By Lori Walker, MS, RD | Published on January 3, 2024 | Last Updated on May 30, 2024
If there’s one dish that embodies the concept of comfort food, it’s chicken soup. College Inn Chicken Soup is a trusted staple in my kitchen, especially on those chilly days or when I need a little pick-me-up.
This recipe is not just for the taste; it’s about the warmth and comfort it brings to the soul. Now, let’s dive into the magic of the ingredients I’ve selected and how you can make this heartwarming dish right at home.
For more soup recipe, also check out my Aladdin’s Lentil Soup, Bill Miller Soup, Mcalister’s Autumn Squash Soup and La Madeleine Potato Soup.
Why Is This Recipe Great For You?
You might be wondering why this chicken soup recipe stands out from the rest. For starters, it’s remarkably easy to make.
It’s quick, fuss-free, and packed with flavors that taste like they’ve been simmering all day. Moreover, it’s versatile.
Need a gluten-free option? Swap the egg noodles for your favorite gluten-free pasta. Prefer more veggies? Throw in some more fresh goodness.
What’s more, it ekes out the best flavors from simple ingredients like College Inn Chicken Broth, ensuring you have a rich and hearty soup ready in no time.
How I Use the Ingredients
I’m a firm believer that the quality and choice of ingredients make all the difference. Here, I opt for College Inn Chicken Broth due to its depth of flavor and reliability.
Using fresh vegetables like onions, carrots, and celery added both nutrients and color to the soup, creating a visual as pleasing as the taste.
Chicken breast takes center stage, with its succulent texture creating that perfect bite. When it comes to mushrooms, while they aren’t traditionally found in every chicken soup recipe, they add an earthy flavor and a meaty texture that makes the soup even more fulfilling.
Ingredients List
- Egg noodles: I love using egg noodles because they are hearty and absorb the flavors of the broth beautifully. They also add a nice texture to the soup.
- Sweet onion: I include sweet onion for its mild, natural sweetness that enhances the overall taste without overpowering it. When sautéed, it adds a wonderful depth to the soup.
- Diced coriander or celery: Depending on my mood, I’ll add either coriander for a fresh, slightly citrusy note or celery for its classic, earthy crunch that’s essential in traditional chicken soups.
- Chicken breast: I prefer using chicken breast because it’s lean and provides a good amount of protein. It becomes tender and delicious when simmered in the soup.
- College Inn chicken broth: This broth is my go-to for its rich, savory flavor. It forms the backbone of the soup, giving it a robust and comforting base.
- Water: I mix in water to balance the intensity of the broth, ensuring the flavors meld together perfectly without being too strong.
- Sliced mushroom: Mushrooms add an umami richness that complements the chicken and broth. They also provide a lovely texture variation.
- Sliced carrot: Carrots bring a touch of sweetness and vibrant color to the soup. They become tender and add a satisfying bite.
- Salt and pepper to taste: I season with salt and pepper to enhance all the natural flavors of the ingredients, ensuring the soup is well-balanced and delicious.
How to Make College Inn Chicken Soup Recipe?
Step 1: Prepare the Ingredients
First, gather and prepare all your ingredients. Dice the sweet onion, celery (or coriander), slice the mushrooms and the carrot, and set them aside. Preparing everything beforehand ensures a smooth cooking process.
Step 2: Cook the Chicken
Place your chicken breast in a pot over medium heat. Add the water and bring it to a boil. Once boiling, reduce the heat and let it simmer until the chicken breast is cooked through. This should take about 20 minutes.
Step 3: Add the Veggies
Once the chicken is cooked, remove it from the pot and let it cool. Drain the water. Meanwhile, add 2 cups of College Inn chicken broth into it. Add the diced sweet onion, celery, mushrooms, and carrots to the pot. Allow them to simmer for about 10 minutes.
Step 4: Shred the Chicken
When the chicken is cool enough to handle, shred it into bite-sized pieces. Make sure the pieces are even so that they cook evenly when added back to the soup.
Step 5: Combine Everything
Now, add the shredded chicken and the egg noodles to the pot. Give everything a good stir. Season with salt and pepper to taste.
Step 6: Simmer to Perfection
Let the soup simmer over medium heat until the egg noodles are tender. This should take around 8-10 minutes. Stir occasionally to ensure the noodles do not stick to the bottom of the pot.
