Nothing Warms as Well – Homemade Creamy Chicken Noodle Soup














Is it cold enough for you? Are you tired of snow by now? Do you bundle up in front of a warm and cozy fire just like we are in my neck of the woods? If so, then you need some rib-sticking comfort food.

Nothing satisfies the soul during these chilly wintery days than good old-fashioned chicken soup. Here’s a super easy Homemade Creamy Chicken Noodle Soup that will have you eating it straight out of the pot! This hearty chunky soup is chock-full of chicken, vegetables, and thick egg noodles.

In my house, we like creamy soups just as much as broth-based soups, and this soup can be prepared with or without milk, whichever you prefer…both have tremendous flavor!

Comfort food just doesn’t get any better than this.  And if you’re not chilled to the bone like most of us are during winter, you’ll still love this fantastic soup.

Make-ahead magic

One of the tricks to making homemade soup is to make and freeze chicken broth ahead of time. With that done, all you have to do is take the broth out of the freezer to thaw, pour it into a tall pot, add the ingredients, and cook for no more than half an hour.

A second tip:  When you make your own chicken broth, chop up the chicken that you used to make the broth and freeze it as well. Thaw it out while you’re thawing out the broth or just throw it in the pot and it will thaw out in the hot soup. You can even use an inexpensive baked chicken in most grocery stores too.

This soup is easy, delicious and healthy. Minimal fat is consumed in this soup…unless you devour the entire pot of soup, which you will be tempted to do!

Homemade Creamy Chicken Noodle Soup


1 gallon homemade chicken broth (see accompanying recipe)

4 cups of cooked chicken, diced or shredded

3 cups fresh mushrooms, chopped into ½” pieces, do not mince

½ stick of butter

2 cups sliced carrots

2 cups sliced celery, included leaves

1 cup fresh Italian parsley, minced

2 cups frozen green peas

½ to 1 bag of thick egg noodles (I use Reame’s brand frozen noodles, but any quality brand will do)

4 cups whole milk (or more for if you like your soup less thick)

½ cup flour

½ tsp. sage

½ tsp. thyme

½ tsp. pepper

2 Tbsp. chicken boullion


Heat the chicken broth on low to medium heat. (Recipe follows)

Saute’ mushrooms in the butter

While mushrooms are sautéing, add the diced chicken to the chicken broth

Add the carrots, celery, Italian parsley

Add the mushrooms after sautéing

Add the sage, thyme, bouillon, and pepper

In a container with lid, mix 1 cup milk with ½ cup flour; tightly attach the lid and shake vigorously

Add this milk/flour mixture to the pot

Add the rest of the milk (use more milk if you like it less thick)

Add the egg noodles

Add the green peas

Cook for 15 minutes on medium high until the noodles are cooked to your texture preference

Homemade Chicken Broth

Makes about 4 gallons

This is the real thing, and totally worth the effort. Fortunately, the recipe produces gallons of delicious broth


One 6-pound chicken (hen)

1 package (beef) soup bones—if you can get them

1 4-pound beef roast

3 carrots, cut in thirds

1 large onion, quartered

3 celery stalks with leaves, cut into thirds

1/4 bunch of Italian parsley, chopped



Clean chicken and empty the contents of the cavity inside. Cut up into large pieces for faster cooking

Cut up all of your veggies

Cut your beef roast up into 2 or 3 large sections

Fill a large, deep (five gallon) pot half way full of water. (Make sure that you have enough room to put the rest of the ingredients in without overflowing)

Put all of the ingredients into the pot of water

Chop fresh Italian parsley and put into the pot

Bring up the heat to high and get it to a low, rolling boil then immediately lower the heat and simmer until the beef is tender

During this simmer, periodically strain and remove the junk that rises to the top

Simmer two to three hours, then remove all the ingredients from the broth with a hand strainer

With very thin tea towels covering a colander/strainer, pour the broth through them into another pot. (NOTE: this is a lot of work and usually needs two people to do this. Be careful, the broth is very hot while you do this!)

Continue to strain into clean tea towels two more times until the broth is completely clear and free of any ingredient remains

Taste, add more salt to taste.


If you make this the night before, refrigerate and then the next day, skim off any fat from the top (it will solidify in the fridge and be very easy to remove). Freeze unused portions for later use.

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