Squeeze some fresh lemon juice in it. A squeeze of citrus is like waving a wand over humdrum soup. It perks up the vegetables. It elevates the proteins. It freshens up the entire act. Suddenly, everything tastes more magical. Lemon and lime juice are the two go-to citrus additions here, but if you're feeling particularly wild, go ahead and freestyle with others. I know what you're thinking: But what happens if a seed spurts forth from the fruit and into the soup? My meal will be ruined! Thought of that. There's only one right way to squeeze a lemon and it's this way . Cineberg
Pour some heavy cream in there. Ohhhhohoho yeah now we're talking. Like olive oil, the fat in heavy cream can round out the salty-tinny flavors of canned soup. But heavy cream also brings with it something olive oil doesn't: a powerfully comforting creaminess. Anjelika Gretskaia
Just put a ton of noodles in it. If your favorite part of chicken noodle soup is the chicken, get out of here. Everyone knows the best part of chicken noodle soup is the noodles. And there are never enough of them. So add more. Egg noodles, udon noodles, fettuccine, ditalini, rigatoni, heck even some ramen noodles from those plastic-wrapped bricks you have in your pantrywhatever noodle you want to add, just do it. Karl Tapales
Put a bunch of seeds on it. Yeah, okay, this one's a little weird. But seeds operate on the same premise as croutons in soup: They lend a nice crunch. Only croutons only offer a sort of half-assed crunch, as they quickly grow soggy in the liquid. Seeds, by comparison, stay crunchy. Plus, they're way more delicious than croutons. Some good soup seeds: pumpkin seeds, sunflower seeds, and flax seeds. Arx0nt