“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
(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)
- 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.
- Once noodles are cooked, drain and add to chicken broth mixture.
- 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).
- 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!”).
- 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.
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!