What is Tim Hortons Chicken Noodle Soup?
This traditional chicken noodle soup has celery, carrots, chicken, and their special baby-shell pasta. For added variation, they also add peas and red peppers to their version.
It’s cozy, warm, and the ideal combination for chilly, crisp mornings!
Replicating the recipe at home
Tim Hortons makes it super easy to replicate their recipes at home since they list the ingredients on their canned version:
Several ingredients are still unknown because they are listed as “Spices” or “Seasonings.” ” But after thorough testing, Ive found a winning combination.
One important ingredient is yeast extract, found in most grocery stores under the Marmite brand. Well use this to give it a rich, umami flavor.
The chicken in their soup is seasoned with many spices. Since it’s a little difficult to duplicate at home, I suggest getting a similar flavor by using rotisserie chicken.
- Butter: For sauteing the vegetables.
- Celery, carrots, red pepper, and green peas
- Chicken Stock: If possible, use homemade stock for this soup. Here is a good, simple recipe. Better than Bouillon Roasted Chicken Base is the next best option. You can leave out the salt though, as it’s saltier than most stocks.
- Black pepper, onion powder, garlic powder, dried parsley
- Marmite: Most grocery stores have this in the baking section. It packs a ton of umami.
- Shell Pasta
- Costco has incredibly juicy and reasonably priced rotisserie chicken, which is why I suggest it.
- Vinegar: Brightens up the entire soup.
- Cornstarch: This is the primary thickener. Before adding it to the soup, mix it with water to prevent it from clumping and doing nothing.
- Any other kind of pasta can be used in place of shell pasta.
- Any other chicken part, such as the breasts or thighs, can be used in place of rotisserie chicken. In Step 3, add them to the chicken stock and simmer until they are cooked through, 10 to 15 minutes.
- Dried parsley can be substituted with fresh parsley.
Step 1 is to boil a medium pot of water. Pasta shells should be cooked for 7 to 10 minutes, then removed from the pot and set aside.
STEP 2: Put butter, chopped carrots, and celery in a big stockpot and heat it to medium-high. Sauté for 3 minutes. Add the green peas and red peppers, and sauté for a further two minutes.
Step 3: Add the chicken stock and season with salt, dried parsley, Marmite yeast extract, onion powder, garlic powder, and black pepper (taste before adding more salt). Boil the broth, then lower the heat to a simmer and let it cook for ten minutes.
STEP 4: Add vinegar and rotisserie chicken. Stir the cornstarch mixture and add it to the soup to make it thicker. Taste and add more seasonings if needed.
Step 5: Ladle the soup into serving bowls with the cooked pasta in them. Enjoy!.
- Be careful with the salt. You might not need as much as I do because the saltiness of each chicken stock varies. Remember to taste as you go. Its safer to undersalt than to oversalt.
- After 7 minutes, start checking the pasta shells every 30 seconds to ensure they are perfectly al dente!
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