Looking for a simple and comforting way to warm up on a cold winter day? Look no further than the Swanson chicken stock soup recipe! This easy-to-follow recipe is made with just a few simple ingredients, but it's packed with flavour. Plus, it's a great way to use up leftover cooked chicken.
Ingredients:
Swanson® Chicken Broth, 4 cups
1/2 cup of 1 medium carrot, peeled and sliced
One sliced stalk of celery (approximately 1/2 cup)
1/2 cup extremely broad egg noodles, raw
one cup of cooked and shredded chicken or turkey
pepper and salt as desired
Instructions:
In a large saucepan, cook the broth, carrot, and celery over medium heat until the stock is boiling.
Over low heat, simmer the vegetables for 10 minutes or until they are tender.
After stirring the noodles and chicken, cook for five minutes or until the noodles are tender.
Add salt and pepper to the meal according to taste.
Serve hot.
Tips:
You may use any other brand of chicken broth or even water if you don't have any Swanson chicken stock on hand. Store-bought broths may sometimes be a little bland, so be careful to season to taste with more salt and pepper.
You may use more veggies, such as chopped onion, garlic, or mushrooms, to give your extra soup flavour. Additionally, you may use herbs and seasonings like thyme, rosemary, or bay leaves.
You may stir in a cornstarch slurry and water to thicken the soup. One tablespoon of cornstarch and two teaspoons of water should be whisked together until smooth. Once the soup has thickened to the correct consistency, whisk in the slurry and heat for another minute or two.
Use up any cooked chicken that is left over by making this soup. You may use rotisserie chicken or even canned chicken if you don't have any leftover chicken.
The soup may be prepared in advance and kept in the fridge for up to 3 days. Just warm it up completely over low heat before serving.
Enjoy!
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