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Creamy Chicken Soup

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Creamy Chicken Soup

4.7 from 7 votes
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Course: Soup
Cuisine: American
Keyword: Creamy Chicken Soup
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 484kcal


  • 3 medium carrot
  • 3 stalk celery
  • 1/2 medium onion
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1/3 cup flour, all-purpose
  • 8 cup chicken broth, low-sodium
  • 8 ounce egg noodles
  • 12 ounce evaporated milk, nonfat
  • 1 teaspoon sea salt
  • 1/2 teaspoon oregano, dried
  • 1/2 teaspoon black pepper, ground
  • 1 pound rotisserie chicken

Serve With

  • 4 medium kiwi


  • Chop carrots, celery and onion. Set aside. Heat oil in a large stock pot; add veggies. Cook for 3-4 minutes.  Mince garlic and add to pot. Cook for 1 minute longer, stirring constantly.
  • While briskly mixing, add flour a little at a time. Add broth while whisking to avoid clumping. Continue to whisk until all flour has been incorporated. Bring to a boil.
  • Add noodles; bring back to a boil and then reduce heat. Cook for 5 minutes until noodles have softened. Add evaporated milk, salt, oregano and pepper; continue to cook on low. Shred chicken from the rotisserie and add to pot. Stir to thoroughly combine. Cook for 10 minutes or until warmed through.
  • Serve with sliced kiwi on the side.
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Calories: 484kcal | Carbohydrates: 58g | Protein: 34g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 81mg | Sodium: 1019mg | Fiber: 4g | Sugar: 12g

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