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Creamy Chicken Noodle Soup

Course Main Course, Soup
Cuisine American
Keyword creamy-chicken-noodle-soup-recipe, one-pot-chicken-noodle-soup
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10 cups (approximately)
Calories 394kcal

Ingredients

  • 3 tablespoon salted butter
  • ½ cup thinly sliced carrot
  • 1 rib celery thinly sliced
  • 1 small onion finely diced
  • 8 cups chicken stock
  • 2 tablespoon chopped fresh parsley divided use
  • 2 teaspoon granulated garlic
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1-2 teaspoon herbes de provence or dry Italian seasoning adjust amount to taste
  • 1 teaspoon smoked paprika
  • 3 cups shredded roasted or rotisserie chicken
  • 1 medium bay leaf
  • 3 cups medium egg noodles
  • 4 oz Neufchatel cheese cubed
  • 1 cup heavy cream

Instructions

  • In a 6 quart Dutch oven or large soup pot, melt butter over medium-high heat. Add carrot, celery and onion. Cook for 5-8 minutes, just until softened.
  • To the pot add 7 cups stock, 1 tablespoon parsley, garlic, salt, pepper, Italian seasoning and paprika. Lower heat to medium, cover and simmer for 10 minutes.
  • Uncover, add noodles to the broth. Bring to a boil, then lower heat and simmer covered for 10 minutes, or until noodles are al dente.
  • Uncover, then to the pot add cream cheese and cream, mixing just until melted. Add chicken, mixing well. Simmer uncovered for 5 minutes over medium heat. Add reserved 1 cup stock, if desired to thin broth, if desired to taste.
  • Stir in reserved parsley. Keep warm until serving.

Nutrition

Serving: 1serving | Calories: 394kcal | Carbohydrates: 18g | Protein: 28g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 842mg | Potassium: 326mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1818IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg