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.
Enjoy!
Easy Chicken Noodle Soup
Ingredients
- 2 tablespoons butter unsalted
- 1 cup peeled and sliced carrots about 2 medium carrots
- 1 cup chopped yellow onion 1 small onion
- 1 cup sliced celery about 2 ribs of celery
- 1 tablespoon minced fresh garlic
- 7 cups chicken broth low sodium
- 2 cups water
- 1 (10.5 ounce) can condensed cream of chicken soup
- ½ teaspoon dried dill
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cups shredded or cubed fully cooked chicken
- 2 bay leaves
- 3 ½ cups wide egg noodles approximately 5 ounces
- ¼ cup chopped fresh parsley for garnish (optional)
Instructions
- Melt butter in a 6 quart dutch oven or large soup pot over medium high heat. Add carrots, onion and celery. Cook for 4 minutes, stirring frequently. Add garlic and cook until fragrant (about 30 seconds).
- Add chicken broth, water, cream of chicken soup, dill, rosemary, salt, pepper, cooked chicken and bay leaves. Stir to combine.
- Increase heat to high and bring to a boil. Add noodles and stir to combine. Reduce heat as necessary to maintain a gentle boil (medium high to medium). Boil gently for 8 minutes (stirring occasionally), or until noodles and vegetables are tender.
- Remove and discard bay leaves. Season with additional salt and pepper, if desired.
- Sprinkle with chopped fresh parsley, if desired.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published October 2015. Updated with new photographs, recipe revised and republished on April 4, 2020.
Donna Lewis says
Thanks 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
Hey Donna, I’m so glad you enjoyed it! The way you made it sounds delicious… especially with the pretzel slider rolls!!!