Creamy Chicken Noodle Soup

Now that the weather has finally taken a turn to actually feel like fall, I get to share my favorite soup recipes.  My daughters absolutely love this recipe and it’s one of their favorite comfort foods.  It’s easy to make and extremely delicious!




  • 2 Cups Dry Medium Egg Noodles
  • 1-1.5 Lbs Chicken Breast Tenderloins
  • 1 1/2 TBSP Olive Oil
  • 1 1/2 Cups Chopped Yellow Onion
  • 1 1/3 Cups Chopped Celery
  • 1 1/3 Cups Chopped Carrots
  • 3 Garlic Cloves, Minced
  • 3 Cans Chicken Broth (6 Cups)
  • 3 TBSP Parsley
  • 2 Bay Leaves
  • Salt and Pepper to taste
  • 1/4 Cup of butter
  • 6 TBSP All-Purpose Flour
  • 2 1/2 Cups Milk
  • 1/3 Cup Heavy Cream



Prepare noodles according to the directions on the package.  Drain and set aside

In a large pot, head the olive oil over medium heat.  Add onion, carrots, and celery and sauté until tender, about 3-4 minutes, then add garlic and sauté 1 minute longer.  Add chicken broth, parsley, bay leaves, and season with salt and pepper.  Add chicken breasts and bring soup to a boil over medium-high heat. Reduce heat to medium, cover with lid and allow soup to cook until chicken has cooked through, about 15-20 minutes.  Remove chicken and allow to rest, then shred unto small bite sized pieces.

Melt butter in a medium saucepan over medium heat, add flour and cook, whisking constantly, 1 1/2 minutes.  While whisking slowly add milk and whisk vigorously to smooth lumps.  Once smooth, whisk in cream and bring mixture to a boil, stirring constantly.  Pour milk mixture into soup and return chicken and noodles into the soup.  Cook all ingredients on medium for roughly 5 minutes.  Serve with warm bread.



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