← All Recipes

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.

Nut-FreeEgg-FreeDairy-Free Main Dish
Prep: 5 min Cook: 15 min Total: 20 min Servings: 4 Difficulty: Easy

Allergens: Contains Gluten (noodles in canned soup).

Ingredients

  • 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 Extras

  • Salt and pepper
  • Garlic powder
  • Diced onion
  • Crackers on the side

Equipment

  • Large pot
  • Stirring spoon
  • Can opener
  • Fork (for shredding chicken)

Instructions

  1. Pour the canned soup and water into a large pot. Stir to combine.
  2. Bring to a simmer over medium heat.
  3. 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.
  4. Add the drained corn or peas and the shredded canned chicken. Stir and cook for another 2–3 minutes until everything is heated through.
  5. Season with salt, pepper, or garlic powder if you have them. Serve hot.

Notes

  • 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.