Amazing Chicken Noodle Soup Recipe Using Better Than Bouillon

Craving a bowl of warm, comforting chicken noodle soup but don't have hours to spend in the kitchen? I get it. Sometimes, life is just too busy for a full day of cooking. That’s where Better Than Bouillon comes to the rescue. This little jar of concentrated flavor is a total game-changer, seriously. It lets you whip up a seriously delicious chicken noodle soup that tastes like it's been simmering all day, but in reality, it's ready in under an hour. Forget those bland, watery soups; we're talking rich, savory broth and perfectly cooked noodles. This article will walk you through why Better Than Bouillon is a must-have for soup lovers, provide a simple, step-by-step chicken noodle soup recipe using better than bouillon, and share a few insider tips to make your soup the absolute best. Get ready to discover how easy it is to create a bowl of pure comfort with this secret weapon in your pantry.

Why Better Than Bouillon is a Game Changer for Chicken Noodle Soup

The Flavor Punch

let's be real, making a truly flavorful chicken noodle soup from scratch can be a whole day affair. You need to roast bones, simmer veggies for hours, and sometimes, you still end up with a broth that's just...meh. That's where Better Than Bouillon swoops in like a superhero. It's this concentrated paste that packs an insane amount of flavor into a tiny jar. It's like someone took all the best parts of a homemade stock – the deep, savory notes, the richness – and bottled it up for us. I used to spend ages trying to get that perfect chicken flavor, and now, a spoonful of this stuff does the trick. It’s a total game-changer when you are short on time but still want a quality taste.

It is not just about the taste, it's also about the convenience. Think about it, no more buying whole chickens just for stock, no more hours of simmering, and no more dealing with messy bones. Better Than Bouillon is your shortcut to a fantastic soup. It dissolves easily in hot water, giving you a flavorful base in seconds. I remember one time I tried to make homemade stock and it went totally wrong, my kitchen was a disaster. Now, I just grab my Better Than Bouillon, and soup night is a breeze. It's like having a personal chef that lives in your fridge, ready to make delicious meals anytime you want.

Versatility and Control

Another amazing thing about Better Than Bouillon is how versatile it is. You can easily adjust the intensity of the flavor by adding more or less of the paste. Want a super rich, chicken-y broth? Add a bit more. Prefer something lighter? Use less. It's all about your preference. This control is something you just don't get with pre-made broths in cartons. They are often too salty or lack the depth of flavor you're looking for. With Better Than Bouillon, I feel like I’m the master of my soup destiny, tweaking the flavor to exactly how I want it every time. It's quite empowering, to be honest.

Plus, it's not just for chicken noodle soup. I use it as a base for so many other dishes, from gravies to sauces to even flavoring rice. It's like a secret ingredient that elevates everything. It's so much more than just a soup base. I once used it to make a quick pan sauce for chicken, and it was a huge hit. My friends thought I was some kind of gourmet chef, and all I did was add a spoonful of this magic paste. Seriously, it's a kitchen must-have.

“The secret of great cooking is, first, have a love for it.” - James Beard

StepbyStep: Crafting Your Chicken Noodle Soup with Better Than Bouillon

Prep Your Ingredients

Alright, let's get cooking! First things first, gather all your ingredients. You'll need about 8 cups of water, some Better Than Bouillon chicken base (I usually go for the roasted chicken flavor), a bit of thyme and pepper for extra oomph, and of course, your veggies – carrots and celery are a must. Don't forget the parsley for a fresh touch. For the protein, grab some cooked chicken, shredded or diced. And lastly, egg noodles – they're the classic choice for chicken noodle soup. I like to chop my veggies into bite-sized pieces, not too big, not too small, just right for easy eating. It's like setting the stage for a culinary masterpiece, you know?

Before you even start heating up the water, take a small bowl and add about ¼ cup of warm water. Then, scoop in your Better Than Bouillon chicken base. Whisk it until it's completely dissolved. This step is crucial because it ensures the flavor is evenly distributed throughout the soup. It’s like giving your broth a head start, making sure every spoonful is packed with that delicious chicken flavor. I learned this the hard way after having a few soups that had a clump of bouillon at the bottom, not ideal, to say the least.

• 8 cups of water
• Better Than Bouillon chicken base
• Thyme and pepper
• Carrots and celery
• Parsley
• Cooked chicken, shredded or diced
• Egg noodles

Building the Broth and Adding the Good Stuff

Now, it's time to bring everything together. Pour the remaining 8 cups of water into a large soup pot and place it over medium-high heat. Once the water starts to warm up, pour in that dissolved Better Than Bouillon mixture, stirring it in. Then, add your thyme and pepper. This is where the magic begins, the base of the soup is getting ready. Let it come to a gentle boil, not a raging one, you don't want to scare the flavor away. This is just to set the foundation for all the other ingredients.

Next, add your carrots and celery into the broth. Let these simmer for a bit until they start to soften up. This usually takes about 10 minutes. Once they are tender, add the parsley, cooked chicken, and egg noodles. Reduce the heat to medium-low, cover the pot, and let it simmer until the noodles are perfectly cooked. This whole process is like a slow dance, each ingredient adding its own flavor and texture to the mix. Trust me, patience during this stage makes a huge difference in the end result.

