Home 10 ingredients or less Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

by Laura

This is my husband’s and oldest son’s favorite chicken noodle soup. Personally, I feel that regular chicken noodle and creamy chicken noodle soup each have a place in the recipe world. My husband and son would say that this creamy version is the only option in their book.

I got this recipe from a neighbor years ago and have changed it slightly. She makes this recipe with homemade noodles. I haven’t wanted to attempt that yet. It takes enough time to made this soup without making you own noodles.

My family also loves lots of noodles in this soup. So if you don’t like a mega amounts of noodles in your soup, then feel free to use less. I also prefer to tear my chicken into big chucks instead of dicing it up. I think it give it more of a homemade look that way.
Creamy Chicken Noodle Soup | realmomkitchen.com

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Creamy Chicken Noodle Soup | realmomkitchen.com

Creamy Chicken Noodle Soup


Ingredients

Scale
  • Base:
  • 2 boneless, skinless chicken breasts (or add left over chicken or turkey at the end)
  • 1 teaspoon celery salt
  • 1 onion, chopped
  • 2 qt. water
  • ½ teaspoon poultry seasoning
  • 2 large carrots, sliced
  • 1 teaspoon onion salt
  • 2 celery stalks, sliced
  • 2 teaspoons salt
  • Cream Sauce
  • ¾ cup butter
  • 1 cup flour
  • 4 cups milk

Instructions

  1. To make base:
  2. In a stock pot, boil base ingredients for 1 hour.
  3. When chicken is tender, remove from broth and cut into 1 inch pieces and set aside. If the liquid has reduced too much you can add some more water at this point.
  4. Add 2 cups of uncooked noodles and continue to boil for 20 minutes. Make the cream sauce will this cooks.
  5. To make cream sauce:
  6. Melt butter in large sauce pan.
  7. Whisk in flour, stirring constantly.
  8. Gradually add milk, stirring constantly until thickened.
  9. Add salt and pepper.
  10. Add cream sauce to base mixture. If the soup is too thin after adding the cream mixture, continue cooking until desired thickness.Serves 6-8

Notes

Note: Once your cream sauce has thickened, do not allow to boil as it may separate.
Also, if cream sauce has a strong white sauce flavor, add 1/2 to 1 tsp lemon juice.

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These are the original pictures from this post. The above photo was updated in March 2018.

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24 comments

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Melanie October 13, 2013 - 3:24 pm

Just made this soup. I decided to used a rotisserie chicken from the market, which cut the prep time at least in half. I also used organic carrots (more flavorful). This was by far THE BEST chicken soup i have ever had. It is a cross between chicken &
dumplings and chicken noodle soup. Perfection!

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Linda November 9, 2012 - 11:22 am

I will definitely have to try this recipe, I love soups….and I think chicken is my favorate. A great substiture for the cream sause if you are in a hurry is to add a carton of sour cream after the soup is finished. just allow to simmer for an extyra 10 minutes or so. It makes a very rich, creamy chicken noodle soup.

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karen b. October 15, 2012 - 2:03 pm

i am going to try this recipe tonight…super excited…

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Salzburg September 28, 2012 - 9:17 am

I’m glad to find this recipe, but 4 teaspoons of salt is way too much. I will make it this weekend, but will have to modify it.

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Stethoskop January 28, 2012 - 12:57 pm

I have read some just right stuff here. Certainly worth bookmarking for revisiting. I surprise how much attempt you set to create such a great informative website.

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Johnna Brunenkant January 27, 2012 - 9:41 am

I’ve been making this soup for a few years and my husband tells everyone I make the best Chicken Noodle Soup in the World! lol… it really is delicious!!

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Melinda Firth October 24, 2011 - 1:31 pm

If you haven’t tried this yet you should! Fairly fast for a soup recipe and SO YUMMY… one of our favorites! Thank You Laura!

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Julie December 29, 2009 - 11:10 am

I tried the original chicken noodle and the creamy. TO DIE FOR! So perfect!! My husband got home late one night and could smell the soup…he just had to have some!

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Christine Culley November 9, 2009 - 1:40 pm

I have made many home made chicken noodle soups, but never a creamy chicken noodle soup. Such a delicious idea and this recipe sounds to simple to make. With all the flu bugs flying around right now you can never go wrong with a warm soup for dinner.

Thanks for sharing this,

Bill M.

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Jenn October 18, 2009 - 6:52 am

This was a crowd pleaser! Everyone in my family loved it and I have already recommended it to someone else!

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Jeni October 30, 2008 - 9:52 am

Yes! Chicken noodle is thee best this time of year! I can’t wait to try it. BTW, I love your name…it’s my daughter’s and grandma’s name. I’m following you from my blog. Thanks.

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Sara October 30, 2008 - 9:30 am

Wow, this looks amazing! I definitely will give this a try. By the way, congrats on the pizza win! Can’t wait to see it.

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Mommy's Kitchen October 30, 2008 - 6:46 am

Yummy that looks great. The cold is finally arriving in Texas I cant wait to start on some soups.

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