INSTANT POT® CREAMY CHICKEN NOODLE SOUP
Shredded chicken breast, egg noodles, red Idaho® Potatoes, carrots, and celery combined with delicious herbs and spices in a creamy flavorful chicken broth. The classic comfort food that is kid friendly!
Provided by Idaho® Potatoes
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken Noodle Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 17
Steps:
- Turn Instant Pot® to the "Saute" setting. Add butter and once melted, add garlic and white onions. Cook, stirring occasionally, until fragrant. Avoid browning and burning garlic and onions. Add chicken broth. Stir and scrape the bottom of the Instant Pot® to remove anything stuck to it. Add carrots, celery, red Idaho® Potatoes, chicken breast, dried thyme, dried sage, dried marjoram, and 1 1/2 teaspoon salt. Stir and cover with the lid.
- Set Instant Pot® to the "Pressure Cook" setting. Cook on high for 15 minutes. Move the valve to the sealing position. When done cooking, release the pressure manually.
- Open the lid, and transfer chicken breast to a plate. Discard skin and bones, and shred chicken.
- In a small bowl, whisk together milk and all-purpose flour. Set Instant Pot® to the "Saute" setting. Bring to a boil. Add egg noodles and cook accordingly to package instructions. Add the milk and flour mixture. Once egg noodles are cooked and soup is thickened, add the shredded chicken back to the pot. Stir. Taste the soup and add more salt to open up flavors if needed.
- Turn off the Instant Pot®. Serve soup and garnish with black pepper and parsley.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 35.2 g, Cholesterol 122.2 mg, Fat 12.5 g, Fiber 2.4 g, Protein 38.1 g, SaturatedFat 4.2 g, Sodium 1875.1 mg, Sugar 5 g
FAVORITE CREAMY CHICKEN NOODLE SOUP
COMFORT FOOD!!! My family has enjoyed this special soup for years. Simple and easy! It has a very creamy taste and is very nourishing! Note: Bone-in chicken makes best flavor.
Provided by Seasoned Cook
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Finely chop onions, celery and carrots. Place chopped vegetables in large saucepan with chicken breasts and water. Add salt. Bring to a boil and cover with lid. Simmer on low heat until chicken is tender.
- Remove chicken, reserving all broth and vegetables as stock for soup. Debone chicken. Chop in small pieces and set aside.
- Add noodles to broth and simmer until noodles are one-half done. Add butter and cream of chicken soup. Simmer slowly for 5 minutes. Add milk and chopped chicken. Give taste test for salt and pepper. For thinner soup, add more milk.
- Note: After noodles have been added do not bring to a full boil. Simmer slowly on very low heat. Enjoy!
Nutrition Facts : Calories 402.5, Fat 24.6, SaturatedFat 11.4, Cholesterol 103.2, Sodium 963.4, Carbohydrate 24.1, Fiber 1.5, Sugar 2.5, Protein 21.1
CREAM OF CHICKEN NOODLE SOUP
We were at a restaurant, and my husband exclaimed, "You can make better soup than this!" A challenge! We began discussing what we'd add and take out, and soon came up with this comforting soup.
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Chop one onion and one celery rib; set aside. Cut remaining onion and celery into chunks; place in a Dutch oven. Add the water, chicken, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a thermometer reads 170°. Remove chicken and strain broth; set both aside. , In the same pan, saute chopped onion and celery in butter until tender. Add the canned broth, carrot, potato, bouillon, basil and reserved broth. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender., Add noodles. Return to a boil; cook for 6-8 minutes or until noodles are tender. Cut chicken into chunks; add to soup. Stir in 1-1/4 cups milk; heat through., Combine flour and remaining milk until smooth; add to soup, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 207 calories, Fat 6g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 958mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 15g protein.
CREAMY CHICKEN EGG NOODLE SOUP
I made up this recipe when I got sick of the bland, over-salted ones from stores and cans. It's creamy but very light. Sooo delicious!
Provided by Amanda Hutton
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h32m
Yield 4
Number Of Ingredients 16
Steps:
- Bring chicken stock, garlic bulb, peppercorns, and bay leaf to a boil in a large pot. Reduce heat and simmer, covered, until flavors combine, about 35 minutes. Strain out garlic bulb, peppercorns, and bay leaf from the stock.
