Loaded Chicken Noodle Soup
Start with a can of chicken noodle soup and turn it into a full meal by adding vegetables, protein, and a starch.
Time
20 min
Difficulty
Easy
Serves
4
Ingredients 5 items
- 2 cans (10.5 oz each) chicken noodle soup
- 1 can (15 oz) corn or peas, drained
- 1 can (12.5 oz) chicken, drained and shredded with a fork
- 2 cups water
- 1 cup rice or pasta (any small shape)
- Optional: Salt and pepper, Garlic powder, Diced onion, Crackers on the side
Equipment
- Large pot
- Stirring spoon
- Can opener
- Fork (for shredding chicken)
Allergens: Contains Gluten (noodles in canned soup).
Instructions
- Pour the canned soup and water into a large pot. Stir to combine.
- Bring to a simmer over medium heat.
- If using rice: add it now, cover the pot, and let it simmer for 18–20 minutes until tender. If using pasta: add it now and cook for 8–10 minutes until tender.
- Add the drained corn or peas and the shredded canned chicken. Stir and cook for another 2–3 minutes until everything is heated through.
- Season with salt, pepper, or garlic powder if you have them. Serve hot.
notes & tips
- Keep it simple: If you don't have canned chicken, the soup is still filling with just the added vegetables and rice or pasta.
- Stretch it further: Add more water and another cup of rice or pasta.
- Substitutions: Canned vegetable soup works the same way as the base.
- Leftovers: The rice or pasta will absorb liquid as it sits. Add water when reheating.