This cozy and comforting chicken noodle soup is on the table in just 30 minutes. Wide egg noodles in a delicious seasoned broth with tender chicken, carrots, celery and onion is an easy comfort food meal everyone will love!
Utilizing the convenience of a store-bought rotisserie (or leftover) chicken speeds up the process in this soup. It’s a family favorite meal that’s enjoyed year-round!
What I love about this recipe is that it’s no-fuss, quick and delicious. It uses simple ingredients that you’re most likely to already have on-hand.
How to Make It
It’s as simple as cooking carrots, onion, celery and garlic in butter melted in a dutch oven (or large soup pot) for a few minutes, then add chicken broth, water, cream of chicken soup, herbs, seasonings and cooked chicken. Bring to a boil and add wide egg noodles. Cook at a gentle boil until egg noodles and vegetables are tender.
How Much Soup Does This Make?
This recipe yields approximately 10 cups of soup.
If you don’t have cooked chicken readily available, be sure to check out my Instant Pot Chicken Noodle Soup that uses split chicken breasts and is ready in just 40 minutes.
Originally published October 2015. Updated with new photographs, recipe revised and republished on April 4, 2020.