When I was a kid, I didn’t exactly like Lipton noodle soup, but it was always there for me on a cold winter day after playing in the snow. One day, I looked at the back of the box and there was a recipe for pizza soup, aka put pepperoni and cheese in your chicken noodle soup. Despite how bizarre this COMBINATION sounds, it was actually a revelation, and I remember making it all the time. I hadn’t thought about that soup for years, and then the other day it just struck me again, and I knew I had to try to recreate it as an adult dish for this site. Trying to relive childhood is always a risk, but that’s the point of what I’m doing here, right?
I basically wanted to make a non-packaged, adult ADAPTATION of this soup. I was lucky to have the original recipe as a springboard, so it was pretty easy to choose the pepperoni and noodles I wanted, and make my own chicken stock.
Homemade chicken stock – When possible, I like making chicken stock from scratch because it is basically free and uses up bones that would otherwise be wasted. I have a simple recipe below, but there’s a few notes that will help you get the stock you want. 1. You can use any additional vegetables you feel like in this. Carrots, celery, parsley, whatever. It all gets strained out at the end. 2. You may note that this recipe has no salt. I like this because it allows you to season your final soup exactly how you want it, but don’t be surprised when you’re adding a lot of salt to make it taste right (see my tips and tricks about salt). 3. The chicken stock produced by this recipe is very rich. That means it will become gelatinous in the fridge due to all the collagen extracted from the bones. Do not freak out! It’s basically a super concentrated stock. I recommend adding at least 4x as much water as stock concentrate in your soup to dilute it down to the right consistency – more or less depending on your own tastes.
- 2 rotisserie chickens, meat removed (~1.6 pounds bones)
- 1 onion, large chop
- 1 bay leaf
- 1 Tbsp peppercorns
- Combine everything in a large pot and add enough water to just cover.
- Bring to a boil and lightly boil for 3 hours. If the water evaporates so it’s not covering the bones anymore, add more water. If frothy crud or fat rises to the top, skim it off with a spoon.
- Strain stock into a bowl and store in tupperware in the freezer.
Makes 6 servings
- 6 oz whole pepperoni, cubed
- 1 Tbsp olive oil
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 8 cups water
- 2 cups concentrated chicken stock
- 1 Tbsp kosher salt
- 6 oz wide egg noodles
- 1 cup shredded mozzarella cheese
- In a large soup pot, heat olive oil over med-hi and saute pepperoni for 5 min until browned
- Add spices for 30 seconds
- Add water and chicken stock and bring to a boil. Salt to taste (I used 1 Tbsp). Boil for 20 min to meld flavors.
- Add egg noodles and cook according to package directions.
- Serve soup in large bowls topped with cheese.
This is just not as good as the original :(. I’m sure Lipton has some special season mix in their packet that I just haven’t identified yet. Maybe MSG? I also failed to add tomato paste, per the original recipe, which probably would have helped (duh). I’ll have to do some further field research. On the positive side, I did prefer the larger egg noodles.