Lunch / Dinner
Creamy Chicken Noodle Soup
When it’s snowy and frigid outside, you can’t beat a hot pot of homemade Creamy Chicken Noodle Soup for dinner. And instead of simmering for hours, this soup comes together in only 30 minutes. The 30-Minute Cooking From Frozen Cookbook by Carole Jones makes getting a delicious dinner on the table a breeze, and it all starts by heading to your freezer.
Aside from being super fast, frozen ingredients provide many benefits. First, frozen food items are an affordable option that allows year-round access to ingredients and produce that might not be in season. And if you didn’t know, these items are picked at the peak of their freshness and then frozen. Lastly, frozen ingredients are perfect to stock your freezer due to their long shelf life. And all the recipes in this cookbook don’t require thawing. Another win in our book.
This recipe cooks the noodles directly in the broth, which creates a smooth, creamy texture as the starch of the noodles releases into the soup. If you’re looking to up your veggie game even more, toss in some frozen peas, peppers, or spinach.
Heat a pot over high and add butter, onions, garlic, mushrooms, carrots, celery, salt, and pepper; sauté for 2 minutes. Add broth, cover, and bring to a boil.
Add noodles and boil until al dente, stirring a few times to keep noodles from sticking to the bottom of the pot, about 18 minutes.
Off heat, add chicken and cream; let rest until chicken is heated through, 2 minutes; serve immediately.
% Daily Value*
Total Fat 14g 21%
Saturated Fat 5g 25%
Cholesterol 175mg 58%
Sodium 1181mg 49%
Carbs 77g 25%
*Percent Daily Values are based on a 2,000 calorie diet.