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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Easy Homemade Chicken Noodle Soup
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!
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Easy Chicken Noodle Soup
Prep Time: 10 mins- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: About 4 quarts 1x Scale
Prep Time:
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Pin RecipeDescription
This EASY homemade Chicken Noodle Soup comes together in less than 30 minutes!
Ingredients
- 2 tablespoons butter
- 1 cup peeled and sliced carrots (about 2 medium carrots)
- 1 cup chopped yellow onion (about 1/2 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
- 1/4 teaspoon dill weed
- Salt and pepper, to taste
- 3 cups cooked chicken, shredded or cubed
- 1 (12-ounce) package wide egg noodles
Instructions
- 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.
Donna Lewis says
November 18, 2015 at 5:56 pmThanks so much for sharing this recipe! Both my husband and I really liked it. I made approximately 1/2 the recipe for the two of us and we each had about a bowl and a half with a Pretzel Slider Roll from Costco, and still had about 2 bowls leftover. I didn’t use your exact measurements for the onion, carrots and celery, added some jarred minced garlic and I used a store bought Homestyle Noodle which takes longer to cook. I didn’t measure the chicken stock either, and ended up using more than half of your measurement with the whole can of soup (I had Cream of Mushroom on hand and it was a yummy addition.)
Love the touch of Dill which made it more than a semi-homemade soup.
I will using this again and again!!! Again Thank you.
★★★★★
Amy @ The Blond Cook says
November 20, 2015 at 9:41 amHey Donna, I’m so glad you enjoyed it! The way you made it sounds delicious… especially with the pretzel slider rolls!!!