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Chicken Noodle Soup

Chicken Noodle Soup
Makes:
4
Prep Time:
10
minutes
Total Time:
40
minutes
based on
10 reviews
Easy-to-make Chicken Noodle Soup has the homemade goodness your whole family will enjoy. Less than 1 hour to prepare. Stir in parsley before serving for flavor and color accent.

In this recipe:


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Ingredients:

  • 7 cups water
  • 1 cup peeled and sliced carrot
  • 1/2 cup sliced celery
  • 7 teaspoons MAGGI Instant Chicken Flavor Bouillon
  • 2 (about 8 ounces total) boneless, skinless chicken breast halves, cooked and cut into 1-inch strips
  • 2 cups dry egg noodles
  • 1 tablespoon finely chopped parsley

Directions:

PLACE water, carrot, celery and bouillon in large stockpot. Cook over medium heat, stirring occasionally, for 20 to 22 minutes or until vegetables are tender. Stir in chicken and noodles. Cook, stirring occasionally, for 8 to 10 minutes or until noodles are tender. Stir in parsley before serving.


Reviews:

Review This Recipe
  •  Star(s)

    Easy, Quick, and GOOD

    Leanne from New York

    I came home from a carnival after having eaten a lot of junk food and one hot dog. I was really in the mood for something quick, easy, healthy and tasty. I was not in the mood for one of those cambells or cup of soup, so I looked on line and saw this. It was quick and tasted really good! I would also recommend 2 teaspoons of beef bulion, and only 5 teaspoons of chicken bulion. It added just a little more flavor. It tasted great.

  •  Star(s)

    Very Good

    Heather from Mead Washington

    My family liked this recipe. I used 2 large cans of chicken broth instead of the chicken boul. cubes and water and found this to be better with less salt.

  •  Star(s)

    So Easy and Tasty

    shannon from Australia

    This recipe was so simple and absolutely delicious! I definately recommend it to anyone as a great meal on a cold night in.

  •  Star(s)

    Hit the spot

    Jean Arena from New York

    I came upon this recipe for Chicken Noodle Soup and thought I'd give it a try. When I got up this morning my nose was running and thought chicken soup would be good for my cold. Just finished a bowl and it was really good. Not too hard to make and was made very quickly. The only thing I did add was about 1/2 cup of chopped onion, I think it gave more of stronger taste

  •  Star(s)

    warming and delicious

    Nancy from Tyrone PA

    There is nothing better for a cold, cold weather, or just because, than chicken noodle soup. We enjoy this recipe very much.

  •  Star(s)

    homemade

    Ann Cata from Chicago, Il

    I just love cooking soups in the colder months. Homemade soups that require fresh ingredients always taste better when made from scratch. I like the ingredients listed when you use a soup chicken there is just too much fat and usually you need to cool off and skim off the excess fat. Using the Maggi instant chicken bouillon flavor would make it a great easy home cooked soup. Add a salad and fresh bread and dinner is served.

  •  Star(s)

    Easy and delicious

    Anna Mosteller from Stroudsburg,Pa

    I needed a meal that was quick and easy to make. It helps when your time is limited after work. Thank you

  •  Star(s)

    YUMMY

    JACKIE SCHRAM from PLYMOUTH, WI

    I MADE THIS FOR A SICK FRIEND AND HAD TO MAKE MORE FER EVERYONE ELSE THAT WAS THERE. THEY ALL WANTED THE RECIPE.

  •  Star(s)

    Fantastic!!!

    Angela Venuti from Haverhill, Ma.

    I was looking for a quick and easy recipe for chicken soup!!! When I came upon this article!!! I immediatly went to my kitchen and made this recipe!!! My fiance' simply loved it as much as I did!!! I will continue to gather your recipe's and make them!!!! Thank-you so very much.!!

  •  Star(s)

    AWESOME

    J Ludwig from

    We have a very busy night and this Chicken Soup was easy to make and my family loved it! It was a good way to use up chicken.

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Chicken Noodle Soup

    Ingredients

    • 7 cups water
    • 1 cup peeled and sliced carrot
    • 1/2 cup sliced celery
    • 7 teaspoons MAGGI Instant Chicken Flavor Bouillon
    • 2 (about 8 ounces total) boneless, skinless chicken breast halves, cooked and cut into 1-inch strips
    • 2 cups dry egg noodles
    • 1 tablespoon finely chopped parsley

     

    Directions

    PLACE water, carrot, celery and bouillon in large stockpot. Cook over medium heat, stirring occasionally, for 20 to 22 minutes or until vegetables are tender. Stir in chicken and noodles. Cook, stirring occasionally, for 8 to 10 minutes or until noodles are tender. Stir in parsley before serving.

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