Best 19 Creamy Chicken Noodle Soup Recipes

CREAMY CROCK-POT CHICKEN NOODLE SOUP

Steps:

• In your crock pot, pour all three cans of soup and water.
• Whisk together until smooth.
• Stir in chicken, frozen vegetables, thyme, rosemary, celery salt, and pepper.
• Cover and cook on low setting for 6-8 hours or high setting for 3-4 hours.
• After cook time, make sure the crock pot is set on high and add dried egg noodles.
• Cook on high for 20-30 minutes or until noodles are tender.

CREAMY CHICKEN NOODLE SOUP

Steps:

• Remove the skin from the chicken and shred the meat from the bone. Put the chicken into a slow cooker along with the onions, celery, and carrots. Stir in broth, mushroom soup, and fines herbs and season with salt and pepper. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.
• When soup is finished, stir in egg noodles. Adjust seasonings and serve.
• *Cook's Note: Fines herbs are a classic blend of herbs that usually consists of chervil, chives, parsley, and tarragon. Fines Herbs can be found pre-blended in the spice section of the grocery store.

CREAMY CROCK POT CHICKEN NOODLE SOUP

Steps:

• 1. In a 5 to 6 quart slow cooker, combine broth, water, carrots, celery, mushrooms, onion, thyme, and garlic-pepper seasoning.
• 2. Cover and cook on low heat for 6-8 hours, or on high heat for 3-4 hours.
• 3. (If you were using low heat, turn to high now.) Stir in cream cheese, then chicken and uncooked noodles. Cover and cook for 20-30 minutes more, or just until noodles are tender.

CROCK POT CREAMY CHICKEN NOODLE SOUP

Steps:

• Put the 1st (11) ingredients in the crock-pot.
• Cook 6 hours on Low setting.
• Add frozen peas and noodles cook on Low setting 1 hour or until noodles are done.
• Stir in sour cream and garnish with parsley.

CREAMY CHICKEN EGG NOODLE SOUP

Steps:

• Bring chicken stock, garlic bulb, peppercorns, and bay leaf to a boil in a large pot. Reduce heat and simmer, covered, until flavors combine, about 35 minutes. Strain out garlic bulb, peppercorns, and bay leaf from the stock.
• Stir onion, carrots, celery, thyme, salt, Italian seasoning, celery leaves, and black pepper into the stock. Simmer over medium-low heat until carrots are tender, about 18 minutes. Bring to a gentle boil; stir in egg noodles and corn. Cook until noodles are tender yet still firm to the bite, about 8 minutes. Discard thyme bundle.
• Stir chicken and cream into the pot; simmer until heated through, about 3 minutes.

CREAMY CHICKEN NOODLE SOUP IN A CROCK POT

Steps:

• 1. Add soup, broth, chicken, and peas to the Crock Pot.
• 2. Stir and place stick of butter on top.
• 3. Let simmer on low for 6-8 hours.
• 4. One hour before serving, add noodles.
• 5. Pinch of pepper to taste.

WORLD'S BEST EASY CREAMY CHICKEN NOODLE SOUP

Steps:

• Remove skin and shred chicken. Cook noodles as directed and drain. Set aside. Combine chicken broth, evaporated milk, butter, celery soup, carrots, and seasoning in large saucepan. Bring to boil then lower heat and simmer for 20 to 30 minutes. Add chicken and noodles to saucepan and heat through.

INSTANT POT® CREAMY CHICKEN NOODLE SOUP

Steps:

• Turn Instant Pot® to the "Saute" setting. Add butter and once melted, add garlic and white onions. Cook, stirring occasionally, until fragrant. Avoid browning and burning garlic and onions. Add chicken broth. Stir and scrape the bottom of the Instant Pot® to remove anything stuck to it. Add carrots, celery, red Idaho® Potatoes, chicken breast, dried thyme, dried sage, dried marjoram, and 1 1/2 teaspoon salt. Stir and cover with the lid.
• Set Instant Pot® to the "Pressure Cook" setting. Cook on high for 15 minutes. Move the valve to the sealing position. When done cooking, release the pressure manually.
• Open the lid, and transfer chicken breast to a plate. Discard skin and bones, and shred chicken.
• In a small bowl, whisk together milk and all-purpose flour. Set Instant Pot® to the "Saute" setting. Bring to a boil. Add egg noodles and cook accordingly to package instructions. Add the milk and flour mixture. Once egg noodles are cooked and soup is thickened, add the shredded chicken back to the pot. Stir. Taste the soup and add more salt to open up flavors if needed.
• Turn off the Instant Pot®. Serve soup and garnish with black pepper and parsley.

CREAMY BUFFALO CHICKEN NOODLE SOUP

Steps:

• Cook egg noodles as directed on package, drain.
• Melt butter in a large sauce pan over medium heat. Add onion, celery, and carrots and cook until softened, 10 to 12 minutes. Add garlic and cook until fragrant, 1 minute. Stir in flour and cook until mixture is thickened and beginning to brown, about 4 minutes.
• Pour in Swanson® Chicken Broth; add chicken, hot pepper sauce, and parsley and bring to a boil. Reduce heat and simmer 10 minutes. Stir in cream and cooked noodles; continue cooking until soup is heated through, about 3 more minutes.
• Garnish with blue cheese crumbles and/or ranch flavored croutons if desired.

