Recipe by Campbell's Kitchen
"This simple recipe will help you make homemade creamy chicken noodle soup in a flash."
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2 (10.75 ounce) cans
Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
cubed cooked chicken
cooked medium egg noodles
I really liked this recipe . I did however have to add some onion and a clove of garlic. I also added some spices such as black pepper , chili powder, oregano and a small dash of ginger.
Very good base, but leaves alot to be desired. Pretty bland. I would make again but with more veggies.
For my super-picky family, this was great! My young kids and I loved it! It was fast and easy, and they all had seconds and thirds! My husband added a little extra flavoring to his, but that was easy enough with salt, pepper, and other drawer spices. This will be an easy staple for our family menus.
Hubby and kids loved this. Yes it is really simple, but that is what appeals to me! This was perfect to make for a busy week day dinner. I will make again, but I think that next time I will try and find some frozen mixed soup vegetables and cook them with the noodles instead of chopping them.
Where do I start? There is a problem with the directions with this recipe. I believe step three should say "until noodles are tender". The vegetables should have already been tender at the end of step one. Bringing a mixture like this to a boil requires constant stirring or you risk the soup sticking and burning. Adding uncooked noodles means the soup will thicken as the noodles cook, which takes a LONG time. By the time the noodles were cooked, my soup was incredibly thick, barely still a soup at all. I would suggest cooking the noodles in a separate pan, straining them and adding them just before serving. Unfortunately this recipe tasted too much like canned soup to make me want to make this again.
My family loves this. I make a bunch of it at a time and the little kids enjoy it for lunch during the week!
This was really good and most of all, EASY! I love that I this resulted in a soup that tasted like it had been cooking all day when I really just threw it together when I got home from work. I did add some onion to it and next time I might add some peas. I also used chicken broth instead of the milk, because, well, I didn't have any milk - ha! Overall I was very pleased with this dish and since it's so quick, it's going in my "rotisserie chicken's on sale and it's raining so we're having soup" file. Thanks!
This was okay, but needs a little tweaking. After reading some of the other reviews I added a clove of garlic and sauteed some onions in with the celery and carrots. My youngest one likes it, so we'll probably make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Chicken Noodle Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 170
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