Food,  Recipe

Creamy Chicken Noodle Soup

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Creamy Chicken Noodle Soup

 

 

How are you enjoying winter so far? I know, that was so mean of me to ask. Here in Florida, you would think that the sun always shines and the weather is warm but not this past weekend. I honestly thought I was back living up north because, boy oh boy was it cooooold! I mean to us here, it was freezing. Of course, it’s nice to get a little break from the humidity and hot weather but we’re talking in the low 40’s at night and only high’s in the 50’s.  -And you better believe, we had our heat on in our home.  We had our heat on plus our fireplace going. The kids and I went out to do some errands and we were dressed like we were heading into a blizzard. No joke!

Luckily, we don’t get many of these cold days but when we do, I like to be prepared ahead of time. Especially when it comes to making dinner. So when I heard about the “cold” front coming our way,  I decided to make us some delicious homemade Creamy Chicken Noodle Soup. It’s just what we needed to warm our little hearts and stay cozy.

I’ve always loved chicken noodle soup even as a child.  If I can recall, it was the only soup that I would actually eat when I was little and I’m still pretty darn picky when it comes to soups to this day.  I really should try to make soups more often because they’re great to have when you’re under the weather. -Plus, you can make a large batch and freeze it too!

For this recipe, you will need a few ingredients to get you started. Luckily, I had some of them left over from my Chunky Chicken Salad recipe from the other day. So preparing this soup was pretty easy but for you, here is a list of ingredients to add to your shopping list.

You will need:

  • 3  Cups of Boneless Chicken Breast (Cooked)
  • 2  Cups of Vegetable Broth
  • 2  Cups Chicken Broth
  • 1  Cup of Celery (Sliced)
  • 1  1/2 Cups of Baby Carrots (Cut in half)
  • 1  Cup of White Onions  (Sliced thin)
  • 1/2 Teaspoon of Oregano
  • 1  10 oz can of Condensed Cream of Chicken
  • 1/2 Teaspoon of Fresh Basil (Chopped)
  • 2  Cups of Egg Noodles
  • 3  Tablespoons of Unsalted Butter
  • Salt and Pepper

 

Creamy Chicken Noodle Soup

 

Begin by rinsing your fresh celery and carrots. I know that many of us forget, but these delicious veggies grow from in the ground so it’s very important to give them a quick wash and look over before you begin slicing or chopping. Starting with celery. It’s ideal that you want to slice or dice your celery pieces to be small to medium in size. The thicker the pieces are, the longer it will take in getting them tender.

Now on to the carrots. I chose to cut the baby carrots in half. Feel free to cut your carrots into medium slices. As for the onions, chopping them works best.

 

Creamy Chicken Noodle Soup

 

What’s great about this recipe is how you can prepare it in two ways. You can easily make it in a large pot on the stove or in a slow cooker. Today I’m showcasing how I did it in a slow cooker. Very easy!

Turn your slow cooker on high and place your tablespoons of butter in. Cover and wait until butter has almost melted. Start adding your chopped celery and onions. Place the cover back on for at least 5-7 minutes or until you notice that your vegetables are slightly tender.

Next, add chicken broth then vegetable broth. Give it a good swirl with a spoon. Toss in your chopped cooked chicken breast, oregano, and carrots. Stir until all ingredients are blended together. Continue to simmer then cover for 20 minutes.

 

Creamy Chicken Noodle Soup

 

Now add your uncooked egg noodles and sprinkle your fresh chopped basil on top. With using a spoon, stir all ingredients together.

Lastly, add one can of condensed cream of chicken. Cover and cook for 2 hours on high then continuously stir until soup thickens.

 

Creamy Chicken Noodle Soup

 

You really hit the jackpot with this recipe. It tastes so amazing! It’s like having a chicken pot pie without the crust. It’s a marvelous recipe! Definitely, one that warms your heart and belly.

 

Creamy Chicken Noodle Soup

 

Serves 8 to 10

Creamy Chicken Noodle Soup

When the weather outside is cold, you're going to need my Creamy Chicken Noodle Soup recipe. Warms your heart within minutes.

30 minPrep Time

2 hr, 27 Cook Time

2 hr, 57 Total Time

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Ingredients

  • 3 Cups of Boneless Chicken Breast (Cooked)
  • 2 Cups of Vegetable Broth
  • 2 Cups Chicken Broth
  • 1 Cup of Celery (Sliced)
  • 1 1/2 Cups of Baby Carrots (Cut in half)
  • 1 Cup of White Onions (Sliced thin)
  • 1/2 Teaspoon of Oregano
  • 1 10oz can of Condensed Cream of Chicken
  • 1/2 Teaspoon of Fresh Basil (Chopped)
  • 2 Cups of Egg Noodles (Uncooked)
  • 3 Tablespoons of Unsalted Butter
  • Salt and Pepper

Instructions

  1. In a large pot, or your slow cooker, melt 3 Tablespoons of butter.
  2. Cover and wait for butter to melt.
  3. Add, one cup of chopped celery and onions. Stir and cover for 5 to 7 minutes or until veggies are tender.
  4. Next, add 2 cups of chicken and vegetable broth. Stir.
  5. Add, 3 cups of chopped cooked chicken breast,1/2 teaspoon of oregano, and 1 1/2 cups of baby carrots. Stir and cover for 20 minutes.
  6. Place in 2 cups of uncooked egg noodles, sprinkle 1/2 teaspoon of chopped basil and stir together.
  7. Pour in one 10oz can of condensed cream of chicken. Stir, cover, and cook on high for 2 hours. Stir continuously until soup thickens.
  8. Lastly, add salt and pepper for taste.
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https://sunshineandflipflops.com/creamy-chicken-noodle-soup/

 

Creamy Chicken Noodle Soup

 

So what type of soup do you love to make when the weather outside is cold?

I would love to hear your thoughts.

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Michele
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Hi, I'm Michele. So glad to see that you stopped by Sunshine and Flip Flops. My blog is devoted to easy recipe creations for busy families like my own, traveling with family, and tips on everyday life solutions. Did I also forget to say? I'm from Central Florida, so bring on the warm weather, flip flops, beaches, and chilled beverages!

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