Classic, comforting, and delicious, this easy creamy chicken noodle soup becomes a family favorite fast. I’ve experimented with homemade cream, fresh herbs, and versions without canned soup, but everyone keeps asking for this version. I hope your family loves it as much as mine does.
This is my go-to recipe in winter when we want something warm, filling, and reassuring. If you’re under the weather or just cold and craving comfort, this soup fills the bill. It’s forgiving, adaptable, and comes together quickly.
Table of Contents
- Ingredients and Tools You’ll Need
- Instructions
- Storage Instructions
- What to Serve
- More Comforting Soup Recipes
- Printable Recipe
Ingredients and Tools You’ll Need
This recipe is flexible: swap the vegetables, noodles, or protein to suit what you have. Cream of mushroom works well in place of cream of chicken, and leftover turkey makes a perfect post-holiday version. You can also use cooked rice instead of noodles or add frozen peas or corn at the end. Adjust ingredients freely to taste.
This recipe yields six generous servings but can be stretched for kids or doubled if needed—just use a larger pot.
Equipment
- Dutch oven or large pot
- Whisk
- Tongs or two forks
- Meat thermometer (optional but helpful)
Ingredients
- ½ cup butter
- 2 cups chopped carrots (about 3 large carrots)
- 1½ cups chopped celery (about half a head)
- 1 cup chopped onion (about one medium onion)
- ¼ cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 teaspoon chicken bouillon base
- ½ teaspoon coarse-ground black pepper (plus extra to taste)
- 1½ pounds boneless skinless chicken breasts (about 2 large breasts)
- 4 ounces wide egg noodles (about 2½ cups)
- 2 cans cream of chicken soup (10.5 ounces each)
- ¼ cup water or milk
- Salt, to taste
- 2 tablespoons fresh chopped parsley (optional garnish)
Instructions
You can also prepare this in a slow cooker: cook the vegetables, broth, and chicken on low for 4–5 hours or high for 2–3 hours. Shred the chicken, add the noodles, and cook until tender, then stir in the cream soup.
Step One: Start with the Vegetables
Melt ½ cup butter in a large pot or Dutch oven over medium heat. Add the chopped carrots, celery, and onion. Cook 7–10 minutes, stirring occasionally, until the onion is translucent and the vegetables are tender but not browned.
Step Two: Add the Flour
Sprinkle ¼ cup flour over the vegetables and stir continuously for 2–3 minutes. This forms a light roux that helps thicken the soup.
Step Three: Pour in the Broth
Slowly pour in 6 cups chicken broth while stirring to prevent lumps. Increase heat to medium-high and bring to a boil. Add 1 teaspoon chicken bouillon and ½ teaspoon black pepper, stirring to combine.
Step Four: Cook the Chicken
Carefully add the chicken breasts to the pot, submerging them in the broth. Cover, lower the heat to medium-low, and simmer about 15 minutes or until the internal temperature reaches 165°F (use a thermometer if you have one). Remove the chicken and let it cool slightly before shredding.
Step Five: Add the Noodles
Stir in 4 ounces wide egg noodles. Cover and cook on medium-high 7–10 minutes, until tender. While the noodles cook, shred the chicken into bite-sized pieces with two forks and set aside.
Step Six: Make it Creamy
Whisk together the two cans of cream of chicken soup with ¼ cup water or milk until smooth. Add the shredded chicken and the soup mixture back to the pot, stirring until well combined. Taste and adjust salt and pepper as needed.
Ladle into bowls and garnish with fresh parsley if desired. Serve hot.
Storage Instructions
Store in the refrigerator up to 3 days. Reheat gently on the stovetop and add a splash of broth or milk to loosen the consistency if it has thickened.
To freeze, make the soup up to the point before adding noodles. Cool, transfer to airtight containers, and freeze up to 2 months. Thaw overnight in the fridge, reheat on the stove, and cook fresh noodles just before serving.
What to Serve
This soup works well on its own or paired with a simple side to make the meal heartier:
- Soft yeast rolls
- A hot sandwich, like pulled beef sliders, for a more filling meal
- Sourdough bread bowls for a cozy presentation
More Comforting Soup Recipes
On chilly days, try other cozy soups such as crockpot potato soup, creamy tomato soup paired with grilled cheese, chicken and dumpling soup, crockpot ham and bean soup, or creamy sausage and tortellini soup.
Printable Recipe
Creamy Chicken Noodle Soup
Equipment
- Dutch oven or large pot
- Whisk
- Tongs or forks
- Meat thermometer (optional)
Ingredients
- ½ cup butter
- 2 cups chopped carrots
- 1½ cups chopped celery
- 1 cup chopped onion
- ¼ cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 teaspoon chicken bouillon base
- ½ teaspoon coarse-ground black pepper
- 1½ pounds boneless skinless chicken breasts
- 4 ounces wide egg noodles
- 2 cans cream of chicken soup (10.5 oz each)
- ¼ cup water or milk
- Salt, to taste
- 2 tablespoons fresh chopped parsley (optional)
Instructions
- Cook the vegetables. Melt butter in a large pot over medium heat. Add carrots, celery, and onion. Cook 7–10 minutes until the onion is translucent.
- Add the flour. Sprinkle flour over the vegetables and stir for 2–3 minutes to form a light roux.
- Add the broth and bouillon. Slowly stir in the chicken broth, bring to a boil, then add bouillon and black pepper.
- Cook the chicken. Submerge the chicken breasts in the broth, reduce heat to medium-low, and simmer until the internal temperature reaches 165°F. Remove and shred.
- Cook the noodles. Add the egg noodles and cook 7–10 minutes until tender. Return shredded chicken to the pot.
- Add the cream soup. Whisk the cream soups with ¼ cup water or milk, then stir into the pot until creamy. Season with salt and pepper to taste.
- Serve. Garnish with parsley if desired and serve hot.
Notes
This recipe can be made in a slow cooker: cook veggies, broth, and chicken on low 4–5 hours or high 2–3 hours, shred chicken, add noodles and cook until tender, then stir in the cream soup.