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    You are in: Home / Recipes / Creamy Chicken Noodle Soup Recipe
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    Creamy Chicken Noodle Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    10 mins

    50 mins

    *OzMan*'s Note:

    Here is a flavorful chicken soup that was taken from the newspaper, and although there are many chicken soup recipes out there, I am sure that this one will hit the spot! This soup freezes well, also. :)

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    Units: US | Metric


    1. 1
      In a dutch oven or large saucepan, cover chicken with water and bring to a boil.
    2. 2
      Reduce heat, and simmer for 40 minute or until chicken is tender.
    3. 3
      Remove chicken from broth (reserving broth), bone chicken and discard the skin and bones, setting chicken aside.
    4. 4
      Saute celery and onion in butter until soft, then add flour and cook until golden brown.
    5. 5
      Add reserved broth, salt and black pepper and bring to a boil.
    6. 6
      Add noodles and cook until noodles are tender, stirring occasionally.
    7. 7
      When noodles are tender, stir in the chicken meat and the half& half (or milk) until heated thru.
    8. 8
      Serve with warm whole wheat rolls!
    9. 9

    Ratings & Reviews:

    • on November 16, 2007


      This is a good comfort soup! I had two jars of precooked shreaded chicken, so I just used 8 cups of chicken broth and added 1 cup of heavy cream (all I had)at the end. I also added garlic to the celery and onion as suggested by another review. It isn't a fancy or spice packed recipe, but it is good and very kid friendly. I love soup, but hesitate cooking it for younger kids because normally it isn't very popular. A picky 5 year old ate her entire bowl (surprise!)

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    • on April 05, 2005


      Very delicate flavor, and after reading the other reviews, I added a bit of garlic to the sauté mixture. It was surprisingly fast to make too. I bought it a big, beautiful organic chicken at the market this am--feet and all, and picked off the meat. I had WAY too much meat, but it was a big chicken, so I saved about half for another recipe. Used 15% creme fraiche for the cream, which thickened it up even more, and had to add a bit more liquid. When I did that, it was a little too bland, so I tossed in a bouillon cube to perk it up. You can really taste the cream in it--DH will be thrilled! Will be lunch today with white asparagus and mayo sauce and some very nice French bread. A very pretty pale white lunch. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 01, 2005


      This was nice and creamy, very good on a cool evening, served with some buttered bread. However, I felt that it was a bit bland, as is, and would recommend experimenting with spices to liven it up a bit. It was, however, easy and convienent to make, and full of potential - with a few additional spices, it could easily move up to five stars (in my opinion). I will be making this again - thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Creamy Chicken Noodle Soup

    Serving Size: 1 (203 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 455.7
    Calories from Fat 297
    Total Fat 33.0 g
    Saturated Fat 14.5 g
    Cholesterol 139.9 mg
    Sodium 411.9 mg
    Total Carbohydrate 14.2 g
    Dietary Fiber 0.9 g
    Sugars 0.9 g
    Protein 24.8 g

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