Recipe by MARYVM
"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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4 (14.5 ounce) cans
1 (14.5 ounce) can
chopped cooked chicken breast
1 1/2 cups
salt and pepper to taste
In a word, WONDERLICIOUS! I knocked this recipe out of the park on my first try. Here's what I did (and what you should do too): in melted butter, sauté 2 minced garlic cloves, 1 cup chopped onion, 1 cup chopped celery, and 1 cup sliced carrots. Meanwhile, chop 1/2 pound uncooked boneless, skinless chicken breast into bite-size pieces. Add chicken, the broth, basil, oregano, salt, garlic pepper, a dash or two of poultry seasoning, and a pinch or two of dried thyme to the pot of veggies. Bring to a boil, reduce heat, cover and simmer 20 minutes. Meanwhile, cook 3 cups egg noodles according to package directions in a separate pot. Add drained noodles to chicken and veggies, simmer an additional 10 minutes. Only if you want some creaminess, go ahead and add a half can of condensed cream of whatever soup (whatever flavor you choose). Voilà! A SIX-star chicken noodle soup!
Good, but nothing extraordinary. Great base to start from. Thanks!
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.
GREAT recipe! A few changes I made are...I sauteed the carrots along with the onion (they end up more tender), I didn't use any veg broth but all homemade chicken broth (it's richer), I added minced garlic along with the othe veggies that cook in the butter, and I doubled the noodles (this made it more a chicken & noodles dish but it was delish!). This is a great way to usue a rotisserie (sp?) chicken on the second day. I really really recommend this recipe! I also freezes well!
This is so easy to make and so good! I cook the chicken breasts in the broth to make the broth a bit richer, then build the soup from there.
I used all chicken broth (part homemade & part store bought broth in the box) Used fresh basil and fresh oregano from my garden and threw in some dried herbes de provence(an incredibly versatile herb mixture)Sauteed the sliced carrots with the onion and celery. Made the recipe for 8 and that made generous servings for 6 people. Everyone had 2 bowls. Delicious. Served with big green salad, rolls, fresh fruit and brownies for dessert.
I followed the recipe only adding 6 cloves of minced garlic. I used homemade chicken broth/vegetable broth and I used the "No Yolks" egg noodles. After tasting it, I did increase the basil and oregano. This was quick to make and quite comforting for someone who's been sick for what seems like ages. Next time, I'll increase both the onion and celery as I like a chunkier soup.
My friend told me last week that I needed to check out this web site. So I did and join the same day. Today my daughter was sick when she got up. I got on the web site to find a chicken soup recipe and found a lot of them. This one is so easy to fix and that's what I was looking for. My daughter is not a good eater and when your sick your really don't feel like eating. She has had 2 bowls now. My husband and I also loved it. I did put 1 cup of celery, onion, and carrots. It was so rich and hearty. Thank you for this submitting this recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick and Easy Chicken Noodle Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 55
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