Easy Delish Creamy Chicken Noodle Soup Recipes

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CREAMY CHICKEN RAMEN SOUP



Creamy Chicken Ramen Soup image

Looking for an easy ramen chicken noodle? This Creamy Chicken Ramen Soup is the best.

Categories     ramen recipes     top ramen recipes     ramen soups     ramen chicken noodle     ramen upgrades     asian chicken soup     chicken soup     coconut chicken noodle soup     rotisserie chicken recipe

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 tbsp. coconut oil
1 yellow onion, chopped
2 red bell peppers, chopped
1 large carrot, cut into thin 2"-long pieces
2 cloves garlic, minced
1 tbsp. curry powder
1/2 tsp. cayenne pepper
Kosher salt
2 (13.5-oz.) cans coconut milk (shaken well)
3 c. Swanson Chicken Broth
2 c. shredded rotisserie chicken
1/3 c. chopped fresh cilantro, plus more for garnish
1 package ramen noodles, reserve seasoning for another use
Lime wedges, for serving

Steps:

  • In a large pot over medium heat, heat coconut oil. Add onion, bell pepper, and carrots and cook until tender, 6 to 8 minutes. Add garlic and stir until fragrant, 1 minute. Add curry powder and cayenne and season with salt. Stir until combined.
  • Pour over coconut milk and chicken broth and bring to a simmer. Add shredded chicken, cilantro, and ramen noodles and cook until noodles are al dente.
  • Garnish with cilantro and serve with lime.

WORLD'S BEST EASY CREAMY CHICKEN NOODLE SOUP



World's Best Easy Creamy Chicken Noodle Soup image

My neighbor brought this soup over to us when some of the family was sick with a cold. After tasting it, I immediately called to thank her again for bringing us something so delicious and asked for the recipe. Everyone in the family loves it! I have passed it on to several others who also got rave reviews from their families. It is easy to make and so worth any effort you do put into making it! I hope you enjoy it as much as we do!

Provided by Kat The Cookie Baker

Categories     One Dish Meal

Time 50m

Yield 12 oz, 8 serving(s)

Number Of Ingredients 8

1 rotisserie-cooked chicken
12 ounces egg noodles
4 (14 ounce) cans chicken broth
12 ounces evaporated milk
8 tablespoons butter
10 1/2 ounces cream of celery soup
14 1/2 ounces canned carrots (drained)
1 tablespoon Nature's Seasons

Steps:

  • Remove skin and shred chicken. Cook noodles as directed and drain. Set aside. Combine chicken broth, evaporated milk, butter, celery soup, carrots, and seasoning in large saucepan. Bring to boil then lower heat and simmer for 20 to 30 minutes. Add chicken and noodles to saucepan and heat through.

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