Creamy Chicken Noodle Soup

The cold is in the air, and leaves are drifting everywhere as crisp winds blow across the acreage. It’s that delightful time of year when Mother Nature gets ready for her winter nap. It’s that time when we cozy up inside to cuddle up with a good book or watch a favorite old movie with the family. And it’s time for a perfect pot of tummy-warming comfort food. Time to warm up against a crackling fire with a bowl of this incredibly delicious Cream of Chicken Noodle Soup! And you’ll never believe the shortcuts I’ve made so you can enjoy your family and friends more!

I’ve made many homemade chicken noodle soup recipes in my time, and I have to say that hands down, nothing beats this recipe . . . nothing! You simply can’t beat the ease of making this soup combined with how flavor-packed it is, and yet is so very satisfying and comforting!

The creaminess is almost silky, the herbs and spices are just amazing, and the convenience of adding a pre-cooked rotisserie chicken is almost too good to be true! It’s great to make a huge pot of this Creamy Chicken Noodle Soup so that you can enjoy it for a few days and then freeze the rest for later when you need a grab, thaw, and cook meal in a hurry for busy career folks like me or busy parents running around for their family needs. And there’s nothing like a warm bowl of chicken soup when someone isn’t feeling well!

This soup is ready in 20 minutes! Seriously!

Let’s get to the kitchen, my friends!

Ingredients that you’ll need:

  • Chicken Broth
  • Bear Creek Chicken Noodle Soup Mix
  • 1 Rotisserie Chicken
  • Frozen peas and carrot chunks
  • Canned/jarred sliced mushrooms
  • Wide egg noodles
  • Cream (or Half-and-Half)
  • Mrs. Dash Salt-Free Chicken Seasoning (optional, but good)
  • Garlic Powder
  • Salt

In a large pot on the stove bring chicken broth to a nice rolling boil.

Pour in the contents of this amazing packaged chicken soup mix by Bear Creek (no royalties paid, we just love it). My mother got me hooked on this when I began my busy career years ago and it has truly been a game-changer whenever we needed something quick and delicious on the table.

Boil for 10 minutes with all of the packet’s contents thrown in the pot.

Grab a nice glass of wine or a cup of tea while everything boils for 10 minutes.

Sit back and just relax! Enjoy the moment!

Pick up or order the soup mix online (above) and

in the store, purchase a freshly roasted rotisserie chicken (below)

Add the chicken pieces (without the bones!) from one whole rotisserie chicken.

Add the carrots, peas, and mushrooms . . . getting better by the minute, huh?

Add the extra egg noodles (if you want more noodles that make this soup go further for a larger family and stretches out the budget in these days of climbing food prices).

Pour in the cream to your desired consistency (we like ours super creamy)

Add the Mrs. Dash Chicken Salt-Free Seasoning (optional).

Add the garlic powder and salt.

Simmer for 10 minutes.

Serve with fresh-baked biscuits! Mmmmmm!

Add frozen peas and chopped carrots . . . and some canned or jarred mushrooms

Add more egg noodles — Reame’s are in the frozen food aisle, but there are several dried versions. These are made fresh and frozen and quite thick and satisfying.

Add the cream.

Add Mrs. Dash Chicken Salt-Free Seasoning, garlic powder, and salt … Cook for another 10 – 15 minutes and you’re good to go!

Why You’ll Love This Creamy Chicken Noodle Soup

  • First of all, it’s SO DELICIOUS and full of FLAVORFUL herbs and spices!
  • It’s FAST!
  • It’s INEXPENSIVE and nice on the budget!
  • It GOES A LONG WAY and FEEDS A LOT!
  • It’s an EASY, 1-POT meal!
  • It uses a pre-cooked, ready-to-eat ROTISSERIE CHICKEN to save time!
  • Plus it’s a great way to use any LEFT OVER CHICKEN!
  • It’s BETTER than canned, store-bought soup!
  • You don’t need a lot of equipment, slow cooker, or InstaPot for this!
  • You can MAKE IT AHEAD of TIME!
  • EASY clean-up!
  • It’s just oh so creamy and the ultimate comfort food!
Creamy Chicken Noodle Soup

More Chicken Soup Goodness For You To Enjoy!

