Four Quick and Easy Hot Soup Recipe for Rainy Season


You woke up chilling from cold. You opened your eyes to notice the moist on your window. You don’t feel like doing anything. It’s cold, it’s dark, and it’s raining. The dripping sound of the rain and cold feeling suddenly brings up cravings but you’re too lazy to go to the supermarket.

Here’s a collection of simple hot soup recipe to help soothe your mood during the rainy season:

1. Chicken Noodles by


4 1/2 cups low-sodium chicken broth
1 cup chopped onion
1 cup carrot
1 cup celery
1 teaspoon dried basil and oregano
1/4 teaspoon black pepper
1 bay leaf
1 1/2 cups dried egg noodles
2 cups chopped cooked chicken breast

Combine 4 1/2 cups low-sodium chicken broth, 1 cup each chopped onion, carrot, and celery, 1 teaspoon each dried basil and oregano, 1/4 teaspoon black pepper, and 1 bay leaf; bring to boil. Cover and simmer 5 minutes. Add 1 1/2 cups dried egg noodles. Cover and simmer 8 minutes; discard bay leaf. Add 2 cups chopped cooked chicken breast.

Easy Hot Soup Recipe: Potato Soup with Corned Beef

2. Potato Soup with Corned Beef by


6 to 8 med. potatoes
1 can corned beef
1 (10 oz.) brussell sprouts (can be replaced with celery and carrots)
1 med. onion
1 qt. whole milk (or evaporated milk)
Salt and pepper to taste

Peel and cube potatoes. Cut up brussell sprouts. Dice up onion. Put in large cooking pot. Simmer in water just to cover potatoes. Add pieces of corned beef. Cook until potatoes are tender. Add milk. You can drain potatoes then add corned beef, milk and heat through.

3. Malunggay soup by healthyrecipeonline


1 cup malunggay leaves
2 cups water/broth (salted)
1/2 cup shrimp
1 piece tomato
1 egg
Minced garlic
Salt and pepper to taste

Boil the broth/water with the tomato and garlic. Add shrimp and malunggay leaves. Add salt and pepper to taste. Beat the egg and put once the soup was boiled.

4. Cheesy Macaroni Soup


2 tbsp. butter
1 large onion minced
1 chopped celery
1 medium red bell pepper cubed
1 canned meatloaf chopped into cubes
5 cups beef broth (or used melted broth cubes)
2cups cooked elbow macaroni
¾ cup cheese shredded
¼ cup sliced mushroom
2 tbsp cornstarch
¼ tbsp. salt

Heat butter in a saucepan, sauté onion, celery and bell pepper. Add in meatloaf, fry until crispy. Add 4 cups beef broth. Add in cooked elbow macaroni.
Stir in cheese and mushrooms. Dissolve corn starch in remaining broth then slowly pour it in. cook until smooth and season with salt.

These soups are best served with toasted bread.

Enjoy the rainy season!

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