helena Posted October 21, 2016 Share Posted October 21, 2016 I make a very basic, very yummy chicken noodle soup. What simple things can I do or add to change it up a bit? Quote Link to comment Share on other sites More sharing options...
maize Posted October 21, 2016 Share Posted October 21, 2016 I think you need to share your recipe first :) 5 Quote Link to comment Share on other sites More sharing options...
Miss Peregrine Posted October 21, 2016 Share Posted October 21, 2016 Leek. 1 Quote Link to comment Share on other sites More sharing options...
cjzimmer1 Posted October 21, 2016 Share Posted October 21, 2016 I like a bit of ground nutmeg sprinkled on top. 1 Quote Link to comment Share on other sites More sharing options...
Farrar Posted October 21, 2016 Share Posted October 21, 2016 Orzo instead of egg noodles. 1 Quote Link to comment Share on other sites More sharing options...
Rebel Yell Posted October 21, 2016 Share Posted October 21, 2016 Dump in some jarred salsa Serve with shredded cheddar or Monterrey jack 2 Quote Link to comment Share on other sites More sharing options...
8circles Posted October 21, 2016 Share Posted October 21, 2016 Lemon juice? 4 Quote Link to comment Share on other sites More sharing options...
gardenmom5 Posted October 21, 2016 Share Posted October 21, 2016 I add sage and/or basil (thanks for the reminder, I'm actually making some now, the noddles are being slow) in addition to salt and generous pepper. same types of spices used in stuffing. I've got some thai basil in my herb garden - and it smells good. . . 1 Quote Link to comment Share on other sites More sharing options...
magnificent_baby Posted October 21, 2016 Share Posted October 21, 2016 I would find a way to make it creamy. Yum! 1 Quote Link to comment Share on other sites More sharing options...
LifeLovePassion Posted October 21, 2016 Share Posted October 21, 2016 Add dumplings 2 Quote Link to comment Share on other sites More sharing options...
alisoncooks Posted October 21, 2016 Share Posted October 21, 2016 I think you need to share your recipe first :)+1 1 Quote Link to comment Share on other sites More sharing options...
livetoread Posted October 21, 2016 Share Posted October 21, 2016 Lime juice and red pepper flakes. 3 Quote Link to comment Share on other sites More sharing options...
wapiti Posted October 21, 2016 Share Posted October 21, 2016 fresh garlic or green onions and mushrooms 1 Quote Link to comment Share on other sites More sharing options...
nd293 Posted October 21, 2016 Share Posted October 21, 2016 Give it an Asian 'pho' like twist with fish sauce, lime and mint and chilli to garnish? Add fragrant spices to the broth - ginger, cinnamon, cloves, star anise. Those would be simple for me as they're standard ingredients I have on hand, not sure how it would work for you. http://www.taste.com.au/recipes/19014/beef+and+noodle+soup+pho+bo 3 Quote Link to comment Share on other sites More sharing options...
mellifera33 Posted October 21, 2016 Share Posted October 21, 2016 Add basil and sub tortellini for regular noodles? 2 Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted October 21, 2016 Share Posted October 21, 2016 (edited) I think your best bet for a significant, positive change is to keep your beloved recipe and switch out the noodles for tortellini or make dumplings instead. If you're not from a biscuit making culture, just get a box of jiffy biscuit mix and use that. Follow the directions (maybe reduce the liquid-google it) and add some fresh parsley. Then drop in your dumplings without crowding them and cover with a tight-fitting lid. Don't peek too early! This recipe works well for a super fast version: http://www.foodnetwork.com/recipes/rachael-ray/chicken-and-dumplings-recipe.html OR You could add some cream and gnochi to your soup! Edited October 21, 2016 by KungFuPanda 2 Quote Link to comment Share on other sites More sharing options...
zoobie Posted October 21, 2016 Share Posted October 21, 2016 (edited) Lemon and garlic Frozen wontons/dumplings/gyoza with ginger and garlic Edited October 21, 2016 by zoobie 2 Quote Link to comment Share on other sites More sharing options...
Alte Veste Academy Posted October 21, 2016 Share Posted October 21, 2016 Hint of ginger. 1 Quote Link to comment Share on other sites More sharing options...
MotherGoose Posted October 21, 2016 Share Posted October 21, 2016 Cilantro, black beans, zucchini, tomatoes, and fewer noodles. Or sub corn for noodles. Cumin. 1 Quote Link to comment Share on other sites More sharing options...
laundrycrisis Posted October 21, 2016 Share Posted October 21, 2016 For a nice Asian broth, like pho, steep some ginger and star anise teabags and add the tea to the broth. 1 Quote Link to comment Share on other sites More sharing options...
laundrycrisis Posted October 21, 2016 Share Posted October 21, 2016 I have to leave this thread. It's 10 pm, everyone is in bed, and now I want soup. 7 Quote Link to comment Share on other sites More sharing options...
mom2myboys Posted October 21, 2016 Share Posted October 21, 2016 Add chunks of butternut squash and some kale or spinach leaves. 1 Quote Link to comment Share on other sites More sharing options...