Tips for The Best Creamy Chicken Noodle Soup

  • Always use the freshest rotisserie chicken available. Sometimes there are ‘older’ and drier chickens offered in the deli section of a food store. So you can either wait for the deli to prepare more or shop for this at another store.
  • When de-boning the chicken, use both the dark and white meat of the roasted chicken.
  • Frozen peas and carrots are preferable to canned simply because they have a firmer texture and so are less mushy in the hot soup.
  • Swap out egg noodles for rice if you prefer. Either white or brown rice is fine.
  • Lots of substitutions are in the recipe card: If you like rice, you can also add flavorful wild rice.
  • You can also use chopped potatoes instead of noodles or rice for your starch.
  • Adding tortellini, preferably cheese-stuffed, takes this soup to a special level!
  • Substitute broccoli if peas aren’t your favorite veggie.
  • Even corn can be added or substituted!
  • Don’t forget to add the GARLIC . . . it just makes savory recipes so much better!
  • Serve with hot baked biscuits and butter.
  • Serving in a bread bowl adds a nice touch in presentation.
  • Cover and store any leftovers in the refrigerator for up to one week or freeze until later.
  • After freezing: Reheat on low to medium heat until the soup is warm again.  Since creamy soup and noodles thicken up when cold, add more chicken broth and/or cream to your desired consistency while the soup reheats.
  • Enjoy the “Mmmmm’s” that you’ll receive! Trust me, you’ll be serving seconds!

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Creamy Chicken Noodle Soup
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Cream of Chicken Noodle Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Roz | La Bella Vita Cucina
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 8 – 10 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
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Description

Yes, it’s possible to have deliciousness on the table in less than 25 minutes!  This recipe is simply scrumptious, lick-the-bowl, AMAZING!  You’ll thank me and you’ll share this recipe too!

Ingredients

Scale
  • 8 cups of chicken broth
  • 1 large packet of Bear Creek Chicken Noodle Soup
  • 1 rotisserie chicken, meat removed from the bones
  • 1 package of frozen peas and carrots (chopped, not sliced carrots)
  • 2 small cans of sliced mushrooms, drained
  • 1 package Egg Noodles (optional if you want more noodles, which we do!)
  • 2 cups of heavy cream (or half and half if you want less calories)
  • 1 teaspoon Mrs. Dash unsalted Chicken season
  • 1 teaspoon garlic powder
  • 1 teaspoon salt

Instructions

  1. Bring the chicken broth to a nice boil.
  2. Pour in the contents of Bear Creek Chicken Soup Mix
  3. Boil for 10 minutes with all of the packet’s contents thrown in the pot.
  4. Add the chicken meat (no bones) from 1 rotisserie chicken.
  5. Add the carrots, peas, and mushrooms . . . getting better by the minute, huh?
  6. Add the extra egg noodles if you want more noodles, that is).
  7. Pour in the cream to your desired consistency.
  8. Add the Mrs. Dash Chicken Salt-Free Seasoning (optional).
  9. Add the garlic powder and salt.
  10. Simmer for another 10 – 15 more minutes or until hot.

    ** Serve with fresh-baked biscuits! Mmmmmm! **

  11. Cover and store any leftovers in the refrigerator for up to one week or freeze until later.
  12. Reheat on low to medium heat until warm again.  Since creamy soup and noodles thicken up while they chill, just add some more chicken broth and/or cream to your desired consistency while the soup reheats.

Buon Appetito!

~ Roz  xo

Notes

  • As I always say:  Make this and any recipe your own version.  If you don’t like mushrooms, don’t add them.  Or add corn if you like!  Maybe you prefer broccoli over peas, use what you enjoy!
  • If you don’t want noodles, you can use rice or potatoes!  It’s your recipe, your meal, and your tummy!  So enjoy your yummy new creation!  (Just remember to tell me about it!)
  • Use frozen or dried egg noodles.
  • To make this soup super special ADD TORTELLINI!!!!
  • You can also use rice and/or wild rice!
  • Freeze your soup for up to 4 months in a tightly covered container.  To thaw, you can either let it thaw slowly in the refrigerator or if you don’t have the time, you can place the container of frozen soup in a very large, deep pan filled with hot water and let it thaw out and heat on a medium heat burner. 

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