- Stir onion, carrots, celery, thyme, salt, Italian seasoning, celery leaves, and black pepper into the stock. Simmer over medium-low heat until carrots are tender, about 18 minutes. Bring to a gentle boil; stir in egg noodles and corn. Cook until noodles are tender yet still firm to the bite, about 8 minutes. Discard thyme bundle.
- Stir chicken and cream into the pot; simmer until heated through, about 3 minutes.
Nutrition Facts : Calories 346.8 calories, Carbohydrate 51.7 g, Cholesterol 58.2 mg, Fat 14.6 g, Fiber 12.6 g, Protein 10.7 g, SaturatedFat 7.9 g, Sodium 2028.9 mg, Sugar 7.5 g
QUICK AND EASY CHICKEN NOODLE SOUP
When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.
Provided by MARYVM
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
Nutrition Facts : Calories 161.5 calories, Carbohydrate 12.1 g, Cholesterol 46.4 mg, Fat 6.1 g, Fiber 1.6 g, Protein 13.4 g, SaturatedFat 2.1 g, Sodium 1356.8 mg, Sugar 3.7 g
CREAMY CHICKEN NOODLE SOUP
Easy and so good, cooked turkey may be used instead of the chicken, adjust the cayenne to suit heat level :)
Provided by Kittencalrecipezazz
Categories Chicken
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a large saucepan over medium heat.
- Add in onion and saute for about 3-4 minutes.
- Add in garlic, cayenne and poultry seaasoning, celery and carrots; cook, stirring for 2-3 minutes.
- Add in all remaining ingredients except the cooked egg noodles and cheese.
- Reduce the heat to low and simmer for about 25 minutes.
- Add in cooked egg noodles and heat through.
- Ladle into bowls and top with Parmesan or cheddar cheese.
CREAMY HOMEMADE CHICKEN NOODLE SOUP
This is the recipe I always use. Sort of. I just made this soup up out of my head one time, and my family asks for it over and over, so I have pretty much committed it to memory. But I mentioned it on my blog, and decided it would be a good idea to write down the recipe for posterity. LOL -------- I usually make it about the same, but depending on what I have on hand, or might feel like mixing things up, it will be slightly different every time. Feel free to add, subtract, or alter it to your own personal tastes! -------- I usually use frozen egg noodles, but today, I made them from scratch, using this recipe. http://www.recipezaar.com/Delicious-Homemade-Egg-Noodles-95311 -------- I also used my own homemade chicken stock that I made from a roasted chicken a few days ago! I did this by taking the leftover carcass, and simmering it in a large pot of water, with some onion, carrots, celery, salt and pepper for several hours. After it cooled down, I strained out the chicken bits and veggies, and stored the stock in the fridge. When I was ready to use it, I was able to skim the hardened fat off the top and throw it away. I ended up with about 4 cups of stock! -------- I hope you enjoy this soup as much as my family! The serving amount below is approximate. It would usually feed my family of 5, with little leftover, but they go crazy when I make it! LOL Also, prep and cook time do NOT include the time it took to make homemade stock and noodles.
Provided by Possumstew
Categories Chicken
Time 2h50m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion and garlic in a little olive oil in your pot, until tender. Be careful not to burn the garlic, or it will be bitter.
- Combine the rest of the ingredients, except the noodles and peas, in a large pot. Simmer on low for a couple hours to develop flavors, and thicken slightly.
- Taste it to see if it's "chickeny" enough for you. If not, you can add more bouillon, but be careful, as this will make it saltier. Also, add salt or pepper to taste.
- When it tastes right to you, add your egg noodles and peas. These usually need to cook for 15 or 20 minutes.
- We like our soup pretty thick, kinda like Rachel Ray's "stoup", so if it needs thicken after the noodles are about done, I then mix up the flour in a little cold water, and stir it inches This will only need a few minutes to thicken, but make sure to stir pretty often after you add the flour mixture, or it might collect at the bottom.
- After the flour and noodles have cooked, it's ready to serve!
