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
- organic chicken broth: 4 cups
- water: 4 cups
- carrots: 0.33333 cup (diced)
- chicken soup base (such as Better than Bouillon®): 0.75 tsp
- marjoram: 0.25 tsp (dried)
- thyme: 0.125 tsp (dried)
- onion powder: 0.125 tsp
- ditalini pasta: 0.75 cup
- cooked chicken: 0.5 cup (chopped)
- lemon juice: 1 tsp (to taste)
Metric Conversion
Stages of cooking
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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.
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Add pasta and return to a boil. Boil for 15 minutes. Turn heat off and stir in chicken and lemon juice.
