OT - Super Easy Chicken Soup Recipe

I :heart: this recipe. I sometimes use chicken base or bullion to make the broth instead of using the canned broth. Either way it turns out GREAT. I frequently use a half cup of converted rice instead of the noodles. That’s what DH prefers. It’s the easiest and best chicken soup recipe I’ve ever tried.

Sensational Chicken Noodle Soup
From: Campbell’s Kitchen
Prep/Cook Time: 20 minutes
Serves: 4


4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
Generous dash ground black pepper
1 medium carrot, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1/2 cup uncooked medium egg noodles
1 cup cubed cooked chicken OR turkey


MIX broth, black pepper, carrot and celery in saucepan. Heat to a boil.

STIR in noodles and chicken. Cook over medium heat 10 min. or until noodles are done.

Sounds yummy! I’ll have to try it someday. :slight_smile:

Oh that does sound yummy! That’d be a great way to make a quick lunch too :slight_smile:

Thanks for sharing!

Just remember that if you make your own broth using chicken base, it only takes one teaspoon to make a cup of broth. Had to throw out a pot of this soup 2 weeks ago because I used 3 tablespoons instead of 3 teaspoons. Rather salty :lol:

Ack that’s not good :shock:

I make chicken soup nearly every week, because we celebrate the Sabbath. Consequently, I not only make soup, I often make A LOT soup for the upwards of sometimes 20 people that grace my table. (Imagine making a 6 course meal every week, PLUS 6 loaves of homemade bread, for lots of guests, and you have an idea of my reality.)

I have found that another trick is this: put it on the night before you need it. While it’s not a quick way, simmering the soup overnight, either on the stove or in a crock pot, is a lovely way to make a rich soup. Also, make sure to add lots of garlic. Using free range chickens helps, too. May I add another suggestion? Peel and chop a parsnip and add it to the soup. It has a beautiful, lemony flavor that mellows in the soup.

Be careful of the boullion cubes and canned soups. They can contain tons of sodium or MSG, which some people have sensitivities to. (Although the original recipe does sound scrumptious!)

Because of my stroke 2 years ago, I really watch my salt intake. Usually use the low sodium broths from Swanson or College Inn when I use canned broth for this recipe. If I use chicken base or bullion I can just use a little more water. While additional ingredients sound wonderful, this recipe makes a great soup with minimal fuss, ingredients, and time. That’s why I :love: the recipe so much.

I make a very similar soup, but I use the frozen egg noodles (the thick, chewy kind) MMMMM

Homemade bread with it sounds REALLY good! I should give a try at baking bread. I’m afraid I’d eat it all!

On a day like today this sounds very comforting… it’s cool and rainy. But, a nice spring soft rain though…it’s really greening things up and the birds are chirping away cuz it makes for more for them to eat…

Can I add to the soup thread? Here’s recipe called “Knepfla Soup” (pronounced neff-la). It’s a popular soup here at several diner type restaurants, and it’s of scandinavian heritage or german I think…
The Knephla are like little dumplings or gnocchi and super easy to make while the broth and veggies are cooking.

[color=blue]Knepfla Soup[/color]

8 cups chicken broth
2 lg ribs celery, diced
1 med carrot, chopped/shredded
1 sm onion, diced
2 med potatoes peeled & diced
Salt & Pepper to taste
Cook above ingred. in broth until tender.

2 cups flour
1 egg
1 tsp salt
1/2 milk or water
Mix together to make a stiff dough. Roll into a rope and cut approx 1 inch pieces into boiling soup. Cook 10 minutes or until done.
Add 1 1/2 cups half & half, Serve

I have also added cooked/diced-shredded boneless chicken. I have added more veggies as I felt I wanted but not so many to make it too full. Also, I have found that yukon gold or red potatoes work well as they hold together well when cooked. I’ve also used low salt broth and omitted the added “salt to taste” and also lessened the salt in the dough without any complaints.

A good stock or broth is simple enough to make that it seems a shame to use a bouillion or canned/boxed mass-produced item.

I like making my stock with a kosher or free-range chicken (removing the giblets, of course), a few carrots, a few stalks of celery, a parsnip or two, a large onion, turnip, and some parsley, and salt, pepper, and garlic to taste. I let it cook until everything’s falling apart, strain it, and then reduce it by about half.

Throw in some baby carrots and some matzo balls, and that is what I call chicken soup. :smiley:

Your suggestions are for when you want to make a fuss. The original recipe at the beginning of this topic can be made in 30 minutes and is predictably good…even children should like it. My dad raised chickens so I’ve had chicken soup from scratch…still remember the smell of hot, wet chicken feathers to be removed from fresh chicken :lol: