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+ servings

Easy Chicken Noodle Soup

This cozy and comforting chicken noodle soup is on the table in just 30 minutes!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 cups


  • 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)


  • 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.