Asian Chicken Noodle Soup - Cooking Classy (2024)

FAQs

How to spruce up chicken noodle soup can? ›

Besides adding vegetables to your soup, another option is to play around with stirring in herbs and spices. If you love food with some zing to it, drizzling in some hot sauce can be a great way to bring on the heat and give your soup an extra edge.

For a filling and aesthetically pleasing lunch, boil an egg and serve it, halved, on top. Or brown some quality sausage or bacon before heating your soup. Or stir in some shredded rotisserie chicken for extra heft.

Here are some ideas to liven up your canned soups and make them taste more like homemade: Sauté some onions and/or garlic: Low and slow is the way to go. Then deglaze the pan (a splash of wine will unstick all those caramelized yummy bits on the bottom of the pan). Stir these yummies into the soup.

Lemons are a chicken soup game changer. Why? They brighten up and balance the salty, rich flavors of the dish, and make all of the ingredients come into line. Like a vinaigrette on a salad, the pickle on a burger, and the sour cream in a coffee cake, a squeeze of lemon gives chicken soup a game-changing brightness.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

The addition of meat and vegetarian replacements like chicken or tofu, as well as carbs like rice or legumes add additional heft to any canned soup. Veggies and a splash of citric acid can brighten up a boring tomato soup.

Toss a couple of dried bay leaves in your broth to give your soup a sweet earthy aroma. Or sprinkle in some rosemary and thyme. Both pair well with chicken dishes and are excellent additions to chicken noodle soup. Together they will make your soup taste homemade, and you will forget it came in a box.

This ensures that the starch from the noodles doesn't thicken your soup and make it cloudy. Rinse the Noodles: Once the noodles are cooked to al dente, drain them and rinse under cold water. This stops the cooking process and washes off excess starch, preventing them from absorbing more liquid and becoming mushy.

While broth and stock both get richer and richer the longer you cook them, the problem is that the chicken meat will dry out and get tough if you let it go too long. Vegetables will also have an unpleasant texture if you overcook them, turning mushy and falling apart.

Brown or Sear the Meat

If you are adding meat to a soup, sear or brown it in a sauté pan before you add it to the soup. This adds a deeper savory flavor to the whole soup. This trick is especially useful for things like chicken and sausage, which can sometimes get bland and rubbery while floating in a brothy soup.

How do you keep chicken soup juicy? ›

Cold-poaching the chicken breasts, then removing them until the end of the cooking process, guarantees a perfectly tender and juicy texture. Using stock reinforces the flavor of the broth, creating a more deeply flavorful soup.

While adding vinegar won't reduce the amount of sodium in the pot, the sharp tang of this condiment can help equal out the salty flavor on your tastebuds, masking the brininess of an oversalted soup and making it easier to eat.

Compared with hot water alone, studies show chicken soup is more effective at loosening mucus. The herbs and spices sometimes used in chicken soup, such as pepper and garlic, also loosen mucus. The broth, which contains water and electrolytes, helps with rehydration.

When you simmer a fresh chicken — complete with bones, skin, and meat — you extract the collagen from the bones. This collagen in the bones is what is causing your soup to gel. It's completely natural, and it only happens in rich, well-made chicken stock. It can be a little freaky, though, if you're not expecting it!

Pesto, hot sauce, lemon juice—the list goes on. Any of these will enhance the flavor profile and give your can of Campbell's the boost it needs to go from good to great.

Spice up store-bought stock with whole peppercorns, bay leaves, star anise, or a cinnamon stick. Whole spices can add tremendous flavor to a stock. You might not think that bay leaves do much, but those dried leaves add an herbal flavor that helps make your stock more complex.

All, just reminding you, you can stretch out most soups and chili's. For most soup you can just add more water and maybe some additional seasonings if needed to keep it a soup. You can add in whatever veggies or protien you have too.