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"This great soup is perfect for a cold, wintry day. It is my favorite thing to eat when I'm not feeling well; it makes me feel so much better." Lacy Waadt, Payson, Utah
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 1-1/2 cups equals 196 calories, 5 g fat (1 g saturated fat), 49 mg cholesterol, 759 mg sodium, 22 g carbohydrate, 2 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.
Originally published as 30-Minute Chicken Noodle Soup in Taste of Home February/March 2010, p50
Refrigerate Chicken Soup without NoodlesWhen I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
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Reviewed on Oct. 02, 2010 by oceans5
This was very easy and tasty. I used all broth instead of the water and added more pepper. Perfect for an easy meal.
Reviewed on Jun. 20, 2010 by daisy2010
Looks so good and easy. I will make it very soon..even though it is summer. Love soup.
Reviewed on Apr. 29, 2010 by sassyann39
Was so fast and easy, would make again. Sub broth for bullion and used lowfat cream soup. Didn't want all the salt those two products contain. Since I am alone I didn't add the noodles except to what I was eating that night. That way it makes the next bowl as fresh and good as that first. Will make again.
Reviewed on Apr. 18, 2010 by hollyespen
I followed the recipe but used a can of white chunk chicken. Tastes great, my 2yr old and 1yr old girls loved it! So easy and yummy.
Reviewed on Mar. 09, 2010 by salty1
We've had a cold Texas winter this year and this soup was just the thing to chase away the chills. I took 2 chicken breasts straight out of the freezer, and thawed and partially cooked them in the microwave. Then I cut up the meat and the meat finished cooking in the soup. I also used 1 quart box of chicken broth plus 1 can of broth and omitted the water and the bouillon. The cream of chicken soup was the perfect addition to make the broth slightly creamy.
Reviewed on Feb. 27, 2010 by my2byz
I have made this recipe for guest many times and they all rave about it. My 9 & 11 yr old boys like making it and eating it!!
Reviewed on Feb. 19, 2010 by MsRatajczak
This was such a quick, easy soup and tasted so good the day we all were sick with colds! I used all broth instead of water/bouillon. Definitely will make again.
Reviewed on Jan. 31, 2010 by MamaPoo
While searching for a quick and delicious chicken noodle soup recipe I found this one. It was easy to prepare and very flavorful. It is a definite "keeper".
Reviewed on Jan. 22, 2010 by boop1936
I cannot make this soup because of the condensed cream of chicken soup. When one is on a low sodium diet canned soups are a no-no. Lots of sodium.
Reviewed on Jan. 18, 2010 by angcook
My "new" favorite Chicken Noodle soup. So so easy and very very good! The only things I did different were to add a little salt and used all water/bouillon. Try it you'll like it!
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