Easy Chicken Noodle Soup
2 (32 oz.) cartons chicken stock
1/2 tsp. poultry seasoning
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 lb. boneless chicken (breasts, thighs or tenderloins)
1 cup diced carrots
1/2 cup diced celery
1 can condensed cream of chicken soup (undiluted)
3 cups water
3 cups egg noodles, uncooked
salt & pepper, to taste
One-Pot Chicken Noodle SoupPrint Pin Rate
- 2 32 oz cartons chicken stock
- 1/2 tsp poultry seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 lb boneless chicken (breast, thighs or tenderloins)
- 1 cup diced carrots
- 1/2 cup diced celery
- 1 can condensed cream of chicken soup
- 3 cups water
- 3 cups egg noodles uncooked
- salt & pepper to taste
- In a large stock pot, pour in chicken stock, seasonings (poultry seasoning, garlic and onion powders) and chicken.
- Give it all a good stir.
- Cover and cook on medium-high heat for about 20-25 minutes (or until chicken is cooked through).
- This is a good time to chop your veggies!
- Once chicken is cooked, using tongs, take chicken out of pot and shred it using two forks (be careful, the chicken will be very hot).
- Pop the shredded chicken back into your stock pot.
- Then add chopped veggies and cream of chicken soup and stir.
- Add water and noodles.
- Stir well.
- Cover and cook on medium heat for about 15-20 more minutes until veggies are tender and noodles are soft.
- Give it a taste test. I usually find I need to add salt and pepper.
- I usually add 1/2 tbsp. kosher salt and a teaspoon of fresh black pepper.