You know those days when only a steaming bowl of chicken noodle soup will do? Yesterday was one of those days for me, and let me tell you, this Progresso-inspired version hit the spot like nobody’s business! It’s the perfect blend of convenience and homemade goodness that’ll have you feeling better in no time.
Why This Recipe Works
- Using Progresso broth as our base gives us that signature flavor profile we all know and love, while adding fresh ingredients elevates it beyond the canned experience.
- The combination of tender shredded chicken and perfectly cooked egg noodles creates that classic texture contrast that makes chicken noodle soup so satisfying.
- Building layers of flavor by sautéing vegetables first ensures every spoonful is packed with depth and complexity rather than tasting like boiled water with stuff in it.
- Timing the noodle addition perfectly prevents them from turning into mushy disappointment while allowing them to absorb just enough broth flavor.
- The final fresh herb garnish adds that bright, aromatic finish that makes this soup taste like it came from a fancy bistro rather than your kitchen.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and sliced into 1/4-inch rounds
- 3 celery stalks, finely chopped
- 4 cloves garlic, minced
- 8 cups Progresso chicken broth
- 2 cups cooked chicken breast, shredded (rotisserie chicken works great!)
- 6 ounces wide egg noodles
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
Equipment Needed
- Large stockpot or Dutch oven
- Wooden spoon
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Ladle
- Soup bowls for serving
Instructions
Sauté the Aromatic Vegetables
Heat the olive oil in your large stockpot over medium heat until it shimmers, about 2-3 minutes. Add the diced onion, carrot rounds, and chopped celery, stirring occasionally until the vegetables begin to soften and the onions turn translucent, approximately 8-10 minutes. You’ll know they’re ready when the carrots brighten in color and the celery loses its raw crunch. Add the minced garlic and cook for just 60 seconds more until fragrant – be careful not to burn it! This initial sautéing step is crucial because it builds a flavor foundation that can’t be achieved by simply boiling everything together. Tip: Don’t rush this step! Properly softened vegetables will release their natural sugars and create a sweeter, more complex base for your soup.
Create the Flavor Base
Pour in all 8 cups of Progresso chicken broth, then add the dried thyme and bay leaf. Bring the mixture to a gentle boil over high heat, then immediately reduce to a steady simmer. Let this cook uncovered for 15 minutes to allow the flavors to meld together beautifully. You should see small bubbles breaking the surface occasionally but not a rolling boil. This simmering time allows the vegetables to become perfectly tender while the broth absorbs all their wonderful flavors. The bay leaf will unfurl and release its subtle herbal notes, and the thyme will perfume the entire broth. Taste the broth at this stage and season with salt and pepper – remember the noodles and chicken will add more flavor later!
Cook the Noodles to Perfection
Add the 6 ounces of wide egg noodles to the simmering broth and cook for exactly 8 minutes, stirring occasionally to prevent sticking. Set a timer because overcooked noodles turn mushy and sad! The noodles should be al dente – tender but still with a slight bite. They’ll continue to soften slightly in the hot broth even after cooking, so err on the side of underdone rather than overdone. The broth will thicken slightly as the noodles release their starch, creating that comforting, slightly velvety texture that makes Progresso-style soup so distinctive. Tip: If you’re making this ahead, cook the noodles separately and add them when serving to prevent them from absorbing all the broth.
Incorporate the Chicken and Final Flavors
Stir in the 2 cups of shredded cooked chicken and let it heat through for about 3-4 minutes until warmed completely. Using pre-cooked chicken means we’re just reheating it rather than cooking it raw, which keeps it tender and prevents it from becoming tough or stringy. Rotisserie chicken works wonderfully here because it’s already seasoned and incredibly moist. Once the chicken is heated, remove the pot from the heat and fish out the bay leaf – nobody wants to bite into that! Let the soup rest for 5 minutes off the heat; this allows the flavors to marry and the noodles to absorb just the right amount of broth.
Finish and Serve with Style
Stir in the fresh chopped parsley and dill right before serving – this preserves their bright color and fresh flavor. Ladle the soup into warm bowls and serve immediately while it’s piping hot. The herbs should float prettily on top rather than sinking to the bottom, making each bowl look restaurant-worthy. If you want to get fancy, you can add an extra sprinkle of fresh herbs on top for garnish. This soup is best served immediately because the noodles will continue to absorb liquid over time. Tip: For extra richness, add a tablespoon of butter at the end – it’ll melt into the broth and add a lovely silky texture.
