When the weather takes a chill, or you’re simply looking for a comforting, quick, and easy meal, canned chicken soup often comes to mind. It’s an age-old favorite, known for being a warm, satisfying dish that can be enjoyed at any time of the day. But while the store-bought variety is convenient, homemade versions have a unique charm and flavor that’s hard to beat. The beauty of homemade canned chicken soup lies in the ability to control the quality of ingredients, adjust seasonings to your taste, and pack in extra nutritious elements.
In this detailed guide, we’ll walk through a delicious and easy recipe for canned chicken soup, including ingredient insights, expert tips, and even variations to suit your personal preferences or dietary needs. So, whether you’re looking for something quick to throw together for lunch or a soul-warming dinner, this homemade chicken soup recipe will hit the spot. Grab your apron and let’s dive into the comforting world of chicken soup!
Canned Chicken Soup Recipe
This homemade canned chicken soup recipe is straightforward, filled with rich flavors, and made with just a few simple ingredients. The beauty of this recipe is in its versatility; you can go for the traditional comfort food style, or mix it up with some fun twists. You can also store leftovers in the fridge for several days or even freeze them for later.
Ingredients Needed
- 2 tablespoons of olive oil or butter – For sautéing the vegetables, adding richness and flavor to the base.
- 1 medium onion, diced – A classic aromatic that provides a base of savory sweetness.
- 2 cloves garlic, minced – For an extra depth of flavor; garlic and chicken are a match made in culinary heaven.
- 3 medium carrots, sliced – A slightly sweet, hearty vegetable that complements the savory chicken.
- 2 celery stalks, sliced – Adds crunch and freshness to the soup.
- 4 cups of chicken broth – The base of the soup, providing the liquid needed to simmer all the ingredients together.
- 1 can (12.5 oz) of canned chicken, drained and shredded – For convenience and protein. Using canned chicken makes this recipe quick but still flavorful.
- 1 cup frozen peas – For color and added sweetness.
- 1 teaspoon dried thyme – A classic herb that pairs perfectly with chicken.
- 1 teaspoon dried parsley – To freshen things up.
- Salt and pepper – To taste.
- 1 bay leaf – For added depth and subtle flavor.
- Optional: 1 cup egg noodles or small pasta – If you want to make the soup more hearty and filling.
Cooking Instructions
- Prepare your ingredients: Start by dicing the onion, slicing the carrots and celery, and mincing the garlic. If you’re using fresh chicken, make sure it’s cooked and shredded or diced.
- Sauté the aromatics: In a large pot, heat the olive oil or butter over medium heat. Add the onion, carrots, celery, and garlic. Sauté for about 5 minutes, stirring occasionally until the vegetables are softened and the onion is translucent.
- Add the liquids: Pour in the chicken broth and stir to combine. Add the bay leaf, thyme, parsley, salt, and pepper. Stir everything together, bringing it to a gentle simmer.
- Simmer and cook: Let the soup simmer for 15-20 minutes, allowing the flavors to meld and the vegetables to become tender. If you’re adding egg noodles or pasta, throw them in during the last 10 minutes of cooking, making sure they don’t overcook.
- Add the chicken and peas: After the soup has simmered, stir in the canned chicken and frozen peas. Let it cook for another 5-7 minutes to heat everything through. Taste and adjust seasonings if needed.
- Serve and enjoy: Remove the bay leaf before serving, and ladle the soup into bowls. Serve hot with a sprinkle of fresh herbs or a side of crusty bread.
Ingredient Insights
Chicken
- The star of this soup is the chicken, and opting for canned chicken can save you a lot of time. Canned chicken is pre-cooked, making it perfect for those moments when you don’t want to deal with raw meat. It also gives a wonderful texture when shredded and soaks up all the broth and seasonings in the soup.
- You could use rotisserie chicken if you want a slightly fresher option and even more flavor.
Broth
- Chicken broth is the backbone of any good chicken soup. If you’re trying to keep things healthy, go for low-sodium broth. This allows you to control the salt levels without sacrificing the soup’s overall flavor. If you prefer, you can use vegetable broth for a lighter version or swap for bone broth to make it even richer in nutrients.
Vegetables
- Carrots, celery, and onions are the classic trio used in chicken soup. They add both nutrition and flavor, creating a solid base for your dish. You could also sneak in extra veggies like zucchini, potatoes, or spinach for an added health boost.
Herbs And Spices
- Thyme and parsley are the quintessential herbs for chicken soup. But feel free to play around with others like rosemary or sage, especially if you’re looking to create a more rustic or autumn-inspired soup.
Expert Tips
- Homemade Stock: If you have time, making your own chicken stock can take this recipe to the next level. Use leftover chicken bones or rotisserie chicken, simmered with water, vegetables, and herbs. It adds an extra layer of depth to the soup that canned stock just can’t match.
- To Make It Creamy: If you prefer a creamier soup, add a splash of heavy cream or half-and-half at the end of cooking. Alternatively, blend part of the soup with an immersion blender for a smooth consistency.
- Season Gradually: Season your soup as it cooks, tasting after each addition. This ensures that the flavors develop harmoniously and prevents you from over-salting.
- Leftover Soup: Chicken soup often tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove, adding a bit of water or broth if the soup has thickened too much.
- Freezing: If you plan to freeze the soup, omit the pasta until you reheat it. Noodles don’t freeze well, and can turn mushy. Freeze the soup in an airtight container or freezer-safe bags for up to 3 months.
Recipe Variations
- Vegetarian Version: Skip the chicken and use vegetable broth and a mix of beans (like white beans or chickpeas) for a filling and hearty soup that’s both plant-based and protein-packed.
- Spicy Kick: If you like your soup with a bit of heat, add a few dashes of hot sauce, crushed red pepper flakes, or cayenne pepper. A splash of sriracha or jalapeños would also work well.
- Mexican-Inspired: Add corn, black beans, and cumin for a south-of-the-border twist. Top with lime juice, cilantro, and avocado for a refreshing finish.
- Italian Style: Toss in some Italian seasoning, spinach, and maybe some small pasta like orzo or ditalini for a Mediterranean spin. A sprinkling of Parmesan cheese on top can add an extra layer of flavor.
Final Words
There’s something undeniably soothing about a bowl of homemade chicken soup. It’s not just the warmth or the flavors that make it special; it’s the memories of comfort it evokes. Whether you’re sick, in need of a quick meal, or just craving something cozy, chicken soup is the answer. Plus, it’s incredibly customizable, so you can tweak it to suit your needs or experiment with new flavors each time you make it.