skip to main content

The Kitchen Table

Chicken soup made with can broth?

15 years ago

Hi Kids,

I want to make some chicken soup but I do not have a whole chicken. What I do have are two big cans of college inn chicken broth and some chicken breasts. I also have carrots and onions and some frozen mixed veggies...I think. Can I make 'homemade' chicken soup and have it taste good? I've always started with a whole chicken so using canned broth is new to me.

Wow...even I can see what a dumb question this is...

sooey

Sort by:Oldest

Comments (15)

dotmom
15 years ago
Sooey...there are NO dumb Q's. If ya don't know, ya don't know, and you won't know till you ask. I've made C.soup using broth and it turned out OK.
pplantlady
15 years ago
Hi sooey,
You probably could use the canned broth but you have chicken breasts so you could make your own broth. I found this wonderful recipe for chicken soup and I tweak it a bit ~ I don't use pimento or food coloring ~ but man o man this is good soup. Maybe you can take a bit from this recipe and just tweak it to fit what you have in the house.
Patti

Here is a link that might be useful: The Pioneer Woman ~ Chicken and Rice Soup
Related Discussions
ideas (non-soup) for cabbage broth?
Q
Comments (11)
Terri, nope, I'm not that quick! ;-) The broth is still in the freezer. Maybe I'll leave it there till I come home from my next grocery shopping trip and need the space. Woodie, I'm not really a fan of smoked anything. Good idea, though. As you said, I might just sub it for water or vegetable broth whenever the opportunity arises. On the other hand, the cabbage was really cheap (I think it was 39 cents a pound), so it's not a great financial loss if I toss the broth. I just didn't want to overlook some great recipe for which cabbage broth was the unique and indispensible ingredient. Sue
...See More
Why Isn't My Chicken Soup Broth, Well...Chickeny?
Q
Comments (11)
That much chicken, barely covered with water - seems like it should have flavor! But I don't make chicken stock with breasts, that being the least flavorful part of the modern chicken in my opinion. I use the carcass, which has more connective tissue, skin, cartilage, and so on. That all breaks down to gelatin which you want in a chicken soup. So, I second the suggestion off adding some necks and backs. I also make my stock separately, strain it, then use it to make chicken soup. That allows you to cook the stock for hours until every bit of flavor is extracted from the chicken and veggies, then remove the now-tasteless mush, fat, clouding particles - that you don't want in the soup anyway. When you use that stock to make soup, in effect you are further enhancing the broth with a second pass of chicken and veggies, which you'll cook just enough and not too much. I usually put the veggies in last. I know this is not the simpler process your mother used, but those of us without "mom magic" have to resort to more laborious measures. One thing - your mom might have used more salt than you are using today. Salt enhances flavors and back in our childhood, people weren't usually trying to control sodium. Her "mom magic" might have been as simple as an additional tsp or two of salt.
...See More
LOOKING for: recipes for the chicken after you've made the soup
Q
Comments (11)
i can't believe i chopped off the original poster's name and i apologize for that--i think it belongs to "dances in garden". if not, please step forward and correct me! but this was a good dish that was kind of fun to prepare and eat: Barbecued Chinese Chicken Lettuce Wraps 2 cups, 4 handfuls, fresh shiitake mushrooms 1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders 2 tablespoons light colored oil, such as vegetable oil or peanut oil Coarse salt and coarse black pepper 3 cloves garlic, chopped 1 inch ginger root, finely chopped or grated, optional 1 orange, zested 1/2 red bell pepper, diced small 1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped 3 scallions, chopped 3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market 1/2 large head iceberg lettuce, core removed, head quartered Wedges of navel orange -- platter garnish Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces. Preheat a large skillet or wok to high. Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over. I was trying to replicate my favorite lettuce wraps from PF Chang's, so I changed a few things. I used ground turkey instead of chicken tenders, skipped the orange, added more complexity to the sauce, and had cilantro, basil and lime wedges on the plate for people to add to the wraps. This is what I added to the hoisin sauce: 5 tsp sweet chili sauce, 2 tsp sesame oil, 1 TBSP sherry, 2 TBSP rice vinegar, 3 TBSP oyster sauce, and juice from half a lime. I think this made them much tastier. They were unbelievably delicious!! A keeper for company. i really enjoyed this but my husband didn't so i've only made it once. i certainly would be happy to make it for lunch with the girlfriends though! Braised Greek Chicken and Artichokes 1 tablespoon olive oil 4 chicken breast halves with skin and bones 2 6-ounce jars marinated artichoke hearts, drained 2 tablespoons marinade reserved 3/4 cup canned low-salt chicken broth 1 tablespoon fresh lemon juice 1 teaspoon grated lemon peel 1/4 teaspoon dried crushed red pepper 3 tablespoons chopped fresh oregano Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sautchicken until browned on all sides, about 10 minutes. Add 2 tablespoons reserved marinade, broth, lemon juice, peel, and crushed pepper. Reduce heat to low, cover and simmer until chicken is almost cooked through, about 10 minutes. Uncover; stir in artichokes and 2 tablespoons oregano. Simmer until liquid is slightly reduced and chicken is cooked through, about 5 minutes. Stir in 1 tablespoon oregano. Season with salt and pepper; serve. Makes 4 servings. Bon AppÃ©tit December 2001 and we both liked this one really well: ORANGE HONEY-BAKED CHICKEN -- Daisy 1 cup orange juice 1 tablespoon lemon juice 3 tablespoons honey 1/2 teaspoon finely grated orange rind 1/2 teaspoon ginger 4 boned chicken breast fillets (about 500g) 2 tablespoons orange marmalade (1/8 tsp red pepper flakes) (2 T peanut butter added into the sauce to be reduced) Preheat oven to 200C. In baking dish, mix together orange juice, lemon juice, 2 tablespoons honey, orange peel and ginger. Add chicken pieces, turning to coat all sides. If time permits, let chicken marinate for 10 minutes. Bake, uncovered, for 8 minutes, baste with pan juices. Bake an additional 8 minutes, baste again. Glaze chicken with a mixture of marmalade and remaining 1 tablespoon honey, continue to bake 8-10 minutes or until done. Transfer chicken to serving plate. Reduce pan juices until thickened and pour over chicken, garnish with orange slices.
...See More
Chicken Enchalida Soup...made with cans of things..
Q
Comments (18)
I love Chicken Enchilada Soup. Chili's makes a version that I really like. With all of your help, tonight I have a pot of Chicken Enchilada soup made in my new kitchen. I used sort of a combination of Jen's and Paula's recipes but also added a can of the Green Chile Enchilada Sauce. I must say, the Green Chile Enchilada Sauce really brings the flavour out. Without it, it doesn't seem to be quite right. Instead of can chicken, I bought a Rotisserie chicken. In Houston, almost every grocery store, including Sam's, Costco and Wal-mart make them fresh daily. I also used chicken broth in the carton which is low in sodium and have no MSG. So here was my final recipe: 1 Rotisserie Chicken, deboned, discard the skin and tear to pieces. Set aside to add last. 1 can of Condensed Cream of Chicken mixed with 2 cans (same) of water. 1 can of Green Chile Enchilada Sauce 1 can of whole kernel Sweet Corn, drained 1 can of Ranch Style Beans 1 can of Diced Tomatoes with Green Chile Peppers (mild) Using the same can of the kernel corn after emptied it, fill it up with chicken broth to the rim. In a medium to large pot, mix in the cream of chicken and water. Stir well and cook in medium heat. Then add the rest of ingredients except for the chicken. Stir well and bring the soup to slightly boiling. Add the chicken pieces into the soup. Stir and cook for another 5 minutes. To serve: Pour soup in a bowl and top with grated cheese, (I used mozarella), 1 Tbs of sour cream, 1 Tbs chopped green onion and slightly crumble unsalted fried or baked tortillas. IT IS YUMMO! It's wondeful comfort food for a cold night. Thanks all for warming up my stomach 'n soul tonight with your recipes!
...See More
lavon46
15 years ago
I like to add a can of chicken broth to my soup , just think it adds some flavor ! Nice thing about homemade soup, no matter what you toss in, it usually comes out tasting really good !
I will have to try the chicken & rice recipe too !
sheilajoyce_gw
15 years ago
Yes, it will turn out just fine. Remember that the broth has been flavored with salt and pepper already, so taste it first before adding any additional salt. I make soups with a large can of broth quite often.
cynic
15 years ago
Some might have an issue with the salt in canned broth but if you don't, go ahead. And if you do, maybe add a few potatoes to absorb the salt.

