This hearty Cream of Chicken Noodle Soup is the ultimate comfort food for chilly evenings or when you need a warm hug in a bowl. Made with slow-cooked chicken that falls off the bone, this recipe delivers rich, savory flavor without the fuss. The broth is thickened with a classic butter and flour roux, then enriched with milk for a silky, luxurious texture. Loaded with macaroni, potatoes, carrots, corn, and green beans, every spoonful is packed with satisfying nutrients and home-style goodness. Its simple to prepare with pantry staples and frozen vegetables, making it a perfect weeknight dinner solution. Serve it hot with crusty bread for a complete meal that the whole family will love.
Too Simple Cream Of Chicken Noodle Soup
Description
This hearty Cream of Chicken Noodle Soup is the ultimate comfort food for chilly evenings or when you need a warm hug in a bowl. Made with slow-cooked chicken that falls off the bone, this recipe delivers rich, savory flavor without the fuss. The broth is thickened with a classic butter and flour roux, then enriched with milk for a silky, luxurious texture. Loaded with macaroni, potatoes, carrots, corn, and green beans, every spoonful is packed with satisfying nutrients and home-style goodness. Its simple to prepare with pantry staples and frozen vegetables, making it a perfect weeknight dinner solution. Serve it hot with crusty bread for a complete meal that the whole family will love.Ingredients
Directions
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Place chicken breasts and thighs in a large Dutch oven and cover with water.
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Bring to a boil, then reduce heat and simmer until chicken is cooked through and tender, about 45-60 minutes.
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Remove chicken from the broth and set aside to cool slightly. Reserve the broth.
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Peel and cube potatoes, then add them to the reserved broth along with the macaroni and frozen vegetables (green beans, carrots, corn).
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Return the pot to a simmer and cook until the pasta and potatoes are tender, about 10-15 minutes.
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While the vegetables cook, shred or dice the cooled chicken meat, discarding skin and bones.
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Add the shredded chicken back into the soup pot.
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Stir in the chicken bouillon until dissolved, tasting and adjusting seasoning as desired.
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In a small saucepan, melt the butter over medium heat.
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Whisk in the flour to form a smooth paste (roux) and cook for 1 minute.
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Gradually whisk in the milk until the mixture is smooth and thickened.
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Pour the milk mixture into the soup pot, stirring constantly to blend well.
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Add the minced onion, Bell's Seasoning, sage, and thyme.
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Simmer the soup gently for 20 minutes to allow flavors to meld.
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Serve hot.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 82.5kcal
- % Daily Value *
- Total Fat 1.8g3%
- Saturated Fat 0.5g3%
- Cholesterol 42.5mg15%
- Sodium 37.0mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 15.5g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of milk or water if the soup has thickened too much.
Substitutions: You can use rotisserie chicken to save time. Fresh vegetables can be used instead of frozen; just adjust cooking times accordingly. Use gluten-free pasta if needed.
Tip: For a richer flavor, use chicken stock instead of water when boiling the chicken initially.
