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Creamy Homemade Chicken Noodle Soup

rcsbriskethouse's picture
A wonderfully delicious recipe that has is a popular comfort food around the globe, creamy yummy goodness
Ingredients
  Egg noodles 16 Ounce (amish)
  Chicken broth 16 Ounce (1 box)
  Chicken bouillon 6 Tablespoon
  Mixed vegetables/1 package of mixed vegetables 1 Can (10 oz)
  Celery stalk 1 , diced with tops
  Onion 1 Small, chopped
  Garlic 3 Clove (15 gm), diced
  Chicken breast 4 , dice or shredded (boiled)
  Cream of chicken soup 1 Can (10 oz)
  Salt To Taste
  Pepper To Taste
Directions

first fill a med to large sauce pan half full of water
add your chicken breasts, celery with tops, onions and garlic
add salt and pepper
bring to a boil and cook until chicken is done about 30 minutes
in a large stock pot add the box of chicken broth and the rest of the ingredients except for the noodles
bring to a boil and simmer until the chicken is done
once the chicken is done strain the celery and the tops along with the onions and garlic
dice or shred the chicken
add the broth to the stock pot along with the chicken and noodles
bring back to a boil, reduce heat and simmer for another 30 minutes or until the noodles are tender
enjoy. (to thicken further you can add a mixture of 1/4 c. flour and 1 cup water and stir into the soup)

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Feel: 
Creamy
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Chicken
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes
Servings: 
6
Subtitle: 
Creamy chicken noodle soup

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Average: 4 (4 votes)

3 Comments

Snigdha's picture
Yummy. Love chicken noodle soup but do we need to use both broth and boullion?
shantihhh's picture
boullion adds a lot of sodium. I like the boxed organic chicken broth from Costco or Trader Joe's but making your own from boney skinless (for less fat) chicken is so wonderful! Sometimes I make a few quarts and freeze it for easy soups or sauces. You can cook it down to concentrate for less required freezer space. Shanti/Mary-Anne
rcsbriskethouse's picture
Hey snigdha no you don't have to use the bouillion i just do because of the flavor it adds but no you can do without it. and you are right mary ann it does contain quite a bit of sodium but it is soooooo goood lol and i make my own broth for the recipe as well i just throw in an extra box. RC's Brisket house and cateringRC's Keepin it real