Creamy Chicken Noodle Soup
Creamy Chicken Noodle Soup is an easy and delicious way to warm up on chilly nights. This creamy soup is comfort food at its best, and good for what ails you!
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 ribs celery (diced thinly)
- 2 medium carrots (diced thinly)
- 1 small sweet onion (diced thinly)
- 2 Tablespoons butter
- 2 cups rotisserie chicken (chopped)
- 1/8 teaspoon garlic powder
- 1 teaspoon dried parsley
- 32 ounces carton chicken broth
- 8 ounces wide egg noodles
- 2 to 4 cups water ((add once noodles cook if soup is too thick))
- 3 Tablespoons cornstarch mixed with 3 Tablespoons water until smooth.
- 1/2 cup heavy cream
Instructions
- 1
Dice the celery, carrots and onion. Place in dutch oven.
- 2
Chop chicken and set aside.
- 3
Add butter to the veggies in pot. Saute' over low heat for 10 minutes until veggies are tender.
- 4
Add chopped chicken, garlic powder and dried parsley. Stir well.
- 5
Stir in chicken broth and bring to medium low heat.
- 6
Cover soup and cook for 20 minutes on low heat.
- 7
Add wide egg noodles to pot. Cook noodles about 10 minutes until tender, stirring frequently on medium heat. If not tender, cook noodles a little longer.
- 8
Add more water (from 2 to 4 cups) if soup seems too thick once noodles are added.
- 9
When noodles are tender, mix cornstarch with water and pour into soup. Stir until thickened over medium heat.
- 10
Check the thickness of the soup at this point. If it's too thin, add more cornstarch and water. If it's too thick, add a little milk, water or chicken broth until it's the way you like it.
- 11
Take soup off of heat and stir in heavy cream. Add salt and pepper to taste if needed.
- 12
Ladle soup into bowls and serve with crackers on top if desired.