Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup with tender chicken, hearty noodles, and veggies in a rich broth—comfort food 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 Bullion
1 Cup Celery Sliced
1 Large Carrot Coarsely Grated
12 Ounces Wide Egg Noodles

Optional Garnish:

Chopped Fresh Herbs like 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 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.
Make Soup Base. Add the cold water to the Dutch oven and bring to a boil, reduce heat, and 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
Add Noodles, Veggies, and Chicken. 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 and Serve. Simmer for 10 to 15 minutes or until the chicken and noodles are fully cooked. Garnish with fresh herbs if desired and serve.
Chopped Fresh Herbs

Notes

My Top Tips

♡ Prepare 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 meld and marry.

Storage and Reheating

Refrigerator: Leftovers can be stored in the refrigerator in an airtight container 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.

Reheating: Reheat the soup in a large saucepan over medium heat until simmering. If the soup has thickened too much after refrigeration, add a small amount of water or whole milk to loosen it.

Nutrition

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