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Close-up of a spoonful of creamy chicken noodle soup showing the creamy broth, noodles, and vegetables like carrots and celery.
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4.75 from 8 votes

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.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Keyword: Creamy Chicken Noodle Soup Recipe, Winter
Servings: 6 servings
Calories: 434kcal
Author: Katie

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)

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