It is really hard to come up with a creative or unique version of chicken noodle soup because it a classic that honestly tastes delicious no matter how or when or where you eat it. I make MY chicken noods with vermicelli noodles, which are normally used in the classic Mexican soup dish, Fideo. I like to use these noodles because they are short and little and carry the same nostalgic flair as the canned campbells chicken noodle soup we all grew up eating when we were younger. I know that nothing I ever create will be better than that of Sir Chick Fil A, so make this when you are craving that soup and well, IT’S SUNDAY.
what you need:
- 2 cups shredded chicken
- 1 cup celery, diced
- 1 1/2 cup carrots, diced
- 1 tablespoon diced shallots onion would work fine here too
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1/4 tsp cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp oregano
- 3 1/2 cups chicken stock
- 3 cups water
- 1 chicken bouillon cube
- 1 can (10 oz) cream of chicken soup, strained there are weird pieces of chicken floating around in this soup that I do not care for
- 1 box vermicelli noodles
- Special equipment needed: Dutch oven or large stock pot
what you need to do:
- Heat oil in large dutch oven or pot. When oil is hot, add in celery and carrots. Cook about 5 – 7 minutes, stirring frequently.
- Add in shallots and garlic, cook an additional 2 – 3 minutes.
- Add in cumin, pepper, salt, garlic powder, onion powder, and oregano. Stir to combine and cook an additional 2 – 3 minutes.
- Pour in the chicken stock, water, and cream of chicken soup. Stir to combine. Then add in the bouillon cube and stir until it is dissolved.
- Cover pot and let simmer 30 minutes.
- Check the done-ness of the carrots and celery, and if they are soft and cooked, add in the box of vermicelli and stir to combine. We are going to cook the noodles directly in the soup to give them more flavor by soaking up the broth instead of water. Make sure to stir frequently, to make sure the noodles don’t stick to the bottom of the pot. Cook about 8 – 10 minutes.
- Add in the chicken and stir to combine. Once the chicken is heated all the way through, about 5 minutes. Remove from the heat and serve with cracked pepper and parsley, if you have it!
- This can easily be frozen and reheated if you wish.
