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Chicken Noodle Soup

Course Soup
Servings 10 -12 servings
Author Liz Mays

Ingredients

  • 8 cups water
  • 8 chicken bouillon cubes or 8 tsp chicken bouillon powder
  • 1 cup celery sliced
  • 1 cup carrots sliced
  • 1/2 cup onion cut up
  • 6 1/2 cups uncooked extra wide egg noodles
  • 2 cans cream of chicken soup
  • 3 cups cooked chicken cubed (or substitute two 10 oz cans)
  • Optional: Salt to taste

Instructions

  1. In large saucepan bring water and bouillon to a boil.
  2. Cook celery, carrots and onion until tender. Add to water and bouillon.
  3. Add noodles. Cook uncovered until tender, about 10 minutes.
  4. Add cream of chicken soup and cooked chicken. Heat through.
  5. Remove from heat. Sprinkle with parsley, if desired.