Creamy Chicken Noodle Soup
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This Creamy Chicken Noodle Soup is one of those great recipes I found in an old community cookbook. You know the kind? Cookbook Recipe Collections from ladies in your church or the neighbor down the road? I tweaked it just a bit to suite my tastes and it is so good.
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 40 minutes.
If you don’t have any cooked chicken in the fridge, add another 20 minutes to the recipe to cook your chunks of chicken in the water called for. Easy-peasy.
Also, the teaspoon of black pepper gives it a really good kick of heat, so if that’s not your thing, you may want to use less. You can always add more later. I hope you will enjoy this soup just as much as we do.
Serve Creamy Chicken Noodle Soup with a slice of buttered Sourdough Bread or Oat Dinner Rolls. Yum!
Creamy Chicken Noodle Soup
Ingredients
- 1 pound boneless chicken cooked and sliced into bite-sized pieces
- 5 cups water
- 1 medium onion chopped
- 2 tablespoons dried parsley
- 3 cubes chicken bouillon
- 2 teaspoons crushed thyme
- 1 teaspoon freshly ground black pepper
- 1 whole bay leaf
- 16 oz frozen egg noodles
- 16 oz frozen mixed vegetables
- 2 1/2 cups milk divided
- 1/4 cup flour
Instructions
- Place chicken, water, onion, parsley, bouillon, thyme, pepper and bay leaf in a large pot. Bring to boiling. Add noodles and mixed frozen vegetables and return to boil. Simmer covered for 20-25 minutes until noodles are almost tender.
- Stir in 2 cups milk. In small bowl, combine flour and remaining 1/2 cup milk until smooth. Stir into noodle mixture. Cook and stir until soup is thick and bubbly. Serves 10-12.
This soup looks fantastic. I cannot wait to try this recipe.
Thanks for stopping by, CH. Hope you enjoy the recipe!