Making chicken soup is often associated with hours spent simmering a whole chicken. But what if you're short on time or simply don't have a whole chicken on hand? Fear not! This guide shows you how to create a flavorful and comforting chicken soup using canned chicken, perfect for a quick weeknight meal or when you need a nourishing remedy. We'll cover everything from choosing the right canned chicken to adding your own personal touch.
Why Use Canned Chicken for Soup?
Canned chicken offers a convenient and cost-effective alternative to using fresh or frozen chicken. It's readily available, has a long shelf life, and requires no pre-cooking. This makes it the perfect ingredient for a speedy chicken soup recipe. The texture might differ slightly from freshly cooked chicken, but the flavor is still fantastic when used correctly.
Choosing the Best Canned Chicken for Soup
Not all canned chicken is created equal. Look for options packed in broth or water, rather than oil, for a healthier and less greasy soup. Brands that emphasize high-quality ingredients will generally yield better flavor in your soup. Avoid brands with excessive additives or preservatives.
What are the Ingredients for Canned Chicken Soup?
The beauty of this recipe lies in its adaptability. The basic ingredients remain consistent, but you can easily customize it to your liking.
Basic Ingredients:
- 2 cups chicken broth (low sodium preferred)
- 1 (10-ounce) can condensed cream of mushroom soup (or cream of chicken)
- 2 (12-ounce) cans chicken, drained
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Noodles, rice, or dumplings (optional)
How to Make Canned Chicken Soup Step-by-Step
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Sauté the vegetables: In a large pot or Dutch oven, sauté the onion, carrots, and celery in a little olive oil or butter until softened. Add the minced garlic and cook for another minute until fragrant.
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Add the broth and seasonings: Pour in the chicken broth and add the thyme, salt, and pepper. Stir well to combine.
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Incorporate the chicken and soup: Add the drained canned chicken and the condensed cream of mushroom soup. Stir until the soup is smooth and well-combined.
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Simmer: Bring the soup to a simmer, reduce heat to low, and cook for at least 15 minutes, or longer to allow the flavors to meld. If adding noodles, rice, or dumplings, do so according to package directions during the last 10-15 minutes of cooking.
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Serve: Ladle the soup into bowls and enjoy! Garnish with fresh parsley or chives if desired.
Can I add other vegetables to my canned chicken soup?
Yes! This recipe is highly adaptable. Feel free to add other vegetables like potatoes, green beans, corn, peas, or spinach. Just be sure to chop them to a similar size as the carrots and celery for even cooking.
What kind of noodles work best in canned chicken soup?
Small noodles like egg noodles, thin spaghetti, or even small pasta shapes work well in chicken soup. Avoid larger noodles that may not cook fully in the shorter simmering time.
Can I make this soup in a slow cooker?
Yes, absolutely! You can adapt this recipe for a slow cooker. Sauté the vegetables as directed, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add noodles or dumplings during the last hour of cooking.
How long can I store leftover canned chicken soup?
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Is canned chicken soup healthy?
While canned chicken soup is a convenient option, the nutritional value depends heavily on the ingredients you use. Using low-sodium broth, fresh vegetables, and limiting the amount of condensed soup will contribute to a healthier outcome. Remember to check nutrition labels for sodium content.
By following this simple recipe and adapting it to your preferences, you can create a delicious and comforting chicken soup using canned chicken in a fraction of the time it takes to make soup from scratch. Enjoy!
