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Cream of Chicken Noodle Soup

 Cream of Chicken Noodle Soup
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.
8 ServingsPrep: 30 min. Cook: 50 min.


  • 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


  • 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

2 of 2

Cream of Chicken Noodle Soup (continued)

Directions (continued)

  • 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.