Every chilly evening deserves a warm hug in a bowl, and this Swanson-inspired chicken noodle soup delivers exactly that! Embracing the classic flavors we all love, this recipe transforms simple ingredients into soul-soothing perfection that will have your family begging for seconds.
Why This Recipe Works
- The combination of Swanson chicken broth and homemade stock creates layers of rich, savory flavor that canned soups simply can’t match
- Using both shredded chicken and chopped vegetables ensures every spoonful delivers perfect texture and balanced nutrition
- Cooking the egg noodles separately prevents them from becoming mushy and absorbing all the broth, maintaining ideal soup consistency
- The addition of fresh herbs at the end preserves their bright, aromatic qualities that would be lost with prolonged cooking
- Simmering the soup gently allows flavors to meld beautifully without overcooking the delicate ingredients
Ingredients
- 8 cups Swanson chicken broth
- 2 cups cooked chicken, shredded (from rotisserie or boiled chicken)
- 2 large carrots, peeled and diced into 1/4-inch pieces
- 2 celery stalks, finely chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 ounces wide egg noodles
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Equipment Needed
- Large stockpot or Dutch oven
- Cutting board and chef’s knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Medium saucepan for noodles
- Colander
- Ladle
Instructions
Sauté the Aromatic Base
Heat the olive oil in your large stockpot over medium heat until it shimmers when you tilt the pan. Add the diced onion and cook for 3-4 minutes until translucent, stirring occasionally to prevent burning. Toss in the minced garlic and cook for another 60 seconds until fragrant – you’ll know it’s ready when the kitchen smells amazing! Add the chopped celery and carrots, cooking for 5-6 minutes until the vegetables begin to soften but still have some crunch. This initial sautéing step builds incredible flavor foundation, so don’t rush it! The vegetables should be slightly tender but not mushy, with the onions taking on a golden hue around the edges.
Build the Flavor Foundation
Pour in all 8 cups of Swanson chicken broth, making sure to scrape up any browned bits from the bottom of the pot – that’s pure flavor gold! Add the dried thyme and bay leaf, then bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for 15 minutes. You’ll know it’s ready when the carrots are tender but still hold their shape when pierced with a fork. The broth should appear slightly reduced and more concentrated in flavor. This simmering time allows the herbs to infuse the broth and the vegetables to release their natural sweetness into the soup.
Prepare the Noodles Separately
Combine and Finalize the Soup
Add the shredded chicken to the simmering broth and cook for 3-4 minutes just to heat through – the chicken is already cooked, so we’re just warming it and allowing it to absorb some flavor. Season with salt and pepper to taste, remembering that the broth already contains some sodium. Remove the bay leaf and discard it. Stir in the cooked egg noodles and fresh parsley, then immediately remove from heat. The soup should be piping hot with the chicken heated through and the parsley bright green. Let it stand for 2 minutes before serving to allow the flavors to marry perfectly.
Serve and Enjoy Immediately
Ladle the hot soup into bowls, making sure each serving gets plenty of chicken, vegetables, and noodles. The ideal serving temperature is around 165°F – hot enough to steam but not so hot that it burns your tongue. Garnish with extra fresh parsley if desired. Serve immediately while the noodles still have perfect texture and the broth is steaming hot. This soup is best enjoyed right away, as the noodles will continue to absorb liquid if left sitting in the broth too long. The finished soup should have clear, golden broth with distinct pieces of chicken and vegetables visible.
Tips and Tricks
For the most flavorful soup, consider making your own chicken stock instead of using all Swanson broth. Simmer chicken bones with onions, carrots, celery, and herbs for 4-6 hours, then strain and use half homemade stock and half Swanson broth for incredible depth of flavor. If you’re short on time, a rotisserie chicken is your best friend – shred the meat and save the carcass to make quick stock later. When chopping vegetables, aim for uniform sizes to ensure even cooking; I like my carrots and celery at about 1/4-inch dice and onions slightly smaller. For extra richness, add a parmesan rind to the simmering broth – it melts into the soup, adding incredible umami depth without making it cheesy. If you need to make the soup ahead, prepare everything except the noodles and add them when reheating to maintain perfect texture. Freeze portions without noodles for up to 3 months – the broth actually improves with freezing! For clearer broth, avoid boiling vigorously after adding the chicken; gentle simmering keeps the broth clear and appetizing. If your soup seems too thin, mash some of the cooked vegetables against the side of the pot to naturally thicken it. Always taste and adjust seasoning at the end, as cooking can mute flavors – sometimes a extra pinch of salt or squeeze of lemon juice at serving makes all the difference. For extra nutrition, add a handful of spinach or kale in the last 2 minutes of cooking. If you prefer thicker soup, make a slurry with 2 tablespoons of cornstarch and 1/4 cup cold water, then stir it into the simmering soup until thickened.
