Creamy Chicken Soup for the Soul and Rolls

Have you ever had a friend that was sick and wanted to rush over some yummy homemade chicken noodle soup? Well I have and quite frankly I didn’t have a good recipe until now. Thanks Beth. I heard that my friend Beth had an awesome soup recipe that was the best ever! Well it was. It does make enough to feed your whole neighborhood so if you are making it for your family half it. Right after I made it my friend called and was in tears about her poor sick kids. I ran it over and they loved it. She actually texted me later and said her daughter wanted to make sure they got the recipe.


Creamy Chicken Soup for the Soul


  • 6 carrots, peeled and diced
  • 6 potatoes, peeled and diced
  • 1 onion, diced
  • 4 celery stalks, diced
  • 12 cups water
  • 12 chicken bouillon cubes
  • 1-2 cups diced chicken-Beth shreds hers. ( I used a rotisserie chicken from Costco. I was just that lazy today )
  • 1 cup butter-she said remember it makes A LOT
  • 1 cups flour
  • 8 ounce jar Cheez Whiz
  • 2 cups egg noodles-cooked


  1. Bring water and bouillon to boil. Add vegetables, partially cook them. In separate pan melt butter and flour on medium heat. When smooth, add to vegetables. Turn heat to medium low. Add cheez whiz and chicken. Simmer 30 min or until vegetables are cooked. Add egg noodles and serve.


Source: Beth Goodman

Easy Homemade Rolls
These rolls were perfect with this soup. My niece-in-law Janece made these while we were in Arizona and I ate about 20. I loved them for so many reasons. The most important reason is that they don’t have Crisco in them. Crisco freaks me out! They are so soft and stay soft even after they have cooled.



Easy Homemade Rolls


  • 1 package of active dry yeast
  • 1 Tablespoon sugar
  • 1 Β½ Tablespoons warm water
  • 1 cup milk
  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 3 eggs
  • ΒΎ teaspoon salt
  • 4 cups sifted flour
  • additional butter for rolls


  1. Combine in the yeast, sugar, and warm water in a small bowl. Stir and set aside.
  2. Heat the milk to almost scalding in the microwave (about 1- 1 1/2 minutes).
  3. Pour milk into a big bowl and add the melted butter and sugar. Stir until dissolved. When milk mixture is not too hot (warm to touch), add the yeast mixture.
  4. Beat the eggs with a fork and add to the mix. Add the salt and stir.
  5. Add 2 cups of the flour and stir until combined.
  6. Add another 2 cups sifted flour and stir well. (By this point just use a spoon to stir and do your best to blend the flour). Dough will look sticky, bumpy and a little wet at this point.
  7. Place in a large bowl. Cover with saran wrap or a towel and leave 5-6 hours to rise till double.
  8. Once dough has doubled in size, divide into 3 sections and roll out dough into a circle 1/4 to 1/8 inches thick with flour. I think the key to moist rolls is to try to use as little flour as you can get away with when rolling them out. I also rub soft butter on the circle before I cut it into triangles. Cut into triangles and roll into crescent shape. Place rolls on cookie sheet. Cover with a light towel and let rise 3-4 hours or until double.
  9. Bake at 350 for 8-12 minutes. Keep a good eye on them. Once they are done, they will brown quickly. Take out when they are just golden and beginning to brown. Rub on melted butter.


Source: Janece Perkins

Speak Your Mind



  1. I made the soup today and I could eat the whole thing! This is by far the BEST chicken noodle soup recipe I’ve ever had. Thanks again!

  2. Made this for my sick hubby this weekend. We BOTH loved it! This soup is perfect for the sickling AND the caretaker haha. Posted it on my blog and linked back to this page πŸ™‚


  3. hi would love to make this but live in scotland and we can’t get cheez whiz over here – any suggestions what i could use instead?

  4. @Linzi,
    Shoot! I think Cheez Whiz is the secret ingredient here…

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  6. Excellent Blog !!!!

  7. fantastic post, very informative. I wonder why the other specialists of this sector do not notice this. You should continue your writing. I’m sure, you’ve a huge readers’ base already!

  8. Is that 2 C dry noodles cooked …or 2 cups of cooked noodles?

  9. Cheese wiz??? No thanks!

  10. Denise Kellum says:

    Where are the rolls?

  11. OMG!! this looks so delicious and absolutely creamy.. YUMM πŸ˜›

    I am definitely going to try this out. Thanks for such a great recipe and fantastic post indeed… πŸ™‚

  12. Looks fantastic!! About how many serving does this make? I’m sure I can freeze any leftovers if there is any….

  13. The Janet’s homemade yeast rolls were my go to roll recipe and now it sends me to the chicken noodle soup with no roll recipe to be found πŸ™ wondering what happened to them and if you could repost! Thanks so much

  14. OH EM GEE!!! This soup is the best!! Something about that Cheese Whiz! Love following your blog and trying your recipes. Thanks soon much for sharing!! πŸ™‚

  15. Yum, Yum, Yum!! I made this for dinner, with a piece of grilled sourdough bread in the bottom of the bowl, and it was great. Like others I paused when I saw cheez whiz in the recipe, but I used Velvetta as it was mentioned in the comment section and it actually added to the overall flavor of the soup.