Easy Chicken Noodle Soup
This cozy and comforting chicken noodle soup is on the table in just 30 minutes!
Servings 10 cups
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.