How To Doctor Up Canned Chicken Noodle Soup

While the flavors of the soup are mingling, prepare some egg noodles. I did not add them to the soup because I intended to freeze half of it. Just add the noodles at this time and bring the soup to a boil if you intend to consume it all at once with no leftovers.

which, incidentally, freezes extremely well if the noodles are left out. In fact, cook your noodles separately if you want to freeze the soup or have leftovers.

Release your rage by smashing some garlic and adding it to the soup gathering. Let cook for 3-5 minutes. Bring the store-bought broth or chicken stock to a boil after adding it. You should add the raw chicken now if using it. I like chicken breasts because they are simpler to chop.

Once the chicken soup is simmering. Dice up your chicken breasts and add to the pot. I just so happened to have some roasted chicken breasts left over.

I bought chicken soup for myself when I was an adult and no one was home to make it for me. I warmed up the condensed soup in a pot and got ready to feel better right away. I did not. The stuff was gross. Eowww. It was gloppy. The noodles were drenched, and the meat had an odd texture akin to rubber. This was not good at all, as a child. What was I thinking?

The idea of whisking an egg into hot soup is already familiar to those who have had Chinese egg drop (or egg flower) soup or Italian Roman stracciatella soup. And its incredibly easy to do. Beat one or two eggs in a bowl while your canned chicken noodle soup is heating up. When the soup reaches a sufficient temperature, lower the burner to a simmer and begin stirring it in one direction. Slowly pour the bowl of whisked eggs into the soup while stirring. After letting the eggs sit in the hot soup for about a minute, turn off the heat and serve, maybe garnishing with some finely chopped green onions or scallions. Thats it.

That’s when that can of prepared chicken noodle soup comes in handy; soups are among the greatest canned foods to have in your pantry for a reason. But that doesn’t mean you have to accept the status quo of your tasteless canned chicken noodle soup. You can add flavor, texture, or nutrition to canned soup in a variety of ways. Whisked eggs are a simple addition that enhances chicken noodle soup in three ways.

Theres just something about chicken noodle soup. Whether you or someone in your family has the sniffles and need a little extra TLC, or its a gray and rainy day out and you need some extra warmth, or just because, its the ultimate comfort food (thats actually also good for you — according to The New York Times, science may actually support claims of chicken soups medicinal value). And while its best if you can make chicken noodle soup from scratch, not everyone has the luxury of time to do so. Plus if the reason youre craving chicken noodle soup is because youre sick, then you may also not have the strength to put in all that effort.

Of course, you can also use some of the other techniques for improving boxed broth for chicken noodle soup, like adding a small amount of acid, like vinegar or lemon juice, adding some peeled ginger slices for extra anti-inflammatory and antioxidant benefits, or adding some dried or fresh herbs for more taste and depth.

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