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This chicken noodle soup is such a comfort food. If I have a cold or I 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 or you can make your own 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. If you like this recipe, you might also like my recipe for Savory Corn Chowder. Don’t Forget to Pin! © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder. Feel free to “share” by clicking on the Pinterest, Twitter or Facebook icons below. You can print by clicking on the green printer icon below.