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Creamy Chicken Noodle Soup

Prep Time: 10 mins Cook Time: 45 mins- 1hr
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 6 cups (made with Folona Bone Broth Powder)
  • 2 cups cooked shredded chicken
  • 2 cups egg noodles
  • 1 cup heavy cream


  1. In a large pot, heat the olive oil and butter over medium heat.
  2. Add the onion and garlic and sauté for 2-3 minutes, until softened.
  3. Add the carrots and celery and sauté for another 2-3 minutes.
  4. Add the thyme, rosemary, oregano, salt, and black pepper and stir to combine.
  5. Sprinkle the flour over the vegetables and stir to coat.
  6. Pour in the broth (made with Folona Bone Broth Powder) and stir to combine.
  7. Add the shredded chicken and egg noodles to the pot and bring to a boil.
  8. Reduce heat to low and simmer for 10-15 minutes, until the noodles are cooked.
  9. Stir in the heavy cream and simmer for an additional 5 minutes.
  10. Serve hot and enjoy your creamy chicken noodle soup made with Folona Bone Broth Powder!
Nutrition Facts
Serving Size: 1 cup (240g) Calories: 150 Total Fat: 5 Saturated Fat: 2g Trans Fat: 0g Cholesterol: 35mg Sodium: 480mg Total Carbohydrates: 14g Dietary Fiber: 2g Sugars: 2g Protein: 12g Vitamin D: 0mcg Calcium: 40mg Iron: 1mg Potassium: 370mg
Note: Nutrition information may vary depending on ingredients used and serving size

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