingredients are straight forward but if you have a chance, purchase mini tortellini. I couldn’t find them this time but they are easier to eat in the soup.
Why, you ask, is this the first post of the year. I don't know about you but after the holidays, I always eat light for the first few weeks or a month. After all the cookies, food, eggnog and merrymaking, I tend to hole up with some of my favorite, light food and plan my year.....which never seems to go the way I plan!! After promoting Craving Cookies, a hectic last quarter at the restaurant, changing the look of the blog, the holidays, the food, etc, etc., I want a simple, satisfying meal in a bowl. Something easy where I don't have to do too much or spend a lot of time. And this easy, light chicken soup fit the bill perfectly. I thought you might enjoy it also.
I'll be back with a show stopping Classic Birthday Cake soon.
PrintEasy Light Chicken Soup Called Spoo
This easy chicken soup is low fat, low calorie and a complete meal in a bowl. Crisp, fresh vegetables team up with cheese tortellini and chicken. Add a crusty bread and fruit for dessert for a great way to start the new year.
- Prep Time: 15 minutes
- Cook Time: 12 to 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Cuisine: American
Ingredients
- 6 ounce cheese tortellini, cooked
- 4 – 14 ounce cans or 1 quart chicken broth (7 to 8 cups)
- 2 large chicken breast halves, boned, skinned and cooked*
- ½ cup sliced carrots
- ½ large red pepper, diced
- ¼ pound snow peas, (strings removed) and cut about ½ inch
- ½ cup zuchinni, sliced ¼ inch and quartered
- ½ cup yellow squash, sliced ¼ inch and juilenned
- 3 tablespoons juilenned fresh basil
- 1 teaspoon salt
- ¼ teaspoon white pepper
Instructions
- Cut chicken into bite sized pieces. Set aside.
- Place the broth in a saucepan and add the carrots and red pepper. Cook about 5 minutes.
- Add the snow peas, zuchinni and yellow squash, cook about 3 to 4 minutes.
- Last, add the cooked tortellini, basil, salt, pepper and chicken. Simmer briefly.
- Check for seasonings and serve.
Notes
*Meat from a rotisserie chicken can be used if desired. Otherwise, if roasting, lightly coat the chicken breasts with vegetable oil and bake in a 350°F oven for 18 to 30 minutes, depending upon the size. They should register 165°F when done.
Keywords: easy chicken soup, soup, oriental soup, chicken vegetable soup,
Always loved your soups! Soups sure hit the spot this time of year. Thanks for the recipe, I can't wait to try it
Thanks Charlene - hope all is well with you.
Your new format for the blog is very nice: easy to negotiate, read, and a fresh look for a new year. I loved the family story of how Spoo got its name; isn’t that what makes everything special for us?
I’ve already made soup several times this month, and look forward to adding this one to the repertoire. It’s so nice to pull a carton of turkey broth from the freezer, made after the Thanksgiving feast, and have a head start on dinner. And while eating light is desirable, you’ve whetted my appetite with the promise of a show stopping Birthday Cake coming soon. It is perfect timing for our family winter birthdays happening in the next month!
Hi Lynette, I think you'll like both. There are a few wrinkles right now, but as we iron them out, this will be a better experience for everyone.
Helen: I like your new format. You may want to check the multiplier function however. It changes the number of servings from 6 to 12 to 18 but doesn't change the amount of ingredients accordingly. I didn't check to see if it was changing the serving sizes downward however so maybe that was the solution? Thanks for all your hard work.
Hi Peter, thanks for letting me know. I have sent your observation to the recipe card people to see what is going on. I'm sure they'll get it straightened out. I'm happy you like the new format.
Helen Heartfelt thanks for yet another wonderful recipe!
Thanks Nancy. I appreciate this.
This simple soup looks lovely and I feel the same way about eating after the holidays. Light, light,light.
I came up with my own version of this for the same reason: I wanted an easy light soup for when I'm down with stomach upset or a cold. I use chicken broth (mine is homemade but store bought would be just fine), rotisserie chicken, scallions, white rice, a bit of tamari, and lots of ginger, all simmered together. I freeze the soup in 2 cup batches and it's there when I need it.
Helen's recipe is what I'm going to make next. More veggies and a wonderful sounding flavor profile.
Hi Diane, the really neat thing about this soup is that it is so fast to put together with so much flavor. Ginger would be a good addition also.