30-Minute Chicken Noodle Soup
Total TimePrep/Total Time: 30 min.
Makes6 servings (2-1/4 quarts)
- 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.
Nutrition Facts1-1/2 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.
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Dec 18, 2018
I used this and substituted finely chopped broccoli for celery and it was amazing. It paired amazing with toast.
Nov 8, 2018
Fabulous recipe! I used 3 cans of chicken, added more celery
Oct 30, 2017
Used this recipe and another fave and combined. I used basil, thyme, and a little rosemary along with a Mexican squash...delish!
Oct 19, 2017
Trust this five star recipe! As one reviewer mentioned, I added 1/2tsp celery salt. Perfect! Canned or leftover chicken is perfect. Easy, quick and comforting! As a volunteer feild editor with Taste of Home magazine I enjoy recipes that I can trust for classic family meals that can be made quickly!
Jul 8, 2017
Because I love cabbage, would not mind putting some shredded cabbage through it! Very yum.
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!
Sep 20, 2016
not good; too many noodles;
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.
Feb 8, 2016
This soup is so easy and great for leftover chicken!
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.