Egg noodles, shredded chicken & carrots in a creamy broth flavored with parsley, sage, rosemary and thyme make the most flavorful chicken noodle soup!
Servings: 6
Prep Time 15 minutesmins
Cook Time 30 minutesmins
5 from 9 votes
Ingredients
2cans cream of chicken soup
3cupsmilk
3cupschicken broth
1cupwater
2Tbspdry onion soup mix
12ozcarrots
Meat from 1 rotisserie chicken or 3 good sized cooked chicken breasts, shredded
1tspparsley
1tspsage
1tspthyme
1/2tsprosemary
1/4tspcracked black pepper
16ozegg noodles(don’t add until the last minute.)
Instructions
In a large pot, whisk together the cream of chicken soup, milk, chicken broth and water.
Add all the remaining ingredients except the noodles and stir together.
Bring it to a boil, turn the heat down to medium low, and let it simmer together for 30 minutes, stirring frequently.
Cook the noodles separately according to package directions so they don’t get mushy.
Drain the noodles and throw a couple of large spoonful’s of noodles in each serving bowl.
Ladle the soup over the top and serve.
Notes
A couple of tips for this soup:
You can use any cooked chicken in this – my favorite is using a deboned, shredded rotisserie chicken for maximum flavor and deliciousness, but I’ve also cooked some chicken breast and shredded it myself to throw in here.
Use fresh large carrots that you have chopped, fresh baby carrots or frozen carrots – whatever you have on hand.
Not everyone in my house loves peas, but I do, so I cook peas separately and stir some in – I love it with peas.
I love these Country Pasta Egg Noodles for this recipe which I find at Walmart. (I like the thicker cut ones in the green bag, but feel free to do you!)
If your soup gets too thick just thin it out with some chicken broth. (It will thicken fast if you put the noodles in the soup, which is why I suggest spooning the noodles in separately when you serve.)