In Cheap Tricks, we’ll help you make the most out of everyday supermarket staples. Next up: How to make canned soup better—super, even.
There was a yearlong phase in my life where all I would eat for lunch was canned soup. I was starting a food business and had no time and even less money. My coworkers wondered aloud every day if I was finally going crazy as I opened a can, walked over to the microwave, and took out my trusty bag of chopped herbs, spices, and different cheeses. I knew what they didn’t: Like a blank canvas, a can of soup is full of infinite possibility. Ever since, those deeply misunderstood tins have held a warm place in my heart.
At least half of you reading this probably disagree with that sentiment. “Canned soup” are two objectively benign words that nonetheless tend to create division in just about any group. Some people ( ♀️) adore them for their convenience and versatility, while others lob critiques that are decidedly not appropriate for the internet. Actually, I have to say that many of the dusty tins in grocery stores aren’t very interesting. But even if I’d opt for a brothy, homemade chowder or a hearty vegetarian ramen most of the time, canned soups are an affordable, faster-to-prepare option. Canned soup, like life, is what you make it.
You only need a few key ingredients and a positive attitude to make a hot bowl of soup that tastes just as good as home-cooked food. Here’s how to make canned soup (and maybe your life?) better.
How To Spice Up Canned Chicken Noodle Soup Simple Tips To Take It From Bland To Brilliant
One of those comfort foods that we all grew up with is chicken noodle soup. It’s easy and soothes the soul; all you have to do is open a can and heat it up. Let’s be honest, though: canned soup isn’t always very tasty. The broth made in a factory is bland, the noodles are too slippery, and the chicken chunks are often tough and tasteless. Thank goodness, it’s easy to make canned chicken noodle soup taste great with just a few simple tips!
In this article, I’ll share my favorite tips and tricks for spicing up canned chicken noodle soup. Whether you want to add more flavor, texture, nutrition or just make it more interesting, these easy ideas will take your soup game from basic to gourmet in no time. Grab a can from the pantry and let’s get cooking!
Lay The Flavor Foundation
Before you even open the can, you can start building a flavor base that will make a world of difference. Sauté some aromatic veggies like onion, carrot, celery or garlic in a little olive oil or butter. Let them get nice and soft and golden. This will add a deep, sweet flavor that canned soup definitely lacks. While the veggies are cooking, add some herbs, spices or a splash of wine to amp up the flavor even more.
Boost The Broth
One of the biggest issues with canned chicken noodle soup is the broth – it’s just weak and flat. An easy way to fix this is by adding your own store-bought or homemade broth. I like to use chicken broth, but vegetable or beef broth also work nicely. You can also sprinkle in a little broth powder or bouillon to intensify the flavor.
Put On The Protein! The tiny pieces of chicken in canned soup aren’t very good. Adding extra protein makes the soup much more satisfying. Rotisserie chicken shreds, diced cooked chicken breasts, sausage crumbles, beans, or lentils all work great. You can add a soft-boiled egg to the top of each bowl for extra protein and cheese.
Toss In Fresh Veggies
The limp carrots and celery in canned soup won’t cut it. Chop up some fresh vegetables like spinach, kale, broccoli, peas, corn, bell peppers or zucchini and throw them in. You’ll add flavor, texture, color and nutrients.
Change Up The Noodles You don’t have to eat those slimy canned noodles all the time. You can use egg noodles, pastina, mini farfalle, rice noodles, or zoodedoodles instead. Different types of noodles make your soup feel new again.
Finish with fresh herbs. Soup isn’t complete without a green garnish. Fresh herbs like chives, parsley, basil, dill, cilantro, or basil add a huge boost of flavor and color. Stir them in just before serving so they don’t wilt.
Grate On Some Cheese
A little sprinkle of grated parmesan, cheddar or swiss adds a hit of savory flavor. Melty goat cheese or crumbled feta or gorgonzola also work for a creamy addition.
Add A Creamy Element
For added luxurious texture and flavor, stir in a dollop of heavy cream, sour cream, plain Greek yogurt or creme fraiche. A tiny drizzle of good olive oil on top is also never a bad idea.
Craft Some Croutons
Homemade or store-bought croutons provide a crunchy, savory crunch that contrasts nicely with the broth. I like to toss mine with a little olive oil, garlic powder, salt and pepper before toasting.
Infuse Herbal Flavor
Don’t be afraid to get creative with unique flavor combinations! Fresh herbs like basil, thyme or sage add a wonderful depth. Spices like smoked paprika, cumin or curry powder mix things up. Stirring in pesto or sun-dried tomatoes gives it a fresh flair.
