A delicious creamy chicken noodle soup made with egg noodles, leftover chicken, veggies in a tasty broth.
This chicken noodle soup can be ready in less than 30 minutes!
Why make this soup
Soup is one of those foods that just makes us feel good! This bowl of creamy chicken noodle soup warms you up and fills you up.
Serve for lunch or dinner and leftovers are great the next day too!
Use leftover chicken and this soup can be ready in less than 30 minutes. Perfect for an easy weeknight dinner. Just serve with some crusty bread and a small salad and you have a meal.
This soup is nice and creamy, but no cream is added! I used whole milk and chicken broth along with some flour to help thicken the broth.
Key ingredients
- Egg Noodles
- Cooked Chicken – use leftover chicken, rotisserie chicken, or cook up some chicken for this soup
- Chicken Broth
- Milk – I used whole milk, but 2% could also be used
- Veggies – carrots, celery, onions, frozen peas
Step by step directions
- Place diced carrots, onions and celery in a hot pot with olive oil
- Sprinkle with ¼ teaspoon of salt and sauté for 5-7 minutes until soft
- Add flour and garlic and stir well. Cook for another 1-2 minutes
- Stir in chicken broth. Be certain to scrape up any bits from bottom of pot.
- Add milk and cook over medium heat until it comes to a simmer
- Add egg noodles. Cook for 5 minutes at a simmer.
- Stir in chunked chicken and frozen peas. Continue cooking until noodles are cooked to your liking and the chicken is heated through
recipe tips
- Egg noodles vary in amount of time needed to cook. Read your package for suggested cook times.
- Cook soup at a low simmer to help avoid scorching
- Stir often while cooking
- Soup will continue to thicken slightly the longer it cooks. Add additional milk if soup becomes too thick
- The amount of salt added will vary depending on your chicken broth. Always taste and add a bit more before serving, if needed.
Recipe FAQs
Yes, this soup can be made ahead of time. The noodle will continue to expand once added to the liquid. Consider adding the egg noodles once you’ve reheated the soup and allow the noodles to fully cook before serving.
Additional milk may be added if the soup has thickened.
This creamy chicken noodle soup does not freeze well.
Leftovers can be refrigerated up to 4 days.
More delicious soup recipes
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my delicious soup recipes!
Creamy Chicken Noodle Soup
A delicious soup made with egg noodles, chicken and veggies in a creamy broth.
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Instructions
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Place diced carrots, onions and celery in a hot pot with olive oil
2 tablespoons olive oil, 1 cup onion, 1 cup carrot, ¾ cup celery
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Sprinkle with ¼ teaspoon of salt and sauté for 5-7 minutes until soft
-
Add flour and garlic and stir well. Cook for another 1-2 minutes
¼ cup flour, 1 teaspoon garlic
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Stir in chicken stock. Be certain to scrape up any bits from bottom of pot.
4 chicken stock cups
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Add milk and thyme and cook over medium heat until it comes to a simmer
2 cups whole milk, 1 teaspoon fresh thyme
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Add egg noodles. Cook for 5 minutes at a simmer.
4 ounce egg noodles
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Stir in chicken and frozen peas. Continue cooking until noodles are cooked to your liking and the chicken is heated through.
2 cups cooked chicken, 1 cup frozen peas
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Add salt and pepper to taste
1 teaspoon salt, ¼ teaspoon pepper
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Serve hot
Ratings
- Egg noodles vary in amount of time needed to cook. Read your package for suggested cook times.
- Cook soup at a low simmer to help avoid scorching
- Stir often while cooking
- Soup will continue to thicken slightly the longer it cooks. Add additional milk if soup becomes too thick
- The amount of salt added will vary depending on your chicken broth. Always taste and add a bit more before serving, if needed.
Nutrition Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Serving: 2cupscalories: 282caloriesCarbohydrates: 36gprotein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 29mgSodium: 683mgPotassium: 531mgfiber: 3gSugar: 11gVitamin A: 3971UIVitamin C: 14mgCalcium: 131mgIron: 2mg
