Creamy Chicken Noodle Soup Recipe

Name: Creamy Semi-Homemade Chicken Noodle Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: 2 tablespoons butter; 1 cup onion (chopped); 1 cup celery (chopped); 1/4 cup fresh parsley (chopped; or about 1 tablespoon dried parsley flakes); 2 to 3 cups cooked chicken (diced); 1 (10 3/4-ounce) can cream of chicken soup (undiluted); 1 (10 3/4-ounce) can cream of mushroom soup (undiluted); 5 cups chicken broth (low-sodium); 1 scant teaspoon poultry seasoning; 1/4 teaspoon dried leaf thyme; 1/4 teaspoon freshly ground pepper; 2 cups frozen peas and carrots; 1 1/2 cups heavy cream or half-and-half; 4 ounces medium noodles (cooked and drained); Kosher salt (to taste); Croutons, crackers, or biscuits, for serving

Prep: 15 mins

Cook: 40 mins

Total: 55 mins

Servings: 8 servings

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Here's a quick and easy chicken noodle soup recipe, and it's hearty enough for a family meal. Condensed soups and some real cream make this soup rich and creamy while adding fabulous flavor. But it isn't all convenience foods; fresh chopped vegetables, some herbs, and frozen peas and carrots make it colorful, and full flavored.

Serve this delicious chicken noodle soup for lunch or dinner, along with crackers or biscuits and a tossed salad. Feel free to use broken linguini or spaghetti in this dish instead of noodles. Or add about 1 cup of cooked rice to the soup. See the tips and variations for more ideas.

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2 tablespoons unsalted butter
1 cup chopped onion
1 cup chopped celery
1/4 cup chopped fresh parsley, or 1 tablespoon dried parsley flakes
2 to 3 cups diced cooked chicken
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
5 cups low-sodium chicken broth
1 scant teaspoon poultry seasoning
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
2 cups frozen peas and carrots
1 1/2 cups heavy cream, or half-and-half
4 ounces medium-sized cooked noodles, drained
Kosher salt , to taste
Croutons, crackers, or biscuits, for serving

Gather the ingredients.
In a large pot or Dutch oven over medium heat, melt the butter. Add onion and celery and sauté until onion is tender.

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Add the parsley, chicken, chicken broth, soups, poultry seasoning, thyme, and pepper. Bring to a boil; reduce heat to medium-low and simmer for 20 minutes.

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Add the frozen peas and carrots, cover, and simmer for 10 minutes longer.
Stir in the cream or half-and-half, along with the cooked noodles; add salt to taste. Heat through.

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Serve the soup with crackers or hot baked biscuits, or top it with croutons or oyster crackers.

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Enjoy.

Tip

This is a great soup for a party or potluck. Scale the recipe up and transfer it to the slow cooker for serving. Set the slow cooker on warm.

Recipe Variations

Use diced meat from a rotisserie chicken or buy a package of refrigerated roasted chicken breast strips.
Replace the peas and carrots with a package of mixed vegetables.
Replace the noodles with broken spaghetti or about 1/2 cup of ditalini or another small pasta shape.

Nutrition Facts (per serving)
426	Calories
30g	Fat
21g	Carbs
21g	Protein

Nutrition Facts
Servings: 8
Amount per serving
Calories	426
% Daily Value*
Total Fat 30g	38%
Saturated Fat 15g	76%
Cholesterol 109mg	36%
Sodium 521mg	23%
Total Carbohydrate 21g	7%
Dietary Fiber 3g	9%
Total Sugars 6g
Protein 21g
Vitamin C 9mg	45%
Calcium 99mg	8%
Iron 2mg	14%
Potassium 506mg	11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.