Chicken Noodle Soup

Sharing is caring!

Chicken Noodle Soup has just a little bit of creaminess which makes it so much more flavorful and comforting. It will warm you right up on a cold day and it can be made in no time at all.

Creamy Chicken Noodle Soup

 

I use rotisserie chicken because I find it to be incredibly flavorful, economical, plus quick and easy to use. I pretty much use all of the meat from a rotisserie chicken in this recipe, except for a little that I snack on while removing it from the bone. And maybe my dog gets a bite or two as well.  🙂

Creamy Chicken Noodle Soup

 

I like for there to be plenty of meat in my chicken noodle soup. Every spoonful should have some.

Creamy Chicken Noodle Soup

 

Next to the chicken, the egg noodles are my favorite part. Don’t put them in until right at the end and turn the heat off when they are just starting to get soft to prevent them from getting mushy.

Creamy Chicken Noodle Soup

 

I also love peas in my Chicken Noodle Soup, but you can leave them out.

This recipe calls for some fresh dill which really gives the soup a wonderful, fresh flavor. I recommend you give the dill a try, but if you’re sure you won’t like it, use parsley instead.

Creamy Chicken Noodle Soup

Never miss a recipe. Follow Spicy Southern Kitchen on Facebook and Pinterest.

Creamy Chicken Noodle Soup

Chicken Noodle Soup

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes
Servings: 8 servings

Ingredients

  • 3 tablespoons butter
  • 1 medium sweet onion, chopped
  • 2 celery stalks, thinly sliced
  • 2 carrots, sliced into thin half-moons
  • 1 clove garlic
  • salt
  • 3 tablespoons all-purpose flour
  • 6 cups chicken broth
  • 2 bay leaves
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Tasbasco sauce
  • 8 ounces uncooked egg noodles
  • 1 cup half-and-half
  • 1 cup frozen peas, defrosted
  • 3 cups cooked, I use rotisserie chicken, shredded chicken
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon black pepper

Instructions

  • Melt butter over medium heat in a Dutch oven or large pot.
  • Add onion, celery, and carrots and cook until soft, about 5 minutes.
  • Add garlic and cook 1 minute. Season with salt.
  • Sprinkle flour over veggies and stir and cook for 1 to 2 minutes.
  • Gradually stir in chicken broth. Add bay leaves, Worcestershire sauce, and Tabasco.
  • Bring to a simmer and simmer for 10 minutes, stirring occasionally.
  • Add egg noodles and cook 5 minutes.
  • Stir in half-and-half, chicken, and peas and continue to cook just until noodles are cooked through, about 5 more minutes.
  • Stir in pepper and dill and serve.

Recipe adapted from Down Home with The Neelys

 

More Comfort Food Recipes

Super Creamy Mac and Cheese

Disclosure: This post may contain affiliate links.

Let's Keep in Touch

Delicious recipes delivered straight to your inbox!



9 thoughts on “Chicken Noodle Soup

  1. I love this recipe. I’ve been retired several years now. And i’ve been making it since I was a little girl old enough to stand in a chair.
    The only difference in mine and this receipe is fresh dill. Its worth adding. What a delightful addition to the flavor. This receipe take me a total of 20 min to make. The truck is getting everything hot all at once. The true seasoning is in the wait. As it cools it thickens and flavors begin to start.

  2. I made this. It’s incredible. So grateful to have found this recipe. Best recipe I’ve found for chicken noodle soup.

  3. Takes a little extra time, but use the carcus of the rotissere chicken to make the broth. Really flavorful, and gets all the little extra pieces of chicken into your soup. I also like homemade noodles, these can be made and frozen.

Leave a Reply

Your email address will not be published. Required fields are marked *