Sometimes you just want a good, old-fashioned chicken noodle soup...no fancy ingredients...just great flavor. Give this version a try...all you need is 5 ingredients and 20 minutes to make a homestyle soup that you'll really enjoy.
cost per recipe: $5.04
The price is determined by the national average.
cups Swanson® Chicken Broth or
Swanson® Organic Chicken Broth or
Swanson® Natural Goodness® Chicken Broth
Heat the broth, carrot and celery in a 2-quart saucepan over medium-high heat to a boil. Stir the noodles and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender, stirring occasionally. Season to taste with salt and black pepper.
Heat the broth, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.
Stir the noodles and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender, stirring occasionally. Season to taste with salt and black pepper.
Flavor Variation: for Asian soup, add 2 green onions cut into 1/2-inch pieces, 1 clove garlic, minced, 1 teaspoon ground ginger and 2 teaspoons soy sauce. Substitute uncooked curly Asian noodles for the egg noodles.
Flavor Variation: for Mexican soup, add 1/2 cup Pace® Picante sauce, 1 clove garlic, minced, 1 cup rinsed and drained canned black beans and 1/2teaspoon chili powder. Substitute 2 corn tortillas (4 or 6-inch) cut into thin strips for the noodles, adding them just before serving.
Flavor Variation: for Italian tortellini soup, add 1 can (14.5 ounces) diced tomatoes, drained, 1 clove garlic, minced, 1 teaspoon dried Italian seasoning, crushed and 1 cup fresh spinach leaves. Substitute 1/2 cup frozen cheese tortellini for the egg noodles. Serve with grated Parmesan cheese.
I loved this soup. I did add a small spin on it for better flavor. I sauteed the celery, carrots and chicken along with salt, pepper and garlic powder in coconut oil and a quarter of a stick of real butter. After it was cooked through I then added it to the broth as the recipe states but I added 1 can of cream of chicken soup to the broth, mixed thoroughly and then added the chicken and vegis. Absolutely delicious!
Great Recipe! however, be sure to follow measurement instructions closely... I like to find new quick and healthy recipes for my family. over time I've learned to get measurements right without pulling out my measuring cup. However, with wide egg noodles if you do not use the exact measurements the noodles can succumb the soup and soak all the broth. leaving more of a casserole rather than a soup. Next time I'll try ramen noodles instead which aren't as heavy.
Discovered Swanson's Chicken Noodle Soup recipe on the package years ago and loved it. Today with a nasty cold the first thing I thought of was wanting some of this soup. Luckily I had all the ingredients in the pantry. The recipe calls for 1/2 cup noodles. I'm assuming that means 4ounces by weight. But I find that makes too many noodles to the amount of broth so I add another 2 cups of broth. Can't wait to try this with turnip in it like I saw another reviewer used. Sound delish! Will also make a great post Thanksgiving Day soup using the extra turkey.
Fab recipe! Just the ticket for our rainy, rainy, rainy nights in Vancouver, WA. Oh, Bart, on my box of Swanson's flavor boost it states that the product is distributed by Campbell Soup Co. so maybe the companies are related???