Nutrition Facts : Calories 327.5, Fat 11.2, SaturatedFat 2.5, Cholesterol 41.4, Sodium 995.3, Carbohydrate 45.7, Fiber 1.8, Sugar 4.4, Protein 11
CREAMY CHICKEN NOODLE SOUP
Provided by Sandra Lee
Time 9h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Remove the skin from the chicken and shred the meat from the bone. Put the chicken into a slow cooker along with the onions, celery, and carrots. Stir in broth, mushroom soup, and fines herbs and season with salt and pepper. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.
- When soup is finished, stir in egg noodles. Adjust seasonings and serve.
- *Cook's Note: Fines herbs are a classic blend of herbs that usually consists of chervil, chives, parsley, and tarragon. Fines Herbs can be found pre-blended in the spice section of the grocery store.
CREAMY CHICKEN NOODLE SOUP
Make and share this Creamy Chicken Noodle Soup recipe from Food.com.
Provided by Autuamnsprite
Categories One Dish Meal
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Remove skin from chicken and shred meat from bone. Place chicken, onion, celery and carrots in a 3 1/2 to 4- quart slow cooker. Stir in broth, soups and fines herbes. Season to taste with salt and pepper. Cover and cook on high-heat setting for 3 to 4 hours or low-heat setting for 8 to 9 hours.
- When soup is done, stir in cooked egg noodles and heat through. Adjust seasonings and serve.
Nutrition Facts : Calories 292, Fat 13.8, SaturatedFat 3.8, Cholesterol 73.8, Sodium 380.6, Carbohydrate 15.2, Fiber 1.3, Sugar 2.8, Protein 26.7
CREAMY CHICKEN NOODLE SOUP PIONEER WOMAN
This Creamy Chicken Noodle Soup recipe from Pioneer Woman is super delicious, rich, hearty, and good for what ails you, this homemade chicken soup features perfectly seasoned chicken swimming in flavorful broth surrounded by wide egg noodles.
Provided by Mohamed Shili
Time 40m
Number Of Ingredients 11
Steps:
- Prepare the celery, carrots, and onion by dicing them. Place them in the Dutch oven.
- Next, you want to chop the chicken and set it aside.
- Add butter to the vegetables in the pot and saute' for 10 minutes over low heat until the vegetables are tender.
- Add the chicken, garlic powder, and dried parsley. Stir well.
- Now, Stir in the chicken broth and bring to medium-low heat.
- Cook soup for 20 minutes on low heat with the lid on.
- Add your wide egg noodles to the pot and cook them for about 10 minutes until tender, stirring frequently on medium heat. If not tender, cook them a little longer.
- Mix cornstarch with water and pour into the soup and make sure to stir until thickened over medium heat.
- At this point, you want to check the thickness of your soup, if it's too thin, then you need to add more cornstarch and water, while if it's too thin, then add a little milk, water, or chicken broth until the soup is just the way you like it.
- Remove the soup from the heat and stir in the heavy cream. Season with salt and pepper as desired.
- Finally, serve your Pioneer Woman Creamy Chicken Noodle Soup in bowls topped with crackers, if desired.
Nutrition Facts : Calories 227.2 cal
CREAMY CHICKEN NOODLE SOUP
This Creamy Chicken Noodle Soup is destined to become your new favorite chicken noodle soup recipe made without any canned soups! It's easy comfort food all made in one pot for any night of the week. You just can't beat juicy chicken, plump noodles, tender carrots and celery, swaddled in a creamy herb and Parmesan laced broth. This recipe is also extremely versatile and pantry friendly - swap in any of your favorite veggies, your favorite pasta and/or use rotisserie chicken, thighs or breasts. This creamy dream also reheats beautifully for make ahead dinner or lunches! Serve your Creamy Chicken Noodle Soup with sweet cornbread and apple salad for a complete feast!
Provided by Jen
Categories Main Dish
Number Of Ingredients 20
Steps:
- Season chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Once hot, add the chicken and sear until golden, about 2 minutes per side. Remove chicken to a plate but leave the drippings.
- Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in the drippings. Once melted, increase heat to medium-high and add onions, carrots and celery; sauté for 4 minutes scaping up the golden bits on the bottom of the pot.
- Add garlic and sauté for 30 seconds. Sprinkle in the flour then cook, stirring constantly for 2 minutes (it will be thick); don't let flour stick to the bottom of the pot or it will burn later. You can add additional oil if needed.
