Looking for The Best Creamy Chicken Noodle Soup Recipe? You’ve Found It.

A family favorite recipe for creamy chicken noodle soup—combining comfort and flavor in one pot. This recipe is not only easy to make but also delivers rich, creamy goodness with every spoonful. Perfect for chilly days or when someone in the family needs a little extra comfort, this soup is sure to satisfy.

Don’t skip the cans of cream of chicken soup! They are essential for achieving the perfect thickness and rich flavor that makes this dish a repeat request at any dinner table.

Close-up of a spoonful of creamy chicken noodle soup showing the creamy broth, noodles, and vegetables like carrots and celery.

Creamy Chicken Noodle Soup Recipe

This recipe is a beloved family staple, is richly flavored with tender vegetables, shredded chicken, and a double dose of creamy soup, making it the ultimate comfort dish.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Serving Size 6 servings


  • 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


  • Cook veggies. In a large pot or Dutch oven, melt butter over medium-low heat. Add chopped carrots, celery, and onion and cook for 7-10 minutes until onions look more translucent and vegetables are more tender, stirring occasionally and watching the heat to make sure the vegetables don’t burn.
    Chopped carrots, celery, and onion sautéing in a white Dutch oven, with a blue-striped towel and wooden spoon on the side.
  • Add flour to veggies. Add in flour and stir to break up any clumps. Cook for an additional 2-3 minutes.
    The same white Dutch oven with sautéed vegetables, now sprinkled with flour, before mixing, next to a wooden spoon and blue-striped towel.
  • Add broth and bouillon. Slowly stir chicken broth into the vegetables. Turn up heat to medium-high and bring broth and vegetables to a boil. Stir in the chicken bouillon base and ½ teaspoon of pepper.
    The Dutch oven filled with clear chicken broth, peppered with bits of the sautéed vegetables, creating a flavorful base for the soup.
  • Cook chicken. Carefully place chicken breasts into the boiling soup. The broth should cover the chicken. Cover the pot, reduce the heat to medium-low heat, and let the soup simmer for 15 minutes. Using tongs, carefully remove the chicken from the soup and place it on a cutting board. Check the chicken with a meat thermometer to ensure the chicken has reached 165 degrees Fahrenheit. If the chicken needs to cook a little longer, return the chicken to the pot and cook for 2-5 minutes longer or until the internal temperature of the chicken reaches 165 degrees Fahrenheit, then remove the chicken and place it on the cutting board.
    Shredded cooked chicken breast piled on a wooden cutting board, with two forks used for shredding resting beside it.
  • Cook noodles. Add egg noodles to the pot and stir to combine. Turn the heat to medium-high, cover the pot, and cook for 7-10 minutes. While the noodles cook, using two forks, shred the chicken on the cutting board into bite-size pieces. When the noodles finish cooking, return the shredded chicken to the pot and remove it from the heat.
    The Dutch oven filled with creamy chicken noodle soup, showing wide egg noodles, shredded chicken, and vegetables in a rich, creamy broth.
  • Add cream soup. In a small bowl, whisk the two cans of soup with milk or water. Stir the canned soup into the chicken noodle soup and stir well until the cream soup is thoroughly mixed in. 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. Sprinkle the soup with chopped parsley to garnish if desired and 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.


This is my kids’ favorite recipe for Chicken Noodle Soup. I’ve made plenty of others without the canned soup, using more fresh herbs and cream if it’s a creamy soup, but they love this one. It is creamy and packed with flavor. I’ve shared it with friends who are sick and they have always asked for the recipe.
It is also packed with sodium. 🙂 I don’t add any additional salt and use reduced-sodium chicken broth. It doesn’t taste too salty, but between the broth, chicken base, and canned soups, I don’t think it needs it. I do always add pepper though. I included it in the recipe for people to taste once it is assembled and to add salt if desired.
I say water or milk to mix into the canned soup because I have used both equally successfully, there’s not a huge difference since the amount of liquid is small.
I used Swanson’s Chicken Broth, 33% Less Sodium, American Beauty wide egg noodles, and Campbell’s Cream of Chicken Soup.
I use Better than Bouillon Roasted Chicken Base. It adds great flavor to the broth.
I taste-tested with just one can of the Cream of Chicken Soup, but preferred it with two cans for the thickness of the broth and flavor.
I indicated the serving size was 4-6, honestly for 4 people they would be very generous servings for adults. With younger kids, this would easily feed 6.
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

This is the go-to for everything from rainy afternoons to those times when someone’s feeling under the weather.

