30-Minute Chicken Noodle Soup Recipe
30-Minute Chicken Noodle Soup Recipe photo by Taste of Home
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30-Minute Chicken Noodle Soup Recipe

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4.5 59 61
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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 4 cups water
  • 1 can (14-1/2 ounces) chicken broth
  • 1-1/2 cups cubed cooked chicken breast
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 3/4 cup sliced celery
  • 3/4 cup sliced carrots
  • 1 small onion, chopped
  • 1-1/2 teaspoons dried parsley flakes
  • 1 teaspoon reduced-sodium chicken bouillon granules
  • 1/4 teaspoon pepper
  • 3 cups uncooked egg noodles

Nutritional Facts

1-1/2 cups: 196 calories, 5g fat (1g saturated fat), 49mg cholesterol, 759mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.


  1. In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender. Stir in noodles; cook 5-7 minutes longer or until noodles and vegetables are tender. Yield: 6 servings (2-1/4 quarts).
Originally published as 30-Minute Chicken Noodle Soup in Taste of Home February/March 2010, p50

Reviews for 30-Minute Chicken Noodle Soup

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rmbarr059 User ID: 4046105 260223
Reviewed Jan. 24, 2017

"Very good! Exceeded my expectations. I used a can of chicken because I just needed to throw together a super quick dinner. Didn't think it would be so tasty. Added some sriracha sauce to my bowl and it was so good!"

DuckyD User ID: 6546820 254359
Reviewed Sep. 20, 2016

"not good; too many noodles;"

suejjj User ID: 5304276 254194
Reviewed Sep. 16, 2016

"This is great! It is my go to recipe for when someone needs a big bowl of comfort soup fast! I use all low sodium chicken broth and sub a few pinches of thyme for the parsley. I sometimes use cream of mushroom soup (family preference) and usually cook the noodles separately so they don't get mushy for the next day leftovers. When I have the time, I let it simmer on low for longer."

[email protected] User ID: 6834913 243480
Reviewed Feb. 8, 2016

"This soup is so easy and great for leftover chicken!"

daddyspunkin_n_mommaspuddin User ID: 1404437 242885
Reviewed Jan. 30, 2016

"i liked it. My daughter loved it. It was really good, and I'll make it again, but I thought it lacked something spice-ways, but can't put my finger on what it needs."

pajamaangel User ID: 1603339 242423
Reviewed Jan. 24, 2016

"Fantastic! Made it exactly as stated just used a different pasta. I will definitely be making this again real soon. This time I am going to double the recipe and freeze the leftovers."

mamacitabaja User ID: 1426253 241703
Reviewed Jan. 13, 2016

"Made this tonight pretty much exactly as written. It was sooo good. Will make again for sure!"

KittieCatt User ID: 6154720 239071
Reviewed Dec. 9, 2015

"easy when you're in a hurry. I cooked my noodles separately, and used fresh Italian chopped parsley instead of dry. I used low sodium chicken broth, then seasoned it to our liking."

slhon eastcentralWI User ID: 240451 239061
Reviewed Dec. 9, 2015

"Our church makes this for our soup Suppers and it is delicious and fast. I've made it with Fiesta Nacho soup for a change of pace and it is also great."

I_Fortuna User ID: 8342880 237665
Reviewed Nov. 19, 2015

"Egg noodles are the way to go for soup unless you cook pasta noodles first, they become mushy and unpleasant. So, 5 stars for using them here. The picture does not look like a cream soup was made but who cares, it is good. : )"

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