A chicken soup with flavor just like mom's and ready in minutes.
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2 cups cubed cooked chicken
3 (14.5-ounce) cans low sodium chicken broth
3 medium (1 1/2 cups) carrots, sliced
2 ribs (1 cup) celery, sliced
1 small (1/2 cup) onion, chopped
2 cups uncooked dried wide egg noodles
2 tablespoons chopped fresh parsley
Combine all ingredients except egg noodles, parsley, salt and pepper in 4-quart saucepan. Cook over high heat, stirring occasionally, 5-8 minutes or until mixture just comes to a boil. Reduce heat to medium. Cook, stirring occasionally, 10-15 minutes or until carrots are tender.
Cook noodles according to package directions; drain. Stir hot cooked noodles into hot soup mixture. Sprinkle with parsley. Season to taste with salt and pepper.
Explore reviews fromour online community
Love this easy soup! Simplify by cooking the noodles right in the soup instead of separately!
Delicious, easy, and very tasty! Make this every fall and winter.
My husband does not even like chicken noodle soup and he eats this by the gallon. Very simple, but flavorful.
Loved this recipe. It was easy and the soup got better each day that it was in the 'fridge. My family loved it. Much healthier than the can!
It was my first time to try the recipe. It was easy to make and very good.