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

I hope you find it as comforting and delicious as we do!

Soup Tips

  • Check the Chicken Size: If your chicken breasts are particularly thick, consider slicing them in half horizontally to ensure they cook evenly and thoroughly within the suggested time.
  • Prevent Soggy Noodles: To keep the noodles from getting too soft, especially if you anticipate leftovers, consider cooking them separately and adding them to individual servings. This way, the noodles maintain their texture, even upon reheating
  • Customize Your Creaminess: Depending on your preference for how creamy you like your soup, you can adjust the amount of water or milk mixed with the canned soup. Start with the recommended quarter cup and add more if you prefer a thinner consistency.

Key Ingredients and Tools

When making this recipe, a few key tools and ingredients make all the difference. Here’s a closer look at some of them:

Ingredients for creamy chicken noodle soup neatly displayed on a white marble countertop, including carrots, celery, onion, chicken, and wide egg noodles.
  • Dutch Oven. A heavy-bottomed Dutch oven is ideal for making this soup as it distributes heat evenly and keeps the soup simmering gently without burning the bottom.
  • Wide Egg Noodles. These add a delightful texture to the soup; make sure to find them in the pasta aisle and choose brands that hold up well during cooking to avoid mushiness.
  • Better Than Bouillon Roasted Chicken Base. Located in the soup aisle, this concentrated flavor enhancer is richer and deeper than regular bouillon cubes, adding a robust flavor to your broth.
  • Low-Sodium Chicken Broth. Opting for low-sodium broth allows you to control the saltiness of the soup, especially important since canned soup and bouillon also contain salt.

These items contribute significantly to the success of the recipe, ensuring that each bowl of soup is as delightful as the last. Whether it’s the right pot for cooking or choosing ingredients that enhance flavor without adding too much salt, each plays a crucial role in creating a comforting meal.

Serving Suggestions

Serve with crusty bread or dinner rolls, crisp green salad, and fruit.

Troubleshooting and Help

Can I use a different type of noodle for this soup?

Absolutely! While wide egg noodles are great for their texture and size, you can use other types of pasta like fusilli, penne, or even broken-up spaghetti. Just keep an eye on the cooking time as it varies with different pasta shapes.

What can I use instead of Cream of Chicken soup if I want to make it from scratch?

If you prefer not to use canned soup, you can make a simple roux with butter and flour, then slowly whisk in some milk until it thickens. Season it with a little extra chicken bouillon for that creamy, savory flavor.

Is this soup freezer-friendly?

Yes, it freezes well! Just leave out the noodles if you plan to freeze them, as they can become mushy when reheated. You can cook fresh noodles when you’re ready to serve the soup after thawing.

How can I make this soup a bit healthier?

To make this soup healthier, you can use low-fat milk instead of regular milk or water when mixing with the Cream of Chicken soup. Also, try using whole wheat noodles for an extra fiber boost.

What’s the best way to reheat this soup?

Reheat the soup gently on the stove over medium heat, stirring occasionally. If it’s too thick, add a little bit of broth or water to thin it out to your liking as it warms.

Please feel free to reach out if you have any questions or need more tips on making this recipe.

Storing Leftovers

To store this soup, let it cool completely after cooking. Once it’s cool, transfer it to airtight containers. It can be refrigerated for up to 3-4 days.

If you’d like to freeze the soup, it’s best to do so without the noodles as they can become mushy when thawed and reheated. Freeze the soup in airtight, freezer-safe containers or heavy-duty freezer bags. It will keep well for about 2-3 months. When you’re ready to eat it, thaw the soup in the refrigerator overnight.

To serve the frozen soup, reheat it on the stove over medium heat until hot. If the soup has thickened too much, you can thin it with a bit of water or chicken broth. Cook fresh noodles separately and add them to the soup when you’re ready to serve to ensure they maintain their texture.

We hope you enjoy making and savoring this Creamy Chicken Noodle Soup as much as we do. It’s a straightforward recipe packed with flavor and comfort, perfect for any day of the week. . Give it a try and see why it’s a favorite in our family!

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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Recipe Rating

One Comment

  1. 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.