Cranberry Chicken Noodle Soup

Cranberries add surprisingly delicious flavor to a classic chicken noodle soup.

Cranberry Chicken Noodle Soup

By Sue Lau | Palatable Pastime

Welcome to #CranberryWeek! All week long I will be sharing my newest recipes for using that delicious autumn berry along with a group of blogging friends. I am sure we will have it covered from A-Z!

I will also be posting jointly with the Foodie Extravaganza group today, where the monthly theme is on Creative Chicken Soups. And believe me, when chickens jump into the soup pot with cranberries, it certainly is creative!

My recipe for today is Cranberry Chicken Noodle Soup- something I imagined as a soup version of the old Catalina Cranberry Chicken which has chicken pieces baked in a mixture of onion soup mix, cranberry sauce, and Catalina French dressing. Isn’t that a wild combination? I know, I know. I couldn’t get my head wrapped around it either when I first tried it, but the chicken itself tasted sort of like Cranberry BBQ chicken.

For the soup, I wasn’t going to dump Catalina dressing in as a component, but since I know how to make that kind of thing from scratch, I could take the flavors from it I liked that go well with soup flavors and put it in.

Of course, the chicken version didn’t have noodles added (although it does sound pretty good if you take the chicken off the bones and pile it on). And neither did it have the extra veggies- but I like chunky veg in my soup, and these went especially well, I love those big pieces of carrots!

But as for the soup, you’ll just have to try it and see how good it is. And even though I made this with chicken, you could easily use some Thanksgiving leftovers like the cranberry sauce, and also chunks of roast turkey. I like being frugal and repurposing extra food. Don’t you?

Cranberry Week

The Recipe Collection Continues…

Hosted by Caroline Williams

Cranberry Apple Crisp from Cindy’s Recipes and Writings
Cranberry Balsamic Sheet Pan Chicken with Brussels Sprouts from The Gingered Whisk
Cranberry Breakfast Smoothie from Our Good Life
Cranberry Chicken Noodle Soup from Palatable Pastime
Cranberry Orange Muffins from Kate’s Recipe Box
Creamy Cranberry Chicken Wild Rice Soup from A Day in the Life on the Farm
Fall Magic Bars from Books n’ Cooks
Herbed Cranberry Chèvre Truffles from Culinary Adventures with Camilla
Turkey Cranberry Bagels from Jolene’s Recipe Journal
White Chocolate Cranberry Popcorn from Family Around the Table

Foodie Extravaganza

November 12th is National Chicken Soup for the Soul Day.

Make one of our creative chicken soups recipe to celebrate!

Hosted by Stacy Rushton

Asian-Style Chicken Dumpling Soup from Karen’s Kitchen Stories
Chicken Ramen Soup from Sneha’s Recipe
Cranberry Chicken Noodle Soup from Palatable Pastime
Creamy Chicken Asparagus Soup from Hardly A Goddess
Creamy Cranberry Chicken Wild Rice Soup from A Day in the Life on the Farm
Hot and Sour Chicken Soup from Food Lust People Love

Foodie Extravaganza celebrates obscure food holidays by posting delicious recipes your family will love. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a home cook looking for tasty recipes, check out our Foodie Extravaganza Pinterest Board!

Cranberry Chicken Noodle Soup

Servings: 8-10
Time: 1hr
Difficulty: easy
Print

Ingredients:

2 tablespoons butter
1 large onion, chopped
3 cloves garlic chopped
3 carrots, peeled and sliced
2 ribs celery, chopped
1 ounce packet Lipton onion soup mix
1/2 cup whole berry cranberry sauce
11.5 ounces tomato juice
6 cups chicken broth
1 teaspoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 tablespoon paprika
1 tablespoon chopped Italian parsley
salt and black pepper (to taste)
1-1/2 pounds chopped cooked chicken or turkey
4 ounces uncooked egg noodles
1 tablespoon chopped Italian parsley

Method:

Heat butter in a large soup pot and saute the onion, garlic, carrots and celery until the onion becomes translucent.
Stir in all the rest except the noodles and chicken; simmer, covered, for thirty minutes.
Bring the soup up to a boil (if it is not already) and stir in the uncooked noodles, chicken, and parsley.
Cook, stirring frequently, uncovered, for ten minutes more or until the noodles are cooked.

From the kitchen of palatablepastime.com