I'm not a great chef, but I definitely can feed myself and a few other people and get an occasional compliment too. I say give it a try, whatcha got to lose? It won't be totally inedible and may be surprisingly good too.

One thing I've found with soups, stews and chili though is I always underseason (well, try to) since you can add later after things blend. Overseason it and you're in panic mode. It's easier to remedy a "hmmm" taste than an "UGH!" taste!

One suggestion, take it for what it's worth, I think I'd brown the meat nicely then use the chicken broth to scrape up the browned bits, like you'd do with a gravy, just to get the flavor in there. Could do it right in the pot you'll cook the soup in. For that matter, if you're really nervous, chicken and veggies in gravy would be a tasty stew (or thick/chunky soup) too...
sooey
Original Author
15 years ago
Thanks, Gang! This is great and I am going to give it a go. It's a cool day and I want soup. My husband has a cold so I think he needs soup also.

Patti...thanks for the link. I love Pioneer Woman and her soup sounds good.

sooey
who is on her way up stairs to start some soup.
sooey
Original Author
15 years ago
Hi Kids,

Well, I made the soup and it smells great! I used about 1/2 Pioneer Woman and 1/2 my own knowledge and history of chicken soups in my past. The one thing I did that seemed really bazarr to me was from Pioneer Women. She made a roux using butter and flour and added it to the broth. Man oh man, that woman looooooves her butter! I have never tried that but since I was living on the wild side, using chicken broth in a can and all, I tried it. I must say that it gives the broth a fuller, rounder and richer flavor. We will be eating it in about 20 minutes and I will let you all know how it is. But from what I have tasted of it, it's great!

