Progresso Light Chicken Noodle Soup, Made More Filling

Progresso Light Chicken Noodle Soup is a canned chicken-and-noodle soup that can be served straight from the can or warmed with a few simple additions. This easy stovetop version builds on the soup with cooked chicken, vegetables, and broth for a heartier bowl; keep the additions modest so the original soup remains the focus.

Ingredients

2 cans (18.5 oz / 526 g each) Progresso Light Chicken Noodle Soup
1 cup (240 ml) low-sodium chicken broth, plus up to ½ cup (120 ml) more if needed
1 cup (140 g) cooked chicken breast, shredded or diced
½ cup (60 g) carrot, peeled and cut into small dice
½ cup (55 g) celery, cut into small dice
¼ cup (40 g) yellow onion, finely diced
1 teaspoon (5 ml) olive oil
¼ teaspoon dried thyme
⅛ teaspoon freshly ground black pepper, or to taste
1 tablespoon (15 ml) chopped fresh parsley, optional
1 teaspoon (5 ml) lemon juice, optional

Instructions

Prepare the vegetables. Dice the carrot, celery, and onion into small, similar-sized pieces so they soften evenly. Use cooked chicken that has been refrigerated safely, or prepare it separately before starting the soup. If cooking raw chicken for this recipe, cook it to 165°F (74°C), the USDA FSIS safe minimum internal temperature for poultry, checking the thickest part with a food thermometer.
Soften the vegetables. Warm the olive oil in a medium saucepan over medium heat. Add the carrot, celery, and onion and cook for 4 to 5 minutes, stirring occasionally, until the onion looks translucent and the vegetables begin to soften. They do not need to brown.
Add soup and broth. Pour in both cans of Progresso Light Chicken Noodle Soup and 1 cup (240 ml) chicken broth. Stir in the thyme and black pepper. Bring the mixture to a gentle simmer over medium heat, stirring once or twice. Avoid a hard boil, which can make the noodles very soft and break apart.
Simmer until tender. Lower the heat and simmer gently for about 7 minutes, or until the diced carrot is tender when pierced with a fork. Stir occasionally, scraping the bottom of the pan lightly. If the soup looks thicker than you like, add the extra broth a little at a time.
Warm the chicken. Stir in the cooked chicken and simmer for 2 to 3 minutes, just until hot throughout. If using leftover chicken, reheat the finished soup to 165°F (74°C), as recommended by USDA FSIS for leftovers, checking the center with a food thermometer. Do not keep the soup at a boil while reheating.
Season and serve. Taste before adding salt because canned soup and broth can already be salty. Stir in the optional lemon juice and parsley, then ladle into bowls. Serve hot.

Tips

Keep the noodles intact: Simmer gently and stir with a light hand. A rolling boil or repeated vigorous stirring can make the noodles mushy.
Adjust the consistency: The added vegetables and chicken make the soup thicker. Add broth in small splashes for a looser bowl, or leave it as written for a more substantial one.
Choose cooked chicken: Rotisserie chicken or plain cooked leftovers work well. If using packaged cooked chicken, check its storage date and heat it thoroughly in the soup.
Wait to add salt: Canned soup, broth, and prepared chicken vary in sodium. Taste the finished soup first, then season only if necessary.

Serving Suggestions

Serve the soup as a light meal with whole-grain toast, crackers, or a small sandwich. A simple green salad with a mild vinaigrette adds freshness without competing with the broth. For a fuller dinner, offer bread and sliced fruit alongside it. Put extra parsley, black pepper, and lemon wedges on the table so everyone can season their own bowl.

If serving children or anyone who prefers a milder taste, skip the lemon and keep the pepper on the side. Check the soup’s temperature before serving, especially when reheated, and let it cool to a comfortable eating temperature in individual bowls.

Variations

More vegetables: Stir in ½ cup (75 g) frozen peas or corn during the final 2 minutes of simmering. They add color and sweetness without needing a long cook. For leafy greens, add 1 cup (30 g) baby spinach just before serving and stir until wilted.

Herb and lemon: Replace the dried thyme with 1 teaspoon chopped fresh thyme, or finish with a little extra lemon juice. Add citrus gradually; too much can overpower the mild canned broth.

Different cooked protein: Use 1 cup (140 g) cooked turkey in place of chicken. For a meat-free bowl, leave out the chicken and use vegetable broth, understanding that the soup will still contain the chicken in the canned product unless you choose a different soup base.

Make it creamier: Stir in 2 tablespoons (30 ml) milk or half-and-half at the end and warm gently without boiling. This softens the broth’s savory edge, but it will make the soup less light in texture.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, using a shallow, covered container so they cool promptly. Store at 40°F (4°C) or colder and use within 3 to 4 days. The noodles continue to absorb broth in storage, so the soup may thicken; add a splash of broth or water when reheating.

Reheat only the amount you plan to eat in a saucepan over medium-low heat, stirring occasionally until it reaches 165°F (74°C) throughout. Check with a food thermometer rather than relying on steam alone. Microwave portions in a microwave-safe bowl, covered loosely, stirring halfway through and checking the temperature in several spots. Do not leave soup at room temperature for more than 2 hours, or more than 1 hour if the room is above 90°F (32°C). For longer storage, freeze in airtight freezer-safe containers; allow space for expansion and use within about 2 to 3 months for best quality. Thaw in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

Can I make this with one can of soup?
Yes. Halve the other ingredients, using about ½ cup (120 ml) broth, ½ cup (70 g) cooked chicken, and ¼ cup each of diced carrot and celery. Cook in a small saucepan and use the same timing, checking that the vegetables are tender.

Do I need to add salt?
Usually not at the beginning. The canned soup and broth contribute salt, and prepared chicken may be seasoned too. Taste after the chicken has warmed, then add a small pinch only if needed.

Can I use raw chicken directly in the soup?
It is better to cook raw chicken separately, then shred or dice it and add it as directed. This makes it easier to confirm poultry reaches the USDA FSIS safe minimum of 165°F (74°C) without overcooking the noodles. Never judge doneness by color alone.

Why did my noodles get soft?
Noodles soften when soup boils vigorously, cooks longer than necessary, or sits in broth after cooking. Keep the pot at a gentle simmer, avoid extended cooking, and refrigerate leftovers promptly. They may soften further by the next day even when stored safely.

Can I prepare it ahead?
You can dice the vegetables and measure the ingredients a day ahead, storing them covered in the refrigerator. For the best noodle texture, cook the soup close to serving time. If you make the full recipe ahead, chill it promptly and expect to add broth when reheating.

Can I freeze the finished soup?
Yes, although the noodles may become softer after thawing. Freeze it in meal-size containers, thaw in the refrigerator, and reheat to 165°F (74°C). If you know you will freeze portions, keep the soup slightly brothier before freezing.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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