A creamy twist on a classic soup, this easy-to-make creamy chicken noodle soup is exactly what you need when you’re curled up under a blanket this winter!

Large pot of creamy chicken noodle soup with a ladle scooping noodles, chicken, carrots, and celery.

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Easy Creamy Chicken Noodle Soup

There’s nothing better than a warm bowl of soup once the air turns crisp, and this creamy chicken noodle soup is the perfect way to start the season. It’s a cozy twist on classic chicken noodle soup but creamy like my chicken pot pie soup.

With tender chicken, egg noodles, and veggies in a rich, creamy shortcut broth, this soup comes together fast for an easy dinner. Pair it with crusty bread or oyster crackers for the ultimate comfort meal on chilly days.

Why You’ll Love This Recipe

  • Ready in just 20 minutes. Save time with leftover chicken and no lengthy simmering.
  • A versatile soup that’s perfect for lunch, dinner, and when you’re feeling under the weather!

Ingredients Notes

Ingredients for creamy chicken noodle soup including diced carrots, celery, onions, egg noodles, cooked chicken, cream of chicken soup, broth, bay leaf, and seasonings.

Find the full printable recipe with specific measurements below.

  • Veggies and aromatics: Carrots, celery and yellow onion.
  • Water and chicken bouillon granules: Together these create a flavorful broth for the soup.
  • Cream of chicken soup: A simple hack that adds so much flavor and creaminess to the soup! Use a homemade cream of chicken if preferred.
  • Cooked chicken: I boiled chicken separately then diced it but you can use leftover rotisserie chicken or shredded chicken if you have them on hand.
  • Egg noodles. Any brand of egg noodles will work, I love to make this egg noodle recipe when time permits.
  • You’ll also need: One bay leaf and black pepper.

How to Make Creamy Chicken Soup

In a large stockpot, add the water, chicken bouillon, mirepoix (carrots, celery and onion) with the bay leaf and pepper. Bring to a boil, then simmer until the vegetables are tender.

Soup pot filled with onions, carrots, celery, seasonings, and a bay leaf before adding noodles and chicken.
Cream of chicken soup added to a pot of broth with carrots, celery, and onions.

Add both cans of the cream of chicken soup and stir until well blended.

Finally, add the previously cooked chicken and egg noodles, stir to combine then simmer until heated through.

Uncooked egg noodles and chunks of chicken being added to a pot of creamy chicken noodle soup.
Top view of creamy chicken noodle soup in a white pot with noodles, carrots, celery, and chicken, served with bread and crackers.

Recipe Tips

  • Cook the veggies until just tender. That way, they won’t overcook while simmering.
  • If making creamy chicken noodle soup ahead of time, cook the noodles separately and add them to heat through just before serving.
  • If you want it even creamier, add a splash of half-and-half, evaporated milk, or whole milk as well.
  • For even more flavor, first saute the carrots, celery and onion in a little olive oil or butter before adding the remaining ingredients for the soup base.
  • Season to taste. Depending on the type of chicken broth you use, you may need to adjust the seasoning. I often sprinkle in some extra dried thyme or garnish with fresh parsley.
Bowl of creamy chicken noodle soup with egg noodles, carrots, celery, and chunks of chicken, served with oyster crackers.

More soup recipes to try include chicken dumpling soup, chicken gnocchi soup and marry me chicken soup.

More Soup Recipes

Large pot of creamy chicken noodle soup with a ladle scooping noodles, chicken, carrots, and celery.

Creamy Chicken Noodle Soup

5 from 4 votes
Recipe by: Jamielyn Nye
Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 8
A creamy twist on a classic soup, this easy-to-make creamy chicken noodle soup is exactly what you need when you're curled up under a blanket this winter!
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Video

Ingredients 

  • 3 chicken breasts (boiled & cubed)
  • 6 cups water
  • 6 tsp chicken bouillon granules
  • 1 medium onion (finely chopped)
  • ¼ tsp ground black pepper
  • 1 bay leaf
  • 6 oz wide egg noodles (cooked al dente)
  • 2 cups carrots (chopped)
  • 1 cup celery (chopped)
  • 21 oz cream of chicken soup (2 cans)

Instructions

  • In a large pot, add 6 cups water, 6 teaspoon chicken bouillon granules, 1 medium finely chopped onion, 1/4 teaspoon black pepper, 1 bay leaf, 2 cups chopped carrots and 1 cup chopped celery. Bring to a boil.
  • Turn to low and simmer until vegetables are tender about 10 minutes.
  • Add 2 cans cream of chicken soup and stir until blended in. Add 3 chicken breasts that have been cooked and cubed and 6 ounces cooked egg noodles.
  • Heat until hot. Serve & enjoy!

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Store in a covered container in the refrigerator for 3-5 days. 
Veggies: This soup is very easy to adapt. Feel free to add in extra veggies like diced bell peppers or mushrooms.

Nutrition

Calories: 270kcal, Carbohydrates: 25g, Protein: 23g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 78mg, Sodium: 1025mg, Potassium: 561mg, Fiber: 2g, Sugar: 3g, Vitamin A: 5575IU, Vitamin C: 4.3mg, Calcium: 49mg, Iron: 1.7mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Substitutions

  • When cooking chicken specifically for this recