Chicken Noodle Soup

READY IN: 30mins
Recipe by clw721

I made this soup because of the leftover turkey I had from Thanksgiving. It was very tasty, quick and easy to make. It even tastes better the following day.

Top Review by Chef shapeweaver

I made this 11/2/12 for mine and my SO's dinner. I didn't have any cooked chicken. So, a 6 ounce chicken breast was cut and cubed and boiled in some water,which had a bit of poultry seasoning and butter added.And I didn't have canned chicken broth, so the water that the chicken was boiled in was used along with 4 teaspoons of chicken bouillon powder and 2 cups of water. Instead of the veggies being sliced, they were diced.After adding the noodles were added and cooked, a " Quality Taste Test " was done and about another 1/2 teaspoon of poultry seasoning was added.
Both of us thought it had a really good taste, and this will be made again. Thanks for posting and, " Keep Smiling :) "

Ingredients Nutrition

  • 1 cup cooked diced chicken
  • 3 (15 ounce) cans low-sodium low-fat chicken broth
  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1 cup thinly sliced carrot
  • 12 cup thinly sliced celery
  • 1 12 cups medium-thin egg noodles, uncooked


  1. Melt butter in saucepan over medium heat.
  2. Saute' onion, carrots and celery 10 minutes.
  3. Add broth to pan.
  4. Bring to boil over high heat.
  5. Stir in noodles.
  6. Reduce heat to low.
  7. Cover and simmer 10 minutes or until noodles are tender.
  8. Add chicken, simmer 1-2 additional minutes to heat though.

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