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Creamy chicken noodle soup

Creamy Chicken Noodle Soup

Herbs and Flour
This healthy and easy Creamy Chicken Noodle Soup is a great way to warm up on a cold day! This cozy soup recipe is also a good way to use up rotisserie chicken!
4.72 from 7 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soups
Cuisine American
Servings 6 servings
Calories 254 kcal


  • 2 tablespoons olive oil
  • 1 large carrot peeled and finely chopped
  • 1 rib celery, finely chopped
  • 1/2 onion finely chopped
  • 1/4 teaspoon paprika
  • 1 teaspoon fresh thyme removed from stalk
  • 1/4 cup flour
  • 4 cups chicken broth
  • 2 cups water
  • 2 1/2 cups egg noodles
  • 1 lb chicken cooked and then chopped or shredded
  • 1 1/2 cups milk
  • salt and pepper to taste
  • 2 teaspoons fresh parsley chopped


  • Heat the oil in a large Dutch oven or stock pot over medium heat. Add the celery, carrots and onions and sauté until tender and the onions are translucent (about 5 minutes).
  • Add the paprika, thyme and flour and stir to coat the veggies. Pour in the broth and water and increase the heat to high to bring to a boil.
  • Add the noodles and reduce heat back to medium. Let them boil for about 15 minutes. Add in the cooked chicken and milk and cook for another 5 minutes, stirring often.
  • Taste the broth and season with salt and pepper to taste. Remove from heat. Sprinkle with fresh parsley before serving.


Calories: 254kcalCarbohydrates: 21gProtein: 12gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 47mgSodium: 647mgPotassium: 390mgFiber: 1gSugar: 4gVitamin A: 2222IUVitamin C: 14mgCalcium: 101mgIron: 1mg
Keyword chicken, chicken noodle soup, comfort food, creamy soup, fall, healthy soup, leftover chicken, leftover turkey, winter
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