Chicken and Noodle Soup – Soupmaker Style
Like many of the dishes we are familiar with, Chicken and Noodle Soup sounds like it is one thing but is actually something different. It sounds kind of oriental, maybe Chinese, but was actually created in the US and Canada. In fact, the soup is often credited to Campbells Soup Company who created it as one of their 21 original varieties back in the 1930s. It started out as ‘chicken soup with noodles’ and got shortened like everything else!
As an Amazon Associate I earn from qualifying purchases and sometimes recommend products from other sellers at no extra cost you. For more details see my disclosure policy and privacy policy.
Why is chicken soup popular?
Any time someone mentions getting a cold, the flu or just feeling lousy, you can bet someone will suggest a variation of chicken soup to fix them. And yet there are no real studies out there that show the magical virus-killing properties of a good bowl of chicken soup.
However, there are some studies that indicate some of the ingredients of chicken soup can help out. For example, there are anti-inflammatory properties that can be found in the soup that might help ease some of the symptoms of a nasty bug. But a lot of the time, it seems that chicken soup is a good, tasty and warming meal that makes us feel better, even if it isn’t the miracle cure it was once through to be.
Can you use frozen sweetcorn?
Recipe notes
For this chicken and noodle soup, we used the ‘with pieces’ setting on the soupmaker with having the noodles in it. If you want a creamed soup, you could cook the noodles (or pasta) separately, keep back some of the chicken and add them once the ‘creamed’ setting was finished. The great thing about soup recipes in the soupmaker is you can get them just as you like them!
Robert used chestnut mushrooms because he said they give a good flavour for this kind of soup and also spring onions (shallots if you like) but you can always try substituting these for others if you prefer.
If you don’t have any basil paste to hand, some diced up fresh basil or even dried basil would do the job. Don’t go too mad with the salt because you have soy sauce in there and that’s quite salty too.
Chicken & Noodle Soup - Soupmaker Style
Ingredients
- 2 chicken breasts
- 2 cloves garlic
- 2 nests fine noodles
- 5 chestnut mushrooms (sliced)
- 1 cup frozen sweetcorn
- 2 spring onions (sliced)
- 1 carrot (peeled and sliced)
- 2 tbsp soy sauce
- 1 tsp ginger
- 1/2 tsp basil paste
- 1 chicken stockpot (plus 1.5 pints water)
- Salt & pepper to taste
Instructions
- Mix the stockpot with the water in a pan and bring to the boil. Simmer until the stock is thoroughly mixed
- Prepare the vegetables and garlic
- Add the liquid to the soupmaker then the other ingredients. Break up the nests of noodles and add to the mix
- Cook on the 'with pieces' setting
Notes
If you don't have chicken stockpots, use some chicken broth and don't add the water unless needed to make to the minimum level.
We used leftover chicken that was already cooked. If you don't have this, cook two chicken breasts as normal then dice them up to use in the recipe.
