Creamy Chicken Noodle Soup is hearty with tender chicken, egg noodles, vegetables, and a chicken broth that is good to the very last spoonful.
Ingredients
Non-Stick Cooking Spray
1PoundChicken TendersFresh, Not Frozen or Breaded
4CupsCold Water
1CanCream of Chicken Soup
1CupWhole Milk
¼CupHeavy Cream
4TeaspoonsChicken BouillonBetter than Bullion
1CupCelerySliced
1Large CarrotCoarsely Grated
12OuncesWide Egg Noodles
Instructions
Spray the bottom of a large Dutch oven with non-stick cooking spray. Brown all sides of the chicken tenders over medium heat.
Non-Stick Cooking Spray, 1 Pound Chicken Tenders
Remove chicken tenders to a medium cutting board and cut them into bite-sized pieces.Special Note - The chicken is not fully cooked yet, so please practice safe food handling. The chicken will finish cooking later when it is added to the soup base.
Add the cold water to the Dutch oven and bring to a simmer over medium-high heat. Whisk in the cream of chicken soup, whole milk, heavy cream, and chicken bouillon.
4 Cups Cold Water, 1 Can Cream of Chicken Soup, 1 Cup Whole Milk, ¼ Cup Heavy Cream, 4 Teaspoons Chicken Bouillon
Bring the soup to a simmer and add the wide egg noodles, sliced celery, grated carrot, and cut-up chicken tenders.
1 Cup Celery, 1 Large Carrot, 12 Ounces Wide Egg Noodles
Simmer for 10 to 15 minutes or until the chicken and noodles are fully cooked. Garnish with fresh herbs if desired and serve.
Notes
My Top TipsPrepare the veggies before you start to cook. Slice the celery and shred the carrots. Then as you brown the chicken tenders gather and measure the remaining ingredients. Organizing your prep and cooking time in this way will save you time.Make this soup the day before you wish to serve it. Soups, stews, and braised dishes always taste better the next day after the ingredients have had more time to "marry".Substitutions & VariationsThis chicken noodle soup can be changed up in a couple of simple waysSubstitute Rotisserie Chicken - instead of chicken tenders, you can use rotisserie chicken. Simply remove the meat from the bones and use 1 pound of white breast meat, dark meat, or a combination of both.More Vegetables - add a package of mixed frozen vegetables to the soup when you add the chicken, noodles, celery, and carrots.Make Ahead and StorageRefrigerator - This soup can be stored in the refrigerator in an airtight container and will keep for 3 to 5 days.Freezer - Unfortunately, any soup containing dairy ingredients can't be frozen because the dairy will separate from the soup base.