Best Favorite Creamy Chicken Noodle Soup Recipes

CREAMY CHICKEN NOODLE SOUP

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.

INSTANT POT® CREAMY CHICKEN NOODLE SOUP

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.

FAVORITE CREAMY CHICKEN NOODLE SOUP

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!

CREAMY CHICKEN NOODLE SOUP

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.

OUR FAVORITE CREAMY CHICKEN NOODLE SOUP

Steps:

• Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, celery, and garlic. Cook, stirring every few minutes until the vegetables begin to soften; 5 to 6 minutes.
• Stir in the flour and cook while stirring it around the pan for about 2 minutes.
• Add the thyme and bay leaves, then, while stirring, pour in the chicken stock. Bring the soup to a low simmer, taste it, and adjust the seasoning with salt and pepper. Depending on the stock used, you might need to add one or more teaspoons of salt.
• Submerge the chicken thighs into the soup so that the broth covers them. Bring the soup back to a low simmer, then partially cover the pot with a lid and cook, stirring a few times until the chicken thighs are cooked through, about 20 minutes. (If, during this time, the broth seems low, add a splash more stock or a bit of water and reduce the heat a little.)
• Transfer the cooked chicken to a plate. Stir the noodles into the soup and cook until done, 6 to 10 minutes, depending on the type of noodles used.
• While the noodles cook, shred the chicken into strips or dice into cubes. Slide the chicken back into the pot with the parsley and cream. Taste the soup once more for seasoning. Adjust with more salt and pepper, as needed (we enjoy this soup with a generous amount of pepper or a pinch of crushed red peppers stirred in).

WORLD'S BEST EASY CREAMY CHICKEN NOODLE SOUP

Steps:

• Remove skin and shred chicken. Cook noodles as directed and drain. Set aside. Combine chicken broth, evaporated milk, butter, celery soup, carrots, and seasoning in large saucepan. Bring to boil then lower heat and simmer for 20 to 30 minutes. Add chicken and noodles to saucepan and heat through.