Easy Creamy Chicken Noodle Soup


So rich, creamy and delicious you will think it was from a restaurant! This soup started out to be regular chicken noodle soup. For some reason I always have to experiment with recipes! This was well worth the experiment!

Easy Creamy Chicken Noodle Soup




12 cups chicken broth

1 small onion, diced

3 carrots, peeled and sliced into 1/2″ pieces

3 medium chicken breasts, cut into 1″ squares

2 celery stalks, sliced into 1/2″ pieces

1 bay leaf

1 Tbl dried parsley

1/4 tsp dried thyme

1/2 tsp pepper

16 oz Half-N-Half

4 Tbl butter

1/4 cup flour

8 oz pasta, any kind


Fill a small pan with water and boil chicken pieces until chicken is cooked through, then drain.

In a large pan add the chicken pieces, bay leaf, chicken broth, onions, carrots, celery, parsley, thyme and pepper. Bring to a boil over medium heat. Turn to  simmer and cook, with a lid, until the veggies are all tender.

Add pasta and cook until pasta is almost at your desired tenderness.

Add half-n-half and bring to a boil over medium heat. Continue to cook until hot and bubbly.

In a small saucepan, melt butter over medium-low heat. Stir in flour and cook 1-2 minutes stirring constantly.

Stir the flour mixture into the soup and continue stirring until thick.

Discard bay leaf and serve.






Categories: Chicken, Pasta, Soup


  1. Wow that was unusual. I just wrote an really long comment but after I clicked submit my comment didn’t appear. Grrrr… well I’m not writing all that over again. Anyhow, just wanted to say great blog!

Leave a Reply