Creamy Chicken Noodle Soup

Creamy chicken noodle soup in a white bowlLet’s talk for a minute about comfort food. There are a couple of different kinds of food that people tend to find comforting. The first is foods that are really rich, creamy, and decadent — you know, all the stuff your doctor doesn’t want you to eat. And the second is old favorites that take you back to your childhood, like the homemade chicken noodle soup your mom always made for you when you had a cold.

So what could possibly be more comforting than combining the two?

This Creamy Chicken Noodle Soup is positively the ultimate comfort food. It’s got all the ingredients of the classic chicken noodle soup you remember from childhood, the one you still rely on to warm you up in the dead of winter. But on top of those, it adds whole milk, condensed cream of chicken soup, softened cream cheese, and melted cheddar to give it an ultra-rich, decadent, creamy texture. And to top all that off, it kicks up the flavor an extra couple of notches with ranch seasoning and savory smoked paprika.soup ladle scooping up some soup

The recipe calls for chopped cooked chicken. If I don’t have any leftover chicken that’s already cooked, what’s the fastest way to prepare some?

Can I use other kinds of pasta besides angel hair?

  • I used angel hair because it cooks really fast, so you can just toss it in near the end of the cooking process and it will be done in just a few minutes. You could do the same thing with other small, fast-cooking pastas like vermicelli, pastina, or alphabets.

How long will the leftovers keep?

  • Like most things, this will last around three days in the fridge. Just make sure it stays cold until you’re ready to heat and eat it. If you won’t get to it in that time, you can freeze it for up to six months. When you’re ready to use it, let it thaw overnight in the fridge and reheat it on the stove, stirring it often.

How to make Creamy Chicken Noodle Soup

  1. In a large pot or dutch oven, melt butter over medium high heat. Saute onion, celery and carrots until veggies are just tender, 4-5 mins. Stir in minced garlic.
  2. Next add in chicken, condensed soup, chicken stock, water, milk, cream cheese, ranch dressing mix, and smoked paprika. Stir until well combined.Chicken, condensed soup, chicken stock, water, milk, cream cheese, ranch dressing mix, and smoked paprika being added to the soup pot
  3. Bring to a boil. Once boiling, reduce heat to low and simmer for 25-30 minutes.
  4. Add in cheddar cheese and angel hair pasta noodles and simmer until noodles are fully cooked.adding pasta to soup potcreamy chicken noodle soup in a white bowl, next to a soup pot

Here are more soups we love!

5 from 2 votes

Creamy Chicken Noodle Soup

This Creamy Chicken Noodle Soup is the ultimate comfort food. It’s got all the ingredients of the classic chicken noodle soup plus more!
Prep Time 5 minutes
Cook Time 30 minutes

Ingredients
 

  • 1 Tablespoon butter
  • 1/2 cup diced onion
  • 1/2 cup chopped celery
  • 2 cups of carrots sliced
  • 1 clove garlic minced
  • 4 cups cooked chicken breast chopped
  • 1 10.5 oz. can condensed chicken soup
  • 7 cups low-sodium chicken stock
  • 1 cups water
  • 1 cup whole milk
  • 1/2 cup cream cheese softened
  • 1 Tablespoon Ranch dressing mix
  • 1/4 tsp smoked paprika
  • 1 cup cheddar cheese
  • 8 oz. Angel Hair uncooked
  • salt and pepper to taste

Instructions

  • In a large pot or dutch oven, melt butter over medium high heat. Saute onion, celery and carrots until veggies are just tender, 4-5 mins. Stir in minced garlic.
  • Next add in chicken, condensed soup, chicken stock, water, milk, cream cheese, ranch dressing mix, and smoked paprika. Stir until well combined.
  • Bring to a boil. Once boiling, reduce heat to low and simmer for 25-30 minutes.
  • Add in cheddar cheese and angel hair pasta noodles and simmer until noodles are fully cooked.

Video

Nutrition

Calories: 479kcal | Carbohydrates: 46g | Protein: 49g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 107mg | Sodium: 972mg | Potassium: 878mg | Fiber: 3g | Sugar: 8g | Vitamin A: 7590IU | Vitamin C: 4mg | Calcium: 214mg | Iron: 3mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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7 Comments

  1. Can this be made and then put into a crockpot to stay warm until served for a soup supper?

    1. How long do you think you would need to keep it in the crockpot Ronda? I would only worry about the noodles becoming over cooked. If you plan on keeping it in the crockpot for a while, maybe cook the noodle separate, and add them in when you are ready to eat.

  2. Kelly Roberts says:

    5 stars
    This was supper last night & it was amazing!! I have made LOTS of chicken noodle soups, because my hubby loves it when he’s sick, and it always ends up tasting bland & needing “something”. But THIS! WAS! AMAZING!

    The only things that I did different was I used a rotisserie chicken instead of 4 chicken breasts, 3 Tblsp Celery Flakes instead of real celery, 8 cups Chicken Stock instead of 7, a whole brick of cream cheese instead of half & 2 cups shredded Velveeta instead of 1 cup.

    I will DEFINITELY be making this again!!

  3. Are you suppose to include the carrots in the first step?

    1. Yes. You want to saute them with the onions and celery 🙂

  4. Donna Schumacher says:

    Easy to make, I used cut up chicken from a rotisserie chicken from Sam’s Club! It wsa a huge hit!

    1. Awesome! Yes, love those rotisserie chickens from Sam’s and Costco!