The Five Minute Soup

The Five Minute Soup

The Five Minute Soup

The Five Minute Soup

CHEF TALK:  For those busy winter evenings or weekend lunches – something quick and nutritious is always a bonus. 

This five minute soup will become one of your ‘go-to’ favourites.  All you need is 4 cups of broth, a few dried vegetable flakes and leftover chicken, beef or other meat of your choice.  


Try this super quick soup recipe and enjoy it in just five minutes.  It uses dehydrated vegetable flakes, which are now available everywhere.

If you follow my Urbnspice blog, you may remember that I use these vegetable flakes for many recipes, particularly when developing gluten free recipes.

The Five Minute Soup

Yield:  4 – 6 servings


1 liter (4 cups) rich chicken or beef broth

1/4 cup dehydrated vegetable flakes

2 cups diced leftover chicken or roast beef

Handful of cooked noodles or rice, optional


  • Pour the broth into a 2 quart saucepan
  • Add the dehydrated vegetable flakes and bring the broth to a boil.
Vegetable Flakes

Vegetable Flakes

  • Add the diced meat (chicken or beef or even tofu) and the noodles if you are using them.
  • Once the meat is heated through, taste the soup and season to taste, if necessary with salt and pepper
  • Ladle the five minute soup into warm bowls and enjoy.



  • Match the broth to your meat:  for example:  chicken stock with diced chicken, etc.
  • To make this soup Gluten Free, use rice; omit the noodles or use gluten free noodles
  • If your broth is not rich enough, tweak the soup by adding Worcestershire or Soya
  • Grate some Parmesan Cheese or Romano Cheese on top


Further Reading:

Gluten for Punishment


Gluten Free Veggie Burgers using dehydrated vegetable flakes


Stuffed Whole Cabbage







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