Quick Chicken Noodle Soup
This 30-minute or less chicken noodle soup recipe is not only simple to make, but tastes incredible!
Ingredients
- 1 Tbsp Olive Oil
- 1 small Yellow or White Onion, diced
- 1 large Carrot, diced
- 1 stalk Celery, diced
- 2 cloves Garlic Substitute 2 tsp of garlic powder if you don't have fresh.
- 4 cups Chicken Bone Broth Use regular broth if you don't have bone broth.
- 2 cups Water
- 1 10.5 oz can Condensed Cream of Chicken Soup
- 2 12.5 oz cans Cooked Chicken Breast, drained Substitute with 2 cups for fresh cooked chicken if using that instead.
- Salt to taste
- 1 tsp Black Pepper
- 1 tsp Italian Seasoning
- 1 Tbsp Dried Parsley You can use fresh if desired
- 2 cups Dry Egg Noodles
Instructions
- In a large stock pot, add the olive oil and set the stove eye to medium heat.
- Once the olive oil is heated, add the onion, carrot, and celery and saute for 5 minutes. Then, add the garlic and cook for 30 seconds or until fragrant.
- To the pot, add the broth, water, cream of chicken soup, drained chicken breast, pepper, Italian seasoning, and parsley. Bring to a simmer and taste. Adjust and add salt to your liking.
- Bring to a boil, and then add your egg noodles. Cook this uncovered for 9 minutes or until egg noodles are cooked through.
- Serve immediately and top with additional parsley or crackers. Store in the fridge for up to 4 days and add additional water to thin the broth as needed while reheating.
- Remember to leave a rating and review on this recipe if you liked it. Enjoy!