Whenever someone from my family feels under the weather, I whip up a quick batch of this creamy chicken noodle soup. It’s easy to make and I pretty much always have the ingredients on hand – which is great when I don’t have a lot of time to cook because I need to look after everybody who isn’t well.
I know that making soup in the instant pot is all the rage these days. And I do it, too! I love making Potato Soup in my Instant Pot, or Beef Barley Soup. Mainly because the potato soup turns out extra creamy, and the barley takes ages to cook otherwise.
But chicken noodle? Eh. I prefer making it on the stove, or in the slow cooker (see my Crock Pot Chicken Noodle Soup for that!). It’s just such a quick and easy soup to make, I find it beyond annoying for the pressure cooker to reach boiling point, ha!
Please tell me if you have a reason for me to change my mind about this… And I’ll gladly give it another try! But for now, I’m happy with this easy stovetop version, and with the crockpot one for days when I don’t have any time to cook right before dinner.
This is the kind of creamy chicken noodle soup you want to positively eat every last drop of, so I like serving it with a hunk of No Knead Bread, or maybe some Garlic Herb Rolls or Honey Butter Cornbread if I don’t have time to wait for a yeasted bread.
However you’re going to serve this soup, it’s like a hug in a bowl. And best of all, it’s ready in a flash, from scratch, no condensed soup needed!
Creamy Chicken Noodle Soup
- 4 tablespoons butter
- 4 tablespoons flour
- 28 oz chicken broth
- 28 oz evaporated milk
- 1/2 teaspoon dried onion powder
- 1/4 teaspoon dried garlic powder
- 1/4 teaspoon celery salt
- 1/4 teaspoon dried thyme
- 1 pound boneless skinless chicken breast
- 24 oz frozen mixed vegetables
- 16 oz egg noodles
- Make soup base: Place butter in a large Dutch oven or heavy bottomed pan over medium heat until melted. Whisk in flour until smooth and foamy (make sure it doesn’t brown).
Whisk in the first can of chicken broth, whisking vigorously. The flour will seize up at first, but just continue whisking until smooth.
- Cook chicken: Once smooth, whisk in the remaining can of broth, and both cans of evaporated milk. Add all seasoning and bring to a boil. Reduce the heat to a simmer, add the chicken and cook until the chicken is cooked through – about 15 to 20 minutes, depending on the size of the chicken.
- Finish soup: Once chicken is cooked, remove it from the soup and place it on a chopping board. Shred with two forks, then add back to the soup. Stir the frozen vegetables and cooked noodles into the soup and simmer for 6-8 minutes, or until vegetables are cooked through.