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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.

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Chicken Noodle Soup in White bowl

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

Homestyle Creamy Chicken Noodle Soup with chunks of chicken and mushrooms, thick noodles and a creamy broth.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Soups
Keyword: chicken noodle, homestyle, soup
Servings: 8
Calories: 412kcal
Author: Milisa

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
  • cup celery diced
  • 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

Nutrition

Serving: 1g | Calories: 412kcal | Carbohydrates: 20g | Protein: 27g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 423mg | Fiber: 2g | Sugar: 4g

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