Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup Recipe

There’s nothing more comforting than a warm bowl of Creamy Chicken Noodle Soup on a chilly day or when you’re under the weather. This easy homemade soup is rich, hearty, and full of tender chicken, carrots, celery, and thick egg noodles in a silky, creamy broth. It’s the ultimate comfort food that comes together quickly and tastes even better the next day!

You can use frozen egg noodles for that classic, homemade texture, or substitute regular dried egg noodles if that’s what you have on hand. Either way, this simple recipe delivers cozy flavor in every spoonful.

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Ingredients

• 3 cups chicken stock

• ½ pound boneless, skinless chicken breast, cut into cubes

• 6 oz. frozen egg noodles (such as Reames, about half of a 12 oz. bag)

• 1 cup carrots, diced

• ½ cup chopped onion

• ½ cup chopped celery

• 2 tablespoons flour

• 1 cup milk

• Salt and pepper, to taste

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Instructions

1. In a large pot, bring chicken stock and chicken to a boil.

2. Add frozen egg noodles, carrots, and celery. Return to a boil, then reduce heat, cover, and simmer for 20 minutes or until the chicken and vegetables are tender.

3. In a small bowl, whisk flour into milk until smooth. Gradually stir into the soup.

4. Cook over medium heat, stirring frequently, until the soup thickens and becomes creamy.

5. Season with salt and pepper to taste.

Makes: 4 (2-cup) servings

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Tips for the Best Creamy Chicken Noodle Soup

• Use rotisserie chicken for an even quicker meal.

• For a richer flavor, swap milk with half-and-half or heavy cream.

• Add a pinch of thyme or poultry seasoning for an extra layer of flavor.

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Creamy Chicken Noodle Soup