Creamy Chicken Noodle Soup

The temperatures may be warming up at your house, but it’s still pretty cool in my neck of the woods. Hence, I’m still in soup making mode (although I am in soup making mode ALL year to be honest 🙂 ). I found this recipe earlier in the winter, and have made it several times since. It’s a nice twist on one of my old favorites, and is really satisfying on a cool night!


Creamy Chicken Noodle Soup

Adapted from: Real Mom Kitchen

Creamy Chicken Noodle


2 boneless, skinless chicken breasts

1 teaspoon celery salt

1 onion, chopped

2 qt. water

½ teaspoon poultry seasoning

2 large carrots, sliced

1 teaspoon onion salt

2 celery stalks, sliced

2 teaspoons salt

Cream Sauce:

¾ cup butter

1 cup flour

4 cups milk


To make base:

In a stock pot, boil base ingredients for 1 hour.

When chicken is tender, remove from broth and cut into 1 inch pieces and set aside. If the liquid has reduced too much you can add some more water at this point.

Add 2 cups of uncooked noodles and continue to boil for 20 minutes. Make the cream sauce while this cooks.

To make cream sauce:

Melt butter in large sauce pan. Whisk in flour, stirring constantly. Gradually add milk, stirring constantly until thickened.

Next, add salt and pepper. Then, add the cream sauce to base mixture. If the soup is too thin after adding the cream mixture, continue cooking until desired thickness.


This soup also reheats very well!


2 Comments (+add yours?)

  1. Vicki
    Apr 02, 2013 @ 15:52:09

    I was never a soup lover until about a year ago. Now I love it! That recipe sounds so good and the photo is yummy!


  2. exlibrisheather
    Apr 04, 2013 @ 10:35:23

    Thank you! This is my favorite soup find of the year so far!


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