Tips and Tricks
If you’re using raw chicken instead of pre-cooked, poach 1 pound of boneless, skinless chicken breasts in the broth for 15-20 minutes before adding the vegetables. Remove the chicken, shred it, then return it to the pot during the final steps. This method infuses the broth with even more chicken flavor while ensuring perfectly cooked meat. For those who prefer dark meat, chicken thighs work beautifully too – they’ll add more richness and be less likely to dry out. If you find your soup too thick after refrigeration, add a splash of additional broth or water when reheating to bring it back to the perfect consistency. The noodles will continue to absorb liquid, so expect leftovers to be thicker than the fresh version. For maximum flavor development, consider making the soup base (through the simmering step) a day ahead, then adding the noodles and chicken when ready to serve. This allows the flavors to deepen overnight in the refrigerator. If you’re watching sodium, use low-sodium Progresso broth and adjust seasoning at the end – you can always add salt but can’t take it out! For extra vegetable goodness, add a cup of frozen peas during the last 2 minutes of cooking – they’ll add color, sweetness, and nutrients. If you want to make this gluten-free, substitute the egg noodles with your favorite gluten-free pasta – just follow the cooking time on the package. To make this soup creamier, stir in 1/2 cup of heavy cream or whole milk at the very end, but don’t let it boil after adding dairy. For a brighter flavor, add a tablespoon of fresh lemon juice right before serving – it cuts through the richness beautifully. If you’re serving this to someone who’s under the weather, add a teaspoon of grated fresh ginger with the garlic for an extra immune-boosting kick.
Recipe Variations
- Italian Wedding Style: Add 1/2 pound of small meatballs and 2 cups of chopped spinach during the last 5 minutes of cooking. The meatballs can be store-bought or homemade, and the spinach wilts perfectly into the hot broth. Serve with a sprinkle of Parmesan cheese for an Italian twist that’ll make you feel like you’re in a rustic trattoria.
- Spicy Southwest Version: Stir in 1 cup of corn kernels, 1 can of drained black beans, and 1 diced jalapeño (seeds removed for less heat) with the vegetables. Add 1 teaspoon of cumin and 1/2 teaspoon of chili powder with the thyme. Top with avocado slices and a dollop of sour cream for a Tex-Mex flair that’ll warm you from the inside out.
- Creamy Herb Edition: After the soup is finished, swirl in 1/2 cup of cream cheese that’s been softened at room temperature. Add an additional tablespoon each of fresh dill, parsley, and chives. This creates a luxuriously creamy version that feels indulgent but still has that classic chicken noodle comfort factor.
- Asian-Inspired Twist: Substitute the egg noodles with 6 ounces of rice noodles and add 2 tablespoons of soy sauce and 1 teaspoon of sesame oil to the broth. Garnish with sliced green onions and a drizzle of sriracha for those who like heat. This variation brings familiar comfort with an exciting flavor profile that’ll keep your taste buds interested.
Frequently Asked Questions
Can I use different noodles in this recipe?
Absolutely! While wide egg noodles give that classic Progresso texture, you can substitute with any noodle you prefer. If using pasta like rotini or penne, cook according to package directions and add during the last appropriate cooking time. For Asian-style noodles like ramen or udon, adjust cooking times accordingly since they often cook faster. Just remember that different noodles will absorb broth differently, so you might need to adjust the liquid amount. Gluten-free noodles work perfectly too – just be careful not to overcook them as they can become mushy more quickly than traditional noodles.
How long will leftovers keep in the refrigerator?
Properly stored in an airtight container, this soup will keep for 3-4 days in the refrigerator. The noodles will continue to absorb broth, so when reheating, you may need to add a splash of water or additional broth to reach your desired consistency. For best results, reheat gently on the stove over medium heat, stirring occasionally. I don’t recommend freezing this soup because the noodles tend to become mushy and disintegrate upon thawing. If you want to make ahead for freezing, prepare the broth base without noodles and freeze that, then add freshly cooked noodles when reheating.
Can I make this recipe in a slow cooker?
You certainly can! Sauté the vegetables first as described for best flavor, then transfer everything except the noodles and fresh herbs to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. About 30 minutes before serving, add the noodles and cook until tender. Stir in the fresh herbs right before serving. The slow cooker method allows the flavors to develop even more deeply, but you’ll miss out on some of the freshness that quick cooking provides. It’s perfect for busy days when you want dinner ready when you walk in the door!
What’s the best way to shred chicken for this soup?
The easiest method is to use two forks to pull the meat apart – simply hold the chicken steady with one fork and use the other to scrape along the grain of the meat. For larger batches, you can use a stand mixer with the paddle attachment on low speed for 30-60 seconds – it shreds chicken perfectly and quickly! If the chicken is warm, it will shred more easily, so I recommend shredding it right after cooking or warming refrigerated chicken slightly. For ultra-tender results, shred while the chicken is still warm rather than cold from the refrigerator.
Can I make this soup vegetarian?
Absolutely! Substitute the Progresso chicken broth with vegetable broth and omit the chicken. Add 1 cup of canned white beans or chickpeas for protein and substance. You might want to add 1 tablespoon of nutritional yeast or miso paste for that savory “umami” flavor that chicken usually provides. Increase the vegetables – mushrooms work particularly well for meaty texture. The cooking method remains the same, and you’ll still end up with a comforting, hearty soup that satisfies even without the chicken.
Summary
This Progresso-inspired chicken noodle soup combines convenience with homemade goodness, featuring tender chicken, perfect noodles, and fresh herbs in a deeply flavorful broth that comforts and satisfies in every spoonful.
