Creamy soups are my favorite on a cold day! Instead of a classic chicken noodle soup, why not try this family favorite? This family favorite for soup season will warm you up and fill your tummy!
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Why You'll Love This Recipe
- This is a hearty soup that's ready in as little as 30 minutes!
- Perfect for leftover chicken....even leftover rotisserie chicken!
- The best chicken noodle 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.
- Chicken - Leftover chicken works great! If you're starting with raw chicken breasts, pre-bake them before using them.
- Noodles - I prefer the medium-sized egg noodles. Large egg noodles tend to take over the soup.
- Chicken Broth - Use a quality bouillon or homemade chicken stock.
How to Make
- 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 until al dente'.
- 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, creating a creamy broth.
- Add the cooked egg noodles.
- Serve!
- A crusty bread makes this a complete meal!
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 use chicken that's already been cooked for this recipe.
I prefer to cook the noodles separately 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 need to cook longer. Cooking the noodles separately prevents those things from happening.
Fresh hot bread like these Whole Wheat Dinner Rolls or these No Knead Parker House Rolls.
More Delicious Soup Recipes
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Creamy Chicken Noodle Soup Recipe
Ingredients
- 1 Cup Carrots diced
- ½ Cup Celery chopped
- ½ Cup Onion chopped
- ½ Cup Butter
- ⅛ Cup Flour
- 6 Cups Chicken Broth
- 2 Cups Potatoes small cubed
- 2 Cups Chicken chopped cooked
- 2-3 Cups Queso Quesadilla or Italian Blend Cheese
- 1 ½ Cups Medium Egg Noodles uncooked
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 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.
KiMee Nicole Price
I love this soup on cold winter days!