Use Your Noodle
Everyone’s mind may be on St. Patrick’s Day next week, but we’re thinking about chicken noodle soup – partly because National Chicken Noodle Soup Day is on March 13, and partly because it’s so irresistibly delicious and comforting.
Although this quick recipe calls for rotisserie chicken to shorten the time, you can also use 1 to 1 ½ lbs. of cooked chicken breasts or thighs here, too.
Kraft serves up an Asian-inspired take on the classic.
This unusual idea “soups” it up with cinnamon and chickpeas.
Got ramen? Then it’s easy to make this variation on chicken noodle soup.
This flavorful recipe combines two comfort classics.
A hearty blend that includes everything from eggs to garlic.
Cooking Light lightens up the classic.
This one makes great use of leftover Parmigiano-Reggiano rinds.
Another Asian variation on chicken noodle soup, heated up with chili peppers.
You can find chickpea flour in our stores as garbanzo flour.
You can find the bucatini referenced in the recipe under the DeCecco or Delverde brands.
Dill gives this variation fresh flair.
There’s chicken. There’s noodles. Technically, it’s a chicken noodle soup!