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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.
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 your 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.
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
(As an Amazon Associate, I earn from qualifying purchases.)
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)
Instructions
- 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, mince the onion. Peel and slice the carrots and celery. Dice the red potato with or without the skin.
- On a second cutting board, slice the chicken breast 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. Saute 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 noodles and return to a boil. Simmer on low, covered for 20 minutes until the noodles are nearly 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 whole milk along with the thickening agent. Cook and stir until the soup is thick and bubbly. Serves 8-10.
Notes
Nutrition
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.