Homemade Creamy Chicken Noodle Soup

Share the Recipe

This chunky soup is totally hearty and chock-full of chicken, vegetables, and thick egg noodles. So good for the soul to help you feel all warm inside! We like creamy soups just as much as broth-y soups, and this soup can be prepared with or without milk, whichever you prefer . . . both have tremendous flavor!

Ingredients for 4 servings

1 gallon homemade chicken broth (see note below)
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 of sliced carrots
2 cups of sliced celery, included leaves
1 cup of Italian parsley, minced
2 cups of frozen green peas
½ to 1 bag of thick egg noodles (I use Reeme’s brand)
4 cups whole milk (more if you like your soup less thick)
½ cup flour
½ tsp. sage
1 tsp. thyme
½ tsp. pepper
2 Tbsp. chicken bouillion (I use Better Than Bouillion brand)