- Add chicken back to the pot along with chicken broth, bouillon, all seasonings, ½ teaspoon salt, and bay leaves. Cover the soup and bring to a simmer over high heat, then reduce and simmer, covered, for 12-15 minutes or until chicken is tender enough to shred, stirring occasionally so the bottom doesn't burn and replacing the lid.
- Remove tender chicken to a cutting board and shred when cool enough to handle. Meanwhile, whisk cornstarch with half and half until smooth in a small bowl or liquid measuring cup then stir into the pot. Add the noodles and bring to a boil; simmer until noodles are al dente, approximately 5 minutes (don't overcook noodles!).
- Reduce heat to low and stir in Parmesan until smooth followed by shredded chicken. Taste and season with additional salt and pepper if desired. Stir in additional broth or half and half if desired for a less "chunky" soup.
CREAMY CHICKEN NOODLE SOUP
Warm up with a creamy take on a classic.
Provided by Marianne Williams
Time 25m
Number Of Ingredients 14
Steps:
- Melt butter in a large pot over medium-high. Add onion, carrots, celery, and ½ teaspoon of the salt. Cook, stirring occasionally, until softened, about 5 minutes. Add flour, garlic, and paprika. Cook, stirring constantly, until mixture is fragrant and flour turns light brown, about 1 minute.
- Add stock to flour mixture, and increase heat to high. Bring to a boil, stirring occasionally. Add egg noodles. Cook, stirring occasionally, until tender and just cooked through, about 10 minutes. Reduce heat to medium-low. Add chicken. Cook, stirring constantly, until chicken is heated through, about 1 minute. Remove from heat. Stir in cream, sherry vinegar, and remaining 1 teaspoon salt. Divide soup evenly among 4 bowls; top with thyme leaves.
More about "creamy homemade chicken noodle soup food"
CREAMY CHICKEN NOODLE SOUP RECIPE - …
From natashaskitchen.com
5/5 (230)Total Time 1 hrCategory EasyCalories 362 per serving
- In a large soup pot, combine 6 cups broth, 5 cups water and 1/2 Tbsp salt. Bring to a boil then add chicken thighs (no need to trim fat), and boil uncovered 20 min. Skim off impurities that rise to the top. While chicken is cooking, proceed with step 2.
- Place a large pan over medium heat and add 2 Tbsp olive oil. Add chopped onion and sauté until softened (5 min), then increase heat to med/high and add grated carrots, chopped celery and sauté 5-7 min, stirring often until soft and golden then transfer to soup pot.
- Remove chicken thighs from the pot and let rest until cool enough to handle, then use forks or hands to shred chicken, discarding any bones and fat (which should come off easily). Return shredded chicken to the pot (by the time it's cooled and shredded, this is usually after step 4).
- Add 2 cups pasta, sliced carrots and corn to the soup pot and continue cooking 15 min at a low boil until pasta is at desired softness. You can skim off any excess oil from the top at this point if you want the soup to be a little lighter.
CREAMY CHICKEN NOODLE SOUP - COOKING CLASSY
From cookingclassy.com
4.8/5 (70)Total Time 55 minsCategory SoupCalories 484 per serving
- Prepare noodles according to directions listed on package (note that you want the noodles to finish about the same time the soup is nearly finished cooking) and drain.
- In a large pot, heat 1 1/2 Tbsp olive oil over medium heat. Add onion, carrot and celery and saute until tender, about 3 - 4 minutes, then add garlic and saute 1 minute longer.
- Add chicken broth, parsley, bay leaves and season with salt and pepper to taste. 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 10 - 15 minutes longer (cook time will vary depending on thickness of chicken breasts). Remove chicken and allow to rest for 5 minutes, then shred into small bite size pieces.
CREAMY CHICKEN NOODLE SOUP - BETTER HOMES & GARDENS
From bhg.com
4/5 (38)Calories 170 per servingTotal Time 6 hrs 25 mins
- In a 5- to 6-quart slow cooker combine chicken broth, the water, chicken, carrots, celery, mushrooms, onion, thyme, and garlic pepper.
- If using low-heat setting, turn cooker to high-heat setting. Stir in cream cheese until combined. Stir in uncooked noodles. Cover and cook for 20 to 30 minutes more or just until noodles are tender.
