Make Easy Chicken Noodle Soup : Here’s a comfort food classic that’s hearty and quick. It’s an easy chicken noodle soup recipe that’s loaded with creamy chicken and vegetables.
I love a good bowl of chicken soup. It’s one of those meals that always seems to hit the spot any time I’m in the mood for something hearty. The classic flavors blend together to create one bowl of wonderful comfort food, so it’s one of those meal ideas I always try to keep on hand.
The best thing about this one, is that it’s super easy to throw together. It’s based on an old easy chicken noodle soup recipe I found years ago. After making it a few times, I decided to add just a few extras, like carrots and celery, to give it an even heartier flavor. After that, I also added a little more condensed soup to thicken it up a bit, too.
It’s one of those recipes that can easily be adjusted to suit your family’s favorite chicken combinations. So don’t be afraid to vary it and try something new with this one. Ready to make easy chicken noodle soup this week for your family, too? Here’s how I like to make mine.
Make Easy Chicken Noodle Soup
Ingredients
2 Tablespoons of butter
1 large onion, chopped
1 cup fresh carrots, chopped
1 cup fresh celery, chopped
1 Rotisserie chicken, deboned and cut into bite-size pieces
2 quarts of chicken broth
5 teaspoons of chicken bouillon granules
1 bag of uncooked wide egg noodles
2 cans condensed cream of chicken soup, undiluted
salt and pepper, to taste
Directions
In a large saucepan, melt butter over medium heat. Add onions, celery, and carrots and cook until just tender. Remove the vegetables from the soup kettle and set aside.
Add the chicken broth and bouillon to the kettle and bring to a boil. Add noodles and cook, uncovered for about 10 minutes, just until tender. Do not drain.
Add the cooked vegetables, cream of chicken soup, and chicken. Mix together and heat through, adding salt and pepper as needed. Enjoy!
Just a couple of notes about this one.
- I like to serve mine more like a stew than soup, so I keep mine pretty thick. Just adjust with a little water if you want a soupier version.
- I also like quite a bit of pepper in my version, but again, add salt and pepper according to what your family will enjoy.
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Other Easy Recipes You’ll Love
- 2 Tablespoons of butter
- 1 large onion, chopped
- 1 cup fresh carrots, chopped
- 1 cup fresh celery, chopped
- 1 Rotisserie chicken, deboned and cut into bite-size pieces
- 2 quarts of chicken broth
- 5 teaspoons of chicken bouillon granules
- 1 bag of uncooked wide egg noodles
- 2 cans condensed cream of chicken soup, undiluted
- salt and pepper, to taste
- In a large saucepan, melt butter over medium heat. Add onions, celery, and carrots and cook until just tender. Remove the vegetables from the soup kettle and set aside.
- Add the chicken broth and bouillon to the kettle and bring to a boil. Add noodles and cook, uncovered for about 10 minutes, just until tender. Do not drain.
- Add the cooked vegetables, cream of chicken soup, and chicken. Mix together and heat through, adding salt and pepper as needed. Enjoy!