This Lipton chicken noodle soup hack is healthy and delicious and perfect for cold winter days. The soup is loaded with so many vegetables that once it is cooked, it doesn’t taste anything like the original Lipton noodle soup. But that’s totally okay, because what we’re making here is much, much healthier because we’re adding lots of natural flavors.
At the same time, if you prefer the rich Lipton flavors, you can always in two packets along with a bit more water.
This soup recipe is thick with lots of chunky vegetables to go with the noodles. At first I wasn’t sure how well the noodles would go with the vegetables, but it’s actually pretty good. Plus, if you have kids, it’s a great way to get them to eat more vegetables. Especially with the noodles in it… as most kids could eat them on a daily basis!
To top it off, I’ve added a heavy cream to give you that rich and creamy flavor. It’s a delicious way to fill up and stay warm on the cold day.
You can serve this soup with just about any meat dish, a sandwich or a salad.
The Ingredients for this Soup Hack
Olive oil. You can also use butter if you like. Olive oil, however, is a healthier choice.
Onion. With all the additional vegetables that I put in, I thought it only fitting to also add some onion.
Bell pepper. When it comes to bell pepper, choose any color that you like.
Carrot. One average size carrot is all you need here.
Celery stalk. Celery is always good in soup! I’m not a huge fan of eating it plain, but putting it into a soup is a good way to take advantage of the benefits it has to offer.
Tomato. I used a fresh tomato to give it just a hint of tomato without it overpowering the other flavors.
Boiling water. You want the water to be boiling when you put it in. Otherwise it stops the cooking process and takes much longer cook.
Chicken breast. You can use basically any part of the chicken that you like. But the breasts are usually really good in soups like this. I like to brine my chicken using this Chicken Breast Brine Recipe.
Chicken broth. Never throw out your chicken broth when you cook your chicken! It is so super delicious when you put it into a soup like this.
Cream. You could add milk also, but I like the thick and rich flavor a heavy cream has to offer.
Other Recipes to Try:
- Creamy Tomato Soup Recipe Using Canned Soup
- Chicken, Rice, and Broccoli Casserole Recipe
- Ground Beef and Carrot Taco Wraps
- Salad Recipe with Baby Greens and Blue Cheese
- Easy Taco Salad Recipe
Lipton Chicken Noodle Soup Hack
- 2 tbsp olive oil
- 1/4 cup onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1 carrot, diced
- 1 stalk celery, diced
- 1 tomato, diced
- 3 cups boiling water
- 1 chicken breast, cooked and diced
- 1/2 cup chicken broth, from cooking chicken
- 1 cup heavy cream
- In a medium size pot, heat olive oil on medium-low heat. Saute onions until translucent. Add the rest of the vegetables and saute until they begin to soften, about 5 minutes.
- Add 3 cups of boiling water. Reduce heat, cover, and simmer for about 5-10 minutes until vegetables are almost cooked.
- Add the chicken broth, chicken and soup packet. Cook for another 5 minutes.
- Remove from heat. Add cream and salt and pepper to taste.