CREAMY CHICKEN NOODLE SOUP - TOGETHER AS FAMILY
From togetherasfamily.com
4.4/5 (42)Category SoupCuisine AmericanCalories 216 per serving
- In a large soup pot, over high heat, combine the chicken broth, cream of celery, onion, and carrots. Bring to a boil. Once boiling reduce heat to medium low and let cook for 10-15 minutes or until the veggies are soft.
- Add the egg noodles, chicken, parsley, poultry seasoning, and black pepper. Bring to a boil (you may have to increase the heat to high). Once boiling, reduce heat slightly and let cook for about 10 minutes or until the egg noodles are soft.
HOW TO MAKE THE BEST CREAMY CHICKEN NOODLE SOUP …
From busycreatingmemories.com
Reviews 3Servings 12Cuisine SoupCategory Dinner
CREAMY CHICKEN NOODLE SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
4/5 (88)Total Time 55 minsCuisine Southern, AmericanCalories 426 per serving
CREAMY CHICKEN NOODLE SOUP - KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
QUICK CREAMY CHICKEN & NOODLES - CAMPBELL SOUP …
From campbells.com
4.2/5 (109)Total Time 25 minsServings 4Calories 407 per serving
CREAMY CHICKEN "NOODLE" SOUP {DAIRY-FREE, PALEO, WHOLE30}
From ourpaleolife.com
5/5 (2)Total Time 1 hr 45 minsCategory Main CourseCalories 670 per serving
- Combine all ingredients in a half-pint jar with a tight-fitting lid (I use a canning jar) and shake or stir to evenly combine. Store in the airtight jar in a cool location for up to 2 years. Use tablespoon-per-tablespoon for bouillon cubes in any recipe.
- In a large stockpot over high heat, add the chicken pieces and water. Bring to a boil then reduce heat to low and simmer for 40 minutes.
- While the broth is simmering, use a vegetable peeler to make paper thin "noodles". If the carrots are long, I usually do this in halves or thirds so I don't have crazy long noodles. Think "egg-noodle" length. Set aside.
- When the broth is done, remove the chicken pieces from the pot and set aside to cool. When the chicken is cool enough to handle, separate the meat from the fat, skin, and bones. Shred or cut the chicken into bit-sized pieces and set aside. Discard the fat, skin, and bones.
CREAMY CHICKEN NOODLE SOUP RECIPE - FOOD.COM
From food.com
5/5 (4)Total Time 30 minsCategory One Dish MealCalories 316 per serving
- Dice the chicken breast fairly small and brown in a dutch oven over medium high heat using the 2 tbs of oil or butter.
CREAMY CHICKEN NOODLE SOUP - JULIE'S EATS & TREATS
From julieseatsandtreats.com
5/5 (7)Total Time 40 minsCategory Main CourseCalories 590 per serving
- Heat oil over medium-high heat in a Dutch oven or large stockpot. Saute the carrots, celery, and onion until beginning to soften, about 7 minutes. Add garlic and cook for an additional 1 minute. Sprinkle the flour over the vegetables and cook for 1 minute; stirring continually.
- Slowly stir in the broth. Add chicken to soup. Bring to a boil. Reduce heat and simmer, partially covered for 20 minutes.
- Stir in noodles, evaporated milk, salt, oregano and pepper. Stir to combine. Cook the soup for 10 minutes or until the noodles are al dente.
EASY CREAMY CHICKEN NOODLE SOUP - BAKING MISCHIEF
From bakingmischief.com
4.9/5 (10)Total Time 1 hrCategory Dinner, LunchCalories 331 per serving
- Return pot to the stove and melt butter over medium heat. Add onions and cook for 3 to 5 minutes, until edges begin to turn translucent. Add garlic and cook for 30 seconds, until it just begins to turn golden.
HOMEMADE CREAMY CHICKEN NOODLE SOUP - HEATHER LIKES FOOD
From heatherlikesfood.com
5/5 (3)Total Time 30 minsCategory SoupCalories 447 per serving
- Heat butter over medium heat in a large soup pot. Saute celery in butter until it starts to soften and stir in flour, dried onion, poultry seasoning, and salt. Cook for 1 minute.
- Stir chicken broth into the both and stir until the flour is fully incorporated into the broth. Bring to a simmer.
