“Homemade” Chicken Soup: From the pot to your mouth in 15 minutes.

I love homemade chicken soup, but the thought of making “homemade” chicken broth sends me running for the hills. This soup is an adaptation of a Martha Stewart recipe I found a while ago (more complicated, but super delish) that, over the years, I’ve continued to simplify to such an extent that I can get this on the table in 15 minutes. And, my kids gobble it up. *thumbs up*

Makes 4 servings

Ingredients

(Please note the following quantities are an approximation per my personal preference. Add more or less of any ingredients you like.)

  • 1 ½ 32oz. box of chicken broth, about 48 oz. total (I use the Low Sodium/Fat Free College Inn brand)
  • ½ bag of egg noodles (approximately 8 oz. uncooked noodles)
  • 3 garlic cloves, sliced
  • ½ frozen pearl onions
  • Cooked rotisserie chicken from grocer (remove in large chunks)
  • 1 package of button mushrooms, quartered
  • 1 can of whole stewed tomatoes, quartered
  • ½ package of fresh baby spinach (optional: you also use frozen peas or kale is a nice leafy green that doesn’t wilt like spinach)
Cooking Instructions
  1. Cook egg noodles per package directions. Meanwhile, heat chicken broth, mushrooms, onions, chicken and sliced garlic in large stew pot. Note: if you are using peas or another green (not spinach), you can add here, too.
  2. Once noodles are cooked, drain and add to chicken broth mixture.
  3. Add quartered tomatoes and slowly stir until heated through (don’t stir too much as tomatoes are likely to disintegrate—I like them chunky in the pot).
  4. You may or may not want to add salt. I find the “low sodium” broth lacks salt (duh), but the regular is too salty. Find your happy medium. I add pepper after I’ve served my kids since they’ll freak at the sight of a black flake (“too spiiiiiiiicy!”).
  5. Add spinach to pot and stir until slightly wilted—SERVE!

I like to serve this with cheesy toast and/or a simple green salad. Just a quick note about using spinach: Personally, I’m not a big fan of spinach when it’s overcooked, turns brownish/green and loses its delicate “salad” flavor, which is why I’ll add it to the soup a minute or so before serving. Instead, you may opt to use frozen peas, kale, broccoli or some other green vegetable that won’t quickly break down on you.

Here’s the real photo of this dish with horrible photography skills:

Do you have a secret ingredient for chicken soup that adds a WOW factor? (We like red hot pepper flakes!). Share your culinary ideas with us!

 

2 Responses

  1. Judy

    This sounds delicious. I would cook the noodles in the chicken broth for added flavor and one less pan to wash. When making fish chowder I cook the potatoes in seafood broth, same reasons.

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