October 30th, 2011

Creamy Chicken Noodle Soup

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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.

Creamy Chicken Noodle Soup

This is true comfort food, and the “homemade” noodles and creamy texture just add to the comfort level. The noodles are commonly found in the freezer section of most grocery stores, alongside other frozen pastas. 

You can always substitute regular dried noodles, but the frozen egg noodles are worth going out of your way to find. Or if you’re feeling really industrious, you could make your noodles from scratch.
If you want to make this soup even more filling, add some cubed potatoes.  I think this tastes even better the next day.

Be sure to save this heartwarming chicken noodle soup recipe to your favorite Pinterest board for later.

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

Preparation 20 min Cook Time 30 min Total Time 50 mins

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


  • 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


  1. 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.
  2. 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.
  3. Remove chicken from pot and shred with two forks; set aside. Add the milk to the pot and return to a boil.
  4. Gently stir the thawed noodles into the broth, along with the shredded chicken.
  5. Cook for about 15 minutes, or until noodles are tender. Stir in cream of chicken soup and simmer a few minutes more.
1 review

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If you love this recipe, you might also like:

 Creamy Italian Chicken Noodle Soup

Creamy Italian Chicken Noodle Soup

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Creamy Chicken Orzo Pesto 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.



  1. Soup is one of the greatest things when it gets cold. This looks so creamy and delish!

  2. At what point would you add in the potatoes if you were including them in the recipe?

  3. I’d add the potatoes when I first put in the chicken breasts.

  4. 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!


  5. 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!

  6. Just wanted to say Ive made this about 15x now and it is my absolute FAVORITE. Thank you for sharing the recipe!

  7. Has anyone tried to freeze this soup. I love to make extra for the freezer.

  8. 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?

  9. 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.

  10. 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!

  11. 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!!

  12. 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 🙂

  13. 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!

    • 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.

  14. 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.

  15. 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.

  16. 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. 🙂

  17. 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?

  18. 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?

  19. 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.

  20. Can you use half and half instead of mike

  21. 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).


  22. Can you use egg noodles?


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