"Tasty, and the easiest chicken soup!!! Preparation time only 30 minutes." — LORI LYNNE
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boneless, skinless chicken meat
thin egg noodles
I added a few things to spice up this recipe and it was the BEST chicken noodle soup that I have ever made.
I brought it to a work potluck lunch filled with tons of other soups and my entire crockpot was emptied with everyone telling me how wonderful the soup was!
I added 2 cans of cream of chicken soup to thicken the soup (it adds so much flavor), 2 cans of chicken broth, fresh carrots, celery and mushrooms, garlic, 1 whole onion (take out when soup is done)and salt and pepper to season.
It came out absolutely DELICIOUS! You can make it on the stove or in the crockpot. Hint: Freeze any leftovers and you only have to heat it up for a cold winter day!
This was admittedly easy, and was fairly good, but nothing to rave about. It seemed a lot of water for the amount of bouillon, and I was afraid the flavor would boil away with the water, so I added it later with the noodles.
As my first time it went great but i also added some carrots celery and two cans of cream of chicken soup to give it that extra boost.
It was definetly a good start, but it needed some extra to really give it some flavor. First I cubed my chicken while slightly frozen, so it was easy to slice and would cook faster. Then I followed what the buliion label said for cubes to cups of water, which was 1 cube per cup of water. I also added 1 can of cream of chicken. I also cut up some carrots and threw them in then too. I let that all boil and cook. Then I added the noodles and let them cook as well. We dont like soups that are mainly broth so I added probable more noodles than most would as well as more chicken and carrots probably too. But my boyfriend is SUPER picky and he loved it.
With a few changes, this was a hit . . . and the leftovers were fantastic too!
I used 2 lb chicken, 8 cubes of knorr chicken boullion, 2 cans cream of chicken soup, 10-12 cups water, 2 bags frozen egg noodles, celery, carrots, and vidallia onion. Fantastic!
That is clearly not an appetizing picture for such a tasty, easy recipe. We had leftover chicken from boston market so I wanted to do something with it other than sandwiches, etc. This was perfect, I would almost recommend thickening it with corn starch. Add fresh celery and carrot, gives it a nice color. (sidenote: add those before the noodles so they can soften because the egg noodles cook quick)
This is an easy chicken noodle soup to prepare and tastes very good. I added half an onion, diced, and a whole clove of garlic (also diced) to add to the flavor. This is the kind of supper to have ready for the family on a cold winter night.
I didn't know how to start a homemade chicken noodle soup. This recipe was great for helping me out. I added carrots, celery and used stars instead of noodles. Both the kids and my husband loved it. Thanks so much for a simple starter recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Super Easy Chicken Noodle Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 294
** Calories from Fat: 123
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