Creamy Chicken Noodle Soup Recipe photo by Taste of Home

Creamy Chicken Noodle Soup

Total Time
Prep/Total Time: 25 min.
A batch of this creamy chicken noodle soup is our answer to soup season or flu season. The soup's satiating nature and wholesome taste will deliver warmth and coziness when you need it most.

Updated: May 31, 2024

If you’re starting to hear a chorus of sniffling noses in your home, then it’s time to make this belly-warming creamy chicken noodle soup. The contest-winning recipe is a hit for a reason, from the satiating pieces of chicken to the rich, savory broth that’s dancing with egg noodles. Make a batch of this creamy chicken noodle soup to soothe and comfort loved ones who need a bit of nourishment.

Ingredients for Creamy Chicken Noodle Soup

  • Chicken bouillon: Our recipe calls for bouillon granules, but you can use 2 cups chicken broth instead of the water and granules. Keep in mind, the flavor of the broth may not be as strong as the bouillon.
  • Egg noodles: You’ll find curly, thick egg noodles in any classic chicken noodle soup recipe, as these noodles hold up really well in soups.
  • Condensed cream of chicken: This powerhouse ingredient is an easy way to add a ton of chicken noodle soup flavoring. Do not dilute it!
  • Chicken: Go ahead and buy a precooked rotisserie chicken from the store to make things easier (here’s a list of our favorite store-bought rotisserie chickens). Picking the meat off a rotisserie chicken is much easier than cooking raw chicken and cutting it up.
  • Sour cream: We use sour cream to give this creamy chicken noodle soup its namesake. Not a fan of sour cream? See our recipe variations section below for swap ideas.
  • Minced parsley: Fresh parsley adds a bit of brightness and color to the cream of chicken noodle soup.

Directions

Step 1: Cook the noodles

Overheda shot of a large saucepan; bring water and bouillon to boil; add noodles; cook uncovered until tender; induction; light brown wooden background;TMB Studio

In a large saucepan or Dutch oven, bring the water and the bouillon to a boil. Add in the egg noodles and cook, uncovered, until the noodles are tender, about 10 minutes. Do not drain.

Step 2: Add the cream of chicken and the chicken

Overhead shot of add soup and chicken; induction; light brown wooden background;TMB Studio

Add in the cream of chicken soup and the cooked chicken pieces. Simmer until the soup and chicken are heated through.

Step 3: Add the final touches

Overheda shot of a same saucepan; remove from heat; stir in the sour cream; spatula; light brown wooden background;TMB Studio

Remove the saucepan from the heat and stir in the sour cream.

Overhead shot of Comforting Chicken Noodle Soup; sprinkled with minced parsley; light brown wooden background;TMB Studio

Sprinkle the soup with minced parsley and serve.

wide shot of chicken noodle soup in a panTMB Studio

Recipe Variations

  • Swap for the sour cream: Not a fan of sour cream but still want the soup to be creamy? Omit the sour cream and use 1 cup heavy cream, whole milk or half-and-half.
  • Add in vegetables: Right at the end of cooking, toss in some frozen peas, frozen corn or fresh spinach; cook until heated through. See our mirepoix variation suggestion for how to add carrots, celery and onions.
  • Start with a mirepoix: A mirepoix is a 1-2-1 ratio of diced celery, onions and carrots. Heat 2 tablespoons olive oil over medium-high heat in a large saucepan. Add in two ribs celery diced, two medium-sized carrots diced and one small yellow onion diced. Saute the vegetables until soft, about 10 minutes. Stir in 3 tablespoons flour, a large pinch of salt and a few cracks of pepper; cook for two more minutes. Then, follow the original recipe, pouring in the water and adding the bouillon to the large saucepan.
  • Change the noodles: To give homemade soup an added flair, use frozen egg noodles. They are rustic and thick, and they require a bit more cooking. Look for them near the frozen pasta. If you’re really feeling up to it, ditch the store-bought and make homemade egg noodles. Whole wheat noodles also work if you’re trying to add more fiber to this comforting soup.
  • Sprinkle in more herbs: Round out the flavor of this cream of chicken noodle soup with a few dried herbs. Take a peek in your spice cabinet and see what you have. We love a floral herbes de Provence blend as well as dried basil, thyme, sage and rosemary.
  • Finish with lemon juice: Once the soup is finished and off the heat, squeeze half a lemon into the soup (watch out for the seeds!) and give everything a good stir. The lemon juice will brighten the flavor for an extra oomph.

How to Store Creamy Chicken Noodle Soup

Allow the creamy chicken noodle soup to cool at room temperature. Keep in mind that the soup needs to cool to 70˚F in under two hours or it will reach the temperature danger zone where bacteria grow quickest. Once the soup is at the right temp, place it in an airtight container and then in the fridge, where it can last for up to three days.

Reheat the soup in a saucepan or in the microwave. You may need to add more broth or water to bring it back to a soup consistency.

Creamy Chicken Noodle Soup Tips

overhead shot of chicken noodle soup in a panTMB Studio

Can you skip the noodles? Can you use rice?

Yes, you can totally skip the noodles or use rice instead. If you’d like to use rice, omit the noodles and add in 1 cup rice when you would the noodles. Don’t forget to wash the rice first.

What do you serve with creamy chicken noodle soup?

The best sides for chicken noodle soup are bread rolls, garlic breadsticks or crackers. If you are not under the weather and are feeling up to a challenge, make your own buttery dinner rolls. For something lighter, make an easy side salad or saute some veggies.

Watch how to Make Creamy Chicken Noodle Soup

Best Creamy Chicken Noodle Soup

Prep Time 25 min
Yield 12 servings (3 quarts).

Ingredients

  • 2 quarts water
  • 8 teaspoons chicken bouillon granules
  • 6-1/2 cups uncooked wide egg noodles
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 3 cups cubed cooked chicken
  • 1 cup sour cream
  • Minced fresh parsley

Directions

  1. In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through.
  2. Remove from the heat; stir in the sour cream. Sprinkle with minced parsley.

Nutrition Facts

1 cup: 218 calories, 9g fat (4g saturated fat), 67mg cholesterol, 980mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 15g protein.

A good friend made us this rich, comforting soup after the birth of our son. It was such a help to have dinner taken care of until I was back on my feet. This yummy dish is so simple to fix that now I give a pot of it (along with the recipe) to other new mothers. —Joanna Sargent, Sandy, Utah