Posted on September 28, 2012 by The Southern Lady
This chicken noodle soup is such a comfort food. If I have a cold or am feeling bad, a bowl of this soup with some cornbread makes me feel better!
3 large chicken breasts, chopped (I use the boneless, skinless ones)
1 (14.5 ounce) can chicken broth
1 medium onion, chopped
2 (10.5 ounce) cans cream of chicken soup, undiluted
1 cup celery, chopped
1 cup carrots, chopped (Optional)
5 cups water
1/4 teaspoon black pepper
1/4 teaspoon thyme
2 bay leaves
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley flakes
1/2 teaspoon salt
1/2 (16 ounce) bag of egg noodles
Place all ingredients in a large soup pot except noodles. Bring to a boil, turn down to simmer and cook until chicken and carrots are done. (I left the carrots out because I don’t like them in this soup but a lot of people do). Add noodles and simmer another 30 minutes. Makes about 3 quarts of soup. Enjoy!
Note: You can make this soup quicker using about 4 cups of cooked chicken and leaving out the carrots. Great if you have chicken left over. I have also made it in the crockpot, cooking on high for 4 hours or low for 7 and adding the noodles about the last hour or so.
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Filed under: Homemade Chicken Noodle Soup Tagged: | brunch, celery, chicken, cooking, crockpot, cup carrots, dinner, easy recipes, Entertaining, food, homemade, noodles, Onions, recipes, slow cooker, soup, southern lady, spices, thyme