Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup combines tender chicken, wide egg noodles, and vegetables in a rich, savory broth, and it’s ready in just 30 minutes.

Prep Time 15

Cook Time 15

Total Time 30

Course Soup

Cuisine American

Servings Servings

Author Jan Nunes

Ingredients

Non-Stick Cooking Spray
1 Pound Chicken Tenders Fresh, Not Frozen or Breaded
4 Cups Cold Water
1 Can Cream of Chicken Soup
1 Cup Whole Milk
¼ Cup Heavy Cream
4 Teaspoons Chicken Bouillon Better Than Bouillon Brand
1 Cup Celery Sliced
1 Large Carrot Coarsely Grated
12 Ounces Wide Egg Noodles

Optional Garnish:

Chopped Fresh Herbs such as Parsley or Thyme

Instructions

Sear Chicken Tenders. 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
Cut Seared Chicken. Remove chicken tenders to a cutting board and cut them into bite-sized pieces.
Special Note: The chicken is not fully cooked at this point. After cutting it, thoroughly wash the cutting board, knife, and any surfaces that came into contact with the chicken.
Make the Soup Base. Add the cold water to the Dutch oven and bring it to a boil over medium-high heat. Reduce the heat to medium-low. Whisk in the cream of chicken soup, whole milk, heavy cream, and chicken bouillon until smooth.
4 Cups Cold Water, 1 Can Cream of Chicken Soup, 1 Cup Whole Milk, ¼ Cup Heavy Cream, 4 Teaspoons Chicken Bouillon
Add Noodles, Vegetables, and Chicken. Bring the soup base to a gentle simmer. 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 and Serve. Simmer gently for 10 to 15 minutes, stirring occasionally, until the noodles are tender and the chicken reaches 165°F. Garnish with fresh herbs, if desired, and serve.
Chopped Fresh Herbs

Notes

My Top Tips

♡ Prepare the vegetables before you start to cook. Slice the celery and shred the carrot. 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.

♡ Do not overcook the noodles. They will continue to soften as they sit in the hot broth and will absorb additional liquid during refrigeration.

Make-Ahead, Storage, and Reheating

Make-Ahead: Prepare the soup as directed, but leave out the noodles. Simmer until the chicken reaches 165°F and the vegetables are tender. Cool and refrigerate the soup. When ready to serve, reheat it to a gentle simmer, add the noodles, and cook until they are tender.

Refrigerator: Store leftover soup in an airtight container in the refrigerator for 3 to 4 days.

Freezer: I do not recommend freezing this soup. The dairy may separate after thawing, and the noodles can become overly soft.

Reheating: Reheat gently in a saucepan over medium-low heat, stirring occasionally. Add a small amount of water or whole milk if the refrigerated soup has become too thick.

Nutrition

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