Pro tip, all it takes for chicken noodle soup is 1 can of carrots, 1 tin of canned chicken, a chopped stalk of celery, a chopped onion, some egg noodles, and 2 containers of chicken stock. Add a pad of butter, the celery, and onion to the pot and cook until translucent. Add the stock, drain and add the canned ingredients. Season with salt, pepper, basil, and oregano to taste. Simmer for roughly 15-20 minutes.
for the grilled cheese you obviously want to have with the soup: grab some gouda and havarti cheese, and coat one side of each piece of bread with a thin layer of mayo. Toast each side on a pan with the mayo side out until browned to desired color
ETA: forgot the onion, and made it a legit recipe someone could follow
I’ve never seen canned celery, but I imagine that it would be far too mushy for chicken noodle soup. Besides, this is the quick and dirty version of the soup, since it takes a minute to chop the celery and then all that’s left is letting it simmer for 20 minutes. Obviously it tastes much better with fresh ingredients
I understand that, but I didn’t post an actual recipe at first, i posted an idea of a recipe that required an actual basis of understanding to create a basic recipe. No one would accept an unseasoned recipe, not even myself. Even the most complex chicken noodle soup recipe involves salt, pepper, basil, and oregano. Sorry if I didn’t meet your standards initially.
Pro tip, all it takes for chicken noodle soup is 1 can of carrots, 1 tin of canned chicken, a chopped stalk of celery, a chopped onion, some egg noodles, and 2 containers of chicken stock. Add a pad of butter, the celery, and onion to the pot and cook until translucent. Add the stock, drain and add the canned ingredients. Season with salt, pepper, basil, and oregano to taste. Simmer for roughly 15-20 minutes.
for the grilled cheese you obviously want to have with the soup: grab some gouda and havarti cheese, and coat one side of each piece of bread with a thin layer of mayo. Toast each side on a pan with the mayo side out until browned to desired color
ETA: forgot the onion, and made it a legit recipe someone could follow
Jesus Christ just use tinned celery too at that point
I’ve never seen canned celery, but I imagine that it would be far too mushy for chicken noodle soup. Besides, this is the quick and dirty version of the soup, since it takes a minute to chop the celery and then all that’s left is letting it simmer for 20 minutes. Obviously it tastes much better with fresh ingredients
At that point, a can of Progresso would probably taste better.
At $13 for all the ingredients, it produces way more than a can of progresso, and I think it tastes slightly better
All that canned shit and zero herbs is gonna be just as expensive, just as oversalted, and taste far worse than canned soup.
I edited my initial comment to be a legit recipe. There isn’t “no seasoning” as you claim
There certainly wasn’t any when I replied.
I understand that, but I didn’t post an actual recipe at first, i posted an idea of a recipe that required an actual basis of understanding to create a basic recipe. No one would accept an unseasoned recipe, not even myself. Even the most complex chicken noodle soup recipe involves salt, pepper, basil, and oregano. Sorry if I didn’t meet your standards initially.
might as well just get a canned soup
Right? Less fuss and it’ll actually be edible.
In my home, all it takes for chicken noodle soup is a can opener.