Recipe Variations
- Creamy Version: Stir in 1/2 cup of heavy cream or full-fat coconut milk during the last 5 minutes of cooking for a rich, velvety texture that feels extra indulgent on cold days
- Asian Twist: Replace egg noodles with rice noodles, add 1 tablespoon grated ginger, 2 tablespoons soy sauce, and garnish with sliced green onions and a drizzle of sesame oil for an Eastern-inspired flavor profile
- Spicy Kick: Add 1 teaspoon red pepper flakes with the garlic, and stir in 1 tablespoon of sriracha or your favorite hot sauce at the end for those who like their soup with some heat
- Italian Style: Use pastina or orzo instead of egg noodles, add 1 teaspoon Italian seasoning with the thyme, and finish with a sprinkle of grated parmesan cheese for a Mediterranean flair
- Vegetable Packed: Double the carrots and celery, add 1 cup frozen peas and 1 cup corn during the last 5 minutes, and use vegetable broth for a hearty meat-free version that’s still satisfying
Frequently Asked Questions
Can I use uncooked chicken instead of pre-cooked?
Absolutely! If using raw chicken, add 1 pound of boneless, skinless chicken breasts or thighs to the broth after adding the Swanson broth. Simmer for 20-25 minutes until the chicken reaches an internal temperature of 165°F, then remove, shred, and return to the pot. This method actually creates more flavorful broth since the chicken cooks directly in the soup, but it adds about 15 minutes to your cooking time. The chicken will be incredibly tender and absorb all the wonderful soup flavors.
How long will the leftovers keep in the refrigerator?
The soup will keep well for 3-4 days in an airtight container in the refrigerator, but the noodles will continue to absorb broth and become softer over time. For best results, store the broth with vegetables and chicken separately from the noodles, then combine when reheating. When ready to eat, reheat the broth mixture on the stove until boiling, then add the noodles just to warm through. This maintains perfect texture much better than storing everything together.
Can I freeze this chicken noodle soup?
Yes, but I recommend freezing without the noodles for best results. The broth, chicken, and vegetables freeze beautifully for up to 3 months. When ready to serve, thaw overnight in the refrigerator, reheat on the stove until boiling, and cook fresh noodles to add at the end. If you’ve already added noodles, the texture will become mushy upon thawing, but it will still taste fine – just be prepared for softer noodles. Freeze in portion-sized containers for easy single servings.
What’s the best way to reheat the soup?
Always reheat soup on the stove over medium heat, stirring occasionally, until it reaches a simmer and is heated through to at least 165°F. Microwave reheating can create hot spots and make noodles rubbery. If the soup has thickened in the refrigerator, add a splash of water or additional broth while reheating to reach your desired consistency. Stir gently to avoid breaking up the vegetables and chicken too much. Never boil vigorously when reheating, as this can make the chicken tough.
Can I make this soup in a slow cooker?
Definitely! Sauté the vegetables first as described, then transfer everything except the noodles and parsley to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add cooked noodles and parsley during the last 30 minutes on high setting. The slow cooker method develops even deeper flavors as the ingredients have more time to meld together, but you’ll still want to cook noodles separately to maintain texture. This is perfect for busy days when you want dinner ready when you get home.
Summary
This Swanson chicken noodle soup combines convenience with homemade goodness, creating comfort food perfection in under an hour. With tender chicken, wholesome vegetables, and perfectly cooked noodles in rich broth, it’s the ultimate bowl of comfort that will become a family favorite.
