Creamy Chicken and Noodles Soup

by Merissa on February 24, 2012

in Recipes

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This soup is so yummy and creamy. I made it as a quick fix meal a few weeks ago and since then it's become something of a go-to meal! I love regular chicken noodle soup and this is as basic as it gets, but with a creaminess added in. It makes a perfect meal!

Creamy Chicken and Noodles Soup

What you need:

  • Chicken broth
  • Cooked chicken
  • Water
  • Pasta
  • Sour Cream
  • Cheddar Cheese

If you want to make chicken bone broth, you can follow my instructions here. This is the only kind of chicken broth we use. I make it in the crockpot and freeze whatever is leftover for when we need it.

In a saucepan, heat up the chicken broth and water. How much you use will depend on how much you want to make, but it should be in about a 1:1 ratio. For example, I use about 3 cups of chicken broth to 3 cups of water. Bring that mixture to a low boil. Add in the pasta. Again, how much you add will be dependant on taste. To my 6 cup soup mixture I add 1/2 package of spaghetti noodles. You can use whatever noodles you have on hand.

Cook the noodles in the broth/water until they are al dente. Add in some cooked chicken, if you warmed up the chicken before adding it you won't have to heat it any longer, otherwise keep simmering until the chicken is warmed through.

Once it's warmed through and the noodles are cooked scoop into bowls. Add shredded cheese and a large dollop of sour cream on top, when you mix the cheese and the sour cream into the sour it will get very creamy and yummy! You will also need to add in a litle salt. (I rarely add salt when I'm cooking something to avoid over-adding later.)

This recipe sounds plain but it's very good and simple to make!

(Linked to Grocery Cart Challenge, Tasty Tuesday, Raising Homemakers)

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{ 7 comments… read them below or add one }

1 marci357 July 5, 2011 at 11:24 am

Ahha! Wondered how you were getting the “creamy” into it – and see it is added after the fact… which is great AND easy! Have been emptying out the freezer of meats and canning them, (for longer storage and quick meals), so will try this with some of the goose I canned up this weekend.

I also pressure cooked up some elk neck and back bones (kind of a shredded beef or pulled pork looking meat results) and saved the broth and canned it up – I think this recipe would would great with elk meat/broth also! Also with canned fish! THANKS!!! Nice EASY Recipe!

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2 marci357 July 5, 2011 at 11:27 am

I’m gonna be adding some chopped dried celery and parsley to the boiling water I think :) I like something green in my soups for flavor! And dried makes it just as easy!

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3 Merissa July 5, 2011 at 12:58 pm

Great idea! Next time I want to fry up some chopped fresh onions in butter first and then add the broth. I think it will give it some nice extra flavor!

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4 April Mae Macdonald Rugletic February 24, 2012 at 12:12 pm

~ Had ours last week…certainly helped. Feel better Hubby!

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5 ckay February 24, 2012 at 12:28 pm

What I use to make my h/made chicken noodle soup creamy is a can of chicken soup, for like 1/2 to 3/4 gal (large batch) of soup so the creamy goes further. Or you could add your h/made stuff that you use for creamed soups. Yes, I like to add celery and carrots to my chix soup. Sounds yummy beings we have a little snow on the ground here in S Dakota!!

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6 Oralia Robles February 27, 2012 at 9:41 pm

Thanks for the recipe, this will be the next soup that I make. Creamy sounds yummy!!

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7 Amy P December 13, 2012 at 11:45 pm

Sounds really yummy!!!

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