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Campbell's Chicken Noodle Soup Recipe

American · Soup · 35 min total

A classic, comforting chicken noodle soup made with Campbell's cream of chicken soup as a shortcut for a rich, creamy broth.

Ingredients

• 1 can (10.5 oz) Campbell's Condensed Cream of Chicken Soup
• 2 cups water
• 1 cup milk
• 1 cup cooked chicken, shredded
• 1 cup egg noodles, uncooked
• 1/2 cup frozen peas and carrots
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme (optional)

Instructions

1. In a medium saucepan, whisk together the cream of chicken soup, water, and milk until smooth.
2. Bring to a boil over medium-high heat, stirring occasionally.
3. Add the uncooked egg noodles, shredded chicken, frozen peas and carrots, black pepper, and thyme if using. Stir to combine.
4. Reduce heat to medium-low and simmer for 10-12 minutes, or until noodles are tender, stirring occasionally.
5. Taste and adjust seasoning if needed. Serve hot.

Tips

• For a thicker soup, use 1/2 cup less water.
• Substitute cooked rotisserie chicken for convenience.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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