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Comforting Chicken Noodle Soup

A good friend made us this rich, comforting, creamy chicken noodle 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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    12 servings (3 quarts)


  • 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


  • 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.
  • Remove from the heat; stir in the sour cream. Sprinkle with minced parsley.

Test Kitchen Tips
  • Use frozen egg noodles to give homemade soup an added flair. They are more rustic and thick than noodles and require a bit more cooking. Look for them near the frozen pasta.
  • To keep parsley fresh for up to a month, trim the stems and place the bunch in a tumbler with an inch of water. Be sure no leaves are in the water. Tie a produce bag around the tumbler to trap humidity; store in the refrigerator. Each time you use the parsley, change the water and turn the produce bag inside out so any moisture that has built up inside the bag can escape
  • Give these 30-minute chicken recipes a try.
  • Nutrition Facts
    1 cup: 218 calories, 9g fat (4g saturated fat), 67mg cholesterol, 980mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 15g protein.


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    Average Rating:
    • PageRD
      Nov 20, 2020

      I recently made this soup for my neighbors who were ill. It couldn't have been easier. The creamy goodness made both of our households very happy. I added carrots and celery to the soup to up the nutritional value and make for a heartier meal. This is going on our regular rotations of soups this winter.

    • mmdoll
      Oct 19, 2020

      I have used recipes on Taste of Home for years and never left a review before now. THIS SOUP IS AMAZING!! I made it exactly as written and my large family LOVED it! I used leftover grilled chicken, FF sour cream, and lowfat cream of chicken soup. Absolutely amazing. Will make again....and again...and again! I may add saute'd onion and celery next time, but it was wonderful as is!

    • NVL
      Sep 28, 2020

      Very tasty and easy to make. I added 3 bay leaves in it after adding the can of cream of chicken soup and simmered it for 20 minutes while my buns cooked.

    • cherrie jo cassidy
      Sep 24, 2020

      One of my favorite soups!

    • marihaney
      Aug 28, 2020

      I halved the recipe and added diced onions, celery and carrots. I used a box of chicken broth instead of bullion. It is delicious!

    • haynesmaryg.
      Aug 19, 2020

      Every time I makes this soup, everyone wants some. It's easy to make and tastewonderful

    • Cargram
      Mar 20, 2020

      Sounds great to me. To the reviewers who questioned the amount of water--Remember a teaspoon of bouillon to 12 cup of water. Then you also have 2 cans of soup. Seems like some people may want MORE water, not less. Looking forward to always making same as recipe (

    • mrscessna
      Mar 7, 2020

      Great soup! Its not watery- as it sits it gets thicker. I did add some chopped onion, celery and carrots.

    • GrannyLady649
      Feb 22, 2020

      Love this. Have made it several times. Can change yt? Toe of soup used and add in some veggies. We love it.

    • Beverly
      Jan 25, 2020

      That’s a lot of water. I’m by myself. Does anyone have suggestions for half that. Seems it wold be very watery. Thanks.