Happiness is hot soup on a cold day.
Summer is wrapping up and you can definitely tell the weather is changing. The evenings are getting cooler, darker earlier, and the leaves are starting to change their colors. Soon it will be time to snuggle up on the couch with a blanket, hot chocolate, a fire, and watch my favorite TV shows.
I will miss summer but I am ready for you Fall. It is not too hot and not too cold. It is the prefect weather here in California.
This weather has inspired me to make homemade soup, Homemade Chicken Noodle Soup that is. One of my favorite soups growing up. I actually loved the Campbells Chicken Noodle Soup with Rice. Oh the extra carbs are so comforting.
Ever since our girls were born I got into a health kick. I learned a lot about fitness and nutrition. I learned a lot about clean eating so now I rarely buy those soups anymore. It is surprising all the “stuff” that is put in the food we eat. So I decided to make my own Chicken Noodle Soup instead of buying the canned soup filled with a bunch of “stuff” that is not really good for us to eat. I went on Pinterest to search for a yummier healthier copycat version of Campbell’s Chicken Noodle Soup and guess what? I found one!
I cannot tell you how much our girls loved it (and so did I) and they are super picky eaters! It seriously took me 20 minutes to cook from start to finish. This recipe is something you can easily whip up in no time and with minimal ingredients. You can even freeze for later use. It sure is better than the canned version.
Tips & Tricks:
- To save some time in the kitchen buy a cooked rotisserie chicken and/or pre-sliced veggies. I know you can find carrots, onions, and celery already pre-cut at Trader Joes. Costco or Safeway is my go to for cooked rotisserie chickens.
- You can use gluten-free pasta to make this a gluten-free meal.
- When reheating soup add more chicken broth as the noodles tend to soak up the broth.
- If you are like me and loved the Campbells Chicken Noodle Soup with rice, add some rice to your soup too!!! So delicous.
Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee
Copycat Campbell's Chicken Noodle Soup
- September 1, 2018
- 4 to 6
- 30 min
- Print this
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 large or 2 medium carrots, peeled then sliced
- 1 stalk celery, sliced
- 1 shallot or 1/2 small onion, chopped
- Pinch of fine sea salt and pepper
- 2 cloves garlic, minced
- 64 ounces chicken broth, plus more for reheating
- 1 chicken breast, chopped into bite-sized pieces (I used pre-made rotisserie chicken breast)
- 8 ounces spaghetti, broken into pieces (or any short-cut pasta)
Directions
- Step 1
- Heat olive oil and butter in a large pot over medium heat.
- Step 2
- Add carrots, celery, shallot, and season with salt and pepper. Sauté until tender, about 10 minutes. Add garlic and sauté for 1 minute. Add chicken broth then bring to a boil.
- Step 3
- Season chicken with salt and pepper (if using pre-made rotisserie chicken breast skip the seasoning) then add to boiling chicken broth along with the pasta. Turn heat down to a medium simmer, stirring occasionally until pasta is cooked through. The chicken should be perfectly cooked by that point too. Taste then adjust salt and pepper if necessary and then serve.
- Step 4
- NOTES: You can use gluten-free pasta to make this a gluten-free meal. Also, when reheating soup add more chicken broth as the noodles tend to soak up the broth.
