Cream of Chicken Noodle Soup Recipe

Cream of Chicken Noodle Soup RecipePhoto by: Taste of Home Cream of Chicken Noodle Soup Recipe Rating 4

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We were at a restaurant, and my husband exclaimed, “You can make better soup than this!” A challenge! We began discussing what we’d add and take out, and soon came up with this comforting soup.

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Cream of Chicken Noodle Soup Recipe
  • Prep: 30 min. Cook: 50 min.
  • Yield: 8 Servings
    •
30 50 80

Ingredients

  • 2 medium onions
  • 2 celery ribs
  • 4 cups water
  • 3 boneless skinless chicken breast halves (6 ounces each)
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 1 can (14-1/2 ounces) chicken broth
  • 1 large carrot, chopped
  • 1 medium potato, peeled and chopped
  • 2 teaspoons chicken bouillon granules
  • 1-1/2 teaspoons dried basil
  • 2 cups uncooked wide egg noodles
  • 1-3/4 cups milk, divided
  • 1/3 cup all-purpose flour

Directions

  • Chop one onion and one celery rib; set aside. Cut remaining onion and celery into chunks; place in a Dutch oven. Add the water, chicken, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a meat thermometer reads 170°. Remove chicken and strain broth; set both aside.
  • In the same pan, saute chopped onion and celery in butter until tender. Add the canned broth, carrot, potato, bouillon, basil and reserved broth. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender.
  • Add noodles. Return to a boil; cook for 6-8 minutes or until noodles are tender. Cut chicken into chunks; add to soup. Stir in 1-1/4 cups milk; heat through.
  • Combine flour and remaining milk until smooth; add to soup, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings.

Nutritional Facts 1 cup equals 207 calories, 6 g fat (3 g saturated fat), 50 mg cholesterol, 958 mg sodium, 22 g carbohydrate, 2 g fiber, 15 g protein.

Originally published as Cream of Chicken Noodle Soup in Country February/March 2009, p51

Tip

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana

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Reviews for Cream of Chicken Noodle Soup (1)

Cream of Chicken Noodle Soup Recipe

Cream of Chicken Noodle Soup

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Reviewed on Sep. 26, 2011 by vewebber58

What a delicious, comforting soup this is! The flavor is excellent and it's creaminess makes it special. The only thing I did differently was that I didn't strain the broth after taking the chicken out...I don't like to throw away food, and the onion and celery chunks used for flavor while cooking the chicken were great in it. A wonderful soup recipe - delicious, and economical to boot. A real winner!

 
 
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