Creamy Homemade Chicken Noodle Soup
This homemade chicken noodle soup recipe has a big flavor and big bites. Roasted chicken in a creamy, savory broth, with lots of noodles, fresh-cut veggies, and flavors.
Servings: 8
Calories: 249kcal
Ingredients
- 2 boneless skinless chicken breasts or leftover roasted chicken
- 1 can of cream of chicken soup don’t add water – just use the contents of the can
- 1 carton 32-oz carton of chicken broth
- 1 cup diced fresh carrots about 2-3 carrots
- 1 lb mini farfalle pasta
Instructions
- Use roasted chicken or cook and chop your fresh chicken (if I have time, I just place my chicken in a 9×13 pan with a couple of tablespoons of water, cover, and bake at 350 degrees for 1 hour)
- Place the chicken stock in a large pot and add carrots.
- Bring to boil and cook carrots in stock until softened (about 15-20 minutes). In the meantime, bring water to a boil in a separate pot for the pasta.
- Boil the pasta according to package directions, then drain.
- Add the pasta, cream of chicken soup, and cooked cubed chicken to the chicken stock/carrot pot mixture. Stir to combine and serve.
Notes
- Divide your leftover soup into batches you can take out and use as needed. This goes for both the fridge and the freezer. It saves you from having to defrost the entire soup pot when you only need a bowl.
- Rotisserie chicken from the grocery store is a perfectly yummy alternative to roast chicken. It’s a great time-saver that adds a slightly different (but delicious) flavor profile to your soup.
Nutrition
Serving: 1g | Calories: 249kcal | Carbohydrates: 44g | Protein: 14g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Trans Fat: 0.004g | Cholesterol: 18mg | Sodium: 49mg | Potassium: 282mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2682IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg