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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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


  • In a large saucepan, heat butter over medium-high heat. Add carrot, celery and onion; cook and stir 6-8 minutes or until tender.
  • Stir in water, bouillon and seasonings; bring to a boil. Add noodles; cook, uncovered, 5-7 minutes or until tender. Stir in chicken, soup and sour cream; heat through. If desired, serve with stuffing.
Nutrition Facts
1-2/3 cups (calculated without stuffing): 392 calories, 19g fat (8g saturated fat), 92mg cholesterol, 1497mg sodium, 32g carbohydrate (4g sugars, 3g fiber), 22g protein.

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Average Rating:
  • teryn69
    Oct 13, 2019

    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.

  • Sue Zappa
    Oct 12, 2019

    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

  • tdawg1004
    Jan 28, 2019

    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.

  • Grammy Debbie
    Oct 16, 2018

    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!

  • BellaTerra66
    Oct 11, 2018

    Great soup! Leave out the sour cream -- you'll never miss it, and there will be less calories too.

  • theresahill
    Nov 2, 2017

    Great! My whole family loved this recipe and it was super easy to make. Definitely a keeper!!!!

  • Jellybug
    Apr 11, 2017

    Wonderful flavor, so easy and delicious...

  • annlindblad
    Jun 29, 2016


  • leolamw
    Mar 9, 2016

    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.

  • mjhuey
    Feb 29, 2016

    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.