Rockhopper Posted October 21, 2016 Share Posted October 21, 2016 Our chicken soup was revolutionized when we discovered mulligatawny, and now we much prefer it to our regular chicken soup. The chicken, broth, onion, celery and carrot are all the same -- and we sometimes add rice or noodles -- but for mulligatawny you'll add curry powder, apple and cream (or coconut milk - yum!). 2 Quote Link to comment Share on other sites More sharing options...
Slache Posted October 21, 2016 Share Posted October 21, 2016 Tomato soup, cilantro and rice instead of noodles. 1 Quote Link to comment Share on other sites More sharing options...
Seasider Posted October 21, 2016 Share Posted October 21, 2016 (edited) Orzo instead of egg noodles.I love orzo in chicken noodle soup. I've used rice instead of noodles, and cracked up lasagna noodles instead of spaghetti. I really like the lasagna noodles, they kind of remind me of dumplings without being too doughy. As far as tricks to jazz it up, hmmm. I like lots of thyme, add a splash of wine or balsamic vinegar, and let it cook down a while before adding the noodles. Sometimes I add mushrooms. ETA now I am hungry for this, too! I have some sage in the garden I'd like to try, and I'll have to pick up some leeks. I like leeks but I forget about them. Edited October 21, 2016 by Seasider 1 Quote Link to comment Share on other sites More sharing options...
heartlikealion Posted October 21, 2016 Share Posted October 21, 2016 Tomato soup, cilantro and rice instead of noodles. I bought a bagged chicken noodle soup. I had a bit of a misunderstanding with dh when he said he only liked the soup with rice. I added rice to it. Apparently he meant he liked chicken and rice soup... oops. haha. OP, you could try swapping the noodles for rice or depending on the ratio of food/broth, have both. The rice kinda soaked up a lot of the broth overnight so that was maybe not the best idea on my part, but with less rice or some tweaking, it might work. 2 Quote Link to comment Share on other sites More sharing options...
Tap Posted October 21, 2016 Share Posted October 21, 2016 (edited) For a subtle change....add some of Penzeys spice called Sate. A very small amount is all you need. Like for large pot of soup, one-quarter to half teaspoon will do. ingredient list: salt, brown sugar, garlic, white onion, coriander, shallots, ginger, turmeric, paprika, Ancho pepper, galangal, cayenne and lemon grass. For a total mix up, I add Trader Joes brown rice medley (dry rice) instead of noodles. It has radish seeds in it, and makes a great soup. I add the blend dry to the broth so it soaks up the broth to add flavor. You can also add milk to make it a cream based soup. Or add seasoning to make it a chicken and stuffing soup (use potatoes instead of noodles) and seasonings like thyme/sage like you use in your stuffing. Edited October 21, 2016 by Tap 2 Quote Link to comment Share on other sites More sharing options...
helena Posted October 21, 2016 Author Share Posted October 21, 2016 I think you need to share your recipe first :) Well... It's vegan. :) I haven't had true chicken noodle soup in 28 years, so who knows if it even remotely tastes like the real thing?!? :tongue_smilie: If it doesn't, I don't want to know. Haha! I use a vegan powdered chicken broth and a wheat gluten chicken. 4 Quote Link to comment Share on other sites More sharing options...
helena Posted October 21, 2016 Author Share Posted October 21, 2016 I add sage and/or basil (thanks for the reminder, I'm actually making some now, the noddles are being slow) in addition to salt and generous pepper. same types of spices used in stuffing. I've got some thai basil in my herb garden - and it smells good. . . I have Thai Basil too! I should try that. My lemon grass might work as well. Quote Link to comment Share on other sites More sharing options...
helena Posted October 21, 2016 Author Share Posted October 21, 2016 So many great ideas! Quote Link to comment Share on other sites More sharing options...
helena Posted October 21, 2016 Author Share Posted October 21, 2016 Add dumplings Oh my goodness. I must learn to make chicken and dumpling soup! Quote Link to comment Share on other sites More sharing options...
heartlikealion Posted October 21, 2016 Share Posted October 21, 2016 Oh my goodness. I must learn to make chicken and dumpling soup! So far I'm too lazy. One of the only soups ds will eat is Marie Calendar's Chicken n Dumplings. I used to buy chicken n dumplings from this place a long time ago. It was so good. It came on a bed of rice. 1 Quote Link to comment Share on other sites More sharing options...
