Mexican Chicken Noodle Soup Recipe on Food52 (2024)

FAQs

What is the difference between chicken noodle soup and condensed chicken noodle soup? ›

A: Condensed soup requires you to add water or milk to it, while regular soup is ready to eat!

Why? They brighten up and balance the salty, rich flavors of the dish, and make all of the ingredients come into line.

→ Follow this tip: Adding noodles to the soup should be the very last thing you do before taking the pot off the heat. Wait until the soup is just about finished, mix in the noodles, and simmer until the noodles are about halfway cooked. The residual heat from the soup will continue to cook the pasta.

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.

SIMPLE PREPARATION: A good partner puts in the prep work for you. Just add the appropriate amount of water, then simmer and serve for a deliciously filling soup in an instant. For a creamier result, add milk in place of water.

Condensed soup is a type of soup that has minimal water to form a thick stock or cream like consistency. To cook, you add equal parts of soup to water/cream and cook through. This leaves a rich and flavourful soup.

Add Vinegar To Begin With To Avoid Oversalting

By adding a splash of an acidic ingredient to your soup as you cook it, you'll reduce the need to add as much salt, while still highlighting and deepening the flavors in the pot.

Whether it's white wine or vinegar, a touch of acid added to the simmering pot will create a richer finished product. That's because acid helps break down the cartilage and other connective tissues in the bones of the chicken, which helps speed up the formation of gelatin in the stock.

Chicken broth is the liquid part of chicken soup. Broth can be served as is, or used as stock, or served as soup with noodles. Broth can be milder than stock, does not need to be boiled as long, and can be made with meatier chicken parts. Chicken bouillon or bouillon de poulet is the French term for chicken broth.

Once boiling, add noodles (either the uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente. If using store-bought noodles, be cautious not to overcook them!

Should you cook noodles before adding to soup? ›

I would cook the noodles separately in broth and then add it to the soup when the noodles are almost cooked (they will continue to cook a bit and you don't want mushy pasta).

If potatoes are an addition to the soup recipe you are using, a good rule would be to add them about 20 minutes before you want the soup to be ready. Keep in mind that the smaller the potatoes are cut, the quicker they cook.

There are several ingredients you can add to chicken noodle soup to enhance its flavor. Some popular options include fresh herbs like thyme or parsley, spices like garlic powder or paprika, and savory ingredients like diced tomatoes or mushrooms.

For a hearty and flavourful soup, Chicken Thighs or Legs are ideal. The darker meats along with the bones provide a stronger taste compared to white meat (breast), creating a richer broth with plenty of flavour. Add them in along with your broth (or stock) after your soffritto is done.

Condensed soup is much thicker and concentrated, often used as a base in recipes to add flavor and creaminess. To use it, you typically dilute it with water, milk, or broth. In contrast, regular soup is ready to eat as is, with a thinner consistency.

Campbell's^® Condensed Chicken Noodle (284 mL)

This soup starts with fresh noodles in every can. Prepared with fresh noodles and tender pieces of lean chicken simmered in a savoury chicken broth for the comforting soup you love. Plus, it contains no artificial colours or flavours and has 70 calories per 250 mL bowl.

We bundle the tastes you crave from home into Campbell's® Condensed Homestyle Chicken Noodle Soup. Crafted with the delicious, low-fat combination of comforting chicken broth, enriched noodles and chicken meat with no antibiotics, our soup is satisfying and it's low in cholesterol too!

In 1897, Dr John T. Dorrance, a chemist at the Campbell Soup Company invented its famous condensed soup. Condensing soup allows it to be packaged into a smaller can and sold at a lower price than other canned soups. The soup is usually doubled in volume by adding a “can full” of water or milk.