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.
This is what the soup looks like before the cream sauce is added.
- 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
- 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
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.
i am going to try this recipe tonight…super excited…
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.
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.
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!!
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!
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!
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.
This was a crowd pleaser! Everyone in my family loved it and I have already recommended it to someone else!
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.
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.
Yummy that looks great. The cold is finally arriving in Texas I cant wait to start on some soups.