- Add noodles and frozen vegetables to the pot and cook for 15-2o minutes or until the noodles are tender. Remove from the heat.
- Stir canned chicken, cream, lemon juice and parsely into the soup. Season with a few shakes of tobasco sauce if you wish and serve.
CREAMY CHICKEN NOODLE SOUP - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
5/5 (44)Total Time 30 minsCategory SoupCalories 350 per serving
- In a large pot, heat the butter over medium-high heat. Add the onion, carrots, and celery. Cook until vegetables are tender about 5 minutes. Add the garlic and cook for 2 more minutes.
- In a small bowl, whisk together the milk and flour. Pour the mixture into the soup pot and stir, making sure there are no lumps of flour. Stir in the chicken broth. Add the shredded chicken and thyme. Season with salt and pepper.
- Bring the soup to a low boil and stir in the egg noodles. Cook for 10 minutes, stirring occasionally, or until noodles are soft. Stir in the heavy cream, lemon juice, and parsley. Taste and add additional salt and pepper, if necessary.
CREAMY CHICKEN NOODLE SOUP (LIGHTENED UP) - CAFE DELITES
From cafedelites.com
5/5 (19)Total Time 55 minsCategory SoupCalories 370 per serving
- Heat the oil in a large pot over medium heat. Sear the chicken thighs on both sides until golden (about 3 minutes each side).
- Add the onion, garlic, carrots, celery. Sauté for another 5 minutes until the onion becomes transparent and the celery begins to soften.
- Add flour, parsley, crushed bullion cube (or vegetable stock powder), and salt. Mix all of the ingredients through and allow to cook for a further 3 minutes.
- Pour in broth and mix everything together. Increase heat and bring to a boil for about 4 minutes (the broth will begin to thicken). Reduce heat, partially cover the pot with a lid, and allow to simmer for 20-25 minutes or until the chicken is cooked through.
CREAMY CHICKEN NOODLE SOUP - SIMPLE JOY
From simplejoy.com
Ratings 21Calories 429 per servingCategory Soup
- Add in the diced celery, carrots, onions, and garlic. Then season with salt, pepper, oregano, and basil. Stir regularly, sautéing until the vegetables are tender, about 5 to 7 minutes.add the flour
- Very slowly stir in the chicken stock. Start with just a little at a time, about two tablespoons, only adding more once the last bit is absorbed. It should take at least a minute to stir in all of the stock.
CREAMY CHICKEN NOODLE SOUP (FROM SCRATCH ... - SPEND WITH ...
From spendwithpennies.com
4.9/5 (16)Total Time 30 minsCuisine AmericanCalories 336 per serving
- Melt butter in a saucepan over medium heat. Add onion, carrots, and celery and cook 3-4 minutes or until onion is softened.
- Whisk cream and corn starch in a small bowl. Add to the soup along with chicken and let simmer 5 minutes more.
CREAMY CHICKEN NOODLE SOUP - MY COUNTRY TABLE
From mycountrytable.com
Category SoupTotal Time 45 minsEstimated Reading Time 4 mins
- Melt the butter in a dutch oven or large pot over medium heat. Add the carrots and saute for about 10 minutes until the carrots are slightly tender. Add the celery and onion and saute until the onions are translucent and the celery is tender about 5 minutes. Add the garlic during the last minute or so.
- Add the chicken broth, parsley, bay leaf, salt, pepper, and chicken. Bring the soup to a boil over medium-high heat and reduce to medium. Cover and cook until the chicken is cooked and tender, about 20 minutes. Remove bay leaf.
- Whisk the cornstarch into 1 cup of the milk and add to the soup with the remaining 2 cups of the milk. Stir soup over medium heat until slightly thickened, about 5 minutes. Turn off heat.
CREAMY CHICKEN NOODLE SOUP - EASY CHICKEN RECIPES
From easychickenrecipes.com
4.7/5 (26)Calories 418 per servingCategory Main Course, Soup
- Heat the oil in a large soup pot or Dutch oven over medium-high heat. Add in the onion, carrot, and celery. Sauté until softened. Add in the garlic and sauté for 1 minute until fragrant.
- Add in the chicken broth and bring to a boil. Lower in the chicken breasts, cover and simmer until cooked through, about 10-15 minutes. Remove the chicken from the pot and set aside.
