Savory Creamy Chicken Noodle Soup
This Savory Creamy Chicken Noodle Soup is a beloved family recipe that came to life one day in my kitchen. It's a comforting blend of tender chicken, hearty egg noodles, and rich flavors that have made it a staple in our home. Using homemade chicken stock and fresh vegetables, this soup strikes the perfect balance between creamy and savory. Feel free to use leftover rotisserie chicken or adjust the ingredients based on what you have available—it's a versatile dish that invites personal touches. Perfect for chilly days or whenever you need a little bit of home in a bowl, this soup will quickly become one of your favorites, just like it is for my family!
N/A
Servings
220
Calories
13
Ingredients
Ingredients
Chicken stock
4 cups (homemade or store-bought)
Water
3 cups (add more if needed later)
Onion
1 medium (diced)
Garlic cloves
3 - 4 (minced)
Olive oil
2 tablespoons (for sautéing)
Salt and pepper
to taste (for seasoning)
Thyme
1/2 teaspoon (dried or fresh)
Chicken bouillon cubes
4 (for additional flavor)
Leftover chicken
3 cups (cubed)
Cream of mushroom soup
2 (15-ounce) cans (Campbell's 98% fat free or similar)
Peas
1 (10-ounce) can (optional)
Egg noodles
1 lb (fresh homemade or frozen)
All-purpose flour
1/4 cup (as needed for thickening)
Instructions
1
In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and the garlic is fragrant, about 3-5 minutes. Be careful not to let the garlic burn as it can turn bitter.
2
Pour in the chicken stock and water, followed by the thyme, chicken bouillon cubes, and the leftover chicken. Bring the mixture to a gentle simmer over low heat, allowing it to develop its flavors for approximately 1 to 2 hours.
3
Season the soup with salt and pepper to taste, adjusting as necessary for your preferences. Taste the broth to ensure it has a rich chicken flavor, adding more bouillon if needed, but caution with the salt.
4
Once the flavors have melded beautifully, stir in the egg noodles and optional peas. Continue to simmer until the noodles are tender, about 15-20 minutes.
5
If you prefer a thicker soup, mix the all-purpose flour with a little cold water to form a slurry, then stir it into the soup. Cook for an additional 5-10 minutes while stirring frequently to prevent the flour from settling at the bottom.
6
Once the noodles are cooked and the soup is at your desired consistency, serve hot and enjoy!
Nutrition Information
3.2g
Fat
16g
Carbs
16g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Creamy Chicken Noodle Soup?
It is a comforting blend of tender chicken, hearty egg noodles, and rich flavors using homemade stock and fresh vegetables.
How many calories are in a serving of this soup?
There are 220 calories per serving.
What is the protein content per serving?
The soup contains 16g of protein per serving.
How much fat is in this chicken noodle soup?
There is 3.2g of fat per serving.
How many carbohydrates does the soup have?
There are 16g of carbohydrates per serving.
What is the first step in making this soup?
In a large pot, heat olive oil and sauté diced onion and minced garlic for 3-5 minutes.
How long should the chicken stock and chicken simmer?
The mixture should simmer over low heat for approximately 1 to 2 hours to develop its flavors.
What type of chicken is recommended for this recipe?
The recipe suggests using 3 cups of leftover chicken, cubed, or rotisserie chicken.
How many garlic cloves are needed?
You should use 3 to 4 minced garlic cloves.
What kind of noodles should I use?
The recipe calls for 1 lb of fresh homemade or frozen egg noodles.
Are peas a required ingredient?
No, the 10-ounce can of peas is optional.
How can I thicken the soup if I prefer it creamier?
Mix 1/4 cup of all-purpose flour with a little cold water to form a slurry and stir it into the soup.
How do I prevent the garlic from becoming bitter?
Be careful not to let the garlic burn while sautéing, as burnt garlic turns bitter.
What type of thyme can be used?
You can use 1/2 teaspoon of either dried or fresh thyme.
Why are chicken bouillon cubes included in the recipe?
They are used to provide additional rich chicken flavor to the broth.
What type of cream of mushroom soup is suggested?
The recipe suggests two 15-ounce cans of Campbell's 98% fat free cream of mushroom soup or similar.
How much chicken stock and water are required?
The recipe uses 4 cups of chicken stock and 3 cups of water.
Can I use store-bought chicken stock?
Yes, you can use either homemade or store-bought chicken stock.
How long do the egg noodles take to cook?
The noodles should simmer in the soup for about 15-20 minutes until they are tender.
What is the purpose of the olive oil?
Two tablespoons of olive oil are used for sautéing the onion and garlic.
How should the onion be prepared?
One medium onion should be diced before sautéing.
Is this soup suitable for cold weather?
Yes, it is described as a perfect dish for chilly days or whenever you need comfort.
Can I adjust the salt and pepper?
Yes, you should season the soup with salt and pepper to taste, adjusting based on your preferences.
What should I do if the soup is too thin?
You can add a flour and water slurry and cook for an additional 5-10 minutes to reach your desired consistency.
Is this a family recipe?
Yes, it is described as a beloved family recipe that has become a staple in the author's home.
How much flour is used for the thickening slurry?
The recipe suggests using 1/4 cup of all-purpose flour as needed.
What is the total number of ingredients?
There are 13 ingredients in this recipe.
Does the recipe contain fiber or sugar?
The nutritional data for fiber and sugar is not specified in this recipe.
What should I do if I want a stronger chicken flavor?
You can add more bouillon cubes, but be cautious with adding extra salt.
How should the soup be served?
Once the noodles are cooked and the desired consistency is reached, serve the soup hot.