15 Minute Creamy Homemade Chicken Noodle Soup


15 Minute Homemade Chicken Noodle Soup


I do a lot of recipe creation.  Sometimes the recipes don’t turn out well and I never share them with you.  But sometimes, I come up with a winner.

This chicken noodle soup is a winner!

First of all, it takes just 15 minutes to fix.

It’s also homemade.  Okay, I’m using that term a little loose.  The broth isn’t homemade.  And my mom asked if the noodles were homemade (she’s hard to impress!).

But there’s no cream soups or mixes in here.  And that’s what I mean by homemade.

And if you’re smart enough to make your own broth and freeze it and use chicken you’ve cooked and frozen, then it really can be homemade.  (I’m not even going to talk about making the noodles though.)

I used boxed chicken broth and frozen rotisserie chicken for mine.  Everyone loved it!  It’s creamy, nourishing and hearty.

Here’s what you’ll need:  

Creamy Homemade Chicken Noodle Soup ingr


5 from 1 vote

15 Minute Creamy Homemade Chicken Noodle Soup

Servings 6 -8 servings


  • 3 Tbs. butter
  • 1 onion diced
  • 3 Tbs. flour
  • 64 oz chicken broth 2 boxes OR 4 cans
  • 1/4 tsp. poultry seasoning
  • 2 cups broken vermicelli noodles
  • 2-3 cups cooked chicken chopped
  • 2 cups milk warmed
  • salt and pepper to taste


  1. Melt butter in large pot over medium heat.
  2. Cook onion in butter until soft, about 3 minutes.
  3. Stir flour into onion until it makes a smooth paste. Cook 1 minute.
  4. Add broth and poultry seasoning. Increase heat to medium-high.
  5. Add noodles and cook about 10 minutes or until noodles are soft.
  6. Add chicken and milk and heat through.
  7. Season with salt and pepper and serve.
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  1. Would cornstarch work in equal proportion for a thickener for those or us who are GF? Or would I be better off using a little GF flour blend? Thanks!

  2. Teresa H, Fields says:

    Looking forward to trying this one. FYI – need noodle making lessons I could hook you up with my mom. I can’t do it, but hers are awesome!

  3. I cannot eat all the chemicals in cream of
    anything soup. Is there any substitute?
    I’ve gone through my health food store
    and cannot find cream soups

  4. Cornstarch cannot be used in equal amounts. Cornstarch thickens with half the amount of flour. Therefore, half the calories. Cornstarch begins to thicken immediately, flour mixtures have to be brought to a boil. I use cornstarch to thicken as often as I can, easier than flour and half the calories!

  5. This is my “go to” chicken soup recipe now! It’s delicious. I do substitute a broad egg noodle for the vermicelli, though, Just a preference.

  6. Your soup… is AMAZING! I have the bad manner to never leave a comment on recipes I find… but yours..! It’s delicious!
    It is creamy! Thank you! Thank you!
    PS: I added shredded carrots when adding the pasta, and side with bruschettas (toasted french bread topped with tomatoes) So we had the creamy and the crunchy 😀


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