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Easy Chicken Noodle Soup
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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



How to make

  1. STEP 1

    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.

  2. STEP 2

    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.

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