Double Noodle Soup is flavorful and full of soft and tender noodles. This easy soup reminds me of my childhood and gives me all the feels. One of the amazing things about this easy soup recipe is that it takes very little time to make. You can have soup in less than 20 minutes. Not only is Double Noodle Soup quick to make but it’s also family-friendly.
WHAT IS DOUBLE NOODLE SOUP?
Have you ever picked up a can of Campbell’s Double Noodle Soup? When I was young every time I was home from school because I was sick my mom would feed me some Double Noodle Soup from Campbell’s. Well last week when a friend of mine was sick, I knew I wanted to bring her soup. So, I decided to make my own easy noodle soup to take over to her house as a get-well gift. And, so this homemade double noodle soup recipe was born.
CAN I ADD PROTEIN TO THIS SOUP?
The original can of Campbell’s does not have protein added to the soup, so I stayed the course and didn’t add protein to this recipe either. However, I think some cooked shredded chicken would work great in this recipe if you wanted to add a little more protein to your soup.
WHAT IS THE DIFFERENCE BETWEEN CHICKEN BROTH AND CHICKEN STOCK?
Chicken broth is the liquid leftover from boiling chicken in water. Chicken stock is made by simmering chicken bones and/or carcasses with vegetables for an hour to an hour and a half. The meat falls off the bones into the soup, adding flavor.
So, long story short the difference between stock and broth is that stock has been flavored with vegetables and bones which gives the stock a thicker and more flavorful result. Whereas broth is typically not flavored with seasonings or vegetables and therefore broth is thinner with less flavor.
CAN I USE VEGETABLE BROTH FOR THIS RECIPE?
Yes, you can use vegetable broth for this recipe instead of chicken stock. Just a side note though, if you decide to use vegetable broth instead of stock you might want to add some additional seasonings to your soup, such as onion powder and garlic powder. This will help make up for the lack of flavor in the broth.
CAN I USE A DIFFERENT TYPE OF NOODLES?
Yes, you can use any type of noodle for this soup that you’d like. I typically just pick up whatever noodles are on sale at my local grocery store or on an impulse buy while shopping with my kids. But, I really like to use spaghetti noodles in this soup because they are similar to the noodles that Campbell’s uses in their soup.
WHAT OTHER SEASONINGS CAN I ADD TO THIS SOUP?
Adding a couple of tablespoons of soy sauce to this soup will give it a little more flavor, especially if you end up using vegetable broth instead of chicken stock. I would suggest adding one tablespoon of soy sauce initially and then tasting the soup to see if you think it needs any additional salt or maybe even another tablespoon of soy sauce.
You can also saute a small onion with your celery and carrots, or add in onion and garlic powder. You can add the seasonings based on your tastebuds.
CAN I FREEZE NOODLE SOUP?
Yes, you can. I would suggest putting the soup in a freezer-safe container, leaving about one inch of space at the top for the soup to expand as it freezes. This is a good idea especially if you are freezing a full batch of this recipe, rather than just single servings. Be sure to allow the soup to thaw completely before you reheat on the stove or microwave.
HOW LONG WILL NOODLE SOUP KEEP?
This soup should keep for about three days in the refrigerator. Or, you can also freeze half of this recipe to keep it for longer if needed.
INGREDIENTS FOR DOUBLE NOODLE SOUP
- carrot, diced
- celery stalk, diced
- olive oil
- chicken stock
- dry spaghetti noodles, broken into pieces
- Salt and black pepper, to taste
HOW TO MAKE DOUBLE NOODLE SOUP
Step 1 In a large pot over medium-high heat, add the olive oil and heat until hot. Add the carrots and celery. Cook, about 3 to 4 minutes, until the vegetables begin to soften.
Add the chicken stock to the pot and bring to a boil. Stir in the noodles and cook for 8 minutes.
Remove from the heat and allow the noodles to continue absorbing the liquid until the noodles are soft. Adjust the salt and black pepper to taste. Then serve and enjoy.
Double Noodle Soup
- knife and cutting board
- large pot
- 1 carrot diced
- 1 celery stalk diced
- 1 teaspoon olive oil
- 4 cups chicken stock
- 2 cups dry spaghetti noodles broken into pieces
- Salt and black pepper to taste
- In a large pot over medium-high heat, add the olive oil and heat until hot. Add the carrots
- and celery. Cook, about 3 to 4 minutes, until the vegetables begin to soften.
- Add the chicken stock to the pot and bring to a boil.
- Stir in the noodles and cook for 8 minutes.
- Remove from the heat and allow the noodles to continue absorbing the liquid until the noodles are soft.
- Adjust the salt and black pepper to taste.