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Creamy Chicken Noodle Soup

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“I wasn't feeling too well today and needed something simple, hearty and warm to perk me up and this is what I came up with! It's nice and creamy - a nice change from regular chicken noodle soup”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 3 cups water
  • 2 cups milk
  • 2 tablespoons butter, softened
  • 2 tablespoons flour
  • 1 large chicken breast
  • 2 tablespoons butter or 2 tablespoons oil
  • 1 12 cups noodles or 1 12 cups pasta, of your choice (I use egg noodles)
  • 1 12-2 cups diced vegetables (carrots, green beans, potatoes, rutabaga, onion, garlic, etc.)
  • 2 teaspoons seasoning, of your choice (I like a mixture of parsley, basil, sage, and rosemary)
  • 2 -4 bouillon cubes (to taste)
  • salt and pepper

Directions

  1. Mix the softened butter and flour together thoroughly and set aside.
  2. Dice the chicken breast fairly small and brown in a dutch oven over medium high heat using the 2 tbs of oil or butter.
  3. Remove the chicken and set aside.
  4. Add the vegetables to the dutch oven and saute for 2-3 minutes.
  5. Add the water, milk, and boullion cubes and bring to a rolling boil.
  6. When the liquid comes to a boil, add the noodles and simmer over medium heat until the noodles and vegetables are almost tender.
  7. Add the chicken back to the pot along with the seasonings.
  8. Take a half cup or so of the hot liquid and add it to the flour/butter mixture and mix thoroughly.
  9. Add the mixture back to the pot, stirring constantly.
  10. Simmer for 5 more minutes or so until the soup is thickened to your liking.
  11. Season with salt and pepper to taste and serve with crusty Italian bread.

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