Making Homemade Chicken Noodle Soup is a time consuming process. Homemade chicken stock takes hours. This chicken noodle soup cheats by using canned stock. The ginger gives it more zest.
If you have a desire for homemade soup but don’t have the time to devote to making homemade chicken stock then this chicken noodle soup recipe will satisfy your craving.
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Not really homemade from scratch but so good nobody will know the difference.
- 2 16 ounce boxes Swanson chicken broth
- 2 cups water
- 3 carrots chopped
- 3 stalks celery chopped
- 1 pinch ground black pepper
- 3 slices fresh ginger root
- 1 tablespoon vegetable oil
- 1/2 cup chopped cooked chicken breast meat
- 1/2 cup egg noodles
- In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook.
- In a medium skillet over medium high heat, combine the ginger, oil and chicken. Saute for about 5 minutes and then remove the sliced ginger.
- Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until the noodles and vegetables are tender.
For an even richer chicken flavor I leave out the water. Sometimes I add onion and garlic for an even more complex taste.
You can give this chicken noodle soup an Asian flair by adding a few dashes of toasted sesame oil, a few sliced water chestnuts and chopped spinach leaves.
Make Southwestern chicken soup by leaving out the noodles and adding in some hominy, corn and cumin.
Even though this is not a true Homemade Chicken Noodle Soup the fact that it’s so versatile, great tasting and so easy to make it deserves a place in your recipe file.
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You Might Need:
Swanson Natural Goodness Chicken Broth, 16-Ounce Aseptic Box (Pack of 12)
Ginger Root, Sliced – 8 Lb Bag / Box Each
