Ingredients
- 3 large chicken breasts chopped (I use the boneless, skinless ones)
- 1 14.5 ounce can chicken broth
- 1 medium onion chopped
- 2 10.5 ounce cans cream of chicken soup, undiluted
- 1 cup celery chopped
- 1 cup carrots chopped (Optional)
- 5 cups water
- 1/4 teaspoon black pepper
- 1/4 teaspoon thyme
- 2 bay leaves
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon salt
- 1/2 16 ounce bag of egg noodles or you can make your own noodles.
Instructions
- Place all ingredients in a large soup pot except noodles. Bring to a boil, turn down to simmer and cook until chicken and carrots are done. (I left the carrots out because I don’t like them in this soup but a lot of people do).
- Add uncooked noodles and simmer another 30 minutes. Makes about 3 quarts of soup.
Notes
You can make this soup quicker using about 4 cups of cooked chicken and leaving out the carrots. Great if you have chicken left over. I have also made it in the crockpot, cooking on high for 4 hours or low for 7 and adding the noodles about the last hour or so.
