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


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

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Reviewed Feb. 8, 2016

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

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."

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."

Reviewed Jan. 13, 2016

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

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."

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