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Quick and Easy Chicken Noodle Soup

SUBMITTED BY: MARYVM PHOTO BY: Allrecipes

"When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute."

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PREP TIME	10 Min
COOK TIME	20 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste

DIRECTIONS

In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

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REVIEWS

Reviewed on Nov. 22, 2006 by Tess

GREAT recipe! A few changes I made are...I sauteed the carrots along with the onion (they end... MORE

Reviewed on Jan. 12, 2008 by ChicagoRN2

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

ChicagoRN2
Jan. 12, 2008

Vincenza...I could kiss you for this recipe. My 15 month old and I had a bad flu and she refused to eat any soup from the can. I was ill and at my wits end and found this recipe. I had all ingredients in the house (except for celery) and whipped this together. I didn't have the vegetable broth and had to improvise with some chicken broth granules to make all the necessary broth. I cubed raw chicken and boiled it in the soup to save time. I also added garlic. I made egg noodles on the side and added it as we ate it so the soup wouldn't get starchy. This soup was not only easy but AMAZING! Probably the best chicken soup I've eaten. UPDATE: I'm still eating this on a regular weekly basis. I make a batch almost weekly and it freezes excellent (if you don't add pasta to it until you're ready to serve). I now ALWAYS use vegetable broth as I really feel it adds to the flavor. I sautee the celery, onions and carrots along with garlic to soften them up. I also buy a rotisserie chicken and use the whole thing to make a huge batch of this soup. I triple all veggies and my 20 month old daughter eats the veggies out of the soup by the handful! This freezes REALLY well if you don't add pasta until you're ready to serve. This is a definite keeper and is still the best homemade chicken soup I've had.

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18 users found this review helpful

Vincenza...I could kiss you for this recipe. My 15 month old and I had a bad flu and she... MORE

Reviewed on Nov. 7, 2007 by Brown Sugar Girl

In a word, WONDERLICIOUS! I knocked this recipe out of the park on my first try. Here's what... MORE

Reviewed on Feb. 26, 2007 by Lauren Bedell

This was the first homemade chicken noodle soup I ever made. It is VERY GOOD! I was expecting... MORE

Reviewed on Dec. 31, 2006 by trishthedish725

I used all chicken broth (part homemade & part store bought broth in the box) Used fresh... MORE

Reviewed on Dec. 13, 2006 by Michelle

My friend told me last week that I needed to check out this web site. So I did and join the... MORE

Reviewed on Dec. 19, 2003 by JULIE KING

This soup was loaded with flavor. I made the 6 serving recipie and my family was begging for... MORE

Reviewed on Nov. 13, 2006 by Jamie

Excellent chicken noodle soup recipe. Very easy and has a homemade taste. I did not cook the... MORE

Reviewed on Dec. 19, 2003 by GESERA

Everyone loved it. Kids too!!! I didn't have any vegetable broth so I used only chicken... MORE

Reviewed on Nov. 7, 2006 by Gr8typist

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