Monday, December 8, 2014

Creamy Chicken Noodle Soup

This is a yummy soup recipe that is sure to please kids and adults! It's creamy, hearty, and delicious. And it doesn't take all day to make either.

Creamy Chicken Noodle Soup:

2 cans chicken broth
2 teaspoons chicken bouillon
2 cups chopped carrots
2 cups chopped celery
3/4 cups chopped onion
2 cans cream of chicken soup (10.5 oz.)
1 can evaporated milk (12 oz.)
2 cups shredded chicken (cooked)
4 cups wide egg noodles (cooked)
1 teaspoon salt
1/2 teaspoon pepper

Boil the chicken broth and chicken bouillon together. Add carrots, celery, and onion and simmer for 15 minutes or until veggies are soft. Add cream of chicken soup and evaporated milk. Add cooked chicken and noodles. Salt and pepper to taste.
Start by bringing 2 cans of chicken broth with 2 teaspoons of chicken bouillon to a boil in a large pot.
I like to use this kind of chicken bouillon but you can use the square ones instead.
Chop up 2 cups of celery
Chop up 2 cups of carrots
Chop up 3/4 cup onion

Add the vegetables to the boiling broth, cover, let simmer on medium/low heat for 15 minutes.
While the veggies are cooking, boil 4 cups of wide egg noodles until they're soft for about 7 minutes.

Chop up your chicken into bite size chunks. I like to use pre-cooked shredded chicken that you buy from Costco or Sam's club. If you don't have that you can boil 2 chicken breasts on the stove for about 20 minutes and chop that up.
Once the veggies are soft add to the pot 2 cans cream of chicken soup.
Then add 1 can evaporated milk.
Mix in your noodles
And add your chicken.
 Continue to heat up the soup until it's hot and ready to be served. This soup is excellent in bread bowls!


  1. Made this tonight and it was delicious! Now I have lunch for a week... it was so great.
    Thanks for sharing!

    1. I'm glad you tried it, Meg! This is another one of my favorites.


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