30 MINUTE RECIPES

Name: 30-Minute Chicken Noodle Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings (2-1/4 quarts).
Ingredients: 4 cups water; 1 can (14-1/2 ounces) chicken broth; 1-1/2 cups cubed cooked chicken breast; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 3/4 cup sliced celery; 3/4 cup sliced carrots; 1 small onion, chopped; 1-1/2 teaspoons dried parsley flakes; 1 teaspoon reduced-sodium chicken bouillon granules; 1/4 teaspoon pepper; 3 cups uncooked egg noodles

30-MINUTE CHICKEN NOODLE SOUP RECIPE: HOW TO MAKE IT

30-Minute Chicken Noodle Soup Recipe: How to Make It image

This quick and easy chicken noodle soup recipe is perfect for a cold, wintry day. It is my favorite thing to eat when I'm not feeling well; it makes me feel so much better. —Lacy Waadt, Payson, Utah

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 11

Ingredients

4 cups water
1 can (14-1/2 ounces) chicken broth
1-1/2 cups cubed cooked chicken breast
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup sliced celery
3/4 cup sliced carrots
1 small onion, chopped
1-1/2 teaspoons dried parsley flakes
1 teaspoon reduced-sodium chicken bouillon granules
1/4 teaspoon pepper
3 cups uncooked egg noodles

Steps:

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.

Nutrition Facts : Calories 196 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 759mg sodium, CarbohydrateContent 22g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 15g protein. Diabetic Exchanges 2 lean meat

30-MINUTE CHICKEN NOODLE SOUP RECIPE: HOW TO MAKE IT

30-Minute Chicken Noodle Soup Recipe: How to Make It image

This quick and easy chicken noodle soup recipe is perfect for a cold, wintry day. It is my favorite thing to eat when I'm not feeling well; it makes me feel so much better. —Lacy Waadt, Payson, Utah

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 11

Ingredients

4 cups water
1 can (14-1/2 ounces) chicken broth
1-1/2 cups cubed cooked chicken breast
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup sliced celery
3/4 cup sliced carrots
1 small onion, chopped
1-1/2 teaspoons dried parsley flakes
1 teaspoon reduced-sodium chicken bouillon granules
1/4 teaspoon pepper
3 cups uncooked egg noodles

Steps:

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.

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