Chicken Divan Noodle Soup

READY IN: 1hr 20mins
Recipe by Michelle S.

I made this up one afternoon when I had alot of leftover chicken to use up. I have subbed turkey with great success. This is a creamy satisifying soup that looks MUCH more complicated than it is. Delicious with herb toast and a leafy salad. I hope you enjoy this as much as my family does.

Top Review by Laura O.

A real keeper. I did not use curry powder or wine, and one less cup of half and half, and kept all of the chicken broth which I used to cook the broccoli first and then just threw the egg noodles in near the end. Very delicious.

Ingredients Nutrition

Directions

  1. Bring broth to boil in a large Dutch oven.
  2. Add noodles and cook 6 minutes.
  3. Drain, RESERVING 3 cups of the broth.
  4. Set broth aside.
  5. Set noodles aside.
  6. Melt butter.
  7. Add mushrooms and onions.
  8. Saute until mushrooms are soft, approximetly 4-5 minutes.
  9. Place into cooked veggies into Dutch oven.
  10. In a large bowl, whisk together all remaining ingredients (including reserved chicken broth) EXCEPT chicken, noodles, cheese, broccoli and half and half.
  11. Add to veggies in Dutch oven.
  12. Bring to a simmer over low heat.
  13. Add chicken once mixture comes to a simmer, and cook for 15 minutes.
  14. SLOWLY add the cheese, stirring constantly for even melting.
  15. Add broccoli and noodles and cook for an additional 5 minutes over low heat.
  16. Add half and half, and cook 5 minutes more or until heated through.

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