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Creamy Chicken Noodle Soup Recipe

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4.1 from 5 reviews

This creamy chicken noodle soup is a comforting, hearty dish featuring tender chicken breasts simmered with fresh vegetables, wide egg noodles, and a luscious creamy broth made from cream of chicken soup. Perfect for a cozy meal, this soup delivers rich flavor and satisfying texture in just under an hour.

Ingredients

Vegetables

  • 2 cups chopped carrots (about 3 large carrots)
  • 1 ½ cups chopped celery (about half a head of celery)
  • 1 cup chopped onion (about one medium onion)

Main Ingredients

  • ½ cup butter
  • ¼ cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 teaspoon chicken bouillon base
  • ½ teaspoon coarse ground black pepper (plus additional for seasoning)
  • 1 ½ pounds boneless skinless chicken breasts (about 2 large chicken breasts)
  • 4 ounces wide egg noodles (about 2 ½ cups)
  • 2 cans cream of chicken soup (10.5 ounces each)
  • ¼ cup water or milk
  • Salt, to taste
  • 2 tablespoons fresh chopped parsley (optional garnish)

Instructions

  1. Cook the vegetables: Melt the butter in a large pot or Dutch oven over medium heat. Add chopped carrots, celery, and onion. Cook for 7-10 minutes, stirring occasionally, until onions are translucent and vegetables are tender, being careful not to burn.
  2. Add the flour: Sprinkle the flour over the vegetables, stirring constantly to coat evenly and break up lumps. Cook for 2-3 minutes, allowing the flour to blend with butter and vegetables.
  3. Add the broth and bouillon: Slowly pour in the chicken broth while stirring to prevent lumps. Increase heat to medium-high and bring to a boil. Add chicken bouillon base and ½ teaspoon black pepper, stirring well.
  4. Cook the chicken: Submerge chicken breasts fully in the boiling broth. Cover, reduce heat to medium-low, and simmer for about 15 minutes or until chicken reaches an internal temperature of 165°F. Remove chicken and place on cutting board; cook slightly longer if needed.
  5. Cook the noodles: Add wide egg noodles to the pot and stir to combine. Cover and cook on medium-high for 7-10 minutes until noodles are tender. Meanwhile, shred the cooked chicken with two forks.
  6. Add the cream soup: In a small bowl, whisk together cream of chicken soup and ¼ cup water or milk. Pour this mixture into the pot and stir well until creamy and fully incorporated. Taste and adjust seasoning with salt and additional pepper if desired.
  7. Garnish and serve: Ladle hot soup into bowls and sprinkle with fresh chopped parsley if using. Serve warm and enjoy.

Notes

  • Use low-sodium chicken broth and adjust salt to taste to control sodium levels.
  • Wide egg noodles are preferred for their texture, but you can substitute with any egg noodle variety.
  • Shredding the chicken thoroughly helps it blend evenly throughout the soup.
  • For a richer texture, milk can be used instead of water when mixing with the cream of chicken soup.
  • This soup keeps well refrigerated for up to 3 days and freezes nicely for up to 2 months.

Find it online: https://cookedbygrace.com/creamy-chicken-noodle-soup-recipe/