an instant black bean soup.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 8 cups water
- 1 pound boneless, skinless chicken meat
- 4 cubes chicken bouillon
- 2 cups thin egg noodles
Instructions
- Measure water into a large pot. Add chicken and bouillon; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
- Remove chicken from broth. Chop into small pieces, then return meat to the pot.
- Add egg noodles and cook until tender.
Nutrition Facts
| Calories | 294 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 1 g |
| Protein | 26 g |
| Saturated Fat | 4 g |
| Sodium | 1230 mg |
| Sugars | 0 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
4 stars for ease but this needs more. Recipe submitter says to use veggies of choice. My choice was carrots celery, and onion. This is super simple and I found the liquid ratio to be spot on. It needed herbs though. After tasting I added parsley flakes and marjoram. I’d add more next time though. Overall a good recipe and a great jumping off point.
Super easy and hit the spot. Made it for myself and my husband while we get over the Holiday yuck and it turned out great. Next time I’ll be adding some veggies and something to thicken it. A great starter base!
All my kids absolutely loved it.
I altered the recipe with the suggestions from the reviews. It turned out delicious! I added carrots and celery and 2 cans of cream of chicken soup. I also doubled the noodles as I like mine thick. Yum!
Very bland and boring. I will not be making it again.
Great basic start for Chicken Noodle Soup! Like others, I personalized it with what I knew I’d like. I added some Thyme, carrots, celery and touch of onion. I used my own chicken broth, and added some bullion/water of course.
This soup was delicious , I did not have the chicken broth. But the chicken bullion was just as good… And with our freezing weather a bowl,of hot delicious soup hit the spot…
I made a few changes per other reviews. Firstly, i used rotisserie chicken from Wally World. Also, I did half water, half chicken broth. I added 2 cans cream of chicken soup. I also added a small bag of frozen mixed vegetables (peas, carrots, corn, green beans) and sprinkled a bit of parsley in with the salt and pepper as well. It was DELICIOUS. My hubby even enjoyed it and h e’s on the pickier side. We have had it 2 days in a row now and will definitely be making it again in the future! 🙂
Easy and excellent!! Everyone of all ages loves this one!
Wow. This recipe was simply fantastic. I used a rotisserie chicken carcass I had frozen from a previous meal. I simmered it in the stock for about 25 mins before starting the recipe. Then remove it from the stock and pick off all of the leftover chicken tidbits and add back into the soup. If you’ve never done this before I HIGHLY recommend it, make the soup SO much more soulfully rich and nutrient dense! A+ from our household!
It was very good and easy. Though I made a couple changes… I used 6 cubes of bouillon and 8 cups of water plus 2 cups chicken broth… definitely will make this again!!
I’m giving this four stars cause it’s exactly what I wanted- simple, basic without added veggies etc. I followed it to the t and it was pretty much what my sick self wanted… however, my chicken was super rubbery so might I suggest that the chicken be simmered and not boiled?
Easy and pretty good. Used rotisserie chicken and added a can of carrots. Plus I added celery salt and lots of pepper.
So simple. Flavor would vary widely I guess depending on the boullion used. I used 3 tbsp better than boullion, and 1 cube of knorr vegetable boullion. Used 10 cups water, and added a cup each of celery and carrots, a quartered clove of garlic and some parsley at the end. Used broken angel hair pasta and chicken breasts. Very tasty, and super easy and quick. Great easy, basic recipe.
Made this today for my 4 year old who has been sick for 3 days now. I didn’t have any bouillon cubes, so I used half water/half chicken broth. Added carrots and 1 can of cream of chicken soup. She ate it up, so did the rest of my family that evening. Thank you!
Once again I am reviewing this recipe truly because I didn’t change it one bit. I made it the way it was suppose to and it came out just fine. You should have all ingredients on hand so it is a quick and easy soup. Now that being said the third time I made it I did add some more things like celery, carrots and onion but I did not change or alter the original base soup.
I used the wide egg noodles and loved it!
So good! I added carrots, sweet peas, and shell pasta. Also, a can of potato soup.
This is a good soup, but I agree with the comments about how you need to add chicken broth and cream of chicken to make it more flavorful. A great soup for a sick friend or just to eat on a cold day.
This recipe is awesome… I just add two cans cream of chicken soup, and cook and throw in a 12oz package of Mexican vegetables (broccoli, cauliflower, corn, some pepper) which works amazingly.
I loved this dish, although I did change the amount to be made.(we’re a little family) an I added Sauteed Celery, Mushrooms an Carrots(in a thin layer of veg. oil/salt/pepper/garlic) I will defiantly use this again. Thank you.