Steam rises from the bowl, filling the air with the comforting smell of chicken, herbs, and garlic. The golden broth surrounds tender chicken, soft noodles, and sweet carrots. Each spoonful is warm and soothing. It feels familiar and comforting, like a meal made just for you. One bite is enough to make you slow down and savor it.
Now that I’ve made you crave soup, let me tell you about my experience!
When my husband and I were dating, I went to visit him at his mom’s house. She made us her famous chicken noodle soup. Now, this soup has a very milky look to it so I was skeptical about trying it. But it was so good that I asked her for the recipe. I introduced it to my family, who are for the most part very picky eaters, and it quickly became a family favorite.
I’ve been making this soup for my family ever since – it’s been around 16 years now! It’s pretty simple to make yet a major crowd pleaser. I even asked for al arger soup pot (I think it’s more like a stock pot) for Christmas one year so that I would have room to double the recipe.
Creamy Chicken Noodle Soup
Ingredients
- 2 Chicken Breasts
- Garlic Salt (Measure with your heart)
- Parsley flakes (Measure with your heart)
- Salt + Pepper (Measure with your heart)
- 1 Stick of Butter
- 3 stalks of celery – chopped
- 4 large carrots, peeled and chopped (You can also use a small bag of precut carrot coins)
- 1 onion, roughly chopped
- 3 cartons of chicken broth (32 oz each)
- 1 bag of egg noodles
- 3 cans of evaporated milk
Directions
- Set your oven to 425 degrees.
- Get a glass dish and add your chicken breasts. Put the entire stick of butter in the dish. Season – VERY GENEROUSLY – with salt, pepper, garlic salt, and parsley flakes. Keep in mind, this is going to end up seasoning your entire pot of soup.
- Cover the chicken with chicken broth. Bake the chicken for 30-45 minutes, or until your chicken reaches an internal temperature of 165 degrees. If it’s slightly under that temperature, don’t panic. It will cook more once you are making the soup.
- Remove your chicken from the broth that it cooked in. DO NOT THROW OUT THE BROTH.
- Shred your chicken. I like using my KitchenAid mixer to shred my chicken. You can also use forks or a chicken shredder.
- Pour the broth that you cooked your chicken in into your soup pot. Add your chopped vegetables to the pot and cook on high for about 10 minutes, or until the onions start to become translucent.
- Add the rest of your broth to the pot. Add the shredded chicken and cook until the broth is boiling.
- Add your noodles to the boiling broth. Cook the noodles for about 6 minutes. **Overcooking the noodles will break down the noodles and cause the entire dish to be thick and soggy. If that happens, the flavor will still be good but the texture will be off.
- After 6 minutes, add one can of evaporated milk at a time. Allow it to come to a soft boil after each can is added.
- Cook for another 5 minutes after the milk is added and then remove it from the heat.
- Serve with saltines.
- Note: You can store this soup in the fridge for a few days and reheat it as needed.
Here are a few other posts you may enjoy:
