Creamy Chicken Noodle Soup

(from castro15’s recipe box)

Categories: Soup


  • 2 tbsp. butter
  • 1 medium onion, chopped
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 4 garlic cloves, minced
  • 4 chicken breasts
  • 4 cups chicken broth
  • 3 cups half-and-half
  • 1 tsp poultry seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 6 oz. egg noodles
  • Garnish: chopped fresh parsley


  1. In a large Dutch oven, melt butter over medium heat. Add onion, celery and carrot; cook until softened, 5-7 minutes. Add garlic; cook for 30 seconds.

  2. Push veggies to sides of pot and add chicken; cook until browned, about 3 minutes per side. Add broth, half-and-half, poultry seasoning, salt and pepper. Add egg noodles; bring to a boil. Reduce heat; cover and simmer for 15 minutes.

  3. Remove chicken, and transfer to a cutting board. Chop chicken and return to soup. Garnish with parsley. Serve immediately.

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