clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Chicken Noodle Soup |

Creamy Chicken Noodle Soup


  • 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


  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


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.

Recipe Card powered byTasty Recipes