You know how some foods are just so nostalgic? This chicken noodle soup is one of those recipes for me. It’s one of those warm you up on a cold day, make you happy when skies are grey, the only thing you crave when you are sick type of recipes! One sip just reaches into your very soul and makes everything better! Anyway, today is your lucky day because I’ve decided it is finally time to share it with all of you. Trust me, you’ll want to pin this one.
The World’s Best Chicken Noodle Soup
Literally the best homemade chicken noodle soup you will ever have! It is creamy, delicious and even better the next day! You won't regret making this one!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12
Calories 155kcal
Ingredients
- 4 cans chicken broth 14 oz, I use 5
- 1/2 cup butter
- 1 can evaporated milk
- chopped onion optional
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 2 12.5 oz cans chicken- shredded
- chopped carrots
- chopped celery optional
- 1 tsp salt
- heaping 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp thyme optional
- 1 tsp tarragon
- 1 package No-Yolk Egg Noodles
Instructions
- Add all ingredients except noodles to a large saucepan and stir to combine.
- Cook over medium heat until until vegetables start to soften and then add in the noodles and cook until al dente.
- Enjoy!
Notes
Save leftovers in the fridge for up to 7 days.
Nutrition
Calories: 155kcal | Carbohydrates: 7g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 968mg | Potassium: 207mg | Fiber: 1g | Sugar: 3g | Vitamin A: 425IU | Vitamin C: 7.6mg | Calcium: 97mg | Iron: 0.7mg
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No lie, this soup is so good I almost don’t want to share the recipe with anyone! Haha. You’re lucky I love you guys!
xo,
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Creamy and delicious is RIGHT! This soup is the best for a fall day.
Yay! So glad you loved it! Thank you so much!