This Cheesy Chicken Noodle Soup is a favorite in our house. We make it about once a month during the winter time. It is super simple to make and tastes great! I used some chopped up rotisserie chicken in this soup. Rotisserie chicken is a HUGE timesaver! We always have some in our freezer for quick meals like this Cheesy Chicken Noodle Soup.
This soup only takes about 30 minutes from start to finish. It is mostly a hands-off preparation. Just dump everything in the pot and let it cook. I have not made this in the slow cooker, but I'm sure it would be fine if you wanted to prepare the soup that way. Just add the noodles and cheese about 15 minutes before you serve the soup.
Cheesy Chicken Noodle Soup
serves 6 to 8
- 3 cups chopped cooked chicken (I used rotisserie chicken)
- 1 (10.75-oz) can condensed cheese soup
- 6 cups chicken broth
- 1 cup milk
- 2 stalks celery, chopped
- 2 carrots, thinly sliced
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp salt, or to taste
- 1/4 tsp pepper, or to taste
- 8 oz dried fine egg noodles
- 1 cup shredded cheddar cheese
In a large stockpot/Dutch oven, combine cooked chicken, cheese soup, chicken broth, milk, chopped celery, sliced carrots, onion powder, garlic powder, salt and pepper.
Bring to a boil over medium-high heat. Reduce heat to simmer and cook for 20 to 25 minutes, until vegetables are soft.
Stir in dried noodles and shredded cheddar cheese. Cook for 5 minutes, until noodles are soft.