Creamy Chicken Noodle Soup (Printable Version)
# What You’ll Need:
01 -
1 tablespoon butter
02 -
1 cup chopped onion (1 small onion)
03 -
1 cup sliced carrots (2-3 carrots)
04 -
1 cup sliced celery (3-4 ribs)
05 -
2 teaspoons minced garlic
06 -
3 cups cooked cubed chicken OR 2 raw chicken breasts (about 1-1.25 lbs total weight)
07 -
8 cups chicken broth (2 quarts or 4 cans)
08 -
1 teaspoon poultry seasoning
09 -
1/2 teaspoon black pepper
10 -
8 ounces egg noodles
11 -
4-8 ounces cream cheese, softened
# Steps to Follow:
01 -
Chop all the vegetables. If using raw chicken, cut it into bite-size pieces.
02 -
In a large pot, melt the butter and add vegetables, garlic, and raw chicken (if using). Cook and stir over high heat for 3-5 minutes, until the onion starts to soften and the chicken starts to whiten. Do not brown the vegetables.
03 -
Pour in the chicken broth. Stir in poultry seasoning and black pepper. Bring the soup to a gentle boil. Cook for 20-25 minutes in total.
04 -
If using country-style egg noodles that require 20 minutes to cook, add them after the soup simmers for about 5 minutes. If using traditional egg noodles that require 10 minutes to cook, add them after the soup simmers for 15 minutes.
05 -
Once the noodles have softened, reduce the heat to medium. Stir in the softened cream cheese. If using pre-cooked chicken, add it at this point. Cook and stir for 2-3 minutes until the cream cheese is fully melted and incorporated. You may use a whisk for better consistency.
06 -
Serve the soup immediately. Refrigerate leftovers and reheat as needed. You may add additional broth when rewarming, as the noodles will absorb liquid over time.