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Creamy Chicken Noodle Soup


By Real Mom Kitchen (Visit website)



This is my husband's and oldest son's favorite chicken noodle soup. Personally I feel that regular chicken noodle and creamy chicken noodle each have a place in the recipe world. I got this recipe from a neighbor years ago. I have changed it slightly. She made this recipe with homemade noodles. I haven't wanted to attempt that yet. It takes enough time to made this soup without making you own noodles. My family also loves lots of noodles, so if you don't like lots feel free to use less. I also prefer to tear my chicken into big chucks instead of dicing it up. It think it looks more homemade that way.


This is what the soup looks like before the cream sauce is added.



Creamy Chicken Noodle Soup

2 boneless, skinless chicken breasts (or add left over chicken or turkey at the end)
1 teaspoon celery salt
1 onion, chopped
2 qt. water
½ teaspoon poultry seasoning
2 large carrots, sliced
1 teaspoon onion salt
2 celery stalks, sliced
2 teaspoons salt

Boil above ingredients for 1 hours. When chicken is tender, remove from broth and cut into 1 inch pieces and set aside(I like to tear mine so it's in big chunks). If the liquid has reduced to much you can add some more water at this point. Add 2 cups of uncooked noodles and continue to boil for 20 minutes.
Cream Sauce
¾ cup butter
1 cup flour
4 cups milk
Melt butter in large sauce pan. Whisk in flour, stirring constantly. Gradually add milk, stirring constantly until thickened (get it pretty thick). Add salt and pepper. Add cream sauce to broth/noodle mixture. If the soup is too thin after adding the cream mixture, continue cooking until desired thickness.
Note: Once you cream sauce has thickened, do not allow to boil as it may separate.
Also, if cream sauce has a strong white sauce flavor, add ½ to 1 tsp. lemon juice.



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