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Easy Homemade Chicken Noodle Soup

  • Prep 5 min
  • Total 20 min
  • Servings 4

This family fave is quick, easy and tasty. What more could you want in a soup? (Oh yeah – it's filling, too!) MORE + LESS -

TBSP Susan
March 8, 2017

Ingredients

1
carton (32 oz) Progresso™ chicken broth
4
cups water
3
cups shredded or chopped rotisserie chicken
2
teaspoons seasoning of choice (salt, pepper, poultry seasoning, garlic salt, etc.)
6
oz (1/2 bag) cholesterol-free egg white noodles, uncooked
1
small bag (about 2 cups) frozen veggies, if desired
Salt and pepper to taste

Steps

Hide Images
  • 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.

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
More About This Recipe
  • We have to come clean: this "homemade" soup is really more of the semi-homemade variety. It takes about two minutes to throw together, and before you know it you'll have a semi-homemade batch of your own. If you need a quickie idea for tonight's dinner, this is it. How to Make Chicken Noodle Soup: 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. You can also add frozen corn or other vegetables (broccoli, beans) to this soup to change it up a bit. And if you don't like egg white noodles or simply don't have them handy, you could use any variety of pasta, or even a grain like barley or rice, instead. And the best part is that the leftovers are just as inhalable the next day. Yum. More soup recipes right this way .

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