Creamy Chicken Noodle Soup
Creamy Chicken Noodle Soup with tender chicken, hearty noodles, and veggies in a rich broth—comfort food ready in just 30 minutes.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Non-Stick Cooking Spray
- 1 Pound Chicken Tenders (Fresh, Not Frozen or Breaded)
- 4 Cups Cold Water
- 1 Can Cream of Chicken Soup
- 1 Cup Whole Milk
- 1/4 Cup Heavy Cream
- 4 Teaspoons Chicken Bouillon (Better than Bullion)
- 1 Cup Celery (Sliced)
- 1 Large Carrot (Coarsely Grated)
- 12 Ounces Wide Egg Noodles
- Chopped Fresh Herbs (like Parsley or Thyme)
Instructions
- 1
Sear Chicken Tenders. Spray the bottom of a large Dutch oven with non-stick cooking spray. Brown all sides of the chicken tenders over medium heat.
- 2
Cut Seared Chicken. Remove chicken tenders to a medium cutting board and cut them into bite-sized pieces.Special Note - The chicken is not fully cooked yet, so please practice safe food handling. The chicken will finish cooking later when it is added to the soup base.
- 3
Make Soup Base. Add the cold water to the Dutch oven and bring to a boil, reduce heat, and simmer over medium-high heat. Whisk in the cream of chicken soup, whole milk, heavy cream, and chicken bouillon.
- 4
Add Noodles, Veggies, and Chicken. Bring the soup to a simmer and add the wide egg noodles, sliced celery, grated carrot, and cut-up chicken tenders.
- 5
Simmer and Serve. Simmer for 10 to 15 minutes or until the chicken and noodles are fully cooked. Garnish with fresh herbs if desired and serve.