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–+ servings

Incredibly Easy Chicken and Noodles

My aunt's chicken and noodles soup recipe is wonderfully rich thanks to two types of canned condensed soup. It's so simple and easy to make.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 14.5 ounce cans chicken broth
  • 1 10.5 ounce can condensed cream of chicken soup
  • 1 10.5 ounce can condensed cream of mushroom soup
  • 8 ounces wide egg noodles
  • 2 cups cooked shredded chicken (rotisserie works great)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley for garnish

Method
 

  1. Gather the ingredients. Lay everything out so your weeknight meal is a breeze.
  2. In a large pot over medium heat, whisk together the chicken broth, cream of chicken soup, and cream of mushroom soup until smooth.
  3. Stir in the shredded chicken, garlic powder, and onion powder. Season lightly with salt and pepper.
  4. Add the egg noodles. Bring the mixture to a gentle boil, then reduce heat to low.
  5. Cover and simmer for 10–12 minutes, stirring occasionally, until noodles are tender and the soup is creamy.
  6. Remove from heat and let rest for 2 minutes. Garnish with fresh parsley and serve hot.
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