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30-Minute Chicken Noodle Soup

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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

Directions

  • 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
1-1/2 cups: 196 calories, 5g fat (1g saturated fat), 49mg cholesterol, 759mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.

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