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Creamy Chicken Noodle Soup Recipe

  • Author: Mindee
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 3 quarts 1x
  • Category: Soup
  • Method: Simmering
  • Cuisine: American


Warm up with this creamy chicken noodle soup with egg noodles! It’s easy, full of chicken and vegetables has a light cheesy flavor.



  • 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


  1. In a large pot, melt the butter.  Saute the carrots, celery and onions in the butter until slightly soft.
  2. Stir in the flour.  Mix until smooth.  Add the chicken broth a little at a time until fully incorporated and smooth.
  3. 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.
  4. Add the chicken.
  5. 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.
  6. 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.
  7. Serve with bread or saltines.

Keywords: chicken noodle soup, soup