Chicken Noodle Soup Five Ways— discover deliciously creative and easy to prepare variations on the classic comfort soup.
Why You’ll Love These Chicken Noodle Soups
I’ve said it once and I’ll say it again: there’s a lot to be said about making a pot of soup on the weekend for the week ahead. It not only saves you, the busy cook, time, and money, but most soups are filled with delicious ingredients that are good for you too! While I’m fine with the traditional chicken broth noodle combo, I know my four tops get a little bored of the classic. So today I’m bringing you chicken noodle soup five different ways!
Tips for Making The Best Chicken Noodle Soup
My biggest secret for making a fast and flavorful chicken soup is to precook the chicken ahead of time. You know, like my simple shredded chicken that I’ve been known to make once or twice a week. So then when it’s time to sauté the veggies and cook the noodles and broth, I can just put the chicken right in without having to wait for it to cook!
Just another time-saving trick or reason you should always have shredded chicken on hand. Along with the shredded chicken, I also have my go-to chicken noodle soup recipe.
What I’d suggest doing is having extra chicken broth on hand. Extra chicken broth makes your recipe “forgiving”… or makes room for more soup if you’re pot is overflowing with veggies.
Are you ready for the five ways? Here we go…
If you are a follow-a-recipe type of cook [my Mom is too!] I have made a recipe for each of these soups, but feel free to add more or less of these ingredients to get it to taste just the way you like it!
Lemoney Fresh
- Spinach (2 cups)
- Orzo (1 cup)
- Lemon Juice (1 lemon)
- Lemon Zest (1 teaspoon)
Asian Inspired
- Red Bell Pepper (chopped, 1)
- Ramen Noodles (1 cup)
- Soy Sauce (1 teaspoon)
- Ginger (grated, 1 teaspoon)
Italian
- Canned Tomatoes (chopped, 28oz)
- Tortellini (1 cup)
- Basil (1 tablespoon)
- Parmesan Cheese (grated, 1 tablespoon) For topping
Vegetable
- Cubed Squash (chopped, 2 cups)
- Potatoes (chopped, 1 cup)
- Cannellini Beans (1 cup)
- Kale (2 cups)
Thai Curry
- Coconut Milk (2 cups)
- Rice Noodles (1 cup)
- Snow Peas (1 cup)
- Curry Paste (1/2 teaspoon)
More Soups To Enjoy
- Roasted Garlic Chicken Noodle Soup
- Beef, Beans, and Greens Soup
- Chicken Lemon Rice Soup
- Southwestern Turkey Soup
- Mexican Beef and Potato Soup
- Chicken Broth (4 cups)
- Chicken (shredded, 1cup)
- Carrot (diced, ½ cup)
- Celery (diced, ½ cup)
- Onion (diced, ½ cup)
- Garlic (minced, 1 clove)
- Add vegetables to a warm pan with oil and saute for about 5-7 minutes
- Add chicken broth, shredded chicken, and pasta.
- Cook until pasta is ready. Enjoy!
Oh, I’m definitely a “no recipe” cook, ESPECIALLY when it comes to soups! No need to waste time measuring things, just get it in the pot. Naturally, I love the “Lemony Fresh” option – I make a variation of that quite a bit. Thanks so much for sharing my Thai Curry Chicken Noodle Soup. That reminds me – I need to make that again soon!