Creamy Chicken Noodle Soup


Creamy Chicken Noodle Soup

Quick & Easy Recipe
Course Soup
Cuisine American
Author Catherine’s Plates


  • Large Pot or Dutch Oven
  • large cutting board
  • sharp knife
  • wooden spoon
  • measuring cups
  • measuring spoons


  • 2 TBS butter
  • 1 medium yellow onion, chopped
  • 3 medium celery ribs, sliced thin
  • 3 medium carrots, peeled and sliced thin
  • 3 garlic cloves, minced
  • 1/4 cup all purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp poultry seasoning
  • 8 cups chicken broth
  • 2-3 cups cooked chicken breasts cut into bite size pieces
  • 1 cup milk
  • 1 (8oz) bag uncooked egg noodles


  • Heat butter in a large pot or Dutch oven over medium high heat. Add in onions, carrots, and celery. Saute for 4 minutes stirring occasionally until softened. Stir in minced garlic for 1 minute.
  • Add in flour, salt, black pepper, and poultry seasoning. Stir for 1-2 minutes until vegetables are all coated. Stir in chicken broth. Bring to a boil over high heat.
    TASTE for seasonings adjustment at this time.
  • Stir in cooked chicken, milk, and uncooked egg noodles. Lower heat to a medium. Place lid on leaving a gap for steam to escape. Cook for 10 minutes until noodles are tender and cooked through. Vegetables should be fork tender also. Enjoy.

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