Progresso chicken noodle soup is the answer to cold, wintery evenings. Like a warm hug from your mom, it makes you feel all happy and cozy.
Nothing makes dark skies and cold weather seem warm and bright than a comforting bowl of soup.
This copycat recipe of the famous soup does so marvelously.
The word delicious doesn’t give this soup justice. It’s so much more than that.
It’s comforting, healing, and mind-blowingly amazing.
It might be super hearty, but trust me, you’ll want at least a second bowl. Good thing one recipe makes a lot.
Here’s the kicker: this soup comes together in just 30 minutes. It’s your favorite comfort food, made simple!
Progresso Chicken Noodle Soup
It only takes one slurp of chicken noodle soup to warm your freezing body and boost your mood.
Additionally, it’s hearty as can be.
Complete with springy noodles, savory chicken, sweet carrots, and a slurptastic broth, this soup isn’t just an appetizer. It’s a complete meal on its own.
It’s the perfect solution to bad moods and inclement weather!
I know what you’re thinking, though. Who wants to spend hours in the kitchen on lazy days like this?
Fortunately, unlike other soup recipes, this one is ready in half an hour.
It’s a cozy and filling meal on its own that comes together in no time, and I couldn’t ask for more.
Ingredients
- Garlic, Green Onions, Carrots – You sautee these in oil beforehand to give them maximum aroma and flavor.
- Cooked Chicken – This dish is called chicken noodle soup, after all! You don’t have to cook the chicken from scratch, which is why this recipe comes together so quickly.
Leftover chicken is perfect for this recipe, especially rotisserie. It already has flavors on its own, so it’s guaranteed delicious.
- Fresh or Dried Parsley – It’s a simple herb, but it gives the soup so much flavor.
- Progresso™ Chicken Broth – The not-so-secret ingredient that makes this recipe such a breeze. Thanks to pre-made chicken broth, you’ll cut the cooking time in half.
Since it plays a huge part in the success of a chicken noodle soup, you’ll want to use only excellent-quality broth, and that’s exactly what Progresso is.
It’s a worthy replacement for homemade broth.
- Egg Noodles – The carb component that makes this soup incredibly hearty and satisfying.
Tips and Tricks for the Best Chicken Noodle Soup
- There’s no strict rule about what type of noodles to use here. I like egg noodles just because I’m in love with their bouncy and slightly chewy texture. But again, any kind of noodles work.
You can even use pasta of all shapes and sizes. Rotini, macaroni, spaghetti, angel hair, you name it.
Whatever you use, be sure to cook them according to package instructions. No one wants mushy noodles in their soup!
- Slice the vegetables evenly so they cook evenly, as well.
- Use pre-shredded or julienne-cut carrots for faster cooking.
- Season the soup well. It’s not a good soup if the broth is bland. Don’t be afraid to use herbs, spices, and seasonings! Just be sure to taste the soup as you go so you won’t go overboard.
- Have you ever tried fish sauce? If not, you’re missing out! This Asian condiment has a uniquely and wonderfully salty flavor. Trust me, try it once and you’ll want it around the house forever. You can find fish sauce at an affordable price at your local Asian store.
- Saute the vegetables in oil, not butter. Butter will solidify once cooled.
- This recipe is the perfect way to use leftover rotisserie chicken. Use the thighs and legs for the best flavor.
- For an even more appetizing and heartier soup, serve it in a French bread bowl. Nothing will be more satisfying than eating soup from an edible bowl!
- If you don’t have one, though, you can also just serve the soup with garlic bread or dinner rolls. I know it’s already hearty, but nothing beats the satisfaction of dunking bread in soup and having it sop up all its flavors.
- Make your soup even more irresistible with these additions:
- Vegetables – potatoes, corn, pumpkin, spinach, cabbage – anything goes. Check the fridge for leftovers!
- Parmesan and Heavy Cream – for an absolutely thick and creamy broth.
- Herbs and Spices – Italian seasoning, lemon-pepper seasoning, thyme, rosemary – have at it. If you like your soup fiery, you can’t go wrong with crushed chili pepper flakes. If you want more freshness, more fresh parsley will do the trick.
- Lemon or Lime – for a brighter, zestier flavor. Just 3 to 4 slices will do wonders
- Garnish the soup with salsa and sliced avocados for a Mexican twist. You can also add tortilla chips for a crunchy element.
How to Store and Reheat
Because this soup contains noodles, you can’t keep it around for over 4 days. The noodles will turn mushy as the days go by.
Store the leftover soup in an air-tight container and refrigerate for up to 4 days. Reheat it either in the microwave or the stovetop, depending on how much you need.
There’s a chance the noodles will absorb too much liquid in the soup while reheating. If this happens, just add more broth.
If you want to keep the soup around much longer, freeze it.
Just be sure to store the noodles separately, otherwise, the soup won’t stand a chance in the freezer.
Place the soup in an air-tight container and freeze for up to 3 months. Keep the noodles in a Ziploc bag and refrigerate.
Defrost it in the freezer overnight and reheat it on the stovetop. Stir in the noodles while reheating.
Have a can of chicken broth ready just in case you need more.
Pro-tip: If you already know beforehand that you’ll have leftovers, don’t add the noodles to the soup. Cook them separately and just add them to individual bowls right before serving.
This way, you won’t need to worry about separating the noodles from the soup.
More Copycat Soup Recipes
Olive Garden Chicken Gnocchi Soup
Panera Broccoli Cheddar Soup
Outback Potato Soup
Panera Chicken and Wild Rice Soup
Chick-fil-A Chicken Tortilla Soup
Progresso Chicken Noodle Soup (Copycat Recipe)
4
servings15
minutes15
minutesIngredients
1 tablespoon olive or vegetable oil
2 cloves garlic, finely chopped
6 medium green onions, sliced
1 cup (about 2 medium carrots), peeled and chopped
1 1/2 cups cooked chicken, cubed or shredded
1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1/4 teaspoon freshly ground black pepper
1 (32-ounce) carton Progresso™ chicken broth
1 1/2 cups uncooked egg noodles
Instructions
- Heat the oil in a 3-quart saucepan over medium heat. Add the garlic, onions, and carrots. Cook, stirring occasionally, until crisp-tender, about 4 to 5 minutes.
- Stir in the chicken, parsley, pepper, and chicken broth and bring the mixture to a boil. Reduce the heat to low and add the noodles. Simmer, stirring occasionally, until the noodles are cooked and the carrots are fork-tender, about 8 to 10 minutes. Serve and enjoy!
