30-Minute Chicken Noodle Soup Recipe
- 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
- 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).
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.
Reviews for 30-Minute Chicken Noodle Soup
"not good; too many noodles;"
"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."
"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."
"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."
"Made this tonight pretty much exactly as written. It was sooo good. Will make again for sure!"
"Made this today for my son's girlfriend who is sick. Turned out great. Will definitely save this recipe."
"This is my favourite to make! I tried another recipe just now and it doesn't even compare!"
"EZ, fast, delicious"
"Delicious and simple to make! I will definitely make this again!"
"I think your new way to save receipes is really horrible."
"Mama6Kellys - I know it's been a long time since you posted, but I thought I'd let you know this anyway. I use a smooth edge can opener, instead of using the lift top on the lid. It takes the entire top off the can, so you can use a rubber scraper without damaging it. You can get all the soup out of the can, too.This recipe sounds so good! I can't wait to try it."
"Mama6Kellys - if you have a Bed Bath & Beyond store - pick up some of their clear rubbery spatulas - I also have a little skinny one that works well - they are the best and cans do not cut - I threw away my ones from a home party ( won't mention name) after I bought these. Can't wait to try this soup - will use broth or stock instead of water and if I double will add cream of celery soup."
"To add more flavor, I pre cooked the noodles in chicken broth instead of water, and then added them at the end. I never have good luck with adding the noodles uncooked at the beginning of the cooking process."
"Great recipe for a cold day! I'm always looking for delicious, quick recipes. I will use sodium-free broth and add more water."
"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."
"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."
"First class soup for cold weather, specially when you have a cold."
"This is so good & so easy to make. This will be a perfect recipe to make during the cold winter months."
"It's simple and very delicious."
"My husband and I love this, but without the celery. (Neither of us are a huge fan of it)There's a coupon for $1 off of any HarvestLand Product here: (They have really good organic chicken. =] )http://printablecouponsanddeals.com/2013/10/1-off-any-harvestland-product-2.html"
"Simple & delicious"
"Nourishing, but flavorful. Even my toddler, who says he doesn't like soup, ate it!"
"quick and freezes well"
"We have already made this several times! The leftovers always end up as my husband's lunch the next day. I don't put celery in it since my kids don't eat celery and it is still amazingly amazing! I recently shared this with my mom who loved this and suggested I make it for our family Halloween. So I've double it. I cooked the meat and carrots in water in the dutch oven, then transported it over to the crock pot and added everything esle. So far so good and can't wait to hear what everyone else thinks!"
"My family loves this soup. We prefer thin noodles. My son makes it all the time for the guys he shares a house with a college."
"I love the ease of this soup.good recipe"
"i made this soup on a blustry winter weekend.my family are picky eaters and they loved it.will make again for sure"
"Great recipe! I had people over on a blustery day and doubled this recipe it was a HIT! Everyone thought I slaved over it but it was so easy and delicious!!! YUM!!!"
"I have made this recipe several times for my family as well as company. It is easy to make and delicious."
"I made this for a friend with cancer and fell in love with it myself! It is so easy to make and absolutely the BEST I have ever made!"
"Haven't made it yet but I intend to. Looks and sounds a lot like my Mom's home made soup."
"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."
"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."
"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!!"