Easy Swanson Chicken Noodle Soup Recipe
Need a soul-warming, delicious noodle soup? Try Swanson Chicken Noodle Soup recipe.
Imagine delicate chicken shreds simmering in a rich broth with perfectly cooked egg noodles and aromatic veggies.
It’s a taste symphony that’ll make you feel cozy. But finding a recipe that perfectly reflects this iconic dish can be difficult.
Homemade Swanson Chicken Noodle Soup Recipe
We offer the best answer. In this detailed instruction, we’ll help you make great soup every time.
The Swanson Chicken Noodle Soup Recipe will delight your palate and warm your table.
Ingredients of Swanson Chicken Noodle Soup
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 4 cups Swanson chicken broth
- 2 cups cooked chicken, shredded or chopped
- 2 cups egg noodles
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Step-by-Step Guide Making Swanson Chicken Noodle Soup
Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat.
Step 2: Sauté the vegetables Add the chopped onion, sliced carrots, and sliced celery to the pot. Cook for about 5 minutes until the vegetables start to soften. Stir occasionally.
Step 3: Add the garlic Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant. Stir well to prevent burning.
Step 4: Pour in the broth Pour the Swanson chicken broth into the pot with the sautéed vegetables. Stir to combine and bring the mixture to a boil.
Step 5: Add chicken and noodles Once the broth is boiling, add the cooked chicken and egg noodles to the pot. Reduce the heat to medium-low and let it simmer for 10-12 minutes or until the noodles are cooked. Stir occasionally.
Step 6: Season the soup Add the dried thyme, salt, and pepper to taste. Adjust the seasoning according to your preferences. Stir well to distribute the flavors evenly.
Step 7: Serve Once the soup is ready, ladle it into bowls. If desired, garnish with freshly chopped parsley for a pop of color and added freshness.
Storing & Rehating Swanson Chicken Noodle Soup
Storing and reheating Swanson chicken noodle soup is simple.
AAfter cooling, divide it into portions and store in airtight containers or bags. Freeze for up to 3 months.
Thaw in the refrigerator overnight. Reheat on the stovetop or in the microwave until hot, ensuring it reaches 165°F (74°C).
EEnjoy the comforting flavors and add garnishes if desired.
Swanson Chicken Noodle Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 medium carrots sliced
- 2 celery stalks sliced
- 2 cloves garlic minced
- 4 cups Swanson chicken broth
- 2 cups cooked chicken shredded or chopped
- 2 cups egg noodles
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, sliced carrots, and sliced celery to the pot. Cook for about 5 minutes until the vegetables start to soften. Stir occasionally.
- Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant. Stir well to prevent burning.
- Pour the Swanson chicken broth into the pot with the sautéed vegetables. Stir to combine and bring the mixture to a boil.
- Once the broth is boiling, add the cooked chicken and egg noodles to the pot. Reduce the heat to medium-low and let it simmer for about 10-12 minutes or until the noodles are cooked through. Stir occasionally.
- Add the dried thyme, salt, and pepper to taste. Adjust the seasoning according to your preferences. Stir well to distribute the flavors evenly.
