I grew up on Campbell's® chicken soups but my favorite was the NoodleO's®. Mainly due to the manageable size noodle for the spoon but also because the texture of the noodle was firmer and not mushy like the others. As an adult, I set out to make a copycat version and it took several attempts before getting it right. My previous attempts lacked the tang that you get with a can and the secret ingredient ended up being lemon juice. Who would have thought? Serve with crackers if desired.
Ingredients
- 4 cups organic chicken broth
- 4 cups water
- 0.33 cups diced carrots
- 0.75 teaspoons chicken soup base , such as Better than Bouillon®
- 0.25 teaspoons dried marjoram
- 0.13 teaspoons dried thyme
- 0.13 teaspoons onion powder
- 0.75 cups ditalini pasta
- 0.5 cups chopped cooked chicken
- 1 teaspoon lemon juice , or to taste
Instructions
-
1
Bring broth, water, carrots, soup base, marjoram, thyme, and onion powder to a boil in a large pot. Reduce heat and simmer for 15 minutes.
-
2
Add pasta and return to a boil. Boil for 15 minutes. Turn heat off and stir in chicken and lemon juice.
Nutrition Facts
Per serving
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