Classic, comforting, and delicious. This easy soup recipe will quickly beat out all your others 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.
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.
Table of Contents
Ingredients and Tools You’ll Need
You can switch out the veggies, noodles, or even the meat for what you like best and what you have in the house. Cream of mushroom soup works just as well as cream of chicken. Every year after Thanksgiving, we throw in leftover turkey instead of chicken, and it tastes exactly the same. Feel free to use leftover cooked rice instead of noodles. And you can toss in some frozen peas or corn at the end, too. Seriously, you can adjust just about any of the ingredients.
This will make six large servings, but you can stretch it to more if you have kids. You can double or triple this by making adjustments in the recipe card at the bottom of this post. Just make sure your pot is big enough!
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Equipment
- Dutch oven or large pot
- Whisk
- Tongs
- Meat thermometer
Ingredients
- ½ cup butter
- 2 cups chopped carrots (about three 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 (or make your own chicken broth)
- 1 teaspoon chicken bouillon base
- ½ teaspoon coarse-ground black pepper (plus additional for seasoning)
- 1 ½ pounds boneless skinless chicken breasts (about two large chicken breasts)
- 4 ounces of wide egg noodles (about 2 ½ cups)
- 2 cans cream of chicken soup (10.5 ounces each)
- ¼ cup water or milk
- salt
- 2 tablespoons fresh chopped parsley (optional garnish)
Instructions
You can also make this 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.
Step One: Start with the Vegetables
Melt ½ cup butter in a large pot over medium heat. Add 2 cups of chopped carrots, 1½ cups of chopped celery, and 1 cup of chopped onion. Cook for 7-10 minutes, stirring occasionally, until the onion is translucent.
Step Two: Add the Flour
Sprinkle ¼ cup flour over the vegetables and stir constantly for 2-3 minutes. This thickens the soup later.
Step Three: Pour in the Broth
Slowly add 6 cups of chicken broth while stirring to prevent lumps. Turn the heat to medium-high and bring to a boil. Add 1 teaspoon chicken bouillon and ½ teaspoon black pepper.
Step Four: Cook the Chicken
Add 1½ pounds of boneless chicken breasts to the pot. Cover, reduce the heat to medium-low, and simmer for 15 minutes until the chicken reaches 165°F. Remove chicken and set aside to cool.
Step Five: Add the Noodles
Put 4 ounces of wide egg noodles in the pot. Cover and cook on medium-high for 7-10 minutes until tender. While they cook, shred the chicken into bite-sized pieces with two forks.
Step Six: Make it Creamy
Mix two cans of cream of chicken soup with ¼ cup of water in a bowl. Add this mixture and the shredded chicken back to the pot. Stir until everything is well combined.
Taste and add salt and pepper as needed. Serve hot with fresh parsley if you want.
Storage Instructions
You can keep this in the fridge for up to 3 days. When you reheat it, add a little extra broth or milk.
If you want to freeze this, make the soup up to the point of adding noodles, then cool and freeze in an airtight container for up to 2 months. When you are ready to serve, thaw in the fridge overnight, reheat on the stovetop, and add fresh noodles before serving.
What to Serve
Serve this on its own or with another comforting side.
- Serve with soft yeast rolls or eat it by itself for dinner.
- Pair with a hot sandwich like pulled beef sliders for something more filling.
- Serve this in sourdough bread bowls to make this normal soup feel extra special.
More Comforting Soup Recipes
There’s nothing like a bowl of soup on a cold day to make you feel better.
- Make this crockpot potato soup on days when it’s dark by 4 p.m.
- This creamy tomato soup is just begging for a grilled cheese on the side.
- Chicken and dumpling soup is for days when you need a hug.
- Crockpot ham and bean soup is affordable and just needs some crusty bread on the side.
- Creamy sausage and tortellini soup is quick, filling, and cozy.
Printable Recipe
Creamy Chicken Noodle Soup
Equipment
- Dutch oven or large pot
- Whisk
- Tongs
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 coarse 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 cans cream of chicken soup (10.5 ounces each)
- ¼ cup water or milk
- salt
- 2 tablespoons fresh chopped parsley (optional garnish)
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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Garnish and serve. Ladle the soup into bowls and sprinkle with fresh parsley for garnish, if desired. Serve warm.
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Notes
Nutrition
Love,
It was excellent, really delicious. Are your calories per serving and what would the serving size be.
Thanks so much
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!
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
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!
Took this to a potluck and everyone loved it! Sharing the recipe. I will make this again
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!
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!! ❤️💕❤️
Thank you for sharing this recipe! This is a very tasty soup! 😁 very comforting and satisfying!
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!
Campbells makes a lower salt Cream of Chicken Soup which would be worth trying if concerned abut the salt.
It’s very flavorful and great for when you’re sick!
hi! I’m happy you like the soup but I hope you feel better soon!
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.