Guest Post…Creamy chicken Noodle Soup…by Christine W.

When my long time dear friend Christine…who will forever be Chrissy to me, told me about a delicious soup she made that I had to try, I not only couldn’t wait to get the recipe, I thought hey, she can write a post about it…so here it is.

Thanks Chrissy!!  I can’t wait to make this.

Just like Heather, I find it hard to scroll by all those recipe videos posted on Facebook these days. They all look delicious and this one was no different. The weather yesterday was cold and snowy so this Super Creamy Chicken Noodle Soup seemed like it would be perfect for dinner. Here’s the catch…my husband, he is not a fan of soup. So, I was happy when he watched the video and said he would try it. This is super easy to make and in one pot which I love.


Here is a link to the recipe on

I did make a few changes. I did not use the parsley or the peas. I used about 2 cups of milk and 1 cup of heavy cream. Just enough liquid so the pasta can cook.

This will not disappoint, I promise. It was delicious, creamy and very filling.

Creamy Chicken Noodle Soup



1 tablespoon olive oil

6 skinless, bone-in chicken thighs

1 onion, chopped

2 garlic cloves, minced

2 large carrots, sliced

1 celery stalk, diced

⅓ cup plain | all-purpose flour

1 chicken bullion cube, crushed (or 2-3 teaspoons vegetable stock powder)

1 good pinch of salt (adjust to you taste)

4 cups chicken broth

2 cups

1 cup cream

10 ounces uncooked egg noodles or pasta of your choice



Heat the oil in a large pot over medium heat. Sear the chicken thighs on both sides until golden (about 3 minutes each side). Add the onion, garlic, carrots, celery. Sauté for another 5 minutes until the onion becomes transparent and the celery just begins to soften.

Add flour, parsley, crushed bullion cube (or vegetable stock powder), and salt. Mix all of the ingredients through and allow to cook for about 3 more minutes or so.

Pour in the broth; mix everything together thoroughly; increase heat and bring to a boil for about 4 minutes (the broth will begin to thicken). Reduce heat, partially cover the pot with a lid, and allow to simmer for 20-25 minutes or until the chicken is cooked through.

Transfer chicken to a plate and shred the meat; discard the bones.

Add the chicken back into the soup along with the milk and noodles (or pasta). Bring to a boil and allow to cook for another 6-8 minutes until the noodles are JUST beginning to soften. Continue to cook the soup has thickened. Taste to decide on more seasoning extra salt or pepper or stock powder if desire.





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