The Basic Canned Soup That Doubles As A Sauce For Rice With Just One Easy Addition

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We get it: Ordering takeout isn't always in the budget. On nights like these, we're looking for ways to transform a no-frills dinner — such as a plain bowl of rice — into a hearty, warming, satisfying meal. To that end, one equally utilitarian ingredient makes the best candidate for the job: canned soup. Here at Tasting Table, we've long been singing the praises of classic, humble canned soup. This pantry staple is our secret to the creamiest scrambled eggs, and at the end of the pay period, canned chicken noodle soup is also the best way to dress up a bowl of rice, making the meal stretch as far as possible. All it takes is the help of a quick roux or a cornstarch slurry. 

In the kitchen, chefs often turn to roux and slurries to thicken sauces, soups, and gravies. Happily, this essential culinary building block can also add luxurious heft to the body of canned chicken noodle soup. To whip up a basic roux, combine one part oil or fat (like butter) with one part all-purpose flour, measuring by weight. Gently heat the oil or fat in a saucepan over medium heat, then gradually add the flour in parts, whisking after each incorporation to thoroughly dissolve. As it cooks, the roux will bubble and transform into a velvety texture with a subtly nutty taste that deepens the longer it's cooked. From there, just stir the roux into your canned chicken noodle soup, and pour the resulting sauce over that steaming bowlful of rice to serve.

Alternatively, a cornstarch slurry can also get the job done on nights when there is no flour in the pantry. Unlike a roux, slurries are uncooked and come together much faster, yet they're just as effective for thickening. To make a cornstarch slurry, whisk hot water or broth with cornstarch until you've reached the desired consistency (a glossy paste), then stir it into your canned chicken noodle soup. 

If there's room in the budget, tossing in a few added elements can majorly zhuzh up this dish's flavor. Shredded rotisserie chicken, fresh or dried thyme, fresh mirepoix consisting of diced carrots, celery, and sauteed onion, or even a handful of shredded cheese can be stirred into your canned chicken noodle soup before incorporating the roux or slurry. For a comforting pairing, you could even enlist the help of another long-lasting, cost-effective pantry staple: dry cornbread mix. Duncan Hines Dolly Parton's Sweet Cornbread & Muffin Mix, for instance, costs less than $3 per 16-ounce box on Amazon, and a warm bite of cornbread would make an ideal pairing for this economical take on chicken and rice.

Your choice of canned chicken noodle soup makes a difference in the dish's overall flavor, too. Here at Tasting Table, Campbell's chunky classic chicken noodle is our all-time favorite store-bought brand for its hearty, substantial makeup of perfectly balanced elements, which don't at all taste like they came out of a can. This rice-stretching hack is also a thrifty way to use up any homemade chicken noodle soup waiting to get used in your freezer ("hooray" for minimizing food waste).