Chicken Noodle Soup

Course Soup
Cuisine American


  • 1 stick unsalted butter
  • 49.5 oz can chicken broth
  • 14.5 cxan chicken broth
  • 4-6 carrot sticks, peeled & sliced
  • 4-6 celery stalks, sliced
  • 1 tsp garlic salt
  • 1 tbsp Italian seasoning
  • 1 rotisserie chicken, shredded or 2 boneless chicken breasts
  • 16 oz pkg Reames egg noodles
  • salt & pepper


  1. 1.  Pour both cans of chicken broth in pot and add the stick of butter.  Heat until butter is melted and add sliced carrots & celery, garlic and Italian seasoning. 

  2. 2. Meanwhile, boil one quart water in separate pan and add noodles. Cook for 10 minutes (we don't want them cooked through), drain and set aside.

  3. 3. Once carrots have begun to soften, add the chicken and noodles. Add salt & pepper to taste. Continue to simmer for at least 20 minutes for flavors to blend. The longer you let it sit, the better it tastes!

  4. 4. Remove from heat & serve!

Recipe Notes

Feel free to add more or less carrots & celery - easily adapted to what your family enjoys!  

Don't forget the oyster crackers!