Swanson chicken broth is a pantry staple that brings deep, savory flavor to soups, stews, grains, and sauces in minutes. Whether you use it as a base for a quick weeknight soup or to cook rice and vegetables, its consistent quality and convenience make it a reliable choice. This article explains how to get the most out of Swanson chicken broth, including a simple, versatile recipe for homemade-style chicken noodle soup, plus tips for substitutes, storage, and creative variations.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 medium carrots, peeled and sliced (about 1 cup / 130 g)
- 2 celery stalks, sliced (about 1 cup / 120 g)
- 3 cloves garlic, minced
- 8 cups (1.9 L) Swanson chicken broth (regular or low-sodium)
- 2 cups (280 g) cooked chicken, shredded or diced (rotisserie or leftover)
- 1 ½ cups (170 g) wide egg noodles (or your favorite pasta)
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- 2 tablespoons (8 g) fresh parsley, chopped (optional, for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
- Add the minced garlic and cook for 1 minute more, until fragrant.
- Pour in the Swanson chicken broth. Add the dried thyme and rosemary. Bring the broth to a boil over high heat.
- Once boiling, reduce the heat to medium-low and add the egg noodles. Simmer, uncovered, for 8–10 minutes, or until the noodles are tender but still firm to the bite (al dente). Stir occasionally to prevent sticking.
- Add the cooked chicken and let it heat through for 2–3 minutes. If the soup seems too thick, add a little water or extra broth to reach your desired consistency.
- Season with salt and pepper to taste. Keep in mind that Swanson broth already contains sodium, so taste before adding extra salt.
- Ladle the soup into bowls and garnish with fresh parsley, if using. Serve hot.
Tips
- Choosing broth: Swanson offers regular, low-sodium, and unsalted versions. For more control over salt, use low-sodium or unsalted and season at the end. Regular broth works fine but may require less added salt.
- Noodle texture: If you plan to have leftovers, cook the noodles separately and add them to each bowl when serving. This prevents them from absorbing too much broth and becoming mushy during storage.
- Substitutions: No egg noodles? Use any small pasta, rice, or even quinoa. For a gluten-free option, use rice noodles or gluten-free pasta and adjust cooking time accordingly. You can also swap the chicken for turkey or leave it out for a vegetable broth version.
- Common mistake: Don’t boil the soup vigorously after adding the noodles—it can make the broth cloudy and the noodles overcook quickly. Keep it at a gentle simmer.
Serving Suggestions
This chicken noodle soup is a meal in itself, but it pairs well with a crisp green salad and crusty bread for dipping. For a heartier dinner, serve alongside a grilled cheese sandwich or a simple side of roasted vegetables. A squeeze of fresh lemon juice or a sprinkle of grated Parmesan on top adds brightness and depth.
Variations
- Vegetable-Loaded: Add sliced mushrooms, zucchini, or spinach during the last 5 minutes of cooking for extra nutrients and flavor.
- Herb-Infused: Stir in a handful of fresh dill or basil just before serving for a fresh, aromatic twist.
- Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño with the garlic for heat.
- Creamy Chicken Soup: Stir in ½ cup (120 ml) heavy cream or coconut milk at the end for a richer, creamier texture.
- Asian-Inspired: Replace the thyme and rosemary with 1 tablespoon (15 ml) soy sauce, 1 teaspoon grated ginger, and a splash of sesame oil. Use rice noodles instead of egg noodles.
Storage and Reheating
Refrigerate leftover soup in an airtight container within 2 hours of cooking. It will keep for 3–4 days. The noodles will continue to absorb liquid, so when reheating, add a splash of broth or water to thin it out. Reheat on the stovetop over medium heat or in the microwave until steaming hot (165°F / 74°C). For longer storage, freeze the soup (without noodles, if possible) in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use Swanson chicken broth instead of water in other recipes? Yes, absolutely. Swapping water for chicken broth in rice, quinoa, couscous, or even when cooking vegetables adds savory flavor without extra effort. Just be mindful of the salt content—if the broth is salted, you may want to reduce added salt in the recipe.
Is Swanson chicken broth the same as chicken stock? Not exactly. Broth is typically made from meat and vegetables and is lighter in body and flavor, while stock is made from bones and has a thicker, more gelatinous texture. Swanson also sells chicken stock, which is richer and great for sauces and gravies. For soups, broth is usually preferred for its cleaner taste.
Can I make this soup vegetarian? Yes, simply swap the chicken broth for vegetable broth and omit the chicken. You can add extra vegetables like mushrooms or chickpeas for protein. The cooking time remains the same.
How do I prevent the soup from becoming too salty? Use low-sodium or unsalted Swanson broth, and always taste before adding salt. If you accidentally oversalt, add a peeled potato to the pot and simmer for 10–15 minutes—the potato will absorb some of the salt. Remove it before serving.
Can I use leftover turkey instead of chicken? Absolutely. This is a great way to use up holiday turkey. Shred or dice the turkey and add it during the last few minutes of cooking, just as you would chicken.
What if I don’t have Swanson broth on hand? You can use any good-quality chicken broth or make your own by simmering chicken bones, vegetables, and herbs in water for a few hours. In a pinch, dissolve a chicken bouillon cube in boiling water according to package directions.
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