Creamy Chicken Noodle Soup a hearty soup made with chunks of chicken, carrots, celery, onion, and loads of rotini noodles.
Creamy chicken noodle soup is one of the great comfort foods during the winter months or if you like this can be made during the warm months too.
There are times when I buy a can of soup. When I am grocery shopping I like to look at the different types of soup on the shelves to see what consumers are buying Also for some inspiration.
A couple of weeks ago I ran across a can of creamy chicken noodle soup and decided to buy a can to give it a try. To be honest, I was a little disappointed in the flavor, but I did enjoy the creaminess of the soup.
Since then I have made this homemade creamy chicken noodle soup a couple of time at home, it is so much better than the stuff in the can. But, then homemade is always better.
What is the best way to reheat creamy chicken noodle soup?
I like to reheat this soup up in the microwave. I usually heat for a short time, so not overheat it, about one minute or less at a time. You can do it on the stovetop as well. Put the amount you want in a saucepan and cover, heat over low heat until it is heated to your liking.
Warm up with these soup recipes:
- 3 tablespoons olive oil
- 1 medium onion chopped
- 2 stalks celery chopped
- 1 cup carrots sliced
- 2 tablespoons flour
- 8 cups low sodium chicken broth
- 1 cup heavy cream
- 3 cups cooked chicken chopped
- 2 cubes chicken bouillon
- salt and pepper to taste
- 8 ounces uncooked rotini noodles
In a large Dutch oven heat the olive oil over medium heat. Add the onion, celery, and carrots, saute the vegetables for about 10 minutes or until they are starting to get tender.
Stir in the flour until it is well combined. Gradually add the chicken broth, stirring while adding. Add the cream and stir in. Add the chicken, chicken bouillon, and rotini noodles and mix in.
Season with salt and pepper. Cook for 20 to 30 minutes Until vegetable are tender.