This cozy and comforting chicken noodle soup is on the table in just 30 minutes!
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 10cups
Ingredients
2tablespoonsbutterunsalted
1cuppeeled and sliced carrotsabout 2 medium carrots
1cupchopped yellow onion1 small onion
1cupsliced celeryabout 2 ribs of celery
1tablespoonminced fresh garlic
7cupschicken brothlow sodium
2cupswater
1(10.5 ounce)can condensed cream of chicken soup
½teaspoondried dill
½teaspoondried rosemary
½teaspoonsalt
½teaspoonblack pepper
3cupsshredded or cubed fully cooked chicken
2bay leaves
3 ½cupswide egg noodlesapproximately 5 ounces
¼cupchopped fresh parsleyfor 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.