Creamy Chicken Noodle Soup

Welp, I’d say this picture right here is the only introduction such a rich, warm, snuggly bite of cozy, creamy chicken noodle soup needs.  It’s that good….and no one will blame you if you drown yourself in it like my sweet girl did!


  • 4 Tbs butter
  • 4 Tbs flour
  • 1 c. peeled and chopped carrots
  • 1 celery stalk, chopped
  • 1 onion, finely chopped
  • 1 Tbs minced garlic
  • 1 rotisserie chicken, chopped
  • 2 c. heavy whipping cream
  • 3 c. milk
  • 4 c. water
  • 1/2 c. white wine
  • 3 Tbs Better Than Bouillon chicken paste
  • 3 bay leaves
  • 1 heaping tsp. Italian seasoning
  • 8 oz angel hair pasta
  • Salt and pepper to taste

1.  Melt 4 Tbs of butter in a large pot or dutch oven.  Sauté carrots and celery for about 5 minutes.

2.  Add in onions and garlic and continue to sauté until onions are translucent.

3.  Whisk in your flour.

4.  Add cream, milk, water, wine, chicken, chicken paste, and seasonings.

A lot of people asked me last time about the chicken paste.  This stuff is amazing.  It’s like bouillon on steroids.  It just a more authentic; more chickeny (because that’s a word) flavor in my opinion.

And on a sidenote, I go through so many of these that I save the jars and use them for my seasonings.  Not only are they the perfect size, I get a tremendous amount of satisfaction from upcyling anything!

5.  Fold in uncooked pasta.

6.  Slowly bring your soup to a boil, stirring often.  Don’t set your stove to higher than  medium heat, or you may scald your milk.  Low and slow wins the creamy race!!

7.  Once you get to a low boil, reduce the heat to simmer for about 10 minutes, partially covered.  Continue to stir often.

8.  Remove from heat.  Fish out your 3 bay leaves.  Ladle into bowls, sprinkle with fresh Parmesan cheese, and serve with a big hunk of crusty bread.  De-Licious!

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