Total Time
30mins
Prep 10 mins
Cook 20 mins

I wasn't feeling too well today and needed something simple, hearty and warm to perk me up and this is what I came up with! It's nice and creamy - a nice change from regular chicken noodle soup

Ingredients Nutrition

  • 3 cups water
  • 2 cups milk
  • 2 tablespoons butter, softened
  • 2 tablespoons flour
  • 1 large chicken breast
  • 2 tablespoons butter or 2 tablespoons oil
  • 1 12 cups noodles or 1 12 cups pasta, of your choice (I use egg noodles)
  • 1 12-2 cups diced vegetables (carrots, green beans, potatoes, rutabaga, onion, garlic, etc.)
  • 2 teaspoons seasoning, of your choice (I like a mixture of parsley, basil, sage, and rosemary)
  • 2 -4 bouillon cubes (to taste)
  • salt and pepper

Directions

  1. Mix the softened butter and flour together thoroughly and set aside.
  2. Dice the chicken breast fairly small and brown in a dutch oven over medium high heat using the 2 tbs of oil or butter.
  3. Remove the chicken and set aside.
  4. Add the vegetables to the dutch oven and saute for 2-3 minutes.
  5. Add the water, milk, and boullion cubes and bring to a rolling boil.
  6. When the liquid comes to a boil, add the noodles and simmer over medium heat until the noodles and vegetables are almost tender.
  7. Add the chicken back to the pot along with the seasonings.
  8. Take a half cup or so of the hot liquid and add it to the flour/butter mixture and mix thoroughly.
  9. Add the mixture back to the pot, stirring constantly.
  10. Simmer for 5 more minutes or so until the soup is thickened to your liking.
  11. Season with salt and pepper to taste and serve with crusty Italian bread.
Most Helpful

Yummy suggestion, but definitely more of a guideline than a recipe as it allows so much variation. Ours turned out well, kind of a "Creamy Italian Chicken and Pasta Soup" because of what we had on hand. I think this was the first time I used this method of thickening a cream soup. Usually I start with a roux. It was good to try this method, and probably I think it's a little quicker this way, but I think I prefer the results you would get starting with a roux.

berry271 July 18, 2013

I actually really like how versatile the recipe is set up. I was looking for something easy to use up some food in my kitchen and this was perfect. Also, very delicious! I added a dash of tabasco for an extra kick.

Kittyface October 18, 2011

Was in the mood for some hearty chicken soup and this was great. I used frozen veggies and a large can of chicken, but made no other changes. Thanks for a great recipe.

Hollie Doll July 05, 2010