Easy Creamy Chicken Noodle Soup

easy creamy chicken noodle soup Entree
Easy Creamy Chicken Noodle Soup
  • Prep 10 min
  • Total 35 min
  • Servings 8

A quick cooking, comforting soup that's guaranteed to warm your home on a chilly night. MORE+ LESS-

Updated April 18, 2017


tablespoon extra virgin olive oil
carrots, peeled and chopped
celery stalks, diced
yellow onion, chopped
teaspoon minced garlic
cup all-purpose flour
cups low-sodium chicken stock
cups chicken, cooked and shredded
2-1/2 cups uncooked egg dumpling noodles
can (12 oz) evaporated skim milk
teaspoon kosher salt
teaspoon dried oregano
teaspoon black pepper

To garnish

Crushed tortilla chips (can use Food Should Taste Good™ Tortilla Chips Blue Corn)
Shredded pepper jack cheese
Chopped cilantro


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  • 1
    Heat oil over medium-high heat in a large stockpot or Dutch oven. Sauté onion, carrots, and celery until beginning to soften, about 7 minutes. Add garlic and cook for 1 minute. Sprinkle flour over the vegetables and cook for 1 minute, stirring continually. Slowly stir in the broth and bring to boil. Reduce heat and simmer, partially covered, for 10 minutes.
  • 2
    Add the chicken, noodles, evaporated milk, salt, oregano, and pepper. Stir to combine. Cook soup for 10 minutes, until noodles are al dente.
  • 3
    Serve warm, garnished with crushed tortilla chips, shredded cheese, and cilantro.

Expert Tips

  • Use leftover or store-bought rotisserie chicken for even faster prep.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Easy and ready in no time, you'll want to make a huge pot of this rich, creamy chicken noodle soup.This chicken noodle soup is like a pair of fuzzy slippers waiting for you at the end of a long day. It’s cozy, comforting, and encourages you to put your feet up as quickly as possible. I’ve been battling a stomach bug off and on for the past month, so I was in desperate need of a dish that required minimal prep work but would deliver maximum comfort. This soup is everything I could have hoped for: warm, flavorful, and ready in a hurry. The secret to this soup’s speed is a few ready-made ingredients. Store-bought rotisserie chicken is both faster and more flavorful than cooking raw chicken in with the soup, evaporated milk gives the broth a velvety richness without the fuss of making a cream-sauce base, and quick-cooking dumpling noodles can be added right into the pot. The soup begins with a quick sauté of the veggies, then simmering the broth and adding the remaining ingredients for a 10-minute bubble. While the soup cooks away, it’s time for the fun part – the toppings! Every good soup deserves a bit of bling, so our soup is dressed to impress with crunchy tortillas chips, spicy shredded pepper jack cheese, and fresh cilantro. I love the extra texture and flavor that each provides. Whether you need a quick meal between holiday shopping runs, a cozy dish to warm you on a cool evening, or some old-fashioned soup to help kick your cold, this soup has you covered. Bring a big spoon!

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