We always have leftovers so I whip up this soup to get rid of it. This chicken noodle soup is the ONLY chicken noodle soup you will need this winter. My favorite soup growing up was an almost identical After a little bit of trial and error, I found the best way to mimic the thick, creamy texture of canned cream of chicken was a combination of a quick.

Ingredients of Creamy Chicken Noodle Soup

  1. Prepare 1 of 16 oz. Bag of Medium Egg Noodles.
  2. It's 3 tbsp of Better Than Boullion (Chicken) or 10 Chicken Boullion Cubes.
  3. You need 1 of 16 oz. Bag of Frozen Mixed Veggies.
  4. It's 2 can of Cream of Chicken Soup (10.5 oz.).
  5. You need 1 tub of of Sour Cream (8 oz.).
  6. You need 1 tsp of Pepper.
  7. It's 2 cup of Cooked Chicken.

Creamy Chicken Noodle Soup step by step

  1. Place water in a large pot and bring to a boil..
  2. Add the egg noodles and cook them accordingly..
  3. Once noodles are done cooking, lower heat to low-med. low, then add Boullion and dissolve..
  4. Add remaining ingredients and let cook for 10-15 minutes..

Condensed soups and some real cream make this soup rich and creamy while adding fabulous flavor. This rich-tasting but better-for-you creamy chicken soup has a delicious chicken pot pie feel to it. We call for rotisserie chicken to streamline your prep time I've made lots of cream soups and various iterations of chicken noodle soup but never a creamy noodle soup! This recipe was easy to make. What's in This Creamy Chicken Noodle Soup?

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