Super creamy Chicken Noodle Soup beats any soup any day. The perfect comfort food in a bowl, lightened up with half of the calories AND no heavy cream!
This Creamy Chicken Noodle Soup recipe is unlike any other, in its own amazing and unique way! Just over 350 calories per serve! ONE pot. NO cream. FULL of flavour.
You won’t even miss the cream in this soup, mistaking it for a non-forgiving, fat producing bowl of calories. Its safe to say your family (including you, of course) will go back for seconds with this soup. Well, if they’re anything like mine, they will argue over who gets to soak up the very last drops of soup left over in the pot with toasted garlic bread.
Creamy Chicken Noodle Soup
It’s not often I share a soup recipe on my blog. The last was the Slow Cooker Chicken Potato Corn Chowder and before that was this popular Roasted Tomato Basil Soup and this Slow Cooker Lasagna Soup . Because the weather has been SO miserable and cold, going backwards instead of forwards, soup has been coming out of our ears.
This was the latest and BEST soup out of my kitchen. With creamy soups it is so easy to just throw in a bottle or three of heavy or thickened cream.
In comes this soup.
Lightened Up!
So how do we get this ultra creamy soup with no cream? You’re going to use milk. Yes, it works. And none of this pre-made chicken and throwing it in the end business. No no no. We want FLAVOUR. Pure chicken flavour.
How To Make Soup Full Of Flavour
- Sear some succulent chicken thighs in a small amount of olive oil first.
- Add your veggies.
- Throw in some flour and milk.
- Pour in some broth (or stock) and simmer your ingredients until soft and tender, and the chicken is easily shredded.
- Discard the bones; add the chicken back into the pot with noodles and milk and watch the magic happen.
Thick and creamy soup. Instead of noodles, you can add in zucchini noodles for a lower carb option, or sweet potato noodles for a healthier option. Whatever you choose, this soup simmering away on your stove will have you impatiently drooling.
WATCH US MAKE THIS Creamy Chicken Noodle Soup HERE:
CRAVING CREAMY RECIPES? TRY THESE:
Creamy Champagne Chicken
Creamy Parmesan Carbonara Chicken (No Egg)
Creamy Chicken Francese
Creamy Chicken and Broccoli Pumpkin Alfredo
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IngredientsUSMetric1x2x3x
- ▢ 1 tablespoon olive oil
- ▢ 6 skinless bone-in chicken thighs
- ▢ 1 yellow onion chopped
- ▢ 2 cloves garlic minced
- ▢ 2 carrots large, sliced
- ▢ 1 celery stalk diced
- ▢ 1/3 cup all-purpose flour plain
- ▢ 2 tablespoons fresh parsley chopped
- ▢ 1 chicken bullion cube crushed, or 2-3 teaspoons vegetable stock powder
- ▢ 1 pinch salt adjust to you taste
- ▢ 4 cups chicken broth
- ▢ 5 cups 2% milk
- ▢ 10 ounces egg noodles uncooked, or pasta of choice
- ▢ 1/3 cup frozen peas
Instructions
- Heat the oil in a large pot over medium heat. Sear the chicken thighs on both sides until golden (about 3 minutes each side).
- Add the onion, garlic, carrots, celery. Sauté for another 5 minutes until the onion becomes transparent and the celery begins to soften.
- Add flour, parsley, crushed bullion cube (or vegetable stock powder), and salt. Mix all of the ingredients through and allow to cook for a further 3 minutes.
- Pour in broth and mix everything together. Increase heat and bring to a boil for about 4 minutes (the broth will begin to thicken). Reduce heat, partially cover the pot with a lid, and allow to simmer for 20-25 minutes or until the chicken is cooked through.
- Transfer chicken to a plate and shred the meat; discard the bones.
- Add the chicken back into the soup along with the milk and noodles (or pasta). Bring to a boil and allow to cook for 6-8 minutes until the noodles are JUST beginning to soften.
- Taste test the soup and add extra salt or pepper or stock powder if desired to suit your tastes.
- Add the peas and continue to cook until the peas are cooked and the soup has thickened.
- Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Creamy Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 6 skinless bone-in chicken thighs
- 1 yellow onion chopped
- 2 cloves garlic minced
- 2 carrots large, sliced
- 1 celery stalk diced
- 1/3 cup all-purpose flour plain
- 2 tablespoons fresh parsley chopped
- 1 chicken bullion cube crushed, or 2-3 teaspoons vegetable stock powder
- 1 pinch salt adjust to you taste
- 4 cups chicken broth
- 5 cups 2% milk
- 10 ounces egg noodles uncooked, or pasta of choice
- 1/3 cup frozen peas
Instructions
- Heat the oil in a large pot over medium heat. Sear the chicken thighs on both sides until golden (about 3 minutes each side).
- Add the onion, garlic, carrots, celery. Sauté for another 5 minutes until the onion becomes transparent and the celery begins to soften.
- Add flour, parsley, crushed bullion cube (or vegetable stock powder), and salt. Mix all of the ingredients through and allow to cook for a further 3 minutes.
- Pour in broth and mix everything together. Increase heat and bring to a boil for about 4 minutes (the broth will begin to thicken). Reduce heat, partially cover the pot with a lid, and allow to simmer for 20-25 minutes or until the chicken is cooked through.
- Transfer chicken to a plate and shred the meat; discard the bones.
- Add the chicken back into the soup along with the milk and noodles (or pasta). Bring to a boil and allow to cook for 6-8 minutes until the noodles are JUST beginning to soften.
- Taste test the soup and add extra salt or pepper or stock powder if desired to suit your tastes.
- Add the peas and continue to cook until the peas are cooked and the soup has thickened.
- Serve warm.
Notes
Nutrition
Thank You! https://cafedelites.com/creamy-chicken-noodle-soup/
Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!
I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.
How to Make The Quickest Tacos
I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.
- Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
- Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
- Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.
What to stuff in a Perfect Taco?
Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.
- The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
- The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
- The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!
Our 10 Must-Make Taco Recipes
Now that you’re armed with all the pro tips, let’s get to the recipes!
Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.
Crispy Fish Tacos
Beef Mince Tacos (Better Than Takeout)
Viral Smash Burger Tacos
Easy Birria Tacos
Oven-Baked Barbecue Chicken ‘Pizza’ Tacos
Korean Bulgogi BBQ Beef Tacos
Slow Cooker Barbacoa Short Rib Tacos
Easy Taco Salad
Grilled Tequila Lime Chicken Taco Salad
The Only Salsa Recipe You’ll Ever Need
Pico De Gallo
