FAVORITE CREAMY CHICKEN NOODLE SOUP
COMFORT FOOD!!! My family has enjoyed this special soup for years. Simple and easy! It has a very creamy taste and is very nourishing! Note: Bone-in chicken makes best flavor.
Provided by Seasoned Cook
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Finely chop onions, celery and carrots. Place chopped vegetables in large saucepan with chicken breasts and water. Add salt. Bring to a boil and cover with lid. Simmer on low heat until chicken is tender.
- Remove chicken, reserving all broth and vegetables as stock for soup. Debone chicken. Chop in small pieces and set aside.
- Add noodles to broth and simmer until noodles are one-half done. Add butter and cream of chicken soup. Simmer slowly for 5 minutes. Add milk and chopped chicken. Give taste test for salt and pepper. For thinner soup, add more milk.
- Note: After noodles have been added do not bring to a full boil. Simmer slowly on very low heat. Enjoy!
Nutrition Facts : Calories 402.5, Fat 24.6, SaturatedFat 11.4, Cholesterol 103.2, Sodium 963.4, Carbohydrate 24.1, Fiber 1.5, Sugar 2.5, Protein 21.1
CREAMY CHICKEN NOODLE SOUP
Provided by Sandra Lee
Time 9h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Remove the skin from the chicken and shred the meat from the bone. Put the chicken into a slow cooker along with the onions, celery, and carrots. Stir in broth, mushroom soup, and fines herbs and season with salt and pepper. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.
- When soup is finished, stir in egg noodles. Adjust seasonings and serve.
- *Cook's Note: Fines herbs are a classic blend of herbs that usually consists of chervil, chives, parsley, and tarragon. Fines Herbs can be found pre-blended in the spice section of the grocery store.
OUR FAVORITE CREAMY CHICKEN NOODLE SOUP
Our favorite creamy chicken noodle soup! We took our easy chicken noodle soup recipe and tweaked it to make it deliciously creamy. Bonus, you can make this soup from scratch in under 45 minutes! Note: Some creamy chicken soups are so thick that they remind me of pudding. If that's the soup you are after, we will have to agree to disagree. For this creamy soup, we thicken the broth with a mixture of butter and flour until it's silky and ever so slightly thicker than plain broth. Then to add richness, we use cream to finish the soup.
Provided by Adam and Joanne Gallagher
Categories Soup
Time 45m
Yield Makes 4 to 5 servings
Number Of Ingredients 15
Steps:
- Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, celery, and garlic. Cook, stirring every few minutes until the vegetables begin to soften; 5 to 6 minutes.
- Stir in the flour and cook while stirring it around the pan for about 2 minutes.
- Add the thyme and bay leaves, then, while stirring, pour in the chicken stock. Bring the soup to a low simmer, taste it, and adjust the seasoning with salt and pepper. Depending on the stock used, you might need to add one or more teaspoons of salt.
- Submerge the chicken thighs into the soup so that the broth covers them. Bring the soup back to a low simmer, then partially cover the pot with a lid and cook, stirring a few times until the chicken thighs are cooked through, about 20 minutes. (If, during this time, the broth seems low, add a splash more stock or a bit of water and reduce the heat a little.)
- Transfer the cooked chicken to a plate. Stir the noodles into the soup and cook until done, 6 to 10 minutes, depending on the type of noodles used.
- While the noodles cook, shred the chicken into strips or dice into cubes. Slide the chicken back into the pot with the parsley and cream. Taste the soup once more for seasoning. Adjust with more salt and pepper, as needed (we enjoy this soup with a generous amount of pepper or a pinch of crushed red peppers stirred in).
Nutrition Facts : ServingSize 1/5 of the recipe, Calories 381, Fat 18.8g, SaturatedFat 5.1g, Cholesterol 129.3mg, Sodium 719.3mg, Carbohydrate 22.2g, Fiber 2.6g, Sugar 3.8g, Protein 32.3g
WORLD'S BEST EASY CREAMY CHICKEN NOODLE SOUP
My neighbor brought this soup over to us when some of the family was sick with a cold. After tasting it, I immediately called to thank her again for bringing us something so delicious and asked for the recipe. Everyone in the family loves it! I have passed it on to several others who also got rave reviews from their families. It is easy to make and so worth any effort you do put into making it! I hope you enjoy it as much as we do!
Provided by Kat The Cookie Baker
Categories One Dish Meal
Time 50m
Yield 12 oz, 8 serving(s)
Number Of Ingredients 8
Steps:
- Remove skin and shred chicken. Cook noodles as directed and drain. Set aside. Combine chicken broth, evaporated milk, butter, celery soup, carrots, and seasoning in large saucepan. Bring to boil then lower heat and simmer for 20 to 30 minutes. Add chicken and noodles to saucepan and heat through.
CREAMY CHICKEN NOODLE SOUP
This Creamy Chicken Noodle Soup is destined to become your new favorite chicken noodle soup recipe made without any canned soups! It's easy comfort food all made in one pot for any night of the week. You just can't beat juicy chicken, plump noodles, tender carrots and celery, swaddled in a creamy herb and Parmesan laced broth. This recipe is also extremely versatile and pantry friendly - swap in any of your favorite veggies, your favorite pasta and/or use rotisserie chicken, thighs or breasts. This creamy dream also reheats beautifully for make ahead dinner or lunches! Serve your Creamy Chicken Noodle Soup with sweet cornbread and apple salad for a complete feast!
Provided by Jen
Categories Main Dish
Number Of Ingredients 20
Steps:
- Season chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Once hot, add the chicken and sear until golden, about 2 minutes per side. Remove chicken to a plate but leave the drippings.
- Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in the drippings. Once melted, increase heat to medium-high and add onions, carrots and celery; sauté for 4 minutes scaping up the golden bits on the bottom of the pot.
- Add garlic and sauté for 30 seconds. Sprinkle in the flour then cook, stirring constantly for 2 minutes (it will be thick); don't let flour stick to the bottom of the pot or it will burn later. You can add additional oil if needed.
- Add chicken back to the pot along with chicken broth, bouillon, all seasonings, ½ teaspoon salt, and bay leaves. Cover the soup and bring to a simmer over high heat, then reduce and simmer, covered, for 12-15 minutes or until chicken is tender enough to shred, stirring occasionally so the bottom doesn't burn and replacing the lid.
- Remove tender chicken to a cutting board and shred when cool enough to handle. Meanwhile, whisk cornstarch with half and half until smooth in a small bowl or liquid measuring cup then stir into the pot. Add the noodles and bring to a boil; simmer until noodles are al dente, approximately 5 minutes (don't overcook noodles!).
- Reduce heat to low and stir in Parmesan until smooth followed by shredded chicken. Taste and season with additional salt and pepper if desired. Stir in additional broth or half and half if desired for a less "chunky" soup.
FAVORITE CREAMY CHICKEN CASSEROLE
I created this noodle casserole when my husband was craving a dish his aunt used to make. It tastes and smells great and is now a staple at our house. -Mari Warnke, Fremont, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (5 servings each).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture., Transfer to 2 greased 8-in. square baking dishes. Cover and bake 30 minutes. Uncover and bake 10-15 minutes longer or until heated through. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and microwave on high for 10-12 minutes or until heated through and a thermometer inserted in center reads 165°, stirring twice.
Nutrition Facts : Calories 355 calories, Fat 15g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 1106mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 3g fiber), Protein 24g protein.
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