30 Minute Chicken Noodle Soup is the perfect recipe on a busy night. We love to have soup several nights a week during the winter so this is a great option.
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- 4 cups water
- 1 can (14-1/2 oz.) chicken broth
- 1-1/2 cups cubed cooked chicken breast
- 1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
- ¾ cup sliced celery
- ¾ cup sliced fresh carrots
- 1 small onion, chopped
- 1-1/2 tsp. dried parsley flakes
- 1 tsp. reduced-sodium chicken bouillon granules
- ¼ tsp. pepper
- 3 cups uncooked egg noodles
- In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender. Stir in noodles; cook 5-7 minutes longer or until noodles and vegetables are tender.