3194 Ratings
  • 5 star values: 2444
  • 4 star values: 639
  • 3 star values: 85
  • 2 star values: 17
  • 1 star values: 9

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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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

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Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

161 calories; 6.1 g total fat; 46 mg cholesterol; 1357 mg sodium. 12.1 g carbohydrates; 13.4 g protein; Full Nutrition


Reviews (2237)

Read All Reviews

Most helpful positive review

Rating: 5 stars
11/08/2007
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! Read More
(5120)

Most helpful critical review

Rating: 1 stars
06/03/2012
Absolutely outstanding! My family loved this soup. This will be the only chicken noodle soup I will ever cook. It was so incredibly easy & tasted perfect! Thank you for sharing your recipe. Read More
(7)
3194 Ratings
  • 5 star values: 2444
  • 4 star values: 639
  • 3 star values: 85
  • 2 star values: 17
  • 1 star values: 9
Rating: 5 stars
11/08/2007
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! Read More
(5120)
Rating: 5 stars
01/12/2008
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. Read More
(2084)
Rating: 5 stars
11/22/2006
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! Read More
(1239)
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Rating: 5 stars
11/07/2006
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. Read More
(272)
Rating: 5 stars
12/31/2006
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. Read More
(237)
Rating: 4 stars
02/11/2011
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. Read More
(200)
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Rating: 5 stars
12/13/2006
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. Read More
(155)
Rating: 5 stars
02/27/2007
This was the first homemade chicken noodle soup I ever made. It is VERY GOOD! I was expecting something different than the way it turned out but it is delicious all the same. I did nearly doubly the noodles and I doubled the veggies. The only problem I had was that the noodles lost their spiral shape when the soup was done--they cooked too long. I may cook them separately next time. I have to say...while I am sure there are better recipes out there somewhere this one is quick cheap and easy! And as another reviewer said it makes me not want to buy another canned chicken noodles soup again. And I don't think that I will unless I have to! I really like this! Good and flavorful! Read More
(129)
Rating: 5 stars
11/13/2006
Excellent chicken noodle soup recipe. Very easy and has a homemade taste. I did not cook the chicken first. I simmered it in the broth with the vegetables for more flavor. Used frozen egg noodles and added garlic. Also added two cans of condensed cream of chicken soup for a creamier soup. I would recommend tasting it before adding salt it may not be necessary to add salt if not using low sodium chicken broth. Read More
(123)