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Homemade Chicken Noodle Soup

Yields7 ServingsPrep Time40 minsCook Time3 hrsTotal Time3 hrs 40 mins

Soup season is finally here and on of my favorites is Chicken Noodle! This recipe is so easy and quick that I had the time and energy to start decorating for the holidays while it cooked. And sure leaves the house smelling so yummy...putting me in the perfect mood!

 2 - 48 ounce cans of Swanson Chicken Broth
 2-4 cups shredded chicken (5-6 chicken breasts)
  cup chopped onion
 1 cup chopped celery
 1 cup chopped carrots
 ½ tsp salt
 1 tsp parsley flakes
 1 Bay leaf
 ¼ tsp pepper
 ¼ tsp celery salt
 1 lb bag of Frozen Reames Homestyle Egg Noodles
1

I know the recipe only calls for 1 cup each of carrots and celery, but I LOVE my soup chunky with all.the.vegges so everything you see in this photo is what I chop up. I only did about half of the onion, but I did include the entire bag of carrots and celery

2

Here you will see everything chopped, as well as the shredded chicken. I find that it is easiest to shred the chicken with my hands...let it cool for about 5 minutes before doing this. You can also chop your veggies to your desired size!

3

In a large pot or crock pot, you will dump everything in, EXCEPT the noodles. Cook on low for 2-4 hours.

4

One hour before you are ready to eat, add in the entire bag of frozen Reames noodles and let cook for one more hour.

5

After time is up, pour yourself a bowl and serve with a side of bread OR pick up a bread bowl from Panera on your way home from work and pour in there! ;)

Nutrition Facts

Servings 7