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

4 5

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.

5 5

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.

5 5

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.