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Creamy Chicken Noodle Soup

Classic comfort food made truly delicious. This creamy chicken noodle soup recipe will quickly beat out all your other soup recipes to become everyone’s favorite. I’ve tried to make it without the canned soup, I’ve tried to get fancy with fresh cream and herbs, but everyone always asks for this one. I hope your family loves it too.

Creamy Chicken Noodle Soup Recipe

A family favorite for cold days or any time you need a hug, it's a classic recipe made even more delicious.
Print Recipe
Close-up of a spoonful of creamy chicken noodle soup showing the creamy broth, noodles, and vegetables like carrots and celery.
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes

Equipment

  • Large pot or Dutch oven
  • Whisk
  • Measuring cups and spoons
  • Tongs
  • Meat thermometer

Ingredients

  • ½ cup butter
  • 2 cups chopped carrots (about 3 large carrots)
  • 1 ½ cups chopped celery (about half a head of celery)
  • 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 course ground black pepper (plus additional for seasoning)
  • 1 ½ pounds boneless skinless chicken breasts (about 2 large chicken breasts)
  • 4 ounces of wide egg noodles (about 2 ½ cups)
  • 2 10.5 ounce cans cream of chicken soup
  • ¼ cup water or milk
  • salt
  • 2 tablespoons fresh chopped parsley (optional garnish)

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Instructions

  • Cook the vegetables.  Melt the butter in a large pot or Dutch oven over medium heat. Then, add the chopped carrots, celery, and onion. Cook for 7-10 minutes, stirring occasionally, until the onion turns translucent and the vegetables are tender. Watch the heat to prevent burning.
    Chopped carrots, celery, and onion sautéing in a white Dutch oven, with a blue-striped towel and wooden spoon on the side.
  • Add the flour.  Sprinkle the flour over the vegetables, stirring continuously to coat them evenly and break up any clumps. Cook for 2-3 minutes, allowing the flour to combine with the butter and vegetables.
    The same white Dutch oven with sautéed vegetables, now sprinkled with flour, before mixing, next to a wooden spoon and blue-striped towel.
  • Add the broth and bouillon.  Slowly stir in the chicken broth to avoid lumps. Then, increase the heat to medium-high and bring the mixture to a boil. Next, add the chicken bouillon base and ½ teaspoon of black pepper, stirring to blend the flavors.
    The Dutch oven filled with clear chicken broth, peppered with bits of the sautéed vegetables, creating a flavorful base for the soup.
  • Cook the chicken.  Carefully place the chicken breasts into the pot, fully submerging them in the broth. Cover the pot, reduce the heat to medium-low, and let it simmer for about 15 minutes or until the chicken reaches an internal temperature of 165°F. Then, remove the chicken from the pot and place it on a cutting board. If needed, cook for a few extra minutes until fully done.
    Shredded cooked chicken breast piled on a wooden cutting board, with two forks used for shredding resting beside it.
  • Cook the noodles.  Add the egg noodles to the pot, stirring to combine. Cover and cook on medium-high for 7-10 minutes until noodles are tender. While the noodles cook, use two forks to shred the chicken on the cutting board into bite-sized pieces. Once the noodles are done, return the shredded chicken to the pot.
    The Dutch oven filled with creamy chicken noodle soup, showing wide egg noodles, shredded chicken, and vegetables in a rich, creamy broth.
  • Add the cream soup.  Whisk together the two cans of cream of chicken soup in a small bowl with ¼ cup of water or milk. Then, pour the mixture into the pot, stirring thoroughly until the soup is creamy and well blended. Taste and add additional pepper and salt if desired.
    An overhead shot of a bowl of creamy chicken noodle soup, garnished with parsley, next to a loaf of crusty bread, showcasing a hearty serving.
  • Garnish and serve.  Ladle the soup into bowls and sprinkle with fresh parsley for garnish, if desired. Serve warm.
    Top view of creamy chicken noodle soup in a white bowl, with chopped parsley on top, surrounded by a napkin and fresh parsley.

Notes

I used Swanson’s Chicken Broth with 33% Less Sodium, American Beauty wide egg noodles, and Campbell’s Cream of Chicken Soup.
I like adding Better than Bouillon Roasted Chicken Base for extra flavor.  When I tested it, I found that one can of Cream of Chicken Soup was okay, but using two cans made the broth thicker and tastier.
I listed the serving size as 4-6. Honestly, for four adults, it would be a big serving, but it can easily feed six if you have younger kids.
Once everything’s mixed in, give it a taste.  This way, you can adjust the seasonings—especially salt and pepper. 

Nutrition

Calories: 434kcal | Carbohydrates: 23g | Protein: 33g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 871mg | Potassium: 921mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7973IU | Vitamin C: 8mg | Calcium: 65mg | Iron: 2mg
Servings: 6 servings
Calories: 434kcal
Author: Katie

Taking the extra time to cook the vegetables in butter might seem like an extra step, but it makes the whole pot taste better.

Close-up view of creamy chicken noodle soup with a spoon lifting some noodles and sliced carrots, emphasizing the creamy texture.

I’ve tried to make this recipe as simple as possible while keeping everything that makes it taste like it simmered all day. But really, it only takes about 45 minutes from start to finish..

