This is my husband’s and oldest son’s favorite chicken noodle soup. Personally, I feel that regular chicken noodle and creamy chicken noodle 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.
- 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
- To make base:
- In a stock pot, boil base ingredients for 1 hour.
- 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.
- Add 2 cups of uncooked noodles and continue to boil for 20 minutes. Make the cream sauce will this cooks.
- To make cream sauce:
- Melt butter in large sauce pan.
- Whisk in flour, stirring constantly.
- Gradually add milk, stirring constantly until thickened.
- Add salt and pepper.
- 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