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Easy Creamy Chicken Noodle Soup

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by: Well Plated
Updated Apr 18, 2017
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A quick cooking, comforting soup that's guaranteed to warm your home on a chilly night.

More About This Recipe

  • Easy and ready in no time, you'll want to make a huge pot of this rich, creamy chicken noodle soup.This chicken noodle soup is like a pair of fuzzy slippers waiting for you at the end of a long day. It’s cozy, comforting, and encourages you to put your feet up as quickly as possible. I’ve been battling a stomach bug off and on for the past month, so I was in desperate need of a dish that required minimal prep work but would deliver maximum comfort. This soup is everything I could have hoped for: warm, flavorful, and ready in a hurry. The secret to this soup’s speed is a few ready-made ingredients. Store-bought rotisserie chicken is both faster and more flavorful than cooking raw chicken in with the soup, evaporated milk gives the broth a velvety richness without the fuss of making a cream-sauce base, and quick-cooking dumpling noodles can be added right into the pot. The soup begins with a quick sauté of the veggies, then simmering the broth and adding the remaining ingredients for a 10-minute bubble. While the soup cooks away, it’s time for the fun part – the toppings! Every good soup deserves a bit of bling, so our soup is dressed to impress with crunchy tortillas chips, spicy shredded pepper jack cheese, and fresh cilantro. I love the extra texture and flavor that each provides. Whether you need a quick meal between holiday shopping runs, a cozy dish to warm you on a cool evening, or some old-fashioned soup to help kick your cold, this soup has you covered. Bring a big spoon!

Easy Creamy Chicken Noodle Soup

  • Prep Time 10 min
  • Total 35 min
  • Servings 8
  • Ingredients 16
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Ingredients

  • 1 tablespoon extra virgin olive oil
  • 3 carrots, peeled and chopped
  • 3 celery stalks, diced
  • 1/2 yellow onion, chopped
  • 1 teaspoon minced garlic
  • 1/3 cup all-purpose flour
  • 8 cups low-sodium chicken stock
  • 3 cups chicken, cooked and shredded
  • 2-1/2 cups uncooked egg dumpling noodles
  • 1 can (12 oz) evaporated skim milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper

To garnish

  • Crushed tortilla chips (can use Food Should Taste Good™ Tortilla Chips Blue Corn)
  • Shredded pepper jack cheese
  • Chopped cilantro

Instructions

  • Step 
    1
    Heat oil over medium-high heat in a large stockpot or Dutch oven. Sauté onion, carrots, and celery until beginning to soften, about 7 minutes. Add garlic and cook for 1 minute. Sprinkle flour over the vegetables and cook for 1 minute, stirring continually. Slowly stir in the broth and bring to boil. Reduce heat and simmer, partially covered, for 10 minutes.
  • Step 
    2
    Add the chicken, noodles, evaporated milk, salt, oregano, and pepper. Stir to combine. Cook soup for 10 minutes, until noodles are al dente.
  • Step 
    3
    Serve warm, garnished with crushed tortilla chips, shredded cheese, and cilantro.

Nutrition

No nutrition information available for this recipe

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