Creamy Chicken Noodle Soup Recipe -
Creamy Chicken Noodle Soup Recipe
  • READY IN 25 mins

Creamy Chicken Noodle Soup

Recipe by  

"This simple recipe will help you make homemade creamy chicken noodle soup in a flash."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Heat oil in 3-qt. saucepan over medium heat. Add carrots and celery and cook until tender.
  2. Stir soup and milk into pan. Heat to a boil.
  3. Add chicken and noodles. Reduce heat to low. Cook and stir for 5 min. or until vegetables are tender.
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Reviews More Reviews

Most Helpful Positive Review
Dec 17, 2010

I really liked this recipe . I did however have to add some onion and a clove of garlic. I also added some spices such as black pepper , chili powder, oregano and a small dash of ginger.

Most Helpful Critical Review
Jun 04, 2010

Very good base, but leaves alot to be desired. Pretty bland. I would make again but with more veggies.

Nov 29, 2010

For my super-picky family, this was great! My young kids and I loved it! It was fast and easy, and they all had seconds and thirds! My husband added a little extra flavoring to his, but that was easy enough with salt, pepper, and other drawer spices. This will be an easy staple for our family menus.

Nov 19, 2010

Hubby and kids loved this. Yes it is really simple, but that is what appeals to me! This was perfect to make for a busy week day dinner. I will make again, but I think that next time I will try and find some frozen mixed soup vegetables and cook them with the noodles instead of chopping them.

Oct 21, 2011

Where do I start? There is a problem with the directions with this recipe. I believe step three should say "until noodles are tender". The vegetables should have already been tender at the end of step one. Bringing a mixture like this to a boil requires constant stirring or you risk the soup sticking and burning. Adding uncooked noodles means the soup will thicken as the noodles cook, which takes a LONG time. By the time the noodles were cooked, my soup was incredibly thick, barely still a soup at all. I would suggest cooking the noodles in a separate pan, straining them and adding them just before serving. Unfortunately this recipe tasted too much like canned soup to make me want to make this again.

May 07, 2011

My family loves this. I make a bunch of it at a time and the little kids enjoy it for lunch during the week!

Nov 22, 2011

This was really good and most of all, EASY! I love that I this resulted in a soup that tasted like it had been cooking all day when I really just threw it together when I got home from work. I did add some onion to it and next time I might add some peas. I also used chicken broth instead of the milk, because, well, I didn't have any milk - ha! Overall I was very pleased with this dish and since it's so quick, it's going in my "rotisserie chicken's on sale and it's raining so we're having soup" file. Thanks!

Nov 13, 2011

This was okay, but needs a little tweaking. After reading some of the other reviews I added a clove of garlic and sauteed some onions in with the celery and carrots. My youngest one likes it, so we'll probably make it again.


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  • Calories
  • 332 kcal
  • 17%
  • Carbohydrates
  • 28 g
  • 9%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 15.7 g
  • 31%
  • Sodium
  • 1214 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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