This Creamy Chicken Noodle Soup is wonderfully delicious and easy to make on a cool evening. Perfect for weeknight dinners, when you don’t feel like doing much in the kitchen but want something hot and soothing. You can make it from start to finish in less than 50 minutes.
Good Recipes Found in Grandma’s Community Cookbooks
I found this recipe years ago in an old community cookbook. You know the kind? Church cookbooks, extension service cookbooks, or even family collections. Recipes collected from ladies in your church or surrounding neighborhood, usually as a way to make money, and brought together by a spiral binding.
I have a boxful of these cookbooks that I’ve collected through the years, which also includes many from my grandma who collected recipes all her life. And there are some great recipes in these treasured collections if you take the time to look through them! Like this Creamy Chicken Soup.
See more Soup Recipes or Browse Chicken Recipes Here.
This recipe may be made even easier (and faster) by using leftover cooked chicken, or rotisserie chicken and frozen mixed vegetables. Easy-peasy. And quick. You’ll need about 2 cups of chopped or shredded chicken.
Ingredients for Creamy Chicken Noodle Soup
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Instructions For Making This Recipe
Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a chef’s knife and cutting board, prepare the ingredients. Mince the onion. Peel and slice the carrots and celery. Dice the red potato with or without the skin.
I always like to keep the skin on my potatoes to add as much nutrition to the dish as possible.
On a second cutting board, slice the thawed chicken tenders into bite-sized pieces.
Make the Soup
Melt butter in a large pot or Dutch oven over medium heat. Add in the prepared onion, carrots, and celery. Sauté until tender, about 3 minutes.
Stir in the dried parsley, thyme, kosher salt, freshly ground black pepper, and bay leaf.
Add the water and chicken bouillon cubes to make a broth. Bring to a boil and then add the uncooked chicken pieces and diced potatoes. Cook on medium-low heat for 10-12 minutes. Stir in the frozen petite sweet peas and egg noodles and return to boil. Simmer covered for 20 minutes until the noodles are almost tender.
Thicken the Soup
While the noodles cook, make the slurry for thickening. In a small bowl, combine the all-purpose flour and 1/2 cup whole milk until smooth. Set aside until ready to use.
Once the noodles are tender, add to the soup the remaining milk, along with the thickening agent. Cook and stir until the soup is thick and bubbly.
This soup will serve 8-10 people.
Serve Creamy Chicken Noodle Soup with a slice of buttered Sourdough Bread, Oat Rolls, or Sourdough Dinner Rolls. Yum!
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Creamy Chicken Noodle Soup
Ingredients
- 1 cup sweet onion minced
- 1 cup carrot peeled and sliced or diced
- 1 cup celery sliced
- 1 cup red potatoes diced
- 1 pound chicken breast tenders sliced into bite-sized pieces
- 3 tablespoons butter
- 2 tablespoons dried parsley
- 2 teaspoons crushed thyme
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 whole bay leaf
- 5 cups water
- 3 cubes chicken bouillon
- 1 cup frozen petite sweet peas
- 16 oz frozen egg noodles
- 2 1/2 cups whole milk divided
- 1/4 cup all-purpose flour for thickening
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Instructions Click to Start Cooking
- Gather your ingredients so that you have everything close at hand on the counter or table.
- Using a chef's knife and cutting board, mince 1 cup (2.37 dl) sweet onion. Peel and slice 1 cup (2.37 dl) carrot and 1 cup (2.37 dl) celery. Dice 1 cup (2.37 dl) red potatoes with or without the skin.
- On a second cutting board, slice 1 pound (453.59 g) chicken breast tenders into bite-sized pieces.
- Melt 3 tablespoons (44.36 ml) butter in a large pot or Dutch oven over medium heat. Add in the prepared onion, carrots, and celery. Sauté until tender, about 3 minutes.
- Stir in 2 tablespoons (29.57 ml) dried parsley, 2 teaspoons (9.86 ml) crushed thyme, 1 teaspoon (4.93 ml) kosher salt 1 teaspoon (4.93 ml) freshly ground black pepper, and 1 whole (1 whole) bay leaf.
- Add 5 cups (1.18 l) water and 3 cubes (3 cubes) chicken bouillon to make a broth. Bring to a boil and then add the uncooked chicken pieces and diced potatoes. Cook on medium-low heat for 10-12 minutes.
- Stir in 1 cup (2.37 dl) frozen petite sweet peas and 16 oz (453.59 g) frozen egg noodles and return to a boil. Simmer on low, covered for 20 minutes until the noodles are nearly tender.
- While the noodles cook, make the slurry for thickening. In a small bowl, combine the 1/2 cup whole milk and 1/4 cup (59.15 ml) all-purpose flour until smooth. Set aside until ready to use.
- Once the noodles are tender, add to the soup the remaining 2 cups whole milk along with the thickening agent. Cook and stir until the soup is thick and bubbly. Serves 8-10.
Nutrition
Notes
Did you make this recipe?
Let me know how it turned out!
This soup looks fantastic. I cannot wait to try this recipe.
Thanks for stopping by, CH. Hope you enjoy the recipe!
I see the serving size, but how many cups does this make? Is each serving a cup?
Hi Kristina, Just guessing here, but I would say about 1 – 1 1/4 cups per serving. Hopes this helps.