This chicken noodle soup is such great comfort food and super easy to throw together. Great on a cold day and delicious with cornbread muffins or fresh sourdough bread. This soup is very versatile, you an make it with just about any part of the chicken and it reheats really well.
Ingredients for chicken noodle soup:
Cream of chicken soup
Dried parsley flakes
Bag of egg noodles or you can make your own noodles.
I recently remade this soup by boiling a whole chicken, removing the bones and using all chicken broth instead of water. It was wonderful that way too and you can use the water/broth combo or just use all broth and no water.
If you love this recipe you may also love our Crock Pot Chicken and Noodles. It’s one of our most popular recipes and has great reviews. Super easy to make and wonderful comfort food too!Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately! This is our premium content not found on our website. Join 1000’s of others today and start enjoying our magazine!
Homemade Chicken Noodle Soup
Easy and delicious
Servings: 6 servings
- 3 large chicken breasts chopped (I use the boneless, skinless ones)
- 1 14.5 ounce can chicken broth
- 1 medium onion chopped
- 2 10.5 ounce cans cream of chicken soup, undiluted
- 1 cup celery chopped
- 1 cup carrots chopped (Optional)
- 5 cups water
- 1/4 teaspoon black pepper
- 1/4 teaspoon thyme
- 2 bay leaves
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon salt
- 1/2 16 ounce bag of egg noodles or you can make your own noodles.
Place all ingredients in a large soup pot except noodles. Bring to a boil, turn down to simmer and cook until chicken and carrots are done. (I left the carrots out because I don’t like them in this soup but a lot of people do).
Add uncooked noodles and simmer another 30 minutes. Makes about 3 quarts of soup.
You can make this soup quicker using about 4 cups of cooked chicken and leaving out the carrots. Great if you have chicken left over. I have also made it in the crockpot, cooking on high for 4 hours or low for 7 and adding the noodles about the last hour or so.
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