Go Back
–+ servings
Print Recipe

Creamy Chicken Noodle Soup

Of course you could use cooked left-over turkey instead of chicken.
Course: Soup
Cuisine: American
Servings: 20 cups

Ingredients

  • 12 c. chicken stock or broth
  • 1 (24 oz.) pkg. Reames home-style egg noodles
  • 2 bay leaves
  • 2 tsp. dried parsley
  • 1/2 tsp. dried thyme
  • 1 tsp. black pepper
  • 2 c. onion chopped
  • 2 c. celery chopped
  • 2 c. carrots sliced
  • 8 T. butter
  • 1/2 c. flour
  • 2 c. heavy cream or half and half
  • 1 lb. cooked boneless, skinless chicken
  • 1 c. frozen petite peas
  • Salt and pepper to taste

Instructions

  • Bring chicken broth to a boil. Add noodles and bay leaves, simmer for 20 minutes. Stir often. Add parsley, thyme, black pepper, onions, celery and carrots. Simmer for 10 minutes.
  • Meanwhile, melt butter in a skillet. Whisk in flour, cook and stir for 1-2 minutes.
  • Add cream to the noodle mixture. Bring back to a simmer. Add the flour mixture and peas, cook and stir until thickened, about 2 minutes. Add cooked chicken, stir to combine and heat through. Season with salt and pepper to taste.