Quick & Soothing Soup | Recipes | Cook For Your Life
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Quick & Soothing Soup

Rated 4.3 out of 5
4.3 out of 5 stars (based on 9 reviews)

Clock Icon for Prep Time 5 min prep
Clock Icon for Prep Time 5 min total
Person Icon for Serving Size 2 servings
Carrot Icon for Number of Ingredients Size 7 ingredients

At Cook for Your Life, we encourage everyone touched by cancer to make the freezer your friend, to make it your own in-house convenience store. This quick and soothing soup is a case in point....

In the words of our founder, Ann: “This soup came about when I wasn’t feeling great during chemo and wanted something that was easy and quick to make and easy to digest. I almost always have homemade chicken broth and frozen peas in the freezer, and usually some frozen leftover rice from takeout. With these things as a base, a little Parmesan to add ‘umami’ and some salad greens I happened to have on hand, I was able to throw a great soup together with almost no work, and in no time. Easy!”


  • 4 cups frozen chicken broth (see Chef Tips)
  • 2 cups cooked white rice
  • ¼ cup freshly grated Parmesan cheese
  • ½ cup frozen peas
  • 1 cup baby spinach leaves, washed
  • A handful of snow pea shoots, or to taste (optional)
  • Sea salt and freshly ground black pepper to taste
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Nutrition Facts


520 cals


11 g

Saturated Fat

5 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

5 g


77 g


10 g


3 g


26 g


1691 mg


  1. Warm a heavy pot over high heat. Add ¼ cup hot water and the block of frozen broth. Bring the water to a boil, cover, and cook until the broth has completely melted, about 10 minutes.
  2. Bring broth to a rolling boil. Meanwhile assemble all the other ingredients.
  3. When the broth has been boiling for about 5 minutes, add the Parmesan. Cook, stirring until it has dissolved into the broth. Add the frozen rice. Cook until thoroughly soft, about 5 minutes. Taste for salt.
  4. Add the frozen peas. Cook 2 minutes, then add the baby spinach. Cook until just wilted, about 1 minute. If using the pea shoots, tear them in half and add to the soup. Cook 2 minutes more. Serve immediately with a grind of two of black pepper and a grate or two of Parmesan cheese, if desired.

Chef Tips

Of course, you can make this recipe with unfrozen broth. Just start the recipe at step 2. You can also make this soup with other dark salad greens such as arugula, baby kale, watercress, or chard.

If you are vegan, use your favorite vegetable broth and instead of the Parmesan cheese, use 1 teaspoon freshly grated ginger. Add some diced silken tofu for extra protein.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society