Kitchen Wisdom

Building flavor in steps is what makes this soup work so well. We start with the vegetables and butter, add flour to help thicken things up, and season the whole thing at the end. Unless you make your own chicken broth you’ll probably find it easier to start with a low sodium broth and add more salt, tasting as you go.

Tips for Success

Cut your veggies about the same size (think about the size of a pea) so they all get tender at the same time

Keep the heat medium-low when cooking the flour and keep an eye on it.

Check your chicken after about 15 minutes it’s easy to overcook chicken breasts.

Let the soup sit for 5 minutes before serving to thicken up.

Ingredients and Equipment

Low-Sodium Chicken Broth: Lets you control the salt 

Better Than Bouillon Chicken Base: Adds great flavor without too much salt 

Cream of Chicken Soup: Makes the broth creamy without extra work 

Ingredients for creamy chicken noodle soup neatly displayed on a white marble countertop, including carrots, celery, onion, chicken, and wide egg noodles.

Large Dutch Oven: Heats evenly and nothing sticks

Make It Your Own

You can switch out veggies, noodles, or even the meat for your favorite.

  • Try cream of mushroom soup instead of one can of cream of chicken.
  • Make in a slow cooker: Cook the veggies, broth, and chicken on low for 4-5 hours or high for 2-3 hours. Shred the chicken, add the noodles, and cook for another 20-30 minutes until the noodles are tender, then stir in the cream soup.
  • Toss in some frozen peas or corn at the end.
  • Switch to turkey when you have leftovers. (We do this every year after Thanksigivng and it tastes exactly the same.)
  • Use rice instead of egg noodles, just throw in leftover white rice, already cooked, at the end.
  • Serve this in sourdough bread bowls to make this normal soup feel extra special.

Storage & Serving

Serve with soft yeast rolls and eat it by itself for dinner, or pair with a hot sandwich like pulled beef sliders for something more filling.

  • Refrigerate for up to 3 days. You may need to add a little extra broth or milk when reheating, as the soup can thicken in the fridge.
  • To freeze, make the soup to the point of adding noodles, then cool and freeze in an airtight container for up to 2 months.
  • When ready to serve, thaw in the fridge overnight, reheat on the stovetop, and add fresh noodles before serving.

This has become my favorite recipe in winter when we need something cozy and filling. If you’re not feeling well, if you’re cold, if you wish your mom was still around to make you soup and tell you everything will be okay, I hope you make yourself a bowl of this.

An overhead view of the creamy chicken noodle soup in a bowl, garnished with parsley, next to a blue-striped towel and slices of bread.
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By Katie Shaw

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Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.

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14 Comments

  1. 5 stars
    It was excellent, really delicious. Are your calories per serving and what would the serving size be.
    Thanks so much

    Reply

    1. Hey Margaret, so glad you enjoyed it! The calories are per serving, and a serving is about 1 to 1.5 cups. Hope that helps, and thanks for trying the recipe!

      Reply

  2. 5 stars
    I made this soup last evening when the temperature was -22C in southern Ontario. Made as per instructions but I did not have 2 cans of cream of chicken soup so I used one can of cream of celery soup in its place. The soup was very tasty and I did not add any pasta as I thought it was thick enough. I did share it with my neighbors as the recipe makes a very large pot of soup. I will freeze the balance of the recipe and may add pasta when reheated. The only thing I omitted was the addition of salt due to the high salt content in the cream of chicken and celery soup as mentioned by other users. Thank you for a hearty filling soup

    Reply

  3. 4 stars
    I made this soup on Jan 22/25 when the temperature was -22C in Ontario Canada. Followed recipe as written but instead of 2 cans of cream of chicken soup I used 1 can of cream of celery along with 1 can of cream of chicken soup. I did not make any noodles as the soup was quite thick but could be added to the left overs when reheated in the future. Enjoyed the soup and shared with neighbors

    Reply

    1. Hey Helen, thank you so much for sharing your experience with the recipe! I love that you made it your own with the cream of celery, it sounds like a perfect twist. And what a thoughtful idea to share it with your neighbors, especially on such a cold day in Ontario! I’m so glad you enjoyed it, and I hope it brought some cozy warmth to your day!

      Reply

    1. I’m so glad everyone loved it! Thank you for sharing the recipe, and I’m happy to hear you’ll be making it again. It’s always great when a dish is such a hit!

      Reply

  5. 5 stars
    Holy Moly! This is the most delicious chicken soup I have ever made and tasted! I only used one can of cream of chicken soup and still very thick and delicious! Thanks for the recipe!! ❤️💕❤️

    Reply

    1. You’re so welcome, Rebekah! I’m happy to hear that you loved the creamy chicken noodle soup—it’s such a cozy and satisfying dish, especially when you’re craving something comforting. 😁 Thanks for sharing your feedback!

      Reply

  9. Each can of soup contains 850 mgs of sodium. You have two cans in here; even with low-sodium chicken soup, that comes to 1700 mgs. The daily allowance for health is 2300 mgs per day for people 14 years of age and older. Sorry, but sodium is very harmful if consumed in large amounts over time. It can affect your heart, kidneys, liver and overall health.
    But I agree; it sounds absolutely delicious.

    Reply

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