Step 7: Final Touches
Once the noodles are tender and all the flavors have melded together, your soup is ready. Taste and adjust the seasoning if needed. Turn off the heat and let the soup sit for a couple of minutes before serving.
Step 8: Serve and Enjoy
Ladle the soup into bowls and enjoy the hearty, comforting flavors of your homemade College Inn Chicken Soup. It’s perfect on its own or paired with a crusty piece of bread.
Recipe Notes
– Chicken Breast: Opting for a boneless, skinless chicken breast simplifies the process and ensures a lean protein addition.
– College Inn Chicken Broth: This broth serves as the flavor cornerstone of the soup, bringing a depth that’s hard to achieve with plain water.
– Veggies: Onion, celery (or coriander), carrots, and mushrooms not only add nutrition but make the soup more visually appealing and flavorful.
– Egg Noodles: These noodles cook quickly and absorb the broth’s flavors well, making every bite delightful.
Recipe Variations
1. Vegetarian Option: Replace the chicken with chickpeas for a fulfilling vegetarian version.
2. Gluten-Free Option: Use gluten-free pasta instead of egg noodles.
3. Spicy Twist: Add a pinch of red pepper flakes for some heat.
4. Herb Infusion: Include fresh herbs like thyme or rosemary for an aromatic twist.
5. Additional Veggies: Feel free to add more vegetables like spinach, zucchini, or bell peppers.
Frequently Asked Questions
1. Can I use chicken thighs instead of chicken breasts?
Yes, you can. Chicken thighs will give a richer flavor due to their higher fat content.
2. How can I make this recipe in a slow cooker?
Place all the ingredients, except the noodles, in a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add the noodles in the last 30 minutes of cooking.
3. Can I freeze this chicken soup?
Absolutely. Let the soup cool completely before transferring to airtight containers. It can be frozen for up to 3 months.
4. What can I use instead of College Inn Chicken Broth?
You can use any high-quality chicken broth or stock. Homemade broth is also an excellent choice.
5. How do I thicken the soup if I want it heartier?
Mix a tablespoon of flour with some broth to make a slurry and add it to the soup. Let it cook until thickened.
6. Can I add rice instead of noodles?
Yes, cooked rice can be added instead of noodles. It will absorb the flavors beautifully.
Conclusion
College Inn Chicken Soup is more than just a meal; it’s a bowl of happiness and warmth. Easy to make and incredibly comforting, it’s perfect for those days when you need a little extra love in a bowl.
Whether you stick to the classic recipe or put your twist on it, this chicken soup is sure to become a staple in your kitchen.
Serve it hot, enjoy the comfort it brings, and share it with those you love. Bon appétit!
College Inn Chicken Soup Recipe
Equipment
- 1 bowl
Ingredients
- 1/2 packet egg noodles
- 1/4 sweet onion
- 1/4 cup diced coriander or celery
- 1 chicken breast
- 2 cups college Inn chicken broth
- 1 cup water
- 1/2 cup sliced mushroom
- 1/2 carrot
- salt and pepper to taste.
Instructions
Prep the veggies:
- Dice the onion, celery (or coriander), slice the mushrooms, and slice the carrot. Set them aside.
Cook the chicken:
- Add the chicken breast to a pot and cover with 4 cups of water. Bring to a boil over medium heat, then reduce heat and simmer for 20 minutes, or until cooked through.
Simmer the veggies:
- While the chicken cooks, prepare the broth. Drain the water from the pot after cooking the chicken. Add the chicken broth to the pot. Then, add the diced onion, celery, mushrooms, and carrots. Simmer for 10 minutes.
Shred the chicken:
- Remove the cooked chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces.
Combine and simmer:
- Add the shredded chicken and egg noodles to the pot with the simmering broth and vegetables. Stir well. Season with salt and pepper to taste.
Cook the noodles:
- Simmer the soup over medium heat for 8-10 minutes, or until the egg noodles are tender. Stir occasionally to prevent sticking.
Serve:
- Taste and adjust seasonings if needed. Turn off the heat and let the soup sit for a few minutes before serving. Ladle into bowls and enjoy!
Notes
-
- You can substitute coriander for celery if you prefer a different flavor profile.
- Serve the soup with a crusty piece of bread for dipping.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Video
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more
