Chicken Noodle Soup

Submitted by Anne F
Submitted by Anne F
This is my go-to recipe for whenever I've got leftover chicken or ham. You can't get any easier than this one!


No servings information available


4 (14.5 ounce) cans chicken broth 2 quarts water ½ pound carrots, sliced diagonally 1 large onion, chopped 2 teaspoons salt 1 teaspoon black pepper 4 cloves garlic, minced 1 teaspoon dried thyme 1 teaspoon dried basil Dried parsley (about 3 tablespoons) 4 peppercorns 6 ounces uncooked egg noodles 1 pound (or whatever you have on hand) leftover chicken or ham, cubed 1 (14.5 ounce) can green beans, drained 1-2 (15.25 ounce) can corn niblets, drained 1 (15 ounce) can baby peas, drained Shaved parmesan

Nutritional information

No nutrition information available


In a large pot, add the chicken broth, water, carrots, onions, salt, pepper, garlic, thyme, basil, parsley, and peppercorns to a boil over high heat. Once the soup is boiling, reduce heat and let simmer for 45 minutes, or until the carrots and onions are tender. Turn the heat up to medium-high, and add the egg noodles to the pot. When the water returns to the boil, add the canned vegetables and the meat, and continue cooking until the noodles are tender. Sprinkle some shaved parmesan over the top, and chow down!!!