Home Canned Chicken Noodles Soup

home Canned Chicken Noodles Soup

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

• Servings: 4-6 generous bowls

• Intensity: Easy

Equipment Needed

• Large pot or Dutch oven

• Wooden spoon or spatula

• Can opener

• Measuring cups and spoons

Ingredients

For the Soup Base:

• 1 tablespoon olive oil (or butter)

• 1 medium yellow onion, finely diced

• 2 medium carrots, peeled and diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1 teaspoon dried thyme

• 1/2 teaspoon dried oregano

• 1/4 teaspoon black pepper (adjust to taste)

• 1 bay leaf

• 6 cups low-sodium chicken broth

The Protein & Veggies:

• 2 cans (approx. 12.5 oz each) premium canned chicken breast, drained (keep about 1 tablespoon of the broth to enhance flavor)

• 1 cup frozen corn kernels (no need to thaw)

• 1 cup frozen cut green beans (no need to thaw)

The Noodles & Finishing Touches:

• 8 oz frozen homestyle egg noodles (such as Reames) OR 4 oz dried wide egg noodles

• Salt, to taste (start with 1/2 teaspoon, add more after tasting the broth)

• 1/4 cup fresh parsley, chopped (optional, for garnish)

• A squeeze of fresh lemon juice (optional, to brighten flavor)

Instructions

1. Sauté the Aromatics: * Heat the olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add the diced onion, carrots, and celery. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent. * Add the minced garlic, dried thyme, dried oregano, and black pepper. Cook for another 1 minute, stirring constantly, until the garlic is fragrant. Be careful not to let the garlic burn, as it will turn bitter.

2. Build the Broth: * Pour in the low-sodium chicken broth. Add the bay leaf and the small amount of reserved canned chicken broth. * Increase the heat to medium-high and bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for 5-7 minutes to allow the flavors to meld and the carrots to become slightly more tender.

3. Add Chicken & Veggies: * While the broth simmers, drain the canned chicken. Roughly break apart any large chunks with a fork. * Add the drained chicken, frozen corn, and frozen green beans to the simmering broth. Stir to combine everything evenly. * Return the soup to a gentle simmer.

4. Cook the Noodles: * Add the homestyle egg noodles to the pot. If using frozen homestyle noodles (like Reames), they may take 10-12 minutes to cook through. If using dried wide egg noodles, they will cook in 5-7 minutes. * Continue to simmer, stirring occasionally to prevent the noodles from sticking to the bottom of the pot, until the noodles are tender. The soup will thicken slightly as the starch from the noodles releases.

5. Season and Serve: * Once the noodles are cooked, remove the bay leaf from the pot. * Taste the soup and add salt as needed. The sodium content in canned chicken and broth can vary, so always adjust salt at the very end. For a brighter, fresher flavor, stir in a squeeze of fresh lemon juice and the chopped fresh parsley just before serving. * Ladle the hot soup into bowls and serve immediately with crusty bread or crackers.

Recipe Notes & Variations

• Shortcut for Noodles: To save even more time, you can cook the noodles separately in a small pot of boiling water, drain them, and add them to individual bowls before ladling the hot soup over them. This prevents the noodles from absorbing all the broth if you have leftovers.

• Creamy Version: For a creamy chicken noodle soup, stir in 1/2 cup of heavy cream or whole milk during the last 2 minutes of cooking.

• Spicy Kick: Add a pinch of red pepper flakes with the garlic for a subtle heat.

• Extra Veggies: Feel free to add other quick-cooking vegetables like frozen peas, chopped spinach (add at the very end), or even some sliced mushrooms sautéed with the other aromatics.

• Make Ahead: This soup reheats beautifully. If making ahead, the noodles will absorb most of the broth. You may need to add an extra cup of chicken broth or water when reheating to thin it out to your desired consistency.

Storage Instructions

• Refrigerator: Allow the soup to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4-5 days.

• Freezer: This soup (without the cream variation) freezes well. Cool completely and freeze in individual or family-sized portions in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.

Nutrition Information

• Serving Size: 1 bowl (about 1.5 cups, based on 6 servings)

• Calories: 320

• Total Fat: 8g

• Saturated Fat: 2g

• Cholesterol: 65mg

• Sodium: 850mg (This can vary significantly based on the sodium in your broth and chicken; use low-sodium options to control this.)

• Total Carbohydrates: 35g

• Dietary Fiber: 4g

• Sugars: 5g

• Protein: 26g