SUZANNE'S INSTANT POT® CREAMY CHICKEN NOODLE SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add chicken, bacon, carrots, and onion. Cook and stir frequently until onions are tender, chicken and bacon are cooked, and carrots are semi-tender, 5 to 7 minutes. Add broth, celery, and ranch seasoning.
• Break spaghetti into thirds and add to the pot; stir to be sure all pasta is coated with broth. Close and lock the lid and set vent to sealing. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Stir in Cheddar cheese and Parmesan cheese until melted. Stir in cream until combined. Season with salt and pepper.

CREAMY HOMEMADE CHICKEN NOODLE SOUP

Steps:

• Saute onion and garlic in a little olive oil in your pot, until tender. Be careful not to burn the garlic, or it will be bitter.
• Combine the rest of the ingredients, except the noodles and peas, in a large pot. Simmer on low for a couple hours to develop flavors, and thicken slightly.
• Taste it to see if it's "chickeny" enough for you. If not, you can add more bouillon, but be careful, as this will make it saltier. Also, add salt or pepper to taste.
• When it tastes right to you, add your egg noodles and peas. These usually need to cook for 15 or 20 minutes.
• We like our soup pretty thick, kinda like Rachel Ray's "stoup", so if it needs thicken after the noodles are about done, I then mix up the flour in a little cold water, and stir it inches This will only need a few minutes to thicken, but make sure to stir pretty often after you add the flour mixture, or it might collect at the bottom.
• After the flour and noodles have cooked, it's ready to serve!

CREAMY CHICKEN NOODLE SOUP WITH APPLES

Steps:

• Heat butter in a saucepan. Add leeks and Granny Smith apple, cover and simmer until tender, for about 5 minutes.
• Add the Calvados and reduce until almost evaporated. Stir in the cider vinegar, broth, apple cider and bring to a simmer.
• Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes.
• Stir in the heavy cream, Gruyere and season to taste with salt and pepper. Garnish with chives.

SLOW COOKER CREAMY CHICKEN NOODLE SOUP

Steps:

• In a 3.5-4 quart slow cooker gradually stir 5 cups water into the soup.
• Stir or whisk till smooth.
• Stir in chicken, vegetables, and seasoned pepper.
• Cover; cook on low-heat setting for 6-8 hours or high-heat setting for 3-4 hours.
• If using low-heat setting, turn to high-heat setting.
• Stir in noodles.
• Cover and cook for 20 to 30 minutes more or until noodles are just tender.

CHICKEN NOODLE AND CREAMY CORN SOUP

Steps:

• Saute chicken in a small non-stick pan. When chicken is browned, add soy sauce to pan with chicken and simmer for 1 minute. Remove from heat and set aside.
• In a separate pan, add the carrot and celery to the stock plus 1 cup of water. add broken noodles and add.
• When the noodles are almost cooked add peas and spring onion.
• When noodles and vegetables are cooked, add the creamed corn plus the chicken with the soy sauce.
• Stir and serve immediately.

LAZY SLOW COOKER CREAMY CHICKEN NOODLE SOUP RECIPE

Steps:

• 1. Remove skin from the chicken and chop the meat 2. Put the chicken into a slow cooker with the onions, celery, carrots and peas. 3. Stir in both, mushroom soup, and herbs. Season with salt and pepper 4. Cover and cook on high for 3-4 hours or low for 8 to 9 hours 5. when soup is finished, stir in egg noodles. 6. Season to taste and serve. ENJOY!

CREAMY CHICKEN NOODLE SOUP

Steps:

• Melt butter in a large saucepan over medium heat.
• Add in onion and saute for about 3-4 minutes.
• Add in garlic, cayenne and poultry seaasoning, celery and carrots; cook, stirring for 2-3 minutes.
• Add in all remaining ingredients except the cooked egg noodles and cheese.
• Reduce the heat to low and simmer for about 25 minutes.
• Add in cooked egg noodles and heat through.
• Ladle into bowls and top with Parmesan or cheddar cheese.

CROCKPOT CREAMY CHICKEN NOODLE SOUP RECIPE - (4.4/5)

Steps:

• In a 5- to 6-quart slow cooker, combine broth, water, carrots, celery, mushrooms, onion, thyme and garlic-pepper seasoning. Cover and cook on low-heat setting for 6-8 hours or on high-heat setting for 3-4 hours. To finish the soup, if you had cooked it for 6-8 hours on low-heat setting, turn cooker to high-heat setting. Stir in cream cheese, then chicken and uncooked noodles. Cover and cook for 20-30 minutes more or just until noodles are tender.

CREAMY CHICKEN NOODLE SOUP RECIPE - (4.4/5)

Steps:

• Start to defrost noodles. Place bay leaf and chicken in large stock pot. Add enough water to cover chicken. Bring to boil. Boil for 30 min. While chicken is cooking chop and dice vegetables. In skillet melt butter and add veggie mix. Cook on med-low for 8 min. Turn off veggie heat and cover with lid. Remove chicken and bay leaf from stock pot and set on cutting board. Dump stock pot water and add chicken broth, veggie mix, bay leaf and spice mix to stock pot. Bring to boil, reduce heat and simmer on low for 15 min. Bring stock back to boil and then add defrosted noodles. Boil for 15-20 min...when noodles are cooked. Chop or shred chicken. Reduce heat of stock pot and add Cream of chicken, heavy cream and chicken. Heat and serve. We serve it with breadsticks http://www.keyingredient.com/recipes/1736135032/yummy-easy-breadsticks/

CREAMY CHICKEN NOODLE SOUP

Steps:

• 1. Bring chicken broth, carrots, onions and celery to a boil. Add the egg noodles and cook in the broth until noodles are tender.
• 2. Add the cream of chicken soup, chicken, half and half, and ranch seasoning. Stir to combine and cook until heated through.