When you aren’t feeling well there is nothing better than a big bowl of Creamy Chicken Noodle Soup. This is the kind of soup I like to make when colds are circulating through the family in the winter time or if it’s snowing outside. It’s cozy, creamy, herbaceous and SO easy to throw together. If I’m going to make chicken noodle soup, I like it seasoned to perfection – no watered down broth here please. I am also the kind of person that likes easy, “throw in cans of this and packages of that” recipes and this one definitely fits the bill.
Pick up a fresh rotisserie chicken on your way home and not only will you have this thrown together in just minutes, but the heavenly, soothing scent will soon be wafting through your entire house making everyone happy. Chicken noodle soup is literally comfort in a bowl.
A couple of tips for this soup:
- You can use any cooked chicken in this – my favorite is using a deboned, shredded rotisserie chicken for maximum flavor and deliciousness, but I’ve also cooked some chicken breast and shredded it myself to throw in here.
- Use fresh large carrots that you have chopped, fresh baby carrots or frozen carrots – whatever you have on hand.
- Not everyone in my house loves peas, but I do, so I cook peas separately and stir some in – I love it with peas.
- I love these Country Pasta Egg Noodles for this recipe which I find at Walmart. (I like the thicker cut ones in the green bag, but feel free to do you!)
- If your soup gets too thick just thin it out with some chicken broth. (It will thicken fast if you put the noodles in the soup, which is why I suggest spooning the noodles in separately when you serve.)
Ingredients:
- 2 cans cream of chicken soup
- 3 cups milk
- 3 cups chicken broth
- 1 cup water
- 2 Tbsp dry onion soup mix
- 12oz carrots
- Meat from 1 rotisserie chicken or 3 good sized cooked chicken breasts, shredded
- 1 tsp parsley
- 1 tsp sage
- 1 tsp thyme
- 1/2 tsp rosemary
- 1/4 tsp cracked black pepper
- 16 oz egg noodles (don’t add until the last minute.)
Instructions:
- In a large pot, whisk together the cream of chicken soup, milk, chicken broth and water.
- Add all the remaining ingredients except the noodles and stir together.
- Bring it to a boil, turn the heat down to medium low, and let it simmer together for 30 minutes, stirring frequently.
- Cook the noodles separately according to package directions so they don’t get mushy.
- Drain the noodles and throw a couple of large spoonful’s of noodles in each serving bowl.
- Ladle the soup over the top and serve.
Creamy Chicken Noodle Soup
Egg noodles, shredded chicken & carrots in a creamy broth flavored with parsley, sage, rosemary and thyme make the most flavorful chicken noodle soup!
Ingredients
- 2 cans cream of chicken soup
- 3 cups milk
- 3 cups chicken broth
- 1 cup water
- 2 Tbsp dry onion soup mix
- 12 oz carrots
- Meat from 1 rotisserie chicken or 3 good sized cooked chicken breasts, shredded
- 1 tsp parsley
- 1 tsp sage
- 1 tsp thyme
- 1/2 tsp rosemary
- 1/4 tsp cracked black pepper
- 16 oz egg noodles (don’t add until the last minute.)
Instructions
- In a large pot, whisk together the cream of chicken soup, milk, chicken broth and water.
- Add all the remaining ingredients except the noodles and stir together.
- Bring it to a boil, turn the heat down to medium low, and let it simmer together for 30 minutes, stirring frequently.
- Cook the noodles separately according to package directions so they don’t get mushy.
- Drain the noodles and throw a couple of large spoonful’s of noodles in each serving bowl.
- Ladle the soup over the top and serve.
Notes
A couple of tips for this soup:
- You can use any cooked chicken in this – my favorite is using a deboned, shredded rotisserie chicken for maximum flavor and deliciousness, but I’ve also cooked some chicken breast and shredded it myself to throw in here.
- Use fresh large carrots that you have chopped, fresh baby carrots or frozen carrots – whatever you have on hand.
- Not everyone in my house loves peas, but I do, so I cook peas separately and stir some in – I love it with peas.
- I love these Country Pasta Egg Noodles for this recipe which I find at Walmart. (I like the thicker cut ones in the green bag, but feel free to do you!)
- If your soup gets too thick just thin it out with some chicken broth. (It will thicken fast if you put the noodles in the soup, which is why I suggest spooning the noodles in separately when you serve.)
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