Last Updated on February 28, 2024
Today, we’re going to be taking a look at a Souplantation chicken noodle soup recipe and looking at how to recreate this well-loved favorite. Souplantation recipes are like gold dust nowadays, as all of their locations have permanently closed. And many of us want to try and make the dishes ourselves. One of their most popular dishes was chicken noodle soup – so how do you go about making it? Let’s take a closer look.
What Is Souplantation?
Souplantation was a US chain restaurant. It was an all-you-can-eat buffet that served a range of dishes from soups, to salads, to pasta. Unfortunately, due to the ongoing pandemic, Souplantation had to permanently close all of its locations and no longer operate. The chain was very affordable and hopefully, they may return in the future.
What Is Chicken Noodle Soup?
Chicken noodle soup is exactly how it sounds! It’s a light and refreshing soup and is one of the most popular soup flavors. The base of the soup is usually chicken broth or chicken stock. Noodles and pieces of chicken are then added. And usually, there’s a range of vegetables in the soup too, including carrots and onions.
Ingredients In Chicken Noodle Soup
The ingredients for chicken noodle soup will vary massively depending on which recipe you’re following. As we’re trying to recreate the Souplantation chicken noodle soup, we’ll be using the following ingredients:
- pasta noodles
- diced boneless chicken
- olive oil
- white pepper
- garlic paste
- powdered ginger
- tomato sauce
- parsley
- chicken broth
- carrots
- black pepper
- salt
- water
- coriander leaves
Nutritional Information
You may be wondering what the nutritional value is when it comes to chicken noodle soup. The recipe we’re looking at today contains the following in each serving:
- calories: 80
- fat: 2g
- cholesterol: 26mg
- sodium: 906mg
- carbs: 8g
- sugar: 2g
- protein: 8g
Souplantation Chicken Noodle Soup Recipe
The recipe we’re going to be looking at today is inspired by a recipe from Fit Hull, and it’s a healthy adaptation of the Souplantation chicken noodle soup. It’s super easy to prepare and doesn’t take long at all. Let’s take a look at how to make it.
Ingredients
The ingredients you’ll need for this recipe are:
- 8oz of pasta noodles (any kind)
- 8oz of diced boneless chicken
- 1 teaspoon of olive oil
- 1/4 teaspoon of white pepper
- 3 cloves of garlic paste
- 1/2 teaspoon of ginger (powdered)
- 2 teaspoons of tomato sauce
- 1/8 cup of parsley (chopped)
- 8 cups of chicken broth
- 1 cup of cubed small carrots
- 1 teaspoon of black pepper
- salt to season
- 1/4 cup of coriander leaves (chopped for garnish)
- water
Recipe
Now all you need to do is:
Step 1: Cook the noodles
Gather all of your ingredients so you’re ready to prepare the dish. Using a medium-sized saucepan, almost fill the pan with water and leave to heat until the water is boiling. At this point, add your pasta noodles of choice and cook. It usually takes around 5 minutes to cook pasta noodles but ensure the noodles are tender. Once tender, strain the water and add cold water instead – this stops the noodles from becoming sticky.
Step 2: Cook the chicken
Add your chicken (ensure it’s diced and skinned), white pepper, ginger, garlic, and a sprinkle of salt to a bowl. Toss to ensure the chicken is coated well and leave for a few minutes. Using a saucepan, add the olive oil and place your chicken into the pan for around a minute. Pour in three cups of water and cook for a further 5 minutes or so. When all the water has almost gone, add the parsley, tomato sauce, and carrots. Mix well for around a minute. Now it’s time to pour in the chicken broth and leave the mixture to simmer for around ten minutes. Add the noodles and cook for a further minute. Stir well.
Step 3: Serve
Pour the soup into a bowl and add a pinch of salt and black pepper to season. Now garnish with your coriander (this stage is completely optional!). Your soup is now ready to serve. Enjoy!
Conclusion
I hope this article has given you a new Souplantation chicken noodle soup recipe. This is incredibly simple to make and unlike other soups, doesn’t require much time at all. It makes for the perfect lunchtime meal and it’s light, refreshing – and also pretty healthy too!
