Creamy Chicken Noodle Soup Recipe
This Creamy Chicken Noodle Soup is a comforting and hearty dish featuring tender chicken breasts, wide egg noodles, and a rich, creamy broth made from fresh vegetables, chicken broth, and cream of chicken soup. Perfect for chilly days or when you need a soothing meal, this soup combines slow-simmered flavors with a smooth, luscious texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Vegetables
- 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)
Dairy & Butter
- ½ cup butter
- ¼ cup water or milk
Meat
- 1 ½ pounds boneless skinless chicken breasts (about 2 large chicken breasts)
Pantry & Dry Goods
- ¼ cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 teaspoon chicken bouillon base
- ½ teaspoon coarse ground black pepper plus additional for seasoning
- 4 ounces of wide egg noodles (about 2 ½ cups)
- 2 (10.5 ounce) cans cream of chicken soup
- Salt to taste
Optional Garnish
- 2 tablespoons fresh chopped parsley
Instructions
- Cook the veggies: Melt butter in a large pot over medium-low heat. Add chopped carrots, celery, and onion. Stir occasionally, cooking until the veggies soften and the onions become translucent, about 7-10 minutes. Keep the heat low to prevent burning.
- Add the flour: Sprinkle flour evenly over the softened vegetables. Stir well to coat and cook the mixture for 2-3 minutes, which will help thicken the soup later.
- Bring in the broth and bouillon: Slowly pour chicken broth into the pot while stirring continuously to avoid flour clumps. Increase the heat to medium-high and bring the mixture to a boil. Add chicken bouillon base and ½ teaspoon of black pepper.
- Cook the chicken: Place the chicken breasts into the boiling broth, fully submerged. Cover and reduce heat to a simmer. Cook the chicken for about 15 minutes, until it reaches an internal temperature of 165°F. Use tongs to check doneness; cook longer if needed.
- Add the noodles: Remove the cooked chicken from the pot and bring the broth back to a boil. Add the wide egg noodles and cook for 7-10 minutes until tender. Meanwhile, shred the chicken using two forks.
- Cream it up: In a small bowl, whisk together the cream of chicken soup and water or milk until smooth. Stir this creamy mixture into the soup pot. Return the shredded chicken to the pot and mix well. Taste and adjust seasoning with salt and additional pepper as desired.
- Garnish and serve: Optionally sprinkle fresh chopped parsley over the soup just before serving for a fresh flavor and attractive presentation. Ladle into bowls and enjoy your comforting creamy chicken noodle soup.
Notes
- Use low-sodium chicken broth to better control the saltiness of the soup.
- Do not skip cooking the flour with the veggies, as it is essential for thickening the broth.
- Check the chicken’s internal temperature to ensure it is fully cooked and safe to eat.
- Wide egg noodles can be substituted with other noodle types if preferred.
- The cream of chicken soup adds convenience and creaminess but can be replaced with homemade cream sauce for a fresher version.
- Fresh parsley garnish adds color and a mild herbal note but is optional.
Keywords: creamy chicken noodle soup, chicken noodle soup, comfort food, creamy soup, stovetop soup, homemade chicken soup
