Creamy Chicken Noodle Soup

By Suesee50

Ingredients

• . . BASE RECIPE .
• 2 qt water
• 1.5 pounds boneless skinless chicken breats about 2-3 chicken breasts
• 1/2 medium sweet onion finely diced almost minced
• 2 tsp. salt
• 1 tsp. celery salt
• 1 tsp. onion powder
• 2 chicken bullion cubes ground up into powder
• 3 medium carrots peeled and sliced diagonally
• 2 celery stalks chopped
• 1 bay leaf
• 2-3 cups thick homestyle egg noodles
• . . CREAM SAUCE RECIPE .
• 1/2 cup butter
• 1/2 cup flour
• 2 cups milk
• 2 cups heavy cream
• 1 tsp. garlic salt
• 1/2 tsp. salt

Details

Servings 1
Adapted from chef-in-training.com

Preparation

Step 1

A great place to find easy, delicious and family friendly recipes.

HOWEVER, when it comes to soup I am a creamy-soup-kind-of-girl. Seriously. I have never liked, nor did my mother ever make just the broth chicken noodle soup. My husband, when he is sick, tends to prefer the broth soups. Whatever suits your fancy. There are definitely both kinds of people in this world. Well, since I was the sick one and the one doing the cooking, creamy is what I went with.

and knew, with a few minor adjustments, I could make it fit all of my family’s likes and wishes. One of the changes I made was to add half milk and half heavy cream proportions. Evidently, while most people’s new years wishes is to drop a couple pounds, my husbands resolution year after year is to gain a few. This can make dieting pretty tricky at my house :) haha! That said, the heavy cream was added just for him, BUT you can definitely use ALL milk and it will work out just fine! My husband said it could possibly be one of his new favorite soups and that it definitely qualifies as a “hubby favorite.” My picky daughter said upon her first bite, “Oh wow! That’s delicious!” So there you have it, an all around new winter fam-fav!

Fill a large stalk pot with 2 quarts of water. Place raw chicken breasts in water. Add finely chopped onion. Add salt, celery salt, onion powder, powdered chicken bullion cubes, sliced carrots, celery and bay leaf. Stir a little bit just to combine flavors evenly. Cover with lid.

Cook over medium-high (closer to high) heat and let boil for about an hour.

Add noodles (My hubby likes a lot of noodles so I probably added 3 cups of noodles and about 1 more additional cup of water to the stock pot) and bring back to a boil for 20 minutes. If your water is low, like mine tends to get, you can add more water if needed.

While noodles are boiling in base, make cream recipe.

If using half cream and milk portions, then follow this step. If just using milk, ignore this step. In a medium bowl, combine milk and cream and stir to combine the two. I find this helps the thickening process go faster. Cream thickens white sauces a lot faster than milk does so having an even distribution of it will help speed up the white sauce process. Set bowl aside.

In a large sauce pan over medium heat, melt 1/2 cup butter completely. Once butter is melted add flour and stir constantly to form roux. Cook roux for about 1-2 minutes.

Slowly, about 1/2-1 cup at a time, add milk to roux stirring constantly and not adding anymore until each milk addition is thoroughly mixed in.

Once desired thickness has been reached, stir in garlic salt and salt to the white sauce.

Once noodles have boiled for about 20 minutes or until done, add chicken back into the base.

Next pour and stir in white sauce to evenly combine. If mixture is too thin for your liking, stir over medium heat until it reaches desired consistency.

This looks so yummy! I, too, prefer creamy chicken noodle soup to brothy. Just one question, since my freezer is always packed with my homemade chicken stock and cooked, shredded chicken, could I skip the water/boiling chicken steps and just use my stock and add the shredded chicken later, closer to the end? If I start with straight stock, should I still use 2 cups or more? Thanks so much!

This is my 1st time commenting on here but I must admit that I’ve tried quite a few of your recipes (Mini Smore Pies being the last!) and none have failed me yet! I love their simplicity but mostly how great they taste!! When I saw this post today I wanted to see what the recipe consisted of because about 10 days ago I tried making this just flying by the seat of my pants. My ingredients were almost identical to yours with one exception. I added ground nutmeg! Not a whole lot, maybe about 1/2-1 tsp. (didn’t measure anything) but it made ALL the difference! Just a suggestion, maybe you can try a little in a separate bowl next time you try it. Who knows? You might like it!

Not Your Average Box Cake Mix Recipe