Creamy Homemade Chicken Noodle Soup
A comforting and creamy chicken noodle soup made with tender chicken, hearty pasta, and sweet carrots in a rich broth. Perfect for a quick and satisfying family meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Boiling
- Cuisine: American
- Diet: Halal
Ingredients
- 2 boneless skinless chicken breasts or leftover roasted chicken
- 1 can cream of chicken soup (do not dilute)
- 1 (32-oz) carton chicken broth
- 1 cup diced fresh carrots (about 2–3 carrots)
- 1 lb mini farfalle pasta
Instructions
- Cook and cube the chicken if using raw breasts by baking covered at 350°F (175°C) for about 1 hour, or use pre-cooked roasted chicken.
- In a large pot, add the chicken broth and diced carrots.
- Bring to a boil and cook until the carrots are softened, about 15–20 minutes.
- Meanwhile, cook the pasta in a separate pot according to package directions, then drain.
- Add the cooked pasta, cream of chicken soup, and cubed chicken into the broth and carrot mixture.
- Stir well to combine, heat through, and serve warm.
Notes
- Use rotisserie chicken for a faster preparation.
- For a thinner soup, add extra chicken broth as needed.
- Store leftovers in the refrigerator for up to 3 days.
- Pasta may absorb liquid over time; add broth when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
