EASY CHICKEN NOODLE SOUP

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Chicken noodle soup is healthy and delicious.

This chicken noodle soup is such a comfort food.  If I have a cold or I am feeling bad, a bowl of this soup with some cornbread makes me feel better! Check out my cornbread muffins here.

Ingredients for chicken noodle soup:

3 large chicken breasts, chopped  (I use the boneless, skinless ones)

1 (14.5 ounce) can chicken broth

1 medium onion, chopped

2 (10.5 ounce) cans cream of chicken soup, undiluted

1 cup celery, chopped

1 cup carrots, chopped (Optional)

5 cups water

1/4 teaspoon black pepper

1/4 teaspoon thyme

2 bay leaves

1/2 teaspoon garlic powder

1/2 teaspoon dried parsley flakes

1/2 teaspoon salt

1/2  (16 ounce) bag of egg noodles or you can make your own noodles.

Place all ingredients in a large soup pot except noodles.  Bring to a boil, turn down to simmer and cook until chicken and carrots are done. (I left the carrots out because I don’t like them in this soup but a lot of people do). Add noodles and simmer another 30 minutes.  Makes about 3 quarts of soup.  Enjoy!

Note:  You can make this soup quicker using about 4 cups of cooked chicken and leaving out the carrots.  Great if you have chicken left over.  I have also made it in the crockpot, cooking on high for 4 hours or low for 7 and adding the noodles about the last hour or so.

 
 
 
 

Homemade Chicken Noodle Soup

Easy and delicious

Servings: 4 servings

Author: The Southern Lady Cooks

  • 3 large chicken breasts chopped (I use the boneless, skinless ones)
  • 1 14.5 ounce can chicken broth
  • 1 medium onion chopped
  • 2 10.5 ounce cans cream of chicken soup, undiluted
  • 1 cup celery chopped
  • 1 cup carrots chopped (Optional)
  • 5 cups water
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon thyme
  • 2 bay leaves
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 16 ounce bag of egg noodles or you can make your own noodles.
  • Place all ingredients in a large soup pot except noodles.  Bring to a boil, turn down to simmer and cook until chicken and carrots are done. (I left the carrots out because I don't like them in this soup but a lot of people do).

  • Add noodles and simmer another 30 minutes.  Makes about 3 quarts of soup.

You can make this soup quicker using about 4 cups of cooked chicken and leaving out the carrots.  Great if you have chicken left over.  I have also made it in the crockpot, cooking on high for 4 hours or low for 7 and adding the noodles about the last hour or so.  
Don’t forget to pin chicken noodle soup.
 
 
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