Comforting Chicken Noodle Soup

"I love this soup. Very rich and creamy. I serve it with biscuits and honey. My kids even like the leftovers for breakfast the next morning. I actually like to add the chicken and vegetables first before the noodles and cook for an hour or so, then add the cream mix and noodles and simmer on the back of the stove for a couple of hours. I love having the smell of the soup cooking all day."
 
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photo by LISA C. photo by LISA C.
photo by LISA C.
photo by RecipeNut photo by RecipeNut
Ready In:
40mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Combine 1 cup broth and butter in small saucepan.
  • Bring to boil over high heat.
  • Continue to boil until liquid is reduced to 1/4 cup and has a syrupy consistency, about 15-20 minutes.
  • Stir in cream.
  • Set aside.
  • Bring remaining 12 cups broth to a boil in Dutch oven.
  • Add egg noodles and celery; cook until noodles are tender.
  • Stir in reserved cream mixture; add chicken.
  • Season to taste with salt and pepper, add parsley.
  • Heat just to serving temperature.
  • Do not boil.

Questions & Replies

  1. I'm going to be making this for 30 people, 28 high school students and 2 teachers. How many batches would you make?
     
  2. Where do the carrots come in? I don't see them in the directions..i assume same time as celery but do they take longer to cook?
     
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Reviews

  1. Mouthwatering, delicious, scrumptious, yummy, finger-lickin good!
     
  2. This is an excellent chicken noodle soup recipe. I did not add the celery (personal taste) and I used evaporated milk instead of whipping cream as some others suggested. Other than that I followed the recipe exactly. Served with crusty French bread.
     
  3. This is the best Chicken Noodle soup ever! I have been told it is magic! :-) I like to add potatoes and let it simmer for awhile on the stove. Thanks so much for posting this recipe I have used it numerous times and have passed it along to many! :-)
     
  4. Everyone in the family loves this soup. I added to chopped up potatoes but that was it. Wonderful with some warm italian bread. This will be the soup I'll be making this winter!
     
  5. This is my new favorite chicken noodle soup (replacing another one from this site). I followed your instructions almost completely...just a few adjustments. As you mentioned, I chopped the veggies and allowed them to simmer in the 12 cups of broth and seasonings for an hour until they were tender (can't stand crunchy veggies in my soup). I added a small chopped onion to the mix as well. Used 3 tsp of poultry seasoning. After the veggies were simmerering, I then made the broth, butter, cream mixture and took someone elses advice and used fat free evaporated milk. I really wanted to use the cream, but I am glad I didn't (I know it would be richer), but it was so wonderful with the evap. milk anyway. When the veggies were done, I added the chicken and noodles and simmered another 30 minutes or so. I used costco's rotiserrie chicken and they are already so full of flavor- the best and I used about 3 cups shredded. The house did smell fabulous and the soup tasted great even before adding the cream mixture. So, if you wanted to reduce the fat, you could take that out and be very satisfied without it. However, I do think that is what made it very special. It gave the soup a shimmery look and a slightly thicker, richer taste...worth the extra calories. Thank you.
     
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Tweaks

  1. I came across this recipe couple years ago and been meaning to leave a review since the first time I made it but always forget. This is the best soup I've ever had! Everytime I make for someone they always want the recipe. It's so rich and creamy!! The perfect soup when you're under the weather or if your fine and just want chicken noodle soup! You won't regret! My only tweak is don't add noodles when it says. Wait til veggies are tender and add at the end! Enjoy!
     
  2. This is an excellent chicken noodle soup recipe. I did not add the celery (personal taste) and I used evaporated milk instead of whipping cream as some others suggested. Other than that I followed the recipe exactly. Served with crusty French bread.
     
  3. This soup is FANTASTIC. My entire family loved it, which is an amazing feat. I substituted evaporated fat free milk for the whipping cream, but other than that I stuck true to the recipe and many new folks have come to this website because of this recipe alone. Thanks so much for sharing!
     

RECIPE SUBMITTED BY

OK lets see...My name is Diane and I'm married to a wonderful guy -- going on 20 years. We have 2 kids -- 1 daughter and 1 son a 70lb german shepard, a fat cat and a very snobby cat! I work a couple of days a week in the Loop and the rest of my time is spent sitting at the kids sporting events. I love to try new recipes. Luckily, hubby will try just about anything. The kids aren't so eager about that, but are generally very good sports about it!
 
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