Lynn Dugan

Registered Dietitian / Chef
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Soup-er Quick Chicken Noodle

This recipe was created when my husband brought home a very large (3.5 pound) bag of egg noodles from Costco. It has quickly become a go-to recipe for me when I want soup but am short on time. It’s ready in less than 30 really doesn’t get much easier than that. Soup’s on!

SOUPer Quick Chicken Noodle (serves 4-6)


1 quart (32 ounces) chicken broth

1/2 yellow squash, cut lengthwise and sliced

2 carrots, peeled and sliced

1/2 medium onion, diced

2 celery stalks, sliced

2 cups fine egg noodles

6 ounces roasted chicken, cut into 1/2 pieces (Perdue’s Short Cuts Roasted Chicken works!)

Heat chicken broth in a large saucepan. Add veggies and simmer with lid for 10-15 minutes. Add noodles and chicken pieces. Simmer until noodles are cooked, 10 minutes. If desired, you may want to add more chicken broth. Season to taste with salt and pepper. Enjoy!