Description
Indulge in the ultimate comfort of Creamy Chicken Noodle Soup, a heartwarming dish perfect for chilly evenings or those moments when you crave a cozy meal. This easy-to-make recipe combines tender chicken, vibrant vegetables, and a rich, creamy broth that warms you from the inside out. Whether served on its own or accompanied by fresh bread, it’s a family favorite that promises satisfaction with every spoonful. Simple enough for weeknights yet delicious enough to impress guests, this soup is not just food; it’s a hug in a bowl.
Ingredients
Scale
- ½ cup butter
- 2 cups chopped carrots
- 1 ½ cups chopped celery
- 1 cup chopped onion
- ¼ cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 teaspoon chicken bouillon base
- ½ teaspoon course ground black pepper
- 1 ½ pounds boneless skinless chicken breasts
- 4 ounces wide egg noodles
- 2 cans (10.5 ounces each) cream of chicken soup
- ¼ cup water or milk
- salt
- 2 tablespoons fresh chopped parsley (optional garnish)
Instructions
- Melt butter in a large pot over medium heat. Sauté the carrots, celery, and onion until tender (about 7-10 minutes).
- Sprinkle flour over vegetables and stir continuously for about 2-3 minutes.
- Gradually add chicken broth and bouillon base, stirring until combined and bring to a boil.
- Add chicken breasts, cover, and simmer until cooked through (approximately 15 minutes). Remove and shred the chicken.
- Stir in egg noodles and cook until tender (7-10 minutes). Return shredded chicken to the pot.
- Whisk cream of chicken soup with water or milk until smooth; mix into the soup. Season to taste before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 240g)
- Calories: 340
- Sugar: 3g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg