Easy Creamy Chicken Noodle Soup

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Easy Creamy Chicken Noodle Soup

Prep 10 m

Cook 35 m

Ready In 45 m

8 Servings

374 Calories


A quick cooking, comforting soup that's guaranteed to warm your home on a chilly night.

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  1. 1 tablespoon extra virgin olive oil

  2. 3 carrots, peeled and chopped

  3. 3 celery stalks, diced

  4. 1/2 yellow onion, chopped

  5. 1 teaspoon minced garlic

  6. 1/3 cup all-purpose flour

  7. 8 cups low-sodium chicken stock

  8. 3 cups chicken, cooked and shredded

  9. 2-1/2 cups uncooked egg dumpling noodles

  10. 1 can (12 oz) evaporated skim milk

  11. 1 teaspoon kosher salt

  12. 1/2 teaspoon dried oregano

  13. 1/2 teaspoon black pepper

  14. To garnish Crushed tortilla chips

  15. Shredded pepper jack cheese and Chopped cilantro


  1. Heat oil over medium-high heat in a large stockpot or Dutch oven. Sauté onion, carrots, and celery until beginning to soften, about 7 minutes. Add garlic and cook for 1 minute. Sprinkle flour over the vegetables and cook for 1 minute, stirring continually. Slowly stir in the broth and bring to boil. Reduce heat and simmer, partially covered, for 10 minutes.

  2. Add the chicken, noodles, evaporated milk, salt, oregano, and pepper. Stir to combine. Cook soup for 10 minutes, until noodles are al dente.

  3. Serve warm, garnished with crushed tortilla chips, shredded cheese, and cilantro.

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