CREAMY CHICKEN NOODLE SOUP — Frozen egg noodles make this chicken soup with a creamy broth extra special.
I plan all of my meals ahead of time, and after days of nearly 80 degree weather, I felt like a genius for having this Creamy Chicken Noodle Soup on the menu when we woke up to 8 inches of snow earlier this week.
This is true comfort food, and the “homemade” noodles and creamy texture just add to the comfort level.
I just wanted to say I’ve made this about 20 times now and it’s the best. It’s our go to snow day, sick day, happy day, whatever day. We call it love soup in our house because it’s a warm hug and a lot of love in one bowl . I’m so glad I stumbled upon this recipe a couple of years ago! ~ Natalie
The noodles are commonly found in the freezer section of most grocery stores, alongside other frozen pastas.
This is the chicken soup recipe my mom always used, so I’m not kidding when I say it’s a family favorite.
In fact, I’ve been making this soup for my own family for over 20 years now, and I’ve never found a basic chicken noodle soup recipe I like more than this one.
This soup is INCREDIBLE!!!! What a huge hit on this cold snowy night. My extremely picky six year old daughter even loved it!! This is a keeper for sure! ~ Rachel
If you want to make this soup even more filling, try adding some peeled, cubed potatoes.
If you’re lucky enough to have leftovers, I think this tastes even better the next day. I hope you love this chicken noodle soup as much as we do!
Be sure to save this Creamy Chicken Noodle Soup recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Creamy Chicken Noodle Soup
- Butter
- Produce: carrots, celery, onions
- Chicken broth
- Chicken
- Cream of chicken soup
- Milk
- Frozen eggs noodles
- Salt and pepper
Creamy Chicken Noodle Soup
Frozen egg noodles make this chicken soup with a creamy broth extra special.
Ingredients
- 2 tablespoons butter
- 2 cups chopped or shredded carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 6 cups chicken broth
- 2-3 boneless, skinless chicken breasts
- 2 cans cream of chicken soup
- 1 cup milk
- 1 (16 oz.) package frozen egg noodles
- Salt and pepper, to taste
Instructions
- Thaw noodles according to package directions. Meanwhile, melt butter in a large sauce pan over medium-high heat. Add the chopped onion, celery and carrots and saute until the vegetables are just tender, about 5 minutes.
- Add chicken broth to vegetables in pot and bring to a simmer. Add chicken breasts and boil until chicken is cooked through, 8-10 minutes.
- Remove chicken from pot and shred with two forks; set aside. Add the milk to the pot and return to a boil.
- Gently stir the thawed noodles into the broth, along with the shredded chicken.
- Cook for about 15 minutes, or until noodles are tender. Stir in cream of chicken soup and simmer a few minutes more.
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If you love this recipe, you might also like:
Creamy Italian Chicken Noodle Soup
Easy Wonton Soup
Creamy Chicken Orzo Pesto Soup
Who Dished It Up First: My mom got this recipe from a church cookbook years ago. This is the way she always made chicken noodle soup and it’s still my favorite chicken soup recipe.
The Baker
Soup is one of the greatest things when it gets cold. This looks so creamy and delish!
jashburn08
At what point would you add in the potatoes if you were including them in the recipe?
Danelle
I’d add the potatoes when I first put in the chicken breasts.
Tina @ MOMS CRAZY COOKING
Just wanted to share with you that I used your recipe for the Crazy Cooking Challenge (and posted the reciep on my blog)! My family and I LOVE this soup and just had some more yesterday! Thanks again for sharing!
http://momscrazycooking.blogspot.com/2012/01/creamy-chicken-noodle-soup-crazy.html
sewwhatblog
Definitely don’t have to wait for cold weather. It will be 97 degrees in California today and have a pot of this yummy goodness on the stove this morning! Thanks for the recipe!
Noodles
Just wanted to say Ive made this about 15x now and it is my absolute FAVORITE. Thank you for sharing the recipe!
Tammie
Has anyone tried to freeze this soup. I love to make extra for the freezer.
Sarah
Yes, it freezes and thaws really well!!
BPalmer
We take turns feeding a group of homeless people. I need to make about 4 gallons of soup. How many does this recipe feed? Also how would it work using dry noodles instead of the frozen ones?
Danelle M
BPalmer yes, the recipe says this will work with with regular dry noodles as well as the frozen. There are 16 cups in a gallon (I think), and this makes aboout 10-12 cups of soup, or about 3/4 of gallon. You could probably strech it a bit with more broth, noodles, an extra can of cream of chicken, etc. and get a full gallon out of it. Hopefully that helps you figure out how much you need to make.
Rachel Weiss
This soup is INCREDIBLE!!!! What a huge hit on this cold snowy night. My extremely picky six year old daughter even loved it!! This is a keeper for sure!
