Campbells Chicken Noodle Soup Upgrade
This is an improved condensed can of soup with lots of flavor, extra chicken, some veggies, and a unami hit from the grated parmesan.
- Prep Time 10 minutes
- Cook Time 10 minutes
- Total Time 20 minutes
- Serves 2 people
- Calories 325 kcal
- 1 Can Campbells Condensed Chicken Noodle Soup
- 1 Carrot, finely slicked into disks
- 50g Grilled Chicken Breast, cut into 1cm cubes
- 1 Green Onion, diced
- 15g Fresh Grated Parmesan
- First, prepare your vegetables by dicing up the green onion and thinly slicing the carrot stick (I work quickly with a mandolin).
- Chop your precooked chicken breast into bite-sized pieces, or dice it into 1cm cubes.
- The condensed soup should be opened, added to a soup pot along with another can of cold water.
- Stirring occasionally, add the chicken and carrots to the soup and cook over medium heat.
- Midway through cooking, add the diced green onions. Stir occasionally.
- After bringing the soup to a gentle boil, turn off the heat.
- Spoon the soup into two bowls, top with 7-8g of grated Parmesan cheese, and serve.
It took me about twenty minutes to prepare, from start to finish, and I can’t express how much our girls enjoyed it (as did I, and they are very particular eaters!). You can quickly and simply prepare this recipe with a few basic ingredients. You can even freeze for later use. It sure is better than the canned version.
Ever since our girls were born I got into a health kick. I learned a lot about fitness and nutrition. I learned a lot about clean eating so now I rarely buy those soups anymore. It is surprising all the “stuff” that is put in the food we eat. So I decided to make my own Chicken Noodle Soup instead of buying the canned soup filled with a bunch of “stuff” that is not really good for us to eat. I went on Pinterest to search for a yummier healthier copycat version of Campbell’s Chicken Noodle Soup and guess what? I found one!
The summer is coming to an end, and the changing weather is definitely noticeable. The leaves are beginning to change color, the evenings are growing colder, and it is getting darker earlier. It will soon be time to watch my favorite TV shows while curled up on the couch with a blanket, hot chocolate, and a fire.
I’ve been inspired to make homemade soup because of the weather, specifically homemade chicken noodle soup. One of my favorite soups growing up. I actually loved the Campbells Chicken Noodle Soup with Rice. Oh the extra carbs are so comforting.
Although I will miss summer, I am excited for fall. It is not too hot and not too cold. It is the prefect weather here in California.
Additional NotesYou can purchase pre-grilled chicken breast strips and cut them up for this recipe, but what I do is buy a big box of chicken breasts, season them up and grill them on the BBQ, then portion and freeze them for use in salads, soups, quick sandwiches and more.You can also do this with boneless chicken thighs, which give even more flavour.Because you want the carrots to be soft and flavourful, add them at the start of the cooking; the onions can wait until half way through.Try other veggies as well, including diced peppers, shredded parsnips or turnips, and others. The key is to keep the sizes small so they cook in the short soup heating time.
Campbells Condensed Chicken Noodle Soup
thin sliced carrots (yellow)
