This creamy version of a classic soup will become your new favorite! Made from scratch, full of flavor and ready in as little as 30 minutes!
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Why Choose This Recipe
- Creamy instead of a regular broth Chicken Soup.
- This is a hearty, filling soup.
- Ready in as little as 30 minutes.
- Light cheesy flavor
- The perfect soup to serve in Bread Bowls!
Ingredient Notes
- Cheese - You can use any flavor of cheese you like. I prefer Quesa Quesadillas Cheese or an Italian Blend of Cheese. For a smoother soup you can substitute Quesa Blanca Velveeta.
Step by Step Instructions
- In a soup pot over medium high heat, sauté the carrots, celery and onions in the butter until the onions start to turn translucent.
- Stir in the flour until no white streaks remain.
- Add the chicken broth a little at a time until it's all blended in.
- Add the potatoes.
- Bring to a low boil and cook until the potatoes are cooked through.
- While the potatoes cook, bring a separate pot of water to a boil.
- Cook the egg noodles.
- Drain the noodles and set aside.
- Add the chicken to the soup.
- Add the cheese and stir until it's melted and blended into the soup.
- Add the cooked egg noodles.
- Serve
Recipe FAQs and Expert Tips
Technically, no you don't, but please do. To ensure that the chicken is cooked through it's just best to used chicken that's already been cooked for this recipe
I prefer to cook the noodles separate from the soup to ensure that the noodles and the soup both have the proper amounts of liquid they need to turn out well. I really don't care for a soup that has hardly any broth because the noodles have soaked it all up. I also find that a lot of times noodles in soup end up being overcooked because other ingredients in the soup needed to cook longer. Cooking the noodles separately prevents those things from happening.
Fresh hot breads like these Whole Wheat Dinner Rolls or these No Knead Parker House Rolls.
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Creamy Chicken Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 3 quarts 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
Description
This creamy version of a classic soup will become your new favorite! Made from scratch, full of flavor and ready in as little as 30 minutes!
Ingredients
- 1 Cup diced, Carrots
- ½ Cup chopped, Celery
- ½ Cup chopped, Onion
- ½ Cup Butter
- ⅛ Cup Flour
- 6 Cups Chicken Broth
- 2 Cups small cubed Potatoes
- 2 Cups chopped cooked Chicken
- 2-3 Cups of Queso Quesadilla or Italian Blend Cheese
- 1 ½ Cups uncooked Medium Egg Noodles
Instructions
- In a large pot, melt the butter over medium high heat.
- Sauté the carrots, celery and onions in the butter until slightly soft.
- Stir in the flour. Mix until smooth.
- Add the chicken broth a little at a time until fully incorporated and smooth.
- Add the potatoes
- Bring to a low boil.
- While the potatoes are cooking, heat until some water in a different pot and cook the egg noodles.
- Drain the noodles and set aside.
- Add the chicken to the soup.
- Add the cheese and stir until melted and smooth.
- Add the cooked egg noodles.
- Serve
Notes
- If you want a smoother soup you can add 6 oz of Quesa Blanca Velveeta instead.
Adapted from: http://www.the-girl-who-ate-everything.com/2009/02/creamy-chicken-soup-for-soul.html
Keywords: creamy chicken noodle soup, chicken noodle soup, cheesy chicken soup
ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.
KiMee Nicole Price
I love this soup on cold winter days!
★★★★★