- Meanwhile, heat the butter over medium heat in a small sauté pan. Once melted, whisk in the flour. Continue to cook, whisking constantly until the mixture is golden, about 1 to 2 minutes. Slowly ladle in 1 cup of the broth while whisking continually. Once incorporated, whisk in the milk and cream. Add to the soup pot.
EASY CREAMY CHICKEN NOODLE SOUP - SALT & LAVENDER
From saltandlavender.com
4.7/5 (19)Total Time 50 minsCategory SoupCalories 396 per serving
- Sauté the celery, carrots, and onion with the butter & oil in a large soup pot over medium-high heat for 5-7 minutes.
- Pour in the chicken broth and stir until the flour has dissolved. Add in the chicken, Italian seasoning, and cream. Increase the heat to high and bring the soup to a slight boil. Cover the pot with the lid slightly ajar.
CREAMY CHICKEN NOODLE SOUP - QUICHE MY GRITS
From quichemygrits.com
Ratings 6Category SoupCuisine AmericanTotal Time 55 mins
CREAMY CHICKEN NOODLE SOUP {SO EASY AND NO HEAVY CREAM ...
From itsalwaysautumn.com
4/5 (1)Servings 8Cuisine Comfort FoodCategory Main Course
- In large pot, melt butter and add vegetables, garlic, and raw chicken (if using). Cook and stir over high heat 3-5 minutes, until onion starts to soften and chicken starts to look white, but vegetables are not starting to brown.
- The soup should boil 20-25 minutes total. If you are using country style egg noodles that take 20 minute to cook, add them after soup simmers for about 5 minutes. If you are using traditional egg noodles that take 10 minutes to cook, allow soup to simmer for 15 minutes before adding noodles.
LIGHT CREAMY CHICKEN NOODLE SOUP - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (68)Total Time 1 hr 10 minsCategory Soup
- Over medium heat, melt the butter in a large pot or dutch oven (4 quart or larger). Add the onion, carrots, celery, and garlic. Sauté for around 7 minutes or until the vegetables are soft. Add flour, oregano, pepper, thyme, and salt. Stir and cook for 3 minutes.
- Next, add the broth and potato. Give everything a quick stir, then increase the heat to medium-high. Bring the soup to a boil, without stirring, and boil for 3 minutes. Reduce the heat to medium-low, partially cover the pot, and allow to simmer for 25 minutes or until the potatoes have softened. Taste the soup. Does it need more seasoning like salt, pepper, etc? Add some. Add the chicken, milk/half-and-half, and noodles. Cook for 10 minutes until the noodles are tender and the soup has thickened. Once again, taste the soup and add more seasoning as desired. Serve the soup warm.
- Cover and store leftovers in the refrigerator for up to 1 week. To reheat, simply pour into a pot over medium heat and cook until warm. Feel free to add more chicken broth to the leftovers if it’s too thick– I always do. (Soup thickens in the refrigerator as the noodles and potatoes soak up the liquid.)
CREAMY CHICKEN NOODLE SOUP | ENCHARTED COOK
From enchartedcook.com
5/5 (1)Total Time 30 minsCategory SoupCalories 403 per serving
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Estimated Reading Time 8 mins
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From eatathomecooks.com
Estimated Reading Time 1 min
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From lifemadesimplebakes.com
4.7/5 (130)Calories 345 per servingCategory Soup
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From eatingwell.com
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From modernmealmakeover.com
5/5 (1)Total Time 30 minsCategory Main Course, SoupCalories 241 per serving
CREAMY CHICKEN NOODLE SOUP - THE COOKIE ROOKIE®
From thecookierookie.com
4.6/5 (34)Calories 638 per servingCategory Soup
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From foodnetwork.com
CREAMY CHICKEN NOODLE SOUP RECIPE | EATINGWELL
From eatingwell.com
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From myincrediblerecipes.com
CREAMY CHICKEN SOUP WITH KALE - THERESCIPES.INFO
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FOOD NETWORK CREAMY CHICKEN NOODLE SOUP - RECIPE MAGAZINE
From recipemagz.com
CREAMY CHICKEN NOODLE SOUP - PRINTER FRIENDLY - ALLRECIPES
From allrecipes.com
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