DaviesM2012
This soup is absolutely amazing!! My husband is sick with a horrible flu and he requested this soup since the last time I made it when he was sick. We eat it to the last drop. Pure deliciousness. Thank you!!
Danelle M
Thanks so much! Hope it helps your husband feel a little better. 🙂
ashleyshomemadeadventures
I had to come back and comment on this recipe. I found it through Pinterest and I am so glad I did. I love soup and this is now one of my favorites. The only thing I do differently is I make a homemade soup base instead of using canned. Everyone who has tried this has loved it, the perfect comfort dish! I love to make this soup with homemade garlic knots. Thank you so much for sharing 🙂
Danelle M
Thank you so much Ashley! 🙂
Debra
This soup looks wonderful, perfect for a day like today. I am a teacher and we have a snow day today. I am wondering what the yield for the recipe is? I am trying to feed a family of 6 and would like to know portion size also (if possible). Thanks!
Danelle M
Debra, we are a family of 5 and we always have leftovers, so this should feed 6 easily. I’m just guessing, but I’d say that would be 1 1/2 cup portions, at least. We were hoping for a snow day today too, but we didn’t get nearly as much as was predicted.
Jodi
Best soup ever made it many time now always have to double recipe I always feed the neighbors. Have a pot on the stove now.Thank you. Som much for this recipe.
Janelle
I’m 21 and recently have developed N obsession with cooking. I found this recipe on Friday and I made it tonight for my dad and brothers. This was the first homemade thing I’ve ever made and it turned out great!! The boys ate the whole thing! Thanks for sharing! This will be “my” signature chicken noodle soup.
Nicole
This is my fave chicken soup recipe. Thanks for sharing! I made a recent modification after spending time in Tyrol, Austria. Instead of using standard egg noodles, I make spaetzle from scratch. It’s a delightful texture and the nutmeg in the dumplings enhances the flavor of the soup nicely. 🙂
Carl
I’m wondering if it’s OK if I add chicken from a rotisserie (precooked)? If I do this, I assume I wouldn’t have to continue cooking 8-10 minutes, right?
Danelle
Correct Carl, and I have often made it with a rotisserie chicken myself. Works great!
Carl
Thx. I’m making the soup this weekend!
Carl
I could only find a 22 oz bag of frozen noodles. Tips?
Carl
I could only find a 22 oz bag of frozen noodles. Tips? Please?
Danelle
I would either use about 3/4 of the bag, or just throw the whole bag in and have extra noodles in your soup. If you end up feeling like there are too many noodles, you could always add a bit more chicken broth to compensate.
Carl
Thx. I added all of them, but had to increase cooking time!
Krystle
I like to keep my soup on the stove all day because I think it tastes better. Can Do that with this soup, or should I wait until righy before we eat dinner to add the cream of chicken soup and milk?
Danelle
I think you could add the soup and milk up to an hour before serving. I also would wait to add the noodles, so they don’t get overdone.
Natalie
i just wanted to say I’ve made this about 20x now and it’s the best. It’s our go to snow day, sick day, happy day, whatever day. We call it love soup in our house because it’s a warm hug and a lot of love in one bowl . I’m so glad I stumbled upon this recipe a couple of years ago! Off to enjoy love soup.
Darlene
Can you use half and half instead of mike
Danelle
That should work fine.
Carl
Question! What brand of frozen egg noodles do you use? I just bought Reames (based on the reviews), and there are no thawing instructions. You said to that noodles as the first step.
What do you recommend? The first time I tried this, the noodles were an utter failure (I used Gramma’s Frozen Egg Noodles).
Help??
Carl
I meant “thaw” not “that” noodles.
Danelle
It depends on the noodles you buy. Some have thawing instructions, but if not, it’s recommended to add them frozen. You will have to simmer them in the soup for the same amount of cooking time suggested on the package.
Carl
Thanks. I’ll try this weekend!!
Karen
Can you use egg noodles?
Arpita Patel
I’m about to start making freezer meals for after I give birth. Do you think this would freeze well? Would you alter the instructions at all to do so?
Danelle
Yes I have frozen it often with good results. I do not alter the instructions at all.
Moses Brodin
Thank you for sharing these awesome crock pot recipes. My family and I tend to eat the same thing every week due to the fact that both parents work full-time jobs and by the time baby is picked up from preschool we are all exhausted. These crock pot recipes give me a better idea of ways to incorporate new meals. The food will be done by the time we get home and not spending an hour trying to cook after we finally make it home from work.
Ragerds:Moses Brodin
Alisha Ross
I always not only drain my meat, but rinse it with hot water. This will get all of the grease off. Then I leave it sitting in the collander over couple of paper towels for a few minutes to get as much water off as it can. Then I will bag or freeze it.
And we always do salt, pepper, and garlic in all of our ground beef recipes.
Rose Martine
YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading 🙂
Rajendra Pandit
Yummy!! can we use eggs on it instead of CHICKEN?