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30-Minute Chicken Noodle Soup Recipe

  • 6servings
  • 30minutes
  • 196calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, P
MineralsNatrium, Fluorine, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups water

  2. 1 can (14-1/2 ounces) chicken broth

  3. 1-1/2 cups cubed cooked chicken breast

  4. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

  5. 3/4 cup sliced celery

  6. 3/4 cup sliced carrots

  7. 1 small onion, chopped

  8. 1-1/2 teaspoons dried parsley flakes

  9. 1 teaspoon reduced-sodium chicken bouillon granules

  10. 1/4 teaspoon pepper

  11. 3 cups uncooked egg noodles

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender. Stir in noodles; cook 5-7 minutes longer or until noodles and vegetables are tender. Yield: 6 servings (2-1/4 quarts).

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