Homestyle Creamy Chicken Noodle Soup
This Homestyle Creamy Chicken Noodle Soup is one of those classics that never get old, especially when the weather is chilly. its Creamy, brothy, and makes any day better.
If you’re a fan of recipes like this one, you’ll love this Chicken Gnocchi Soup and Chicken Mushroom Soup.
Homestyle Creamy Chicken Noodle Soup ~ Simple Homestyle Chicken Noodle Soup
Homestyle Creamy Chicken Noodle Soup with chunks of chicken and mushrooms, thick noodles and a creamy broth. A simple, but filling recipe that will leave you and your family happy.
Ingredients Needed:
Kluski Noodles
cooked chicken, diced
chicken bullion cubes dissolved in 3 cups of water
half-and-half
celery, diced
onion, diced
carrot, diced
white mushrooms, quartered
butter, divided
garlic, minced
parsley, coarsely chopped
salt
fresh ground pepper
How To Make:
Boil noodles until they just start to get tender, but not done, and drain.
Melt two tablespoons of the butter in a large Dutch oven over medium heat, add onion, celery, carrot, and garlic.
Cook for a couple of minutes or until the onions and garlic start to brown.
Stir in chicken bullion that has dissolved in water, salt, pepper and chicken.
Meanwhile in a small skillet add remaining tablespoon of butter and mushrooms.
Cook mushrooms until they start to brown, stirring occasionally then add to soup.
Add half -and- half, noodles and parsley.
Cook over medium heat for 15 to 20 minutes or until noodles are heated through.
Serve with crusty bread or some Homemade Rosemary Cheese Crackers.
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Homestyle Creamy Chicken Noodle Soup
Ingredients
- 12 oz Kluski Noodles
- 3 ½ cups cooked chicken diced
- 3 chicken bullion cubes dissolved in 3 cups of water
- 2 ½ cups half-and-half
- ⅓ cup celery diced
- ⅓ cup onion diced
- 1 small carrot diced
- 4 oz white mushrooms quartered
- 3 tablespoons butter divided
- 2 cloves garlic minced
- ½ cup parsley coarsely chopped
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
Instructions
- Boil noodles until they just start to get tender, but not done, and drain.
- Melt two tablespoons of the butter in a large Dutch oven over medium heat, add onion, celery, carrot, and garlic.
- Cook for a couple of minutes or until the onions and garlic start to brown.
- Stir in chicken bullion that has dissolved in water, salt, pepper and chicken.
- Meanwhile in a small skillet add remaining tablespoon of butter and mushrooms.
- Cook mushrooms until they start to brown, stirring occasionally then add to soup.
- Add half -and- half, noodles and parsley.
- Cook over medium heat for 15 to 20 minutes or until noodles are heated through.
- Serve with crusty bread