I have a nice, crusty loaf of bread ready to pot into the oven and I am getting hungry. Thanks again for all your help.

sooey
sooey
Original Author
15 years ago
OK...it was very, very good! It had great flavor and was just full enough with good things. I used carrots, onions and a few mixed veggies from the freezer. It was so good infact that I will make it again. Clean up was fast and easy and I don't feel like I have chicken grease on my stove and sink. I am surprised that chicken soup using canned broth could be so good. Even my husband liked it...I'm sold!

sooey
full and happy.
gemini40
15 years ago
Sooey, don't be afraid to use canned broth products for soups...I tried doing the whole chicken soup from scratch and it was ok, but better when I added canned broth to it. Now for a really awesome soup use beef and chicken broth together..I love that flavor especially. You will be amazed at how tasty it is. try it.

June
juellie1962
15 years ago
Soup is usually better the next day; if you can wait! ;)
sooey
Original Author
15 years ago
Thanks Guys,

We have enough soup left over for my husband to have it for his lunch. I'll ask him if it is even better today.

I was thinking about this last night and to be honest, I don't think I will be making chicken soup from scratch very often in the future. For me, chicken soup was always something I made from scratch starting with a whole chicken. Now I think back to all the time it takes, the better part of a day and I have to ask...who needs that? I'm sure I will make chicken soup from scratch again at some point but at the same time, knowing that chicken soup is just a can of broth away, I will make it a lot more often.

june, I have never thought of mixing chicken and beef broth together. Interesting.

Thanks again, Gang. It turned out great.

sooey
jannie
15 years ago
My MIL once made soup by mixing a can of chicken stock with some frozen peas. Boiled them together for a few minutes and had the nerve to serve it to me when she invited me for "lunch."
susanjf_gw
15 years ago
do it all the time..(altho i use the lower sodium brand) i vary it with potatoes, rice or noodles...add carrot, onion, celery, fresh white mushrooms...

if i'm in that "mood", lol..will use a little 1/2 & 1/2, and bit of corn starch to thicken it to almost chicken chowder...
wantoretire_did
15 years ago
This is my all-time favorite comfort soup. I make double batches and freeze single serve portions. Swanson's is my favorite broth. 2 cans does it for the recipe; the recipe doubles easily.

Here is a link that might be useful: Joan Lunden's tortilla soup
sushipup1
15 years ago
My problem is the sodium, and even the "reduced" sodium versions are still really really high. But we have found that the Trader Joe's low sodium soups and broths are REALLY low sodium. I'll just pass along the suggestion to anyone else concerned about high sodium.

Related Stories

LIFE 5 Life Lessons We Can Learn From Italian Design

By Leonora Sartori

Discover how these core ideas of Italian life feed into the nation’s designs

PRODUCT PICKS Guest Picks: 20 Finds to Cluck About

By Laura Gaskill

If you have or love chickens, you’ll flock to these coops, themed accessories, artwork and more

MOST POPULAR The Not Naturally Organized Parent's Guide to the Holidays

By Alison Hodgson

This year get real about what you can and cannot handle, and remember the joys of spending time with the ones you love

ORGANIZING Do It for the Kids! A Few Routines Help a Home Run More Smoothly

By Alison Hodgson

Not a Naturally Organized person? These tips can help you tackle the onslaught of papers, meals, laundry — and even help you find your keys

FEEL-GOOD HOME Simple Pleasures: Treasuring the Gift of Grandparents

By Laura Gaskill

You can enrich your family life by bringing generations together for shared meals, quilting projects, storytelling

HOLIDAYS Your Guide to Stress-Free Thanksgiving Prep

By Laura Gaskill

We break down shopping, cleaning and cooking into manageable bites so you can enjoy yourself on the day

KITCHEN DESIGN 12 Great Kitchen Styles — Which One’s for You?

By Sheila Schmitz

Sometimes you can be surprised by the kitchen style that really calls to you. The proof is in the pictures

LIFE Inviting Kids Into the Kitchen: Suggestions for Nurturing Cooks

By Alison Hodgson

Imagine a day when your child whips up dinner instead of complaining about it. You can make it happen with this wisdom

DINING ROOMS Setting the Table

By Becky Harris

HEALTHY HOME Detox Your Kitchen for the Healthiest Cooking

By Robyn Lawrence

Maybe you buy organic or even grow your own. But if your kitchen is toxic, you're only halfway to healthy

Sponsored

Whisler Home Improvement

9 Reviews

Franklin County's Committed Home Improvement Professionals

More Discussions

Just some of the sunrises/sunsets on the Mississippi

33

Smile today - 9/21/26

11

The Pumpkin House

3

I'll show you mine/ysmy - W 9/23/26

17

Smile today - 9/23/26

8