Do you know of any other chicken noodle soup recipes? Or have any tips or tricks when it comes to making chicken noodle soup? If so, please feel free to let me know in the comments below. Sharing is caring!
Souplantation Chicken Noodle Soup Recipe: How To
Ingredients
- 8 oz of pasta noodles (any kind)
- 8 oz of diced boneless chicken
- 1 teaspoon of olive oil
- 1/4 teaspoon of white pepper
- 3 cloves of garlic paste
- 1/2 teaspoon of ginger (powdered)
- 2 teaspoons of tomato sauce
- 1/8 cup of parsley (chopped)
- 8 cups of chicken broth
- 1 cup of cubed small carrots
- 1 teaspoon of black pepper
- salt to season
- 1/4 cup of coriander leaves (chopped for garnish)
- water
Instructions
- Cook the noodlesGather all of your ingredients so you're ready to prepare the dish. Using a medium-sized saucepan, almost fill the pan with water and leave to heat until the water is boiling. At this point, add your pasta noodles of choice and cook. It usually takes around 5 minutes to cook pasta noodles but ensure the noodles are tender. Once tender, strain the water and add cold water instead - this stops the noodles from becoming sticky.water, 8 oz of pasta noodles (any kind)
- Cook the chickenAdd your chicken (ensure it's diced and skinned), white pepper, ginger, garlic, and a sprinkle of salt to a bowl. Toss to ensure the chicken is coated well and leave for a few minutes. Using a saucepan, add the olive oil and place your chicken into the pan for around a minute. Pour in three cups of water and cook for a further 5 minutes or so. When all the water has almost gone, add the parsley, tomato sauce, and carrots. Mix well for around a minute. Now it's time to pour in the chicken broth and leave the mixture to simmer for around ten minutes. Add the noodles and cook for a further minute. Stir well.8 oz of diced boneless chicken, 1/4 teaspoon of white pepper, 3 cloves of garlic paste, 1/2 teaspoon of ginger (powdered), 2 teaspoons of tomato sauce, 1/8 cup of parsley (chopped), 8 cups of chicken broth, 1 cup of cubed small carrots, salt to season, water, 1 teaspoon of olive oil
- ServePour the soup into a bowl and add a pinch of salt and black pepper to season. Now garnish with your coriander (this stage is completely optional!). Your soup is now ready to serve. Enjoy!1 teaspoon of black pepper, 1/4 cup of coriander leaves (chopped for garnish)
FAQs
What Can I Add to my Chicken Soup to Give it Flavor?
The easiest way to bring flavor to your chicken soup if it tastes a bit bland, is a touch of salt and pepper. Salt enhances the flavors of most dishes, so it's the perfect versatile seasoning. If you're looking for more flavor, there are many herbs and spices you could try. The most common seasonings to add to chicken noodle soup besides salt and pepper are onion powder, garlic powder, parsley, oregano, thyme, chives and sage. However, you can add whichever herbs and spices you'd like to your soup!
Should Noodles Be Cooked Separately From Chicken Noodle Soup?
Yes. It's usually best to at least cook your pasta noodles until around 75% cooked, but it's usually easier to completely cook the noodles and add them at the end to your soup. As noodles usually release a lot of starch when cooking, that isn't something you want in your soup!
How To Cook Chicken For Chicken Noodle Soup Recipe?
It's best to add the chicken pieces for chicken noodle soup near the end of the recipe. Adding the raw chicken meat around fifteen minutes before the soup is ready to eat usually has the best results. Cooking the chicken in the broth enhances the flavor of the chicken pieces. However, you can cook the chicken beforehand if you'd prefer.
My name is Ania, and I am very glad to see you here. I have always loved cooking; even some of my earliest memories are flipping through a cookbook and making pudding standing on a stool because I was too small to reach the stove.
You should know that I am not a professionally trained chef, just a big food lover who grew up in a family obsessed with cooking and focused on what we eat.
