Italian Tomato Chicken Noodle Soup

Total Time
Prep 10 mins
Cook 20 mins

This recipe has been in my family for years. My dad's mom made it for him, and my dad made it for me. It is a great recipe to make when you are sick because it requires little effort. When I have more time and really want to dress this recipe up, I'll use roasted chicken instead of the canned chicken. I never measure anything, I just eye-ball everything! Enjoy!

Ingredients Nutrition


  1. Saute onions, bell peppers, celery, and garlic in butter over medium heat in a large stock pot or dutch oven until soft.
  2. Add rosemary, marjoram, thyme, pepper and chicken. Saute 3-5 minutes until flavors marry, stirring occasionally.
  3. Add tomato soup, chicken boullion, and water. Bring to boil.
  4. Cover and reduce heat to medium low. Simmer for at least 20 minutes, stirring occasionally. (The longer it simmers the better, sometimes I'll let it go all day!).
  5. You can either add the uncooked noodles 30 minutes or so before serving or I just boil them in another pot and disperse into individual bowls! I often make this soup with rice instead of noodles, too.


Most Helpful

Hubby liked this a tad better than I did. We both thought it was ok. We aren't too much into tomato soup and found the sweetness of the tomato soup was a bit too much for our tastes. But anyone who likes tomato soup would love this recipe. I used thin spaghetti and cooked it separately but would probably use something like ditalini next time, as the noodles were just hard to get on my spoon. Thanks for posting the recipe.

TexasKelly April 26, 2010

I love this soup. It's really thick and hearty and super easy to make. Thanks for a delicious recipe!

KLBoyle November 13, 2006

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