30-Minute Chicken Noodle Soup Recipe

By pjones-2

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

Preparation

Step 1

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