“Cooking is at once child's play and adult joy. And cooking done with care is an act of love.” - Craig Claiborne

Finishing Touches and Serving

Once the noodles are tender, it's time to taste and adjust. This is like the final brushstroke on a painting, where you tweak everything until it's just right. If you feel like the soup needs a little more flavor, add a touch more of Better Than Bouillon. If it’s too thick, add a little more water. It's all about your preference. I like to add a bit more pepper at this stage, just to give it a little kick, or you can add a little fresh parsley for a pop of color and freshness.

Now, it's time to serve it up and enjoy. Ladle the soup into bowls and get ready to enjoy the fruits of your labor. This soup is perfect on a cold day, or when you’re feeling a little under the weather. The aroma alone is enough to make you feel better. And the best part? It all came together so quickly and easily, thanks to Better Than Bouillon. It’s like a warm hug in a bowl, and I promise you, everyone who tries it will ask for the recipe.

Tips and Tricks for the Best Chicken Noodle Soup with Better Than Bouillon

Boost Your Broth Flavor

so you've got the basics down, but let's talk about taking your chicken noodle soup to the next level. One of my favorite tricks is to bloom the herbs. Before adding them to the pot, toss them in a little bit of olive oil and gently heat them for a minute or two. This helps release their essential oils, making them taste way more vibrant. Another thing I love to do is roast my veggies before adding them to the soup. Roasting brings out their natural sweetness and adds a nice depth of flavor to the broth. It's an extra step, but totally worth it if you're looking for that gourmet touch. Also, don't be afraid to experiment with different flavors of Better Than Bouillon. I’ve tried the roasted garlic one, and it adds a lovely subtle flavor profile.

Another pro tip: don't overcook your noodles! Nobody likes a mushy noodle. Add them at the very end and cook them until they are just al dente. They will continue to cook a little bit in the hot broth, so it's best to take them off the heat when they are still slightly firm. If you want to get really fancy, try using homemade egg noodles. They are so much better than the store-bought ones and will add an extra layer of deliciousness to your soup. I remember the first time I made homemade noodles, it was a disaster, but with a little practice, it became one of my favorite things to do. Don't worry if it's not perfect the first time, every chef has their little kitchen mishaps.

• Bloom herbs in olive oil before adding.
• Roast veggies for deeper flavor.
• Don't overcook the noodles.
• Try homemade egg noodles.

Add Some Extra Goodness

Now, let’s talk about adding some extra goodies to your soup. A squeeze of fresh lemon juice at the very end can brighten everything up. It's like a little sunshine in a bowl. If you're a fan of spice, add a pinch of red pepper flakes for a little heat. It's great for clearing up those sinuses on a cold day. For extra richness, I sometimes add a swirl of heavy cream or a dollop of sour cream. It makes the soup so creamy and decadent. And if you want to add some extra protein, try adding some shredded rotisserie chicken. It’s a great shortcut and it tastes amazing.

Don't forget that the quality of your chicken can make a big difference. If you have some leftover roasted chicken, it’s perfect for this soup. I love using chicken thighs because they are so tender and flavorful. And if you are feeling adventurous, try adding some different vegetables. Mushrooms, spinach, and peas are all great options. The best part about soup is that you can really make it your own. I once added some sweet potatoes to my chicken noodle soup, and it was surprisingly delicious. It's all about finding what you like and making it your own.

"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." - Julia Child

Serving and Storage Tips

When it comes to serving, make sure your soup is nice and hot. Ladle it into bowls and garnish with a little extra fresh parsley or a sprinkle of black pepper. If you’re serving it to guests, a crusty piece of bread on the side is always a nice touch. And if you have any leftovers, don't worry, chicken noodle soup keeps really well. Let it cool completely before storing it in an airtight container in the fridge. It'll taste even better the next day. Just be aware that the noodles might soak up some of the broth, so you may need to add a little water when reheating.

And if you are thinking about freezing some, it's best to freeze it without the noodles. The noodles tend to get a little mushy when they thaw. You can always cook fresh noodles when you're ready to eat it. Also, I always like to let my soup cool completely before storing it. This prevents condensation and keeps it fresh longer. It's just a small detail, but it makes a big difference. I've learned these little tricks from years of soup-making mishaps and triumphs. Now, go on and make some amazing chicken noodle soup!

Wrapping Up Your Bowl of Comfort

So there you have it, a simple yet incredibly flavorful chicken noodle soup recipe using Better Than Bouillon. It's proof that you don't need to spend hours slaving over a stove to create a meal that’s both satisfying and comforting. Better Than Bouillon is a secret weapon for busy weeknights or when you just need a hug in a bowl. Whether you’re a seasoned cook or a kitchen newbie, this recipe is easy to follow and even easier to enjoy. Don’t be afraid to tweak it, add your favorite veggies, or experiment with different noodles. The most important thing is that you create a soup that brings you joy. Happy cooking!