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Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup is a hearty, easy, and healthy must-have recipe that's filled with tender chicken, vegetables, and a savory slightly creamy broth.


Course Main Course, Soup
Cuisine American
Keyword chicken, chicken noodle soup, creamy chicken noodle soup, Soup
Prep Time 10 minutes
Cook Time 30 minutes
Servings 12 cups
Author Star

Ingredients

  • 1 tsp olive oil
  • 1 tbsp butter
  • 1 cup celery chopped
  • 1 cup carrots chopped
  • 1 cup yellow onion
  • 4-5 cloves garlic minced/pressed
  • 1/4 cup all purpose white flour
  • 8 cups low sodium chicken broth
  • 1 cup 2% reduced fat milk
  • 1 tbsp better than bouillon
  • 1/2 tsp turmeric (optional)
  • 1 Parmesan rind (optional, but if you can- make it happen!)
  • 1/2 lemon
  • salt and pepper, to taste
  • 6 cups cooked pasta (egg noodles/medium shells/elbow noodles)
  • 3 cups chicken breast cooked chopped/shredded
  • 1 cup peas frozen

Instructions

  1. In a large pot or dutch oven over medium heat add olive oil and butter. When the butter is melted add celery, onions, and carrots and cook for 5-7 minutes until soft.

  2. When the vegetables are soft, Stir in garlic and cook until fragrant (about 30 seconds).

  3. Sprinkle flour over the vegetables a little at a time stirring after each addition. Cook all together for another 30 seconds.

  4. Stir in chicken broth, milk, and the better than bouillon.

    *If using turmeric and/or a parmesan rind also add it in now.

  5. Adjust heat to medium-high and bring the soup to a boil for a couple of minutes and then reduce to simmer. Stirring occasionally until slightly thickened for about 20-ish minutes.

  6. While the soup is simmering. Cook pasta in another pot according to package directions. Don't forget to salt the water while waiting for it to come to a boil. When it's done, drain, and set aside.

  7. After about 20 minutes, stir in the chopped chicken breast and peas. Continue to cook until chicken and peas are heated (should take just a few minutes). Squeeze half of a lemon and stir all together. Salt and pepper, to taste!

    *if you put the parmesan rind in- remove it.

  8. Add 1/2 cup (or desired amount) of pasta to each bowl of chicken soup. Add oyster crackers and/or dip a peice of delicious bread in it. Enjoy!

Recipe Notes

Serving size: 1 cup soup without pasta 

WW Green Plan: 2 Points | WW Blue Plan: 1 Point | WW Purple Plan: 1 Point | 142 calories. 2g saturated fat, 3g fat, 8g carbohydrates, 1g fiber, 4g sugar, 0g Added sugar, 16g protein 

Serving size: 1 cup soup with 1/2 cup cooked pasta

WW Green Plan: 5 Points | WW Blue Plan: 3 Points | WW Purple Plan: 3 Points (1 point if using Whole grain pasta)