The soup is made quickly with chicken breast, and vegetables, and makes a tasty broth with spices, and some half and half for that perfect creaminess.
The roux is made with simple pantry ingredients to get this thickened with butter, olive oil, and flour.
Any pasta can be used in place of noodles but they certainly are a nice addition in this soup.
If you love homemade pasta try our Homemade Tortellini Pasta and Homemade Egg Noodles which are two family favorites.
Scroll down to our printable recipe card at the bottom for this delicious soup recipe.
Creamy Soup
This is a chicken broth made with half and half that starts out making a roux first that will thicken the soup.
Noodles or any pasta can be used in this soup but I do recommend thicker pasta so it clings to the it.
Optional Additions
- cubed chicken or turkey freshly cubed and leftover works fine also
- cubed boneless steal
- spiral pasta, penne, or broken lasagna noodles work great
- kale or fresh spinach leave
- sliced carrots
- fresh peas or green beans or corn can be added
- white canned beans
Check out more soup recipes:
Italian Tortellini Wedding Soup
Italian Chicken Soup
Our Best Soup Roundup
Ingredients You Will Need to scroll to the printable recipe card for exact measurements
- half and half
- chicken broth
- noodles cooked to package instructions
- granulated garlic powder
- garlic cloves
- water
- fresh parsley
- carrots, celery, onions
- flour, butter, olive oil
- salt pepper
- Optional: provolone shredded for garnish
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Comfort Soups
This is a quick and easy comfort soup that is bursting with flavors and perfect to warm you up any time of the year.
The soup is hearty and full of chicken and pasta and adding some Tuscan Garlic Bread it will be a complete and total meal in itself.
Also try some of our other favorite recipes: Tuscan White Bean dip for an appetizer, or our Tuscan Panzanella Salad they're both amazing!
Creamy Chicken Noodle Soup Recipe
Yield: 10
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min
This is a creamy chicken noodle soup starting with a roux, a few adding boneless chicken breast, and vegetables. This is a very flavorful creamy soup.
Ingredients
- 1 teaspoon olive oil
- 1 1/2 cups peeled diced fine carrots
- 3/4 cup diced fine celery
- 1 tablespoon diced fine onion
- 4 cups to 5 cups of water or chicken broth
- 1 tablespoon freshly chopped flat-leaf parsley
- 1 1/2 teaspoon dried thyme, basil
- 2 teaspoons granulated garlic powder
- 2 cloves garlic, finely minced
- 1/2 teaspoon coarsely ground black pepper
- 3 1/2 cups half-and-half
- 3 cubed boneless chicken breasts (or use any boneless chicken)
- 4 cups of water or more
- Optional: shredded provolone for garnish
- Roux: 6 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 3 tablespoons butter
Instructions
- In a 5-quart soup pot saute with olive oil the carrots, celery, and onion-garlic for 2 minutes.
- Add 4 cups of water to the pot and boil the chicken cubes for around 35 minutes with all the seasonings add more water if necessary or you can use chicken broth also.
- Remove the film on top.
- In a clean fry pan add the flour, oil and butter saute until melted, and form a roux paste. Take off the heat and add half and half.
- Stir this mixture (roux) into the pot add the chicken back to the pot along with the vegetables and simmer until thickens around 10 minutes.
- Add salt and pepper to taste.
- Serve topped with provolone shredded.
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More Family Recipes:
Best Soup Recipe Roundup
25 Italian Best Recipes We Love
20 Beans Recipes We Love
15 One Pan Recipes
15 Easy Pasta Recipes
