Creamy Chicken Noodle Chowder

What’s better than a nice creamy soup? Last month, I’ve been making a lot of soups and noodles for dinner. My family seems to love so I do it! Check out this chicken noodle chowder!

You’ll Need:

2 tbsps of butter.
1 diced onion.
4 diced stalks of celery.
6 diced carrots.
12 cups of chicken stock or broth.
6 peeled and diced russet potatoes.
3-4 cups of cooked and cubed chicken.
1 cup of butter.
1 cup of flour.
1 cup of cheese whiz.
½ tbsp of chicken bouillon granules.
1 tsp of onion salt.
2 cups of dry egg noodles.
Salt and pepper.


How to:

Melt 2 tbsps of butter in a large stock pot and cook the onions, celery and carrots for 6 to 7 minutes stirring occasionally. Pour in the chicken stock, diced potatoes and cubed chicken and bring to a boil. Lower the heat and simmer for 10 minutes.

Melt 1 cup of butter in a second saucepan whisk in the flour and cook for 1 minute. Transfer the butter/flour mixture to the large stock pot while stirring to combine.

Now, fold in the cheese whiz, chicken bouillon and onion salt and bring to a boil then add the noodles. Simmer for 15 minutes on low heat stirring occasionally.
Season with salt and pepper and let set before serving.
Bonne Appétit.

Easy, peasy and delicious! You won’t believe how good these egg noodles taste with chicken and seasonings. Just give it a try, you will adore it.






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