• 1 tablespoon EVOO Extra Virgin Olive Oil
  • 3 celery ribs, chopped
  • 2 medium-size carrots, chopped
  • 1 large onion, chopped
  • 4 sprigs of thyme, leaves picked and chopped
  • 1 bay leaf, use fresh if available
  • Salt and freshly ground black pepper
  • 2 quarts chicken stock
  • 1 pound chicken tenders or chicken breasts, cut into bite-size pieces
Pick one of the following, cooked separately according to package directions
  • 3 cups cooked popcorn
  • 3 cups cooked rice
  • 3 cups cooked orzo or broken spaghetti
  • 3 cups cooked wide egg noodles
Optional garnishes
  • Lime wedges
  • Hot sauce
  • Fresh dill, chopped


Serves: 4 to 6


Heat a large soup pot over medium-high heat with EVOO. Add celery, carrots, onions, thyme and bay leaf, and season with salt and pepper. Cook for about 2-3 minutes then add chicken stock. Bring to a bubble and cook 5 minutes. Add the chicken pieces and continue to simmer for 4-5 minutes. Serve immediately or leave on the stove and reheat by bringing back up to a bubble.

To serve, add a portion of the popcorn, rice, pasta or egg noodles into a soup bowl. Ladle some of the hot chicken soup over it and finish it off with your choice of lime juice, hot sauce and/or dill.