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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.
  • Total Time
    Prep: 30 min. Cook: 50 min.
  • Makes
    8 servings

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

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