Quick and Creamy Chicken Noodle Soup
Creamy Chicken Noodle Soup is a classic American soup with a creamy twist! I first tasted it in the restaurant of Little America, a popular hotel in Salt Lake City. Little America’s Coffee Shop is famous among the locals for it’s wonderful homemade food, especially the just-taken-from-the-oven rolls and their freshly made pies. Like the one served at Little America, my version of this delicious soup has the flavors of everyone’s favorite under-the-weather-remedy, but the soup is slightly thicker and creamy which makes it a bit more substantial and filling. The Basic Cream Soup Mix makes this soup quick and easy enough for a weeknight dinner in under 30 minutes. Don’t forget to spend five minutes before leaving for work dumping a few ingredients into your automatic bread baker and setting it so that you have a homemade loaf ready 30 minutes after you arrive home.
This is truly Comfort food at its finest and made in a flash!
8 Servings
2-4 boneless, skinless chicken breasts
8 cups water
2 teaspoons salt
1/4 cup dried onion flakes
2 cups carrots, sliced (or 2 cups frozen)
2 stalks celery, sliced (or 1cup frozen or
1/4 cup dehydrated)
2 cups Basic Cream Soup Mix (click on the link at the bottom of this article)
½ pound noodles, cooked or uncooked, or any pasta
Salt and freshly ground pepper to taste
Place the chicken breasts in the water with the 2 teaspoons salt in a large Dutch oven and bring to a boil. Cook about 5 minutes, then cover and turn the heat off. Let the chicken cool in the broth if you have time; otherwise, let it stand 10 minutes. Remove the chicken and strain the broth. Pour the broth into a soup pot or Dutch oven. Cut the chicken into chunks and set aside. It’s okay if it isn’t quite cooked all the way through; when you add it back to the soup it will finish cooking,.
To the broth, add the onions, carrots, celery, and any other veggie you have on hand and like in your soup. Bring to a boil and cook until the veggies are barely cooked through.
Mix 2 cups of the broth with the cream soup mix and add back to the mixture. Bring to a boil, stirring constantly. When boiling, add the pasta and cook until al dente—don’t overcook. Add the chicken chunks, season with salt and pepper, and serve immediately.
Basic Cream Soup Mix.
This is truly Comfort food at its finest and made in a flash!
8 Servings
2-4 boneless, skinless chicken breasts
8 cups water
2 teaspoons salt
1/4 cup dried onion flakes
2 cups carrots, sliced (or 2 cups frozen)
2 stalks celery, sliced (or 1cup frozen or
1/4 cup dehydrated)
2 cups Basic Cream Soup Mix (click on the link at the bottom of this article)
½ pound noodles, cooked or uncooked, or any pasta
Salt and freshly ground pepper to taste
Place the chicken breasts in the water with the 2 teaspoons salt in a large Dutch oven and bring to a boil. Cook about 5 minutes, then cover and turn the heat off. Let the chicken cool in the broth if you have time; otherwise, let it stand 10 minutes. Remove the chicken and strain the broth. Pour the broth into a soup pot or Dutch oven. Cut the chicken into chunks and set aside. It’s okay if it isn’t quite cooked all the way through; when you add it back to the soup it will finish cooking,.
To the broth, add the onions, carrots, celery, and any other veggie you have on hand and like in your soup. Bring to a boil and cook until the veggies are barely cooked through.
Mix 2 cups of the broth with the cream soup mix and add back to the mixture. Bring to a boil, stirring constantly. When boiling, add the pasta and cook until al dente—don’t overcook. Add the chicken chunks, season with salt and pepper, and serve immediately.
Basic Cream Soup Mix.
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map
Content copyright © 2023 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.
