Description
A comforting chicken noodle soup made with tender chicken, vegetables, and egg noodles in a flavorful broth.
Ingredients
Scale
- 2 (32 ounce) cartons chicken stock
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 pound boneless chicken (breast, thighs or tenderloins)
- 1 cup finely diced carrots
- 1/2 cup finely diced celery
- 10 ounce can cream of chicken soup
- 3 cups water
- 3 cups egg noodles, uncooked
- salt and pepper, to taste
Instructions
- In a large stock pot, pour in 2 (32 ounce) cartons chicken stock, 1/2 teaspoon poultry seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1 pound boneless chicken. Give it all a good stir.
- Cover and cook on medium to medium-high heat for about 20-25 minutes (or until chicken is cooked through).
- Once chicken is cooked, using tongs, take chicken out of pot and shred it or cut it up using two forks (be careful, the chicken will be very hot).
- Put the shredded chicken back into the stock pot.
- Then add 1 cup finely diced carrots, 1/2 cup finely diced celery and 10 ounce can cream of chicken soup and stir well.
- Add 3 cups water and 3 cups egg noodles, uncooked and stir again.
- Cover and cook on medium heat for about 15-20 more minutes until veggies are tender and noodles are soft.
- Give it a taste test. I usually find I need to add salt and pepper. I usually add a couple teaspoons of salt and a teaspoon of fresh black pepper (but this is up to your tastes, etc.).
- Then serve!
Notes
- This recipe is versatile; feel free to add other vegetables or spices as desired.
- For a creamier soup, you can add more cream of chicken soup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken, soup, noodles, comfort food