I stole this recipe for Creamy Chicken Noodle Soup from mommyshomecooking.com. This delicious noodle soup is perfect for a fall day. Chopped onion, carrots and celery are cooked in a stock pot. Then cubed potatoes, chicken, water, chicken bouillon and black pepper are stirred into the pot. The vegetables are cooked until tender. Next noodles are added to the pot with a mixture of cornstarch and heavy cream. The soup cooks until the noodles are done, then served garnished with parsley. Using dry ramen noodles adds flavor to this soup and helps make this soup quick and easy to make.
The ingredients for this recipe are: 8 cups hot water, 4 chicken bouillon cubes, 1 lb boneless chicken breasts, ½ cup onion, 1 cup potatoes, 1 cup carrots, 1 cup celery, 3 garlic cloves, ¼ tsp black pepper, ¼ cup fresh cilantro or parsley, ¼ cup cornstarch, ½ cup half and half or heavy cream and 1 ½ cups uncooked pasta
Season and brown chicken in a stock pot. Remove the chicken and then chop or shred chicken.
Melt 2 tbsp butter over medium heat in a stock pot. Add chopped onion, carrots and celery and cook for 2 to 3 minutes or until fragrant.
Then stir in garlic and cook for 1 minute more, constantly stirring to avoid burning. Add peeled and cubed potatoes to the pot.
Then add chicken, chicken bouillon and black pepper to the vegetables.
Next add the water, mix to dissolve bouillon.
Simmer until the vegetables are tender, about 8 to 10 minutes.
In a small bowl, combine cornstarch and heavy cream. Then add pasta and cornstarch mixture to the pot; mix to combine.
Cook for 6 to 8 minutes until pasta is tender. Garnish with parsley.
Ladle into bowls and serve.
If you liked this recipe for Creamy Chicken Noodle Soup then you can also try Slow Cooker Chicken Noodle Soup, Hearty Homemade Chicken Noodle Soup or Crock Pot Chicken Gnocchi Soup.
Creamy Chicken Noodle Soup
Ingredients
- 8 cups hot water
- 4 chicken bouillon cubes
- 1 lb boneless chicken breasts cut into bite size pieces
- ½ cup onion chopped
- 1 cup potatoes peeled and diced
- 1 cup carrots diced
- 1 cup celery diced
- 3 garlic cloves minced
- ¼ tsp black pepper
- ¼ cup fresh cilantro or parsley
- ¼ cup cornstarch
- ½ cup half and half or heavy cream
- 1 ½ cups uncooked pasta
Instructions
Pressure cooker
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Add hot water and bouillons to pressure cooker. Mix to dissolve. Then add chicken, onion, potatoes, carrots, celery, garlic, black pepper and parsley.
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Close lid and select “Pressure”. Cook for 10 minutes. Then vent to release pressure and remove lid.
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In a small bowl, combine cornstarch and heavy cream. Reserve.
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Select “Sauté” mode. Add in uncooked pasta and cornstarch mixture, mix to combine. Cook for 8 minutes or until the pasta is tender.
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Garnish with more parsley if desired. Serve hot.
Stove top
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Melt 2 tbsp butter over medium heat in a stock pot. Add onion, carrots and celery and cook for 2 to 3 minutes or until fragrant. Then stir in garlic and cook for 1 minute more, constantly stirring to avoid burning.
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Add chicken, potatoes, water, chicken bouillon and black pepper and mix to dissolve. Simmer until the vegetables are tender, about 8 to 10 minutes.
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In a small bowl, combine cornstarch and heavy cream. Reserve.
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Add pasta and cornstarch mixture to the pot; mix to combine. Cook for 6 to 8 minutes until pasta is tender. Garnish with parsley, if desired. Serve hot.
Recipe Notes
8 cups of chicken stock can be substituted for the water and bouillon cubes. ½ tsp dried thyme can be added with 2 bay leaves at the beginning.