This recipe is a love-letter to anyone who wants chicken noodle soup when they’re sick and no one knows how to make it for them….this is your guy! Either you make and freeze it for that “emergency stash” of chicken soup, or your loved one can make this because guess what my friends? This is that easy!
Not just for sick people, this is a great FAST meal! I use 2 canned chicken soup products because, ONE it makes it taste really good and gives it a creaminess that is wonderful, and TWO, this is a busy night meal- not a purist’s recipe night! You busy moms and dads get it!
Weeknight Chicken Noodle Soup
What you need:
1 tsp. olive oil
2 carrots, diced small
2 stalks of celery, chopped to small pieces
2 garlic cloves, pressed or minced
1 onion, diced medium
48 ounces (6 cups or about 3 cans) of chicken stock
1 can of condensed cream of mushroom soup- or make homemade
1 can of golden mushroom soup
2 cups of leftover cooked chicken, chopped OR meat from 1 rotisserie chicken
Here’s what to do:
In a large stock pot, add the oil and heat to medium. Add the carrots, celery, garlic and onion. Season with a sprinkle of salt and pepper and cook until the onion is translucent but not browned. Add the chicken stock, 2 cans of soup and leftover chicken. Continue to simmer until heated through, about 20-30 minutes until the carrots are soft. While this is cooking, I boil a pot of water and make the noodles according to the package directions.
To serve, put a pile of noodles in the bowl and top with the soup. Ta Da!
**If you are storing this, store the noodles separately so they don’t get mushy in the soup. This freezes super well too, to make it an even easier meal for a busy weeknight!
For more busy weeknight soups, check out the other Saturday Soup Swapper blogger recipes:
This is starting to be my favorite type of post. When someone picks a theme and I get to play along but make my own recipe based on that idea. This month’s Soup Swappers theme is Root Vegetables.
I made this Sweet Potato Corn Chowder, since I love corn chowder, and make it all the time. Just switching up the potato for sweet potato made a nice difference! Guess what? The sweet potato is sweet! It adds a really nice balance to the rich little bites of bacon that I put in here. And if this doesn’t float your particular boat, there are lots more recipes for Root Vegetable Soups at the end of the post too.
Sweet Potato Corn Chowder #SoupSwappers
This is such a great and fast soup to make for a rainy day or to have for the weekend.
- 4-5 slices bacon
- 1 Tbsp. olive oil
- 2 carrots, diced
- 2 ribs celery, diced
- 1 onion, diced
- 4 cups chicken broth
- 2 medium sized sweet potatoes, peeled and diced
- 2 cups frozen corn nibblets
- 1 Tbsp. all purpose flour
- 1/4 tsp pepper
- 1 tsp. salt
- 1 cup low fat milk
- In a saute pan, cook the bacon, until crispy. Set aside. Cool and then crumble.
- While this cooks, get a large soup pot, add the oil and heat to medium.
- Add your celery, carrot and onion. Cook until the onion is translucent.
- Add the broth. Simmer for 10 minutes.
- Add the sweet potato and corn. Simmer for 20 minutes.
- In a glass jar with a lid, add the flour, salt and pepper. Add the milk (and lid). Shake the jar until totally combined. Pour into the broth. Simmer for another 5 minutes.
- Stir in the bacon crumbles and serve!
*Garnish with chopped parsley to brighten up the color and add a fresh taste.
Please attribute this recipe: Show it came from hardlyagoddess.com
Come check out all the other soups featured at #SoupSwappers this month!