I plan all of my meals ahead of time, and after days of nearly 80 degree weather, I felt like a genius for having this Creamy Chicken Noodle Soup on the menu when we woke up to 8 inches of snow earlier this week.
This is true comfort food, and the “homemade” noodles and creamy texture just add to the comfort level.
The noodles are commonly found in the freezer section of most grocery stores, alongside other frozen pastas. You can always substitute regular dried noodles, but the frozen egg noodles are worth going out of your way to find.
Creamy Chicken Noodle Soup
Frozen egg noodles make this chicken soup with a creamy broth extra special.
- 2 tablespoons butter
- 2 cups chopped or shredded carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 6 cups chicken broth
- 2-3 boneless, skinless chicken breasts
- 2 cans cream of chicken soup
- 1 cup milk
- 1 (16 oz.) package frozen egg noodles
- Salt and pepper, to taste
- Thaw noodles according to package directions. Meanwhile, melt butter in a large sauce pan over medium-high heat. Add the chopped onion, celery and carrots and saute until the vegetables are just tender, about 5 minutes.
- Add chicken broth to vegetables in pot and bring to a simmer. Add chicken breasts and boil until chicken is cooked through, 8-10 minutes.
- Remove chicken from pot and shred with two forks; set aside. Add the milk to the pot and return to a boil.
- Gently stir the thawed noodles into the broth, along with the shredded chicken.
- Cook for about 15 minutes, or until noodles are tender. Stir in cream of chicken soup and simmer a few minutes more.
Be sure to save this heartwarming chicken noodle soup recipe to your favorite Pinterest board for later.
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Who Dished It Up First: My mom got this recipe from a church cookbook years ago. This is the way she always made chicken noodle soup and it’s still my favorite chicken soup recipe.