Creamy chicken noodle soup is a deliciously creamy soup full of chicken, veggies and a light cheesy flavor. Definitely a crowd pleaser!
Happy New Year!!! I thought I’d kick off 2017 with this amazing creamy chicken noodle soup recipe! I seriously love this soup. It is quick and easy and tastes so good. It is also a really great soup to make for a crowd because it doubles well and is relatively inexpensive. Even though this calls for chicken, you can substitute turkey as well. It also makes great leftovers. So warm up this winter with some creamy chicken noodle soup!
This recipe starts out by lightly sauteing the carrots, celery, and onions in the butter until they are slightly softened. Stir in the flour to make a paste and add the chicken broth a little at a time until it is smooth.
Add the potatoes and simmer until cooked through. While the potatoes are cooking I start heating up water in a separate pot to cook the noodles in. Add the chicken and 6 to 8 oz. queso blanco velveeta. I like the queso blanco because the white cheese is more mild that the cheddar. While the velveeta is melting into the soup, boil the uncooked medium egg noodles in a separate pot until al dente. I also prefer the medium egg noodles to the regular sized ones. I think the regular sized egg noodles are overpowering. Drain and add the noodles to the soup. Serve with bread or saltine crackers.
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PinDescription
Creamy chicken noodle soup is a deliciously creamy soup full of chicken, veggies and a light cheesy flavor. Definitely a crowd pleaser!
Ingredients
1 Cup diced, Carrots
1/2 Cup chopped, Celery
1/2 Cup chopped, Onion
1/2 Cup Butter
1/8 Cup Flour
6 Cups Chicken Broth
2 Cups small cubed Potatoes
2 Cups chopped cooked Chicken
6 to 8 oz., cubed Queso Blanco Velveeta
1 1/2 Cups uncooked Medium Egg Noodles
Instructions
In a large pot, melt the butter. Saute 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 and simmer until cooked through. While the potatoes are simmering heat until some water in a different pot to cook the egg noodles.
Add the chicken.
Add the queso blanco Velveeta. Start with the 6 oz. and add the other to 2 oz. if you want a bit stronger cheese flavor.
While the velveeta in melting into the soup. Boil the medium egg noodles in a separate pot until al dente. Drain and add to the soup.
Serve with bread or saltines.
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