Chicken Noodle Soup Fast and Easy
Easy
Cheap
This is a variation of Sandra Lee's "Chicken and Dumplings" recipe on Food network. We didn't care for the dumplings so we replaced them with home-style noodles.
Prep
Cook
| Category: | Soups |
| Seasons | All |
| Cuisine Type | American |
Ingredients
For
8
Serving(s)
Ingredients List
| 1 large cooked rotisserie chicken (or 2 small) |
| 2 tablespoons vegetable oil |
| 7 ounces chopped onions |
| 14 ounces chopped carrots |
| 14 ounces chopped celery |
| 6 cans (14 oz each) low-sodium chicken broth |
| 1 teaspoon poultry seasoning |
| 1 teaspoon salt |
| 1/2 teaspoon ground pepper |
| 8 ounces home style egg noodles |
| 1 can (10.5 ounce) condensed chicken gravy |
Chicken Noodle Soup Fast and Easy Directions
- Remove skin from chicken and shred meat into large pieces. Set aside. (This can be done days in advance).
- In a very large pot, add vegetable oil and heat over medium heat. When oil is hot, add chopped onions, celery and carrots. Sauté until soft.
- Add broth, poultry seasoning, salt and pepper to the pot of veggies. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, then add shredded chicken.
- Follow cook time on package for noodles. Cook noodles in pot with soup.
- Add Chicken Gravy in the last 10 minutes of cooking.
- Serve soup hot once noodles are cooked to your liking.
Recipe notes
Chicken gravy is NOT usually in the soup aisle. Most often it's in the baking aisle on the top or bottom shelf.
