Ah, chicken noodle soup-the ultimate comfort food. There’s something almost magical about a steaming bowl of golden broth, tender chicken, soft noodles, and the subtle sweetness of carrots and celery. It’s the kind of dish that warms your soul, soothes a scratchy throat, and makes a rainy day feel cozier.
Now, let’s talk about a secret ingredient that can elevate this classic recipe to another level: Swanson Chicken Broth. This isn’t just any broth-it’s rich, flavorful, and perfectly seasoned, providing a depth of taste that’s hard to replicate with water or homemade broth alone. Using Swanson gives your soup that professional, slow-simmered taste without hours in the kitchen.
In this guide, we’ll dive deep into a foolproof recipe for chicken noodle soup using Swanson Chicken Broth, explore ingredient insights, provide expert cooking tips, suggest variations, and finish off with some final thoughts. By the end, you’ll have all the tools to make a soup that’s comforting, nourishing, and downright irresistible.
Swanson Chicken Broth Chicken Noodle Soup Recipe
This recipe is a classic take on chicken noodle soup, perfectly balanced in flavor and texture. It’s hearty but not heavy, and every spoonful is packed with the comforting flavors we all love. Using Swanson Chicken Broth as the base ensures the soup has a rich, savory flavor, while the fresh vegetables, tender chicken, and soft noodles make every bite satisfying.
This recipe serves about 4-6 people, making it perfect for a family dinner, a cozy night in, or even a meal prep batch for the week.
Ingredients Needed
To make this soup perfectly, here’s what you’ll need:
For The Soup Base
- 6 cups Swanson Chicken Broth (classic or low-sodium, depending on your preference)
- 1 cup water (optional, for a lighter broth)
- 2 tablespoons olive oil or unsalted butter
- 1 medium onion, diced
- 3 cloves garlic, minced
Vegetables
- 2 medium carrots, peeled and sliced thinly
- 2 celery stalks, sliced
- 1 small parsnip or turnip (optional, adds subtle sweetness)
Protein And Noodles
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works beautifully here)
- 2 cups egg noodles or any pasta of your choice
Seasonings & Herbs
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley (or 1 tablespoon fresh)
- A pinch of turmeric (optional, for color and added warmth)
Cooking Instructions
Let’s break this down step by step so it’s nearly impossible to mess up:
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Prep The Ingredients
- Dice the onion, slice the carrots and celery, and mince the garlic. If you’re using raw chicken, cut it into bite-sized pieces.
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Sauté The Aromatics
- In a large pot, heat the olive oil or butter over medium heat.
- Add the onions, garlic, carrots, and celery. Cook until the onions are translucent and the vegetables begin to soften, about 5-7 minutes.
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Add The Broth And Seasonings
- Pour in the Swanson Chicken Broth and optional water.
- Stir in salt, pepper, thyme, parsley, and turmeric.
- Bring the mixture to a gentle boil, then reduce to a simmer.
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Add The Chicken
- Stir in the shredded or diced cooked chicken.
- Simmer for 10-15 minutes to allow the flavors to meld.
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Cook The Noodles
- Add the noodles to the simmering soup.
- Cook according to the package directions, usually 7-9 minutes, until tender but not mushy.
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Taste And Adjust
- Taste your soup and adjust the seasoning as needed. You can add a bit more salt, pepper, or herbs at this stage.
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Serve Hot
- Ladle into bowls, optionally garnish with fresh parsley, and enjoy!
Ingredient Insights
Here’s why these ingredients matter and how they elevate your soup:
- Swanson Chicken Broth: Adds depth, savory richness, and umami. It’s the secret to a soup that tastes homemade even if you’re pressed for time.
- Carrots and Celery: Classic aromatics that provide sweetness, crunch, and subtle bitterness to balance the soup.
- Garlic and Onion: Give the soup a fragrant, savory backbone.
- Parsley and Thyme: Freshen the soup and enhance the overall flavor.
- Noodles: Absorb the broth, adding comfort and heartiness.
- Chicken: Protein-rich and tender, making the soup filling without being heavy.
Expert Tips
Here’s where we take this soup from ’good’ to ’chef-level’:
- Use low-sodium broth if you want to control salt levels, especially if using store-bought rotisserie chicken, which can be salty.
- Shred chicken by hand instead of chopping-gives a rustic texture and better mouthfeel.
- Simmer gently, don’t boil aggressively-this keeps the chicken tender and prevents noodles from turning mushy.
- Add fresh herbs at the end for a pop of flavor and color.
- Make it ahead: Soup flavors often improve after sitting overnight in the fridge.
Recipe Variations
Want to mix things up? Here are a few creative variations:
- Vegetable-Forward: Add peas, corn, or zucchini for extra nutrition.
- Spicy Kick: Toss in red pepper flakes or a dash of hot sauce.
- Creamy Style: Stir in a splash of heavy cream or coconut milk for a richer soup.
- Gluten-Free: Swap traditional noodles for rice noodles or gluten-free pasta.
- Herb Explosion: Use rosemary, sage, or dill for a more aromatic experience.
Final Words
This Swanson Chicken Broth Chicken Noodle Soup recipe is more than just a meal-it’s an experience. The broth carries a comforting warmth, the vegetables provide texture and sweetness, and the chicken and noodles make it satisfying and filling. Every spoonful is a little hug in a bowl.
Whether you’re battling a cold, feeding a hungry family, or just craving something homemade without the hours of effort, this recipe delivers comfort, taste, and convenience all at once.
FAQs
What Ingredients Are Needed For Swanson Chicken Broth Chicken Noodle Soup?
You will need Swanson chicken broth, cooked or rotisserie chicken, egg noodles, carrots, celery, onion, garlic, salt, pepper, and optional herbs like parsley or thyme.
Can I Use Fresh Vegetables Instead Of Frozen In This Recipe?
Yes, fresh vegetables can be used. Chop carrots, celery, and onions to similar sizes for even cooking, and sauté them slightly before adding the broth for enhanced flavor.
How Long Does It Take To Make This Chicken Noodle Soup From Start To Finish?
The total time is typically 30 to 45 minutes, including preparing the vegetables, cooking the noodles, and simmering the broth with chicken and seasonings.
Can I Use Pre-cooked Chicken Or Leftover Chicken In This Recipe?
Absolutely. Pre-cooked chicken or leftovers can be added directly to the simmering broth, which reduces cooking time and still provides a rich flavor.
How Much Swanson Chicken Broth Should I Use For This Recipe?
Most recipes call for 4 to 6 cups of Swanson chicken broth, depending on the desired soup consistency and the number of servings.
Is It Possible To Make This Soup In A Slow Cooker?
Yes, add all ingredients except noodles to the slow cooker, cook on low for 6 to 8 hours, and add noodles during the last 20-30 minutes to prevent overcooking.
Can I Freeze Swanson Chicken Broth Chicken Noodle Soup?
You can freeze the soup, but it is best to leave out the noodles when freezing. Add fresh noodles when reheating to maintain their texture.
What Are Some Tips To Enhance The Flavor Of This Soup?
Sauté the vegetables before adding the broth, add a pinch of herbs like thyme or bay leaf, season gradually with salt and pepper, and finish with fresh parsley for brightness.
Can I Make This Recipe Gluten-free?
Yes, substitute traditional egg noodles with gluten-free noodles, or use spiralized vegetables such as zucchini or sweet potato for a low-carb, gluten-free alternative.
How Should I Store Leftovers Of This Soup?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop over low to medium heat, adding a splash of broth or water if needed.