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
- 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).
Reviews for 30-Minute Chicken Noodle Soup(39)
Sort By :
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.
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.
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.
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Broth Soup Recipes >
- Carrot Recipes >
- Chicken Breast Recipes >
- Chicken Noodle Soup >
- Chicken Recipes >
- Chicken Soup >
- Comfort Food Recipes >
- Comfort Food Soup Recipes >
- Diabetic Recipes >
- Diabetic Soup Recipes >
- Low Fat Recipes >
- Low Fat Soup Recipes >
- Pasta Recipes >