Hearty Chicken-Noodle Soup

Recipe from Taste of the South
Shop Kitchen ▾
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 1/2 teaspoons chopped fresh thyme
  • 2 quarts chicken broth
  • 1 10 3/4 ounce can cream of chicken soup
  • 1 16 ounce bag frozen mixed vegetables
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 1/2 cups chopped cooked chicken breast
  • 1 8 ounce package egg noodles
In a saucepan, heat olive oil over medium-high heat. Cook onion and thyme in oil until tender.
In a large pot over medium heat, combine broth, soup, mixed vegetables, salt, and pepper. Allow broth mixture to come to a simmer. Add chicken to broth mixture and bring to a boil. Add egg noodles. Cook over medium heat for 15 minutes, or until noodles and vegetables are tender.
Back to Top