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

30-Minute Chicken Noodle Soup Recipe

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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

Ingredients

  • 4 cups water
  • 1 can (14-1/2 ounces) chicken broth
  • 1-1/2 cups shredded 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 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.

Directions

  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

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.

Reviews for 30-Minute Chicken Noodle Soup

AVERAGE RATING
   (41)
RATING DISTRIBUTION
5 Star
 (34)
4 Star
 (6)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 17, 2014

Just made this soup this weekend - one of the best chicken noodle soup recipes I've ever tried. I used the white meat from a rotisserie chicken and cooked up the bones to make broth for added flavor rather than using just water. I agree with others who have said there should be more liquid - will add an extra can of chicken broth next time.

MY REVIEW
Reviewed Feb. 5, 2014

Family of 8 - 6 kids under 14 y/o & 2 adults - tripled recipe to allow for leftovers - snowstorm today so decided to try it - problem is, french oven (similar to dutch oven) filled before adding noodles - will have to separate some of non-liquid ingredients from pot before adding noodles to cook (thought of cooking separately in water but don't want to water down flavor by not cooking noodles in the soup). Does anyone know a better way to remove condensed soup from can? Every time spatulas get cut - big pet peeve of mine! Smells good - may add celery salt - haven't decided yet. Next time, would do prep work night before - this time only cooked chicken ahead - should have cut veggies and stored in bowls w/water in fridge overnight only leaving onion for same day chopping. Instead of Granules, crushed bouillon cubes we had on hand (prepped night before) - 1 cube = 1 teaspoon - put an extra cube in, so we used 4 tripling the recipe. Will update Review after sampling finished product. Curious if when doubling/tripling recipe using cream of broccoli, cream of celery and/or cream of mushroom w/cream of chicken might add flavor - also curious if anyone used stock instead of broth and how it turned out. 

UPDATE -

Turned out very good - did end up adding 1 teaspoon Celery Salt (recipe tripled - for single batch 1/3 tsp. should do), which balanced out flavor nicely - next time I make it, may add poultry seasoning (Bell's) to chicken when cooking and mixing cream of broccoli, cream of chicken and cream of celery to see if those "tweaks" add flavor as well (kids and hubs not mushroom fans so cream of mushroom wouldn't work for us).  Great Recipe - thanks for sharing.

MY REVIEW
Reviewed Dec. 15, 2013

First class soup for cold weather, specially when you have a cold.

MY REVIEW
Reviewed Nov. 7, 2013

This is so good & so easy to make. This will be a perfect recipe to make during the cold winter months.

MY REVIEW
Reviewed Oct. 17, 2013

Very good soup. I've never made a chicken soup with cream of chicken in it. It added a stronger flavor. I think next time I would add another can of chicken broth just for more liquid. I really enjoyed it, it was quick and easy. I would make it again.

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