Guest Posted October 21, 2016 Share Posted October 21, 2016 Sauté some chili flakes when/if you sauté the veggies. Gives it some snap. Quote Link to comment Share on other sites More sharing options...
samba Posted October 21, 2016 Share Posted October 21, 2016 Well... It's vegan. :) I haven't had true chicken noodle soup in 28 years, so who knows if it even remotely tastes like the real thing?!? :tongue_smilie: If it doesn't, I don't want to know. Haha! I use a vegan powdered chicken broth and a wheat gluten chicken. Now I'm really interested. I'd love a vegan version. :) I haven't had much success with making my own seitan. 1 Quote Link to comment Share on other sites More sharing options...
JFSinIL Posted October 21, 2016 Share Posted October 21, 2016 I make huge pots of chicken soup.. As sides that folks can add or not as they wish, I may have noodles one night, wild rice (or plain rice) another night, matzo balls, alphabets, penne, little Chinese dumplings from the freezer section, barley, etc. Plus I tend to chop up a turnip or two same size as taters,precious, to sneak more veggies in, 2 Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted October 21, 2016 Share Posted October 21, 2016 Add whey if you have made butter lately. Whey adds a complex, creamy flavor with a tiny bit of tanginess to chicken soups. Or add a can of cream of chicken soup. 1 Quote Link to comment Share on other sites More sharing options...
LifeLovePassion Posted October 21, 2016 Share Posted October 21, 2016 Oh my goodness. I must learn to make chicken and dumpling soup! My sister in law mixes flour, eggs and seasonings and plops small spoonfuls into the boiling soup for 10-15 minutes. 1 Quote Link to comment Share on other sites More sharing options...
8circles Posted October 21, 2016 Share Posted October 21, 2016 You could just wisk egg in to simmering soup instead of noodles although I realize that that wouldn't be vegan. 1 Quote Link to comment Share on other sites More sharing options...
hornblower Posted October 21, 2016 Share Posted October 21, 2016 I was going to say make it cruelty free & then I saw (& remembered) that you cook vegan :)I ditto dumplings. You can easily make vegan dumplings. This works well: http://www.vegansandra.com/2015/01/easy-vegetable-and-dumpling-soup.html You do have to let the dough sit a bit - she says to rise but I think it's just the gluten starting to work. 1 Quote Link to comment Share on other sites More sharing options...
Wabi Sabi Posted October 21, 2016 Share Posted October 21, 2016 A little bit of wild rice blend in place of noodles, several handfuls of torn kale tossed into the pot 10-20 minutes before you're ready to eat, and a squeeze of fresh lemon juice over each bowl. Yum! 1 Quote Link to comment Share on other sites More sharing options...
1GirlTwinBoys Posted October 22, 2016 Share Posted October 22, 2016 (edited) Add cooking sherry, heavy cream and some fresh grated parmesan cheese after it's done cooking but the last 2 mins. ETA: Just read you're vegan. Sorry. Edited October 22, 2016 by 1GirlTwinBoys 1 Quote Link to comment Share on other sites More sharing options...
Happy Posted October 22, 2016 Share Posted October 22, 2016 A sprig of fresh thyme simmered in the broth adds depth and richness... 1 Quote Link to comment Share on other sites More sharing options...
idnib Posted October 22, 2016 Share Posted October 22, 2016 Y'all are making me hungry! :drool5: 1 Quote Link to comment Share on other sites More sharing options...
Mergath Posted October 22, 2016 Share Posted October 22, 2016 I like mine with some dill thrown in. 2 Quote Link to comment Share on other sites More sharing options...
Lady Florida. Posted October 22, 2016 Share Posted October 22, 2016 (edited) Mix up your seasonings by adding dill or basil, or you could make it creamy. You could drop the pasta all together and use rice or a wild rice mix. Of course it wouldn't be chicken noodle soup then, but it would be different. Edited October 22, 2016 by Lady Florida. 1 Quote Link to comment Share on other sites More sharing options...
helena Posted October 22, 2016 Author Share Posted October 22, 2016 Add cooking sherry, heavy cream and some fresh grated parmesan cheese after it's done cooking but the last 2 mins. ETA: Just read you're vegan. Sorry. I can do a lot of substitutions. Follow Your Heart has a new parmesan cheese: http://followyourheart.com/products/parmesan/ I bet it'd taste great in your recipe! Quote Link to comment Share on other sites More sharing options...
Guest Posted October 23, 2016 Share Posted October 23, 2016 Sriracha. Quote Link to comment Share on other sites More sharing options...
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