I just can’t believe I haven’t shared this recipe with you before now. Today I’m bringing you another quick, easy and comforting recipe… this EASY Chicken Noodle Soup that comes together in less than 30 minutes!
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If you love a hearty soup as much as I do, you’re going to just adore this recipe. I always use a ready-made rotisserie chicken to speed up the process.
I’ve made this soup for years, but have always just thrown ingredients in the pot and never written down what I was doing until now. I prefer my soup on the heartier, thicker side so that’s how I make it.
There’s nothing more comforting than a big bowl of this chicken noodle soup, especially on a cold day. And I don’t know about you, but I crave comfort food when it’s cold outside (it makes the cold weather a little more tolerable!).
I know you have 30 minutes to spare to make this soup… you’ve gotta give it a try!
- 2 tablespoons butter
- 1 cup peeled and sliced carrots (about 2 medium carrots)
- 1 cup chopped yellow onion (about ½ of a medium onion)
- 1 cup sliced celery (about 2 ribs of celery)
- 8 cups chicken stock
- 1 (10.5 ounce) can cream of chicken soup
- ¼ teaspoon dill weed
- Salt and pepper, to taste
- 3 cups cooked chicken, shredded or cubed
- 1 (12-ounce) package wide egg noodles
- Melt butter in a large pot over medium-high heat. Add carrots, onions and celery and saute for 3 minutes.
- Add chicken stock, cream of chicken soup, salt, pepper, dill weed and cooked chicken. Stir well to combine.
- Bring to a boil and add noodles. Boil gently for 10 minutes, or until egg noodles and vegetables are tender.