Lipton chicken noodle soup is the gold standard of American soups. We’re going to take this classic soup mix and show you how to make it even better!
We spent this past weekend hanging out at our house in town, watching movies with the boys and of course creating a little of this and that in the kitchen. Sunday came around and Scott was under the weather. While he rested in bed and binge-watched his new favorite series Bates Motel, the boys and myself continued our weekend of movie watching, homework, and playing in the kitchen. Wanting to help Scott feel better, we came across this idea and decided to give it a go.
What is this?
For much of my life, it seems that I have done a lot of things the hard way. Maybe because I’m not always that creative and maybe because I am often a little slow on the uptake, this habit seems to have followed me in the kitchen as well.
Good food doesn’t have to be complicated. Scott is very good at creating simple recipes. I am always amazed at the delicious his concoctions he creates with the simplest of ingredients and techniques. A good example of this is his Slow Cooker Creamy Chicken. Perhaps with this recipe, I am starting to catch on.
Lipton soup mix is used in dips, it’s used in burgers, it’s used in all sorts of things. Why not use it in chicken soup? Real chicken soup. That’ what I did with this recipe. It is fast, easy and convenient. Best of all, it’s the only thing Scott would eat after a long day of sickness, fever, and not being able to stomach anything else. When I saw the empty bowl next to his recliner in our living room, I knew this was the right recipe at the right time. Give it a try, it is wonderful stuff.
For a made from scratch, homemade version of this, try Grandma’s Homemade Chicken Soup, from Fearless Dining. It’s real cooking at its finest; just like Grandma used to make!
Lipton Chicken Noodle Soup Cooking Hack
- 2 boxes Lipton soup mix
- 8 cups water
- 2 tablespoons olive oil
- 1 small white onion medium chop
- 1 cup thinly sliced carrots
- 1 stalk celery thinly sliced
- 1 rotisserie roasted chicken
- Place olive oil in large stock pot and heat over medium high temperature.
- Place onion, celery, and carrots in pot and stir and saute until onion is soft and translucent.
- Add broth to pan, cover and bring to low boil for 5 minutes
- Add contents of soup mix to broth and stir
- Remove meat from chicken, shred with fingers and place in stock pot
- Cook for five more minutes over low temperature.
- Serve hot.