Add A Little Heat
If you like things spicy, mix in sriracha, chili oil or red pepper flakes. The heat contrasts nicely with the cooling broth. Just go slow and taste as you add so it doesn’t get overpowering.
Make It More Substantial
If you want heartier soup, stir in some cooked grains like rice, barley, farro or quinoa. You can also add hearty vegetables like potatoes, sweet potatoes or butternut squash. The starchiness gives a pleasant thickness.
With just a few easy additions, you can transform canned chicken noodle soup from boring to brilliant. Use your favorite fresh veggies, herbs, spices, textures and flavors to make it your own. Don’t settle for blah – spice up that canned soup and take your soup game to the next level!
Start with an aromatic base
Pretty much every can of soup already contains aromatics. But to put some pep back in your soup’s step, you’re going to want to add more. To begin, sauté any mix of finely chopped vegetables and alliums, such as ginger, onion, garlic, carrots, celery, bell peppers, and garlic. Whatever you choose is going to infuse the entire can of soup you’re about to heat. A shorter sauté will result in a sweeter, less potent base, whereas a longer cook will brown your ingredients for a deeper, more savory vibe.
All out of alliums? An aromatic base can also be achieved with sturdy herbs, spices, or condiments. Enliven plain (and thin) soups by blooming a combination in oil before heating. Sizzle a pinch of Madras curry powder, garam masala, equal parts ground cumin and smoked paprika, or a sprig of rosemary in your saucepan, then add butternut squash soup. Thyme, crushed red pepper flakes, and bay leaves work well with mushroom soup. And a can of tomato soup is practically begging to begin with a scoop of sautéed red curry paste or harissa or a sprinkle of dried oregano and basil.
Chunkier soups, like black bean or lentil, tend to lean thick—and, it must be said, gloopy. Adding more water or low-sodium stock while they’re heating will thin them out and make them less salty. (If you overdo it, don’t stress: Continue simmering until the liquid has reduced to your desired consistency. ) For virtually anything but the brothy bois, like chicken noodle soup or Italian minestrone, you could also stir in some coconut milk, warmed cream, or crème fraîche to add body and richness.
Carla Lalli Music, a recipe developer and author, purées half of her hammy chickpea soup so that it is creamy (without the dairy!) and chunky at the same time. Your thicker, bean- or veggie-based canned soups will benefit from the same treatment.
Once hot, pour half the contents of your saucepan (being sure to include some liquid), into your blender. Whiz that up until it’s velvety, like a bisque, and then stir back into the saucepan. (Or use an immersion blender—no transferring necessary.)
Or take things to the next level by adding a dollop of umami-rich miso—or a scoop of nut or seed butter, leftover mashed potatoes, or steamed cauliflower—before blending for an even creamier, more flavorful base.
Go big on the greens
Senior cooking editor Sarah Jampel loves adding a heck-load of greens to her soups. In her lemony tortellini number, a whole bunch of mature spinach gets thrown in. It’s a strategy that works for the canned variety too: For some added vibrancy (and, sure, health!) wilt in a few handfuls of fresh or frozen kale, spinach, or Swiss chard. Frozen peas and leftover roasted broccoli or sweet potatoes are also welcome at the party.
5 GENIUS Ingredients to Transform CANNED Chicken Noodle Soup
FAQ
What can I add to canned chicken soup to make it better?
More Ways to Add Flavor Add more flavor to your chicken soup by adding dried parsley, onion powder, or garlic powder. I recommend adding 1⁄2 to 1 full teaspoon. A splash of any kind of vinegar or a squeeze of fresh lemon juice is another great way to make something taste better.
How to doctor up canned chicken noodle soup?
To elevate canned chicken noodle soup, enhance the flavor with fresh herbs (thyme, parsley, dill), aromatic vegetables (onion, celery, carrots), and spices like black pepper or turmeric. You can also add a little vinegar or lemon or lime juice to make it taste better.
How to improve chicken noodle soup from a can?
– Heat it up on the stove with a little soy sauce (just a dash!) and a little turmeric to give it a deep, comforting flavor – While the soup is heating through, spread of piece of bread with some butter, top it with grated cheese, red pepper flakes if you’d like, and a spray or drizzle of olive oil.
How do you dress up a can of chicken noodle soup?
Comments Section Add fresh veggies like onion, celery, and carrots. Whatever else you may have on hand like mushrooms, kale, peas, or zucchini. Fresh dill is popular with chicken noodle soup. If you like creamy soups, add a can of milk or a dollop of cream. Or a squeeze of lemon to brighten it up.