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:
15 Minute Creamy Homemade Chicken Noodle Soup
- 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
- Melt butter in large pot over medium heat.
- Cook onion in butter until soft, about 3 minutes.
- Stir flour into onion until it makes a smooth paste. Cook 1 minute.
- Add broth and poultry seasoning. Increase heat to medium-high.
- Add noodles and cook about 10 minutes or until noodles are soft.
- Add chicken and milk and heat through.
- Season with salt and pepper and serve.
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!
I think cornstarch would work. I’ve never tried the GF flour blend, so I can’t speak to that.
with cornstarch though, I’m not sure you’d need the exact same amount as flour. Mix it with a little broth and add it in with the broth.
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!
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
This soup recipe doesn’t use any cream soups. But for recipes that do, you can make a white sauce instead of the cream soups.
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!
Thanks for the tips
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.
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 😀
Yay! Thank you for sharing that, Dolores – and your dinner sounds absolutely delicious!!
Hi there! The recipe calls for chicken broth, but the picture shows chicken stock. I know they are not technically the same, but for your recipe did you use/choose one over the other? Thanks!!
They both work just fine, Ashley! And the decision of which to go with typically depends on what’s in the pantry, because that’s always preferred over running to the grocery store!
Making this tomorrow. Will try adding some shredded carrots and diced celery. Love my celery!
Homemade chicken says
creamy homemade chicken noodle soup, best of soup pasta noodles. Soba Pasta is a common dish in Japan as well as often makes an appearance on the menu in Japanese restaurants in America.
Holly Hooper says
This chicken looks so beautifully succulent and flavourful, and coriander and lime is such a great flavour combination. Love your suggestion for turning this into a salad to. Yum!