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Creamy Chicken Noodle Soup (My Husband’s Favorite!)

Creamy Chicken Noodle Soup // To Love and To Learn

I would say we eat a decent variety of different  meals for dinner, a fact I’m rather proud of, actually. I’m the kind of person who likes to try a different thing every time I go to the same restaurant until I’ve tried most everything I care to, just to make sure I know what’s really the best. I also can’t handle eating the same meal twice in the same day (unless it’s a meal that consists entirely of cookies), and I honestly feel a little guilty if I make the same dinner twice in the same month.

In other words, variety is king at our house, mostly due to my own quirky preferences.

However, the first time I made this for Matt, he said, “You could make this every night for dinner this week, and I’d love it!”

When I scoffed, he countered with, “Well, try it, and I’ll let you know if I get sick of it. But, I can tell you right now…I won’t.”

Spoiler: I haven’t made this every night for a whole week. But I DO make it a lot once the cold weather starts creeping in, and all of us–Raven included–have yet to get sick of this creamy chicken noodle soup (that is nothing like your typical broth-y chicken noodle soups). In fact, I’d say it’s easily my husband’s favorite soup that I make. Hands down.

So, if you’re looking for a creamy chicken noodle soup that’s a hit with picky toddlers and adults alike, give this one a try! It pairs perfectly with a bit of crusty bread and/or a cup of fruit salad.

Note: Matt is not a fan of celery (something about not liking the texture), so I often will leave out the celery and/or just substitute celery seed (or celery salt), as mentioned below in the recipe.

Second Note: This isn’t a sponsored post, but I did include some affiliate links below for our favorite pasta and pepper to use in this, which you can also find at Sam’s Club.

Creamy Chicken Noodle Soup // To Love and To Learn

Creamy Chicken Noodle Soup

Serves: about 6


3 boneless, skinless chicken breasts
4 tsp chicken bouillon
2 cups chopped carrots (about 3 large)
2 cups chopped celery (about 4 stalks) OR 1/4 tsp celery seed
3/4 c. onion (about 1/2 onion), chopped
2 cups (dry) wide egg noodles (I like Country Pasta Homemade Style Egg Pasta, which you can find at Sam’s Club or online.)
2 cans cream of chicken soup
1/2 c. milk (or 1/4 cup evaporated milk)
1/2 cup flour
1/4 cup butter

  1. Place the chicken breasts in a pot of salted water to boil. When a meat thermometer inserted in the center of each breast reads 165 degrees Fahrenheit, remove the chicken and cut it into bite-size chunks. Reserve 3 cups of the liquid from the chicken pot. Put the chicken aside and cover it with foil.
  2. To the reserved three cups of liquid, add the bouillon, carrots, celery, and onion. Simmer the vegetables in the broth until tender. While they are cooking, boil 2 cups dry egg noodles (or, to save yourself the trouble, you can just throw the noodles in with the vegetables–you just need to time them so they don’t get over- or undercooked).
  3. Once the vegetables are tender and the noodles are cooked through, add the two cans of cream of chicken soup and the milk to the mixture, along with the noodles (if cooked separately). Mix together.
  4. Melt the butter and whisk it together with the half cup of flour, which should form a thick paste. Slowly whisk small amounts of the flour/butter mixture (aka, the roux) to the soup to slowly thicken it.
  5. Add the chicken back in, and salt and pepper to taste. (I usually never add salt, but I always add some pepper–probably only about 1/4 or 1/2 tsp. is all since I use the restaurant quality pepper, which is quite strong.) Serve immediately.

(Recipe Source: my mother, though I think she got it from a Lion House Cookbook)

Creamy Chicken Noodle Soup // To Love and To Learn

What’s a meal that you could eat every night for a week and not get sick of it? (I’m always on the lookout for new favorites!)




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