Chicken Cooking Recipes Soups & Stews

Simple Cream Of Chicken Noodle Soup



Simple Cream of Chicken Noodle Soup

Course Soup
Cuisine American


  • 4 large chicken breasts
  • 3 packages mixed frozen vegetables
  • 5 medium peeled potatoes
  • 2 tablespoons minced onion
  • 6 teaspoons chicken flavor bouillon
  • 1 pound pasta
  • 6 tablespoons butter
  • 1/3 cup flour
  • 1 1/2 cups milk
  • 1/2 tablespoon bell's seasoning
  • 1/4 ground teaspoon sage
  • 1/4 ground teaspoon thyme


  • In a stock pot boil the chicken then remove from the broth and set aside..
  • Add the pasta and all of the veggies to the broth and cook until tender.
  • Dice chicken and add back in to broth.
  • Dissolve chicken bouillon in a small amount of water and add to soup.
  • In small bowl, melt butter and whisk in the flour to create a paste.
  • Slowly add milk to paste until it is smooth and creamy.
  • Add cream mixture to soup slowly and stir well.
  • Add the "Bell's Seasoning" and the remaining spices and simmer for approximately 30 minute.
  • Server warm.