There’s something about Chicken Noodle Soup that’s pure comfort. It’s my husband’s favorite soup — Miles has really given me a new appreciation for it. It’s a simple, but great, one pot dinner that makes the house smell divine! And we always have seconds!
When I was a young kiddo — I’m guessing around 5 — my mom made a glorious pot of Chicken Noodle Soup and had the family over. I’m guessing there were egg noodles and freshly poached chicken from the local butcher. But all I knew was it wasn’t Campbell’s and I wanted the soup out of that iconic can so badly. My youthful tastebuds weren’t yet use to the sophisticated culinary creation simmering on the stove.
This Nostalgic Chicken Noodle Soup is not from scratch. They’re cheats involved. But there are So Many Many Reasons It’s So Mmm Mmm Good . . .
There was something about the taste of Campbell’s that reminds me of the simplicity of childhood. Getting to stay home on a sick day, settling in on the couch all wrapped up in a cozy blanky, watching Bewitched and I Dream of Jeanie with a comforting cup of Campbell’s Chicken Noodle Soup.
Our recipe came from necessity — hubby was sick had to get some broth in him quick! I think Campbell’s canned chicken noodle soup broth has great flavor but it’s all noodles. Well, we fixed that.
This culinary comfort in a cup has the taste and nostalgia of Campbell’s seasoned with a dash of sophistication and quick fixes from the market. After tweaking the recipe for a while we finally figured out the perfect ratio/s for the recipe.
We make this so much I’m almost embarrassed. Sick. Not sick. I kinda feel like going to Harris Teeter and grabbing the ingredients right now. It’s the easiest chicken noodle soup you could ever put together. Takes a bit of time (mostly for the veggies to soften). But it’s easy. And if you do have someone with the sniffles in the house you can get some hot and comforting broth in them right away while you chop the veggies, shred the chicken, and simmer the soup.
Here’s what you need plus kosher salt and black pepper (measurements and amounts are on the printable) . . .
Put 6 cans Campbells Healthy Request Chicken Noodles in a big the pot. Fill each can just short of full to the top of the squiggle line, just short of full, with water and add ‘er to the pot.
Add Pacific low sodium chicken broth. Then add 2 teaspoons kosher salt and 1/2 teaspoon of pepper. Now, crank up the heat while you chop the vegetables.
Chop-up two 14 oz containers of Ready Veggies — great thing about these is the veggies are already clean just give them a rough chop. (I told you this is ridiculously simple and easy!)
Add them to the soup so they can start softening up. You want the soup to come to a boil then drop it to a simmer so the veggies soften. While that’s all happening you can focus on the chicken.
Shred the rotisserie chicken. We like the texture of it shredded versus chopped. Miles likes to do that!
Once the soup has reduced from a boil toss in your shredded chicken and let the soup simmer until the veggies are at your desired consistency. The veggies start to loose their crunch after about a half an hour. We like the soup after about an hour and a half from when the first can of Campbell’s goes in the pot (that’s after about an hour from when the chicken goes in — I’m not the fastest chopper)!
Here’s a printable ->
“M’m! M’m! Good!”
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