Soupy Chicken Noodle Supper
At least once a week my six-year-old son, also known as Doctor John, hands me a “prescription” for chicken noodle soup. Needless to say, I'm always happy to fill it. —Heidi Hall, North St. Paul, Minnesota
Ingredients
- 1 tablespoon butter
- 1 medium carrot, sliced
- 1 celery rib, sliced
- 1 small onion, chopped
- 4 cups water
- 4 teaspoons chicken bouillon granules
- 1-1/2 teaspoons dried parsley flakes
- 1/4 teaspoon Italian seasoning
- 1/8 teaspoon celery seed
- 1/8 teaspoon pepper
- 3 cups uncooked wide egg noodles
- 1-1/2 cups cubed rotisserie chicken
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/2 cup sour cream
- Hot cooked stuffing, optional
Reviews
I can't make homemade soup, using canned soup. This would be so easy to thicken using flour and some milk. My own stock also, since I never buy rotisserie chicken. This is a good starting point, however needs adapting, in my opinion, to be truly homemade.
Our family has enjoyed this recipe since it first appeared in a daily email from TOH about a year ago! The only changes I make is to cook 2 chicken breasts by boiling
Absolutely delicious. I used part Chicken broth and part water with boullion cubes. The origianl recipe does not make much but even still needed more liquid. Ended up using closer to 6-7 cups of liquid vs 4. However you choose to do the liquid part. I also omitted the onion because my husband doesn't like onion. Was sooo yummy.
Great soup! I used half of a chicken I had roasted earlier in the week and used my own chicken broth. I let it simmer long enough that it needed some additional broth, so I added more and cooked the noodles with it just before serving. Great way to warm us up on the first chilly day of fall!
Great soup! Leave out the sour cream -- you'll never miss it, and there will be less calories too.
Great! My whole family loved this recipe and it was super easy to make. Definitely a keeper!!!!
Wonderful flavor, so easy and delicious...
Delicious...
I did not have any rotisserie chicken so I boiled 2 chicken thighs which yielded the correct amount of meat & also gave me a nice broth. To add more flavor to the broth, I added 2 tsp of chicken stock. My uncle, who is a professional chef recommends use of meat stocks in place of boullion for richer flavor & a little less sodium. Other than these minor revisions I followed the recipe exactly & we found this to be a hearty & flavorful soup that was very easy to make.
This soupy soup is so quick and easy, especially when made with a rotisserie chicken. The flavor is chickeny yet creamy. This one will remain a staple soup at our house.