Creamy Chicken Noodle Soup

Why You’ll Love This Recipe

• Comfort food with an upgrade: This isn’t your average chicken noodle soup! With a creamy broth and almost-homemade egg noodles, it’s extra rich and filling
• Simple ingredients with big flavor. With just butter, veggies, broth, and a little help from cream of chicken soup, you get that homemade taste without spending all day in the kitchen
• Family favorite: Even picky eaters can’t resist this one. This is a dinner everyone at my house actually agrees on.

After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!

Creamy Chicken Noodle Soup

Frozen egg noodles make this chicken soup with a creamy broth extra special.

4.20 from 10 votes

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Course: Soup

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 8 servings

Calories: 142kcal

Author: Danelle

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Ingredients 

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• 2 tablespoons butter
• 2 cups chopped or shredded carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 6 cups chicken broth
• 2-3 chicken breasts cubed
• 2 cans cream of chicken soup
• 1 cup milk
• 1 16 oz. package frozen egg noodles
• Salt and pepper to taste

Instructions

• Thaw frozen egg noodles according to package directions. Meanwhile, melt 2 tablespoons butter in a large sauce pan over medium-high heat. Add the 1 cup chopped onion, 1 cup chopped celery and 2 cups chopped or shredded carrots and saute until the vegetables are just tender, about 5 minutes.
• Add 6 cups chicken broth to vegetables in pot and bring to a simmer. Add 2-3 chicken breasts, cubed and boil until chicken is cooked through, 8-10 minutes.
• Remove chicken from pot and shred with two forks; set aside. Add 1 cup 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 2 cans cream of chicken soup and simmer a few minutes more.

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Nutrition

Calories: 142kcal | Carbohydrates: 8g | Protein: 15g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 788mg | Potassium: 452mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5561IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 1mg

Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!

Recipe Tips

• Use rotisserie chicken for a shortcut: If you’re short on time, shred a store-bought rotisserie chicken instead of cooking raw chicken breasts.
• Don’t overcook the noodles: Frozen egg noodles can get soft quickly. Add them near the end and cook just until tender.
• Add more veggies: Feel free to add extra carrots, celery, or even frozen peas or corn to make it more hearty.

Storage and Reheating

• Refrigerator: Let the soup cool completely, then store it in an airtight container in the fridge for up to 3 days. The noodles will continue to soak up liquid, so you may want to add a splash of milk or broth before reheating.
• Freezer: Cream-based soups don’t always freeze well because the dairy can separate. For best results, freeze this before adding the noodles. Just cool the broth and chicken mixture, transfer to freezer-safe bags or containers, and freeze for up to 3 months. When ready to serve, thaw overnight and cook the noodles fresh.
• Reheat on the stove: Warm slowly over medium-low heat, stirring often. Add extra broth or milk to reach your desired consistency.
• Microwave option: Heat individual portions in 1-minute bursts, stirring between each, until heated through.

Variations and Fun Twists

• Slow Cooker: Add all ingredients except the noodles, milk, and cream of chicken soup to your slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Shred the chicken, stir in the milk, soup, and noodles, then cook another 20–30 minutes until the noodles are tender.
• Spicy Kick: Add a pinch of red pepper flakes, a diced jalapeño, or a splash of hot sauce to the broth for a bit of extra heat.
• Extra Creamy: Stir in some cup heavy cream or a dollop of cream cheese before serving.

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