Swanson Chicken Noodle Soup Recipe

Are you looking for a warm and comforting dish that can cure your cold and flu symptoms or simply fill your belly on a chilly day? Look no further than the classic and timeless Swanson Chicken Noodle Soup! This dish is not only easy to make, but also packed with nutrition and flavor. In this article, we'll walk you through the step-by-step process of making the ultimate Swanson Chicken Noodle Soup recipe that will leave you feeling satisfied and rejuvenated. So, put on your apron, grab your ingredients, and let's get started!

Swanson Chicken Noodle Soup Recipe

The Swanson Chicken Noodle Soup has been a household favorite for generations. This classic dish is not only comforting but also easy to make. The warm broth, tender chicken, and soft noodles provide a perfect blend of flavor and nutrition that can help boost your immune system and soothe your soul. Whether you're feeling under the weather or just in the mood for some delicious soup, this recipe is sure to hit the spot.

Swanson Chicken Noodle Soup Recipe

Here's what you'll need to make the ultimate Swanson Chicken Noodle Soup:

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 8 cups chicken broth
• 2 cups cooked shredded chicken
• 1 cup uncooked egg noodles
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the onions, carrots, and celery, and sauté for about 5 minutes or until the vegetables are tender.
2. Add the minced garlic and sauté for another minute until fragrant.
3. Pour in the chicken broth and add the bay leaves. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes.
4. Add the shredded chicken and egg noodles to the pot and simmer for an additional 10-15 minutes or until the noodles are tender and cooked through.
5. Remove the bay leaves from the soup and season with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy!

FAQs

1. Can I use store-bought chicken broth for this recipe?

Yes, you can use store-bought chicken broth for this recipe. However, we recommend using low-sodium chicken broth to control the salt content.

2. Can I use a rotisserie chicken instead of cooking my own chicken?

Yes, you can use a rotisserie chicken instead of cooking your own chicken. Simply shred the chicken and add it to the soup during step 4.

3. Can I freeze this soup for later?

Yes, you can freeze this soup for later. Allow the soup to cool completely, then transfer it to an airtight container or freezer bag. Freeze for up to 3 months.

4. How can I make this soup spicier?

If you like a little heat, you can add a pinch of red pepper flakes or a few dashes of hot sauce to the soup during step 4.

5. Can I add more vegetables to this soup?

Absolutely! You can add more vegetables to this soup if you'd like. Some great options include mushrooms, peas, corn, or even spinach.

6. Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Simply follow the instructions through step 3, then transfer the mixture to a slow cooker. Add the shredded chicken and egg noodles, and cook on low for 6-8 hours or on high for 3-4 hours.