Recipe By MARYVM
Rating
Published Feb 25th
Prep 10m Cook 20m Additional - Ready In 30m
Servings 6 servings Calories 161.5

When you don’t have time to make your soup totally from scratch, this is a very easy, very good substitute.

Recipe Ingredients

  • 1 tablespoon butter
  • ½ cup chopped onion
  • ½ cup chopped celery
  • 4 (14.5 ounce) cans chicken broth
  • 1 (14.5 ounce) can vegetable broth
  • ½ pound chopped cooked chicken breast
  • 1 ½ cups egg noodles
  • 1 cup sliced carrots
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • salt and pepper to taste

Cooking Directions

  1. 1 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.

Nutrition Facts

  • Calories 161.5
  • Carbohydrate 12.1 g
  • Cholesterol 46.4 mg
  • Fat 6.1 g
  • Fiber 1.6 g
  • Protein 13.4 g
  • Saturated Fat 2.1 g
  • Sodium 1356.8 mg
  • Sugar 3.7 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Reviews

  1. Good but nothing extraordinary. Great base to start from. Thanks!
  2. 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 - Read more ...
  3. 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 - Read more ...
  4. 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 - Read more ...
  5. 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 - Read more ...
  6. 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 - Read more ...
  7. 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 - Read more ...
  8. 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 - Read more ...
  9. 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 - Read more ...
  10. 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.
RedCipes