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Creamy Chicken Noodle Soup Recipe

Creamy Chicken Noodle Soup

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (173)

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Average Rating:

Total Reviews: 173

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  • on January 13, 2013

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    This is my go-to recipe for soup when I want a hot meal for the family. Everyone is a little sick around here right now, so here I am, logging onto foodnetwork, to get the recipe again. The roasted garlic soup and store-bought roasted chicken makes it taste homemade and delicious. The family likes "my" chicken noodle soup and asks for me to make it. YUM!

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  • on December 17, 2012

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    I'm not a cook at all! I made this for a potluck and everybody went crazy over it! It was so simple and it was the first time I've ever made homemade chicken noodle soup. I realized after the party I had to bring double next time. So easy and extremely tasty!!

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  • on November 03, 2012

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    Love this soup. So tasty, so easy. I agree that the cooking time can be shorter - like 4 hours on low is enough. I couldn't find fine herbs, so just added fresh parsely and thyme that I had on hand. Delicious.

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  • on October 08, 2012

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    Very good! I wanted to make a quicker version, so I sautéed the vegetables in the soup pot first with a little EVOO and s/p. Then I added the broth and boiled it for 8-10 minutes. After that, added the rotisserie chicken, herbs and condensed soup and simmered that with the cooked noodles. This way, it took less than an hour. Perfect!

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  • on March 03, 2012

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    Very good and easy!

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  • on February 21, 2012

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    SO GOOD!!!!!! I ended up putting the noodles in all together in crock pot by accident but i DO NOT REGRET IT. It came out so much better. If you like your noodles Super soft then do this. It was so good! and also I cooked on high for 4-5 hours to get more flavor out of it. Added more veggies too! Thanks for the recipe sandra lee!!

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  • on February 04, 2012

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    Love this recipe.

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  • on September 15, 2011

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    I, personally change the cooking time and added more veggies to the soup. I thought the cooking time for this recipe was a bit too long and I adjusted to 1 hour just enough to soften the veggies. It was great. I loved it and I know I will be making more this winter.

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  • on August 25, 2011

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    I love this recipe. I make it all the time in the winter and whenever someone in the family is sick. The only change I make is don't buy a pre-cooked chicken. I always have chicken breast in the freezer, so I just boil a chicken breast or 2 and shred it. I also add a few more veggies, but that's it. I wonder if the 2 reviewers below have ever even tried this recipe (I don't think they have Yes, this is not completely homemade, hence the "semi-homemade", but believe me this is much, much better than any canned chicken soup you'll ever find.

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  • on August 08, 2011

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    Why use a pre-roasted chicken rather than a fresh one? I used a fresh one the second time I made this soup, and omitted the mushroom soup in favor it light cream, milk, and fresh shitake mushrooms. The idea was a clever one, but when you are using a slow cooker you shouldn't cut corners. I know the idea is "semi-homemade," but why not suggest buying the more expensive pre-cut veggies or something? Don't sacrifice taste to please FN execs... I expect better from you, Sandra.

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