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Easy Homemade Chicken Noodle Soup

tbspSusan Recipe by
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Easy Homemade Chicken Noodle Soup
  • Prep Time 5 min
  • Total Time 20 min
  • Servings 4
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Easy Homemade Chicken Noodle Soup

Our family fave! It's quick, it's easy and it's tasty. What more could you want in a soup? Oh yes -- it's filling, too!


carton (32 oz.) Progresso™ chicken broth
cups water
cups rotisserie chicken, cut into bite size chunks
teaspoons seasoning (salt, pepper, garlic salt, etc.)
of a 12 oz. bag cholesterol-free egg-white noodle pasta, uncooked
small bag (about 2 cups) frozen veggies, if desired (corn, peas, beans, or mixed)
Salt and pepper to taste


  • 1 In large stock pot, add broth, water, chicken, and seasonings. (Add more seasoning to taste, if desired.) Bring to a boil.
  • 2 Add egg noodles and continue boiling to cook noodles as directed on package. Soup is ready to serve when noodles are done. Season with salt and pepper to taste, or allow your guests to season their own.
See Step By Step


Wing-It Wednesday: Chicken Noodle Soup

As prepared by tbspSusan,

Wing-It Wednesday features super simp recipes for weeknight, work-night eats. No take out. No delivery. No drive-thru. Quick yums right at home between your day job and evening fun.

I finally had to come clean with my dirty little secret -- my "homemade" soup was kinda sorta semi-homemade.

When my daughter made dinner for us the other night, I told her how to make this soup -- over the phone, in two minutes. And that's about how long it took to toss it together.

If you need a quickie idea for tonight's dinner, this is it.

How to Make Chicken Noodle Soup

My kids used to tell their friends to come over on a night I was serving "homemade chicken noodle soup." Everyone raved about this soup, while I giggled myself silly. They envisioned me slaving over a steamy pot all afternoon, but I knew my dirty little secret. This truly is a plop-plop-gee-whiz recipe.

And here's how it goes:

  1. Add broth, water and cut-up rotisserie chicken to a large pot.

  2. Season to taste and bring to a boil.

  3. Add noodles and cook until noodles are done.

I even cleaned up the kitchen counter, emptied the dishwasher, and started a load of laundry between those steps last night.


I occasionally add frozen corn or other vegetables (broccoli, beans) to this soup to change it up a bit. You can also use a variety of pasta (wheat, veggie), barley, or rice instead of the egg-white noodles I list on the recipe. And the best part is that the leftovers are just as inhalable the next day. Mmmm.

This is my ultimate Wing-It Wednesday quickie dinner idea to get you through your hump-day chaos. It's an uber-easy yum. Try it -- you'll love it too.

More Soup Recipes to Try

For more ideas, see our Easy Soup Recipes collection!

See Recipe

Expert Tips

Leftovers freeze or refrigerate well. Add a bit of red pepper sauce or Sriracha sauce to taste if you like a kick!

We often make this soup with just the chicken and noodles, but if you want to add veggies -- it's a snap! Add them during Step 1 and bring to a boil before adding noodles in Step 2.

Nutrition Information 

No nutrition information available for this recipe
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