Breakfast, Lunch, Dinner, and Everything in Between!

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June 30, 2009

Linsha's Creamy Chicken Noodle Soup

There are so many delicious variations of chicken noodle soups. This is a recipe for a savory, creamy soup. The best part is that it is an easy recipe that has very little prep time.

All you need is a few very short kitchen trips to add the ingredients to the pot, and it will just become more flavorful on each trip.

What you need:
4-5 frozen or fresh Raw Chicken Tenders; sliced, or diced into pieces
2 cans of Chicken Broth
2 Celery stalks, cut into pieces
1 can of Cream of Chicken Soup
Egg noodles
Salt & Pepper

**Note** I use a 4 1/2 quart kettle for this recipe, so adjust to your kettle size.

Step 1. Fill the kettle a little over half full of water, with a little salt (approximately 1 tablespoon).

Step 2. Add in the raw chicken pieces and the 2 cans of chicken broth. Bring to a boil.

**Tip** If you used raw frozen chicken, let it boil for a few minutes before proceeding to Step 3.

Step 3. Once boiling, add in the celery and noodles (fill the pot to just under half full; approximately half the bag of noodles).

Step 4. Cook the noodles according to package times. Once noodles are cooked, turn the heat down to medium add the can of cream of chicken soup, mix and salt and pepper.

Step 5. Let the soup simmer for a few minutes, turn off and let it cool to your desired temperature.

Soup Recipes: Chicken Soup made Easy! AB Cappin' Cappaletti Soup, Easy Vegetarian Minestrone Soup, Helfire Boar Stewin' with Berlena, Monti's Crock Pot Ready Tortilla Soup, Mair's Super-Simple Taco Soup, Linsha's Creamy Chicken Noodle Soup.


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  2. I'm going to have to make this when the weather isnt 1200 degrees. Sounds very yummy