Chicken Creamy Noodle Soup

This simple and easy chicken creamy noodle soup recipe is made with chicken breast, noodles, almond milk, and veggies.  This is a healthy, delicious, and perfect light dinner!

CREAMY CHICKEN NOODLE SOUP RECIPE by RENA

This creamy chicken soup is so flavorful and can work as a side dish or a main meal for a light dinner option. They keep you full and satisfied especially if they are packed with veggies and protein. Swap up the veggies with whatever veggies you liked and use any noodles of choice.

Why You Will Love This Chicken Creamy Noodles Soup:

• Creamy good: You will love how tasty and delicious this chicken noodle is. Enjoy creamy, velvety protein packed soup with each bite.
• Easy to make: Making soup can be the easiest meal you can put together. All made in one pot and ready in just an hour.
• So filling: A bowl of chicken and veggie packed soup could be all you need for a light dinner option.

Ingredients You Will Need:

• Olive oil: Used olive oil, but you may use any other oil you have on hand.
• Chicken breast: Use boneless and skinless chicken breast as opposed to chicken thighs. Chicken thighs are still ok to use but has higher fat content. To save on time, you may use shredded rotisserie chicken.
• Veggies: Used carrots and celery. Fell free to add in any of your favorite veggues.
• Yello onion: If you dont have any yellow onions, use sweet white onions.
• Broth: Chicken broth prefered, but vegetable broth will work.
• Noodles: Use any noodles you have on hand or your favorite kind.
• Milk: Almond milk used, but any other milk of choice works. 2% will work great.
• Flour: Gluten-free used in making this creamy chicken noodle soup. If you would like to skip using flour, add a bit of corn starch instead. Another way would be to skip flour and cornstarch and use either heavy cream, or light coconut milk.
• Salt and pepper to taste.
• Fresh dill: Used yo garnish. So, if you don’t like dill, you may skip.

Instructions:

1. In a large Dutch oven, heat 1 tablespoon of oil over medium heat. Add the chicken and cook until golden brown on both sides. 
2. Add in the carrots, celery, onion; Pour over the chicken broth and simmer over low heat for 30 minutes, or until the chicken is cooked through and veggies are tender.
3. Remove the chicken from the pot and chop it. Return it back to the pan and add in the noodles.
4. In a small bowl whisk well the milk with the flour. Pour it into the soup slowly, stirring continuously.
5. Allow the soup to simmer for about 10 minutes, or until the noodles are done and the soup thickens. Season to taste and garnish with fresh dill.

Other recipes you might like to try: Creamy Chicken Fettuccine Alfredo, Easy Butternut Squash Noodles, Keto Chicken Chow Mein

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Chicken Creamy Noodle Soup

This simple and easy chicken creamy noodle soup recipe is made with chicken breast, noodles, almond milk, and veggies.  This is a healthy, delicious, and perfect light dinner!

Course Main Course, Side Dish

Cuisine American

Keyword chicken soup, creamy chicken noodles soup, light meal, low fat

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 8

Calories 226kcal

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, boneless skinless
• 4 medium carrots chopped
• 2 celery stalks chopped
• 1 medium yellow onion diced
• 4 cups chicken broth
• 6 oz noodles GF if needed
• 4 cups almond milk
• 1/4 cup GF flour
• Kosher salt and pepper to taste
• 2 tbsp chopped fresh dill weed

Instructions

• In a large Dutch oven, heat 1 tablespoon of oil over medium heat. Add the chicken and cook until golden brown on both sides.
• Add in the carrots, celery, onion; Pour over the chicken broth and simmer over low heat for 30 minutes, or until the chicken is cooked through and veggies are tender.
• Remove the chicken from the pot and chop it. Return it back to the pan and add in the noodles.
• In a small bowl whisk well the milk with the flour. Pour it into the soup slowly, stirring continuously.
• Allow the soup to simmer for about 10 minutes, or until the noodles are done and the soup thickens.
• Season to taste and garnish with fresh dill.

Notes

• Serving size: 1 cup
• To save on time, consider using shredded Rotisserie chicken.
• Almond milk may be substituted with any other milk of choice.
• Use any of your favorite veggies.
• Any noodles of choice.
• Swap the olive oil with any other oil.
• If you would like to use chicken thighs instead of chicken breast that’s fine. But prefer chicken breast.

Nutrition Facts

Calories 226kcal | Carbohydrates 25g | Protein 19g | Fat 6g | Saturated Fat 1g | Polyunsaturated Fat 1g | Monounsaturated Fat 3g | Trans Fat 1g | Cholesterol 36mg | Sodium 578mg | Potassium 480mg | Fiber 3g | Sugar 3g | Vitamin A 5125IU | Vitamin C 4mg | Calcium 179mg | Iron 1mg

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