Quick and Easy Chicken Noodle Soup is the perfect blend of savory flavors to warm you up on a chilly day.
This is one of my go to recipes when the weather changes. It is perfect for feeding a crowd and usually the meal I make when I am taking dinner to a friend or family member. Not only is it quick but it is simple to make and saves so well.
It literally takes forty minutes to make but there are short cuts you can take too! Sometimes if I’m running short on time I’ll use a Costco roasted chicken that I shred. Around Thanksgiving time we love putting our left over turkey in the soup instead of chicken to use up all of those fabulous flavors.
Ingredients
- 4 chicken breasts
- 5 carrots, sliced or (5 hand-fulls of baby carrots)
- 1 stalk celery, sliced
- 1 onion, chopped
- 2 quarts water
- 4 chicken bouillon cubes
- 1 (10 3/4 oz) can of cream of chicken soup
- 1 t basil
- pepper to taste
- 1/2 of (11 oz) package of egg noodle pasta
Instructions
- Boil chicken in water for 20 minutes and cut up into small pieces.
- Boil veggies, bouillon and water together for 15 minutes. Add cup up chicken.
- Add cream of chicken soup, basil and pepper and bring to boil again before adding noodles.
- Cook for an additional 5 minutes.
- Enjoy!
This recipe will change your mood about cooking especially in cool weather. It’s a quick meal to make in the morning and serve for dinner. Plus you’ll always have left overs, so that means less meals to prepare.
Try it! I know you’ll love it!
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Hi! Did you use egg noodle pasta in the one you took pictures of? Or did you make homemade noodles for it? I can’t tell you enough how much I love your website! The pictures are absolutely gorgeous! And I love how easy the recipes are to print! You are amazing!
I just use store bought ones. They do sell frozen egg noodle pasta that you can thaw and then cook. I have actually never made my own noodles. I’m so glad you like the blog! That’s my goal- simple and resourceful.