This Creamy Chicken Noodle Soup features a creamy broth, tender chicken, and savory vegetables. It’s incredibly easy to make and only has 8 ingredients!
My husband’s grandma hosts a family dinner every third Sunday of the month.
In the cold months, we would have a variety of soups, and I always got 2 or 3 helpings of her delicious creamy chicken noodle soup.
This recipe works because it’s:
- A one pot meal. The chicken and noodles cook in the same pot, so you’ll save yourself from doing lots of dishes.
- Easier than you think. You may be intimidated by boiling chicken and creating your own broth, but it’s actually really easy!
- Rich and creamy. You can’t beat a the creamy version of traditional chicken noodle soup. Talk about comforting!
- Perfect for a crowd! This makes a large pot of soup, so it’s perfect for big family gatherings.
BRING 32 ounces of water to a boil in a large stock pot.
ADD 2-3 boneless, chicken breasts and 2 chicken bouillon cubes to the water and reduce the heat to medium. Simmer for 15-20 minutes (time will depend on the thickness of chicken breasts).
REMOVE one chicken breast to ensure it has reached 165 degrees Fahrenheit. Carefully remove all of the chicken, shred it, and set aside.
COOK 8 ounces of egg noodles in the chicken broth, adding up to a cup of water if needed.
WHEN noodles are done, add the shredded chicken, 10.5 ounces cream of chicken soup, 12 ounces evaporated milk, 16 ounces of sour cream, 12 ounces of frozen carrots, and 10 ounces of frozen peas to the pot and heat through.
Recipe Tips and Substitutions
It can take a while for the chicken to cook if you have really large and thick cuts of meat. You can cut the chicken breasts in half and then horizontally (butterfly) before adding them to the simmering water so the pieces cook faster.
When you start to cook the noodles, add 1/4 cup of water at a time until you have enough to cover everything. You may need the full cup of water and you may not.
This soup is thick and creamy! The original recipe calls for 2 cans of cream of chicken soup, but I reduced it to one to keep the soup from getting too thick.
If you find your soup is too thick for your liking, add 1/4 cup of milk (or even water) at a time to thin it out.
If you like mushrooms, add 1/2 pound fresh sliced mushrooms to the soup with the other vegetables.
This soup will be good for 3-5 days when stored in an airtight container in the refrigerator. Add 1-2 tablespoons of water when you reheat it to get back the soup consistency.
If you’re out of certain ingredients or just don’t like them, try one of these substitutes:
More Like This
Looking for more soup recipes? You’ll love these!
- Crock Pot Minestrone Soup
- Healthy Lasagna Soup
- White Chicken Chili Recipe with Cream Cheese
- Cheesy Vegetable Chowder
- Crock Pot Hamburger Stew
- Creamy Taco Soup
Sides For Chicken Noodle Soup
And if you’re looking for delicious sides to serve with your chicken noodle soup, try something like:
- Vegetables including sweet potato fries, baked zucchini, or roasted veggies.
- Sandwiches like grilled cheese, tuna melts, or ham and cheese rollups.
- Crackers like saltines, oyster, or Ritz.
- Breads like cheesy French bread, pretzel rolls, or garlic bread.
Here are a few ingredients you can add to soup to make it creamy (several are used in this recipe)!
-Cream (obviously adding a bit of cream to your soup will make it more creamy!)
-Yogurt (plain or Greek)
-Cream cheese (room temperature)
-Canned cream soup (cream of chicken, cream of mushroom, etc.)
To thicken up traditionally chicken noodle soup you can add a creamy ingredient (like sour cream, yogurt, or canned cream soup).
Alternatively, you can remove 1/2 cup of the broth from the pot and whisk in 1/2 cup flour until smooth. Gently incorporate the flour mixture back into the pot, being carefully not to break up the noodles.
This creamy chicken noodle soup is very thick, so you shouldn’t have any problems there!
If you find your chicken noodle soup is lacking flavor, start with the basic salt and pepper.
If your soup is still bland, consider adding some fresh or dry herbs like onion powder, garlic powder, bay leaves, oregano, or rosemary.
A little bit of cream will also give your chicken noodle soup a delicious boost of flavor!
And if you’d like to get a 4-week meal plan featuring my recipes, just enter your email in the form above and you’ll get it straight to your inbox!
Creamy Chicken Noodle Soup
- 32 ounces water
- 2-3 boneless chicken breasts, trimmed of fat
- 2 chicken bouillon cubes
- 8 ounces egg noodles
- 10.5 ounces cream of chicken soup
- 12 ounces evaporated milk
- 16 ounces sour cream
- 12 ounces frozen carrots
- 10 ounces frozen peas
- Bring water to a boil in a large stockpot.
- Add chicken breasts and bouillon cubes to the water and reduce the heat to medium. Simmer for 15-20 minutes (time will depend on the thickness of chicken breasts).
- Remove one chicken breast to ensure it has reached 165 degrees Fahrenheit. Carefully remove all of the chicken, shred it, and set aside.
- Cook egg noodles in the chicken broth, adding up to a cup of water if needed.
- When the noodles are done, add the shredded chicken, cream of chicken soup, evaporated milk, sour cream, frozen carrots, and frozen peas to the pot and stir well to combine.
- Heat the soup until all the ingredients are warm.