Better Than Canned – Quick Chicken Noodle Soup
Canned chicken noodle soup has some competition. Ā My chicken noodle soup is fill of soul warming flavors and takes no time to take make!
When I was little growing up in Russia, and I would get sick, my mom would whip me up a soul warming bowl of her Jewish penicillin, her golden chicken soup. Ā Those floating fat goblets warmed me up from the inside and made me feel whole again with each slurp.
However, when I got older, I wanted to assimilate with my American friends. Ā I wanted the chicken noodle soup they had and unfortunately they had the canned stuff. Ā My mom did not believe in that. Ā In our house, everything was homemade and preservative free. Ā I begged and pleaded with her to buy it for me each time we went grocery shopping. Ā Finally, my mom folded.
She bought me a chicken soup, with large chunks of chicken, which my mom was convinced was better than the other stuff. Ā I ate it happily and was pleased with my Americanization.
When I was an adult and there was no one to cook me chicken soup, I went ahead and bought it for myself. Ā I poured the condensed soup into a pot, warmed it up and prepared to instantly feel better. Ā I did not. Ā The stuff was gross. Ā Eowww. Ā It was gloppy. Ā The noodles were soggy and the meat had this strange rubber like texture. Ā What was I thinking as a child! Ā This was not good at all!
Out of pure anger, I whipped out my pot and started dicing and slicing carrots, onions and celery frantically. Ā I threw in some random herbs, some cooked chicken breast and leftover noodles. Ā 30 minutes later I had American chicken noodle soup. Ā It was warming, hearty and delicious. Ā Everything a girl with the sniffles condition needed.
Considering most of the nation is experiencing an arctic polar vortex I think you should bust out your pots and make my better than canned chicken noodle soup!
Which by the way, is very freezer friendly as long as you omit the noodles when freezing. Ā In fact, if you plan on having leftovers or freezing the soup, cook your noodles separately.
First, dice your onion, carrots and celery.
Add them all to a large pot with a little bit of olive oil. Ā Sweat on medium heat until fragrant and onions are translucent but not browned. Ā Season with salt, pepper, garlic and onion powder.
Add in some herbs of your choice. Ā I prefer parsley and thyme.
Get your anger out and smash some garlic and throw it into the soup party. Ā Let cook for 3-5 minutes. Ā Add in the chicken stock or broth (store bought is just fine) and bring up to a boil. Ā If you are using raw chicken, you want to add it in now. Ā I prefer chicken breast just because it is easier to cut up.
Once the chicken soup is simmering. Ā Dice up your chicken breasts and add to the pot. Ā I happened to have some leftover roasted chicken breasts on hand.
While all the soup flavors merry, cook up some egg noodles. I planned on freezing half the soup so I did not add them into the soup. Ā If you are planning to eat this immediately without any leftovers, just add in the noodles now and bring up the soup to a boil.
Now, my secret ingredient.
Why? Ā Because it’s awesome. Ā It gives it that yellowy color for one. Ā 2 it’s a concentrated chicken stock so it amplifies your flavor. Ā Think of it as the ultimate flavor booster. Ā But be careful, add it a tablespoon at a time and mix well. Ā Taste after each add in for flavor.
Remove the thyme stems.
Chop up some parsley to make it look all fresh and pretty. Ā If you started with raw chicken, pull it out and dice it up.
Serve piping hot in bowls or soup mugs to warm up the cold ones!
PrintBetter Than Canned ā Quick Chicken Noodle Soup
Ingredients
- 2 chicken breasts (diced up)
- 8 cups chicken stock or broth (store bought is fine)
- 2 carrots (diced)
- 3 celery stalks (you can include the leafy parts, they look pretty in the soup, diced)
- 1 onion (diced)
- 3 garlic cloves
- 1 cup dry egg noodles
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 3 stems of thyme
- a handful of parsley stems
- salt and pepper to taste
- 1–2 tbsp Better than Bouillion (depending on flavor)
- 1 tbsp olive oil
Instructions
- First, dice your onion, carrots and celery.
- Add them all to a large pot with a little bit of olive oil. Sweat on medium heat until fragrant and onions are translucent but not browned. Season with salt, pepper, garlic and onion powder.
- Add in some herbs of your choice. I prefer parsley and thyme.
- Get your anger out and smash some garlic and throw it into the soup party. Let cook for 3-5 minutes. Add in the chicken stock or broth (store bought is just fine) and bring up to a boil. If you are using raw chicken, you want to add it in now. I prefer chicken breast just because it is easier to cut up.
- Once the chicken soup is simmering. Dice up your chicken breasts and add to the pot. I happened to have some leftover roasted chicken breasts on hand.
- While all the soup flavors merry, (about 15-20 minutes) cook up some egg noodles. I planned on freezing half the soup so I did not add them into the soup. If you are planning to eat this immediately without any leftovers, just add in the noodles now and bring up the soup to a boil.
- Now, my secret ingredient, Better Than Bouillion. Why? Because it’s awesome. It gives it that yellowy color for one. 2 it’s a concentrated chicken stock so it amplifies your flavor. Think of it as the ultimate flavor booster. But be careful, add it a tablespoon at a time and mix well. Taste after each tablespoon for flavor.
- Remove the thyme stems.
- Chop up some parsley to make it look all fresh and pretty.
- If you started with raw chicken, take it out now and dice it up.
- Serve piping hot in bowls or soup mugs to warm up the cold ones!
This is truly the best, simplest Chicken Soup Recipe that everyone should love. Thanks for making so simple for all to enjoy.
My pleasure! So glad you liked it!
I do not see any place that tells me for how many people
Hi Olga, this will serve about 4-6 people as a main meal