Easy Chicken Soup Recipe

Easy Chicken Soup

Course Soup
Cuisine American


  • 2 tbsp olive oil
  • 1/2 cup chopped onion


  • insert our instructions


  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 cup chopped carrots
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cloves of crushed garlic
  • 28 ounces chicken broth
  • 1 can of cream of chicken soup
  • 1-1 1/2 cup egg noodles
  • 1 rotisserie chicken shredded
  • parsley and parmesan for topping


  • Sauté onion, celery, carrot, poultry seasoning, salt and pepper together in olive oil in a large soup pot.
  • Once the onion is translucent and the carrot and celery have softened, add in the garlic and sauté for another minute or two.
  • Add in about a half a cup of the chicken broth and scrape bottom of the pot to make sure nothing sticks.
  • Add in remainder of the chicken broth and a can of cream of chicken soup and bring to a boil.
  • Add in the egg noodles and reduce heat to a simmer
  • Let simmer for about 20-25 minutes until noodles are cooked through
  • Add in chicken and serve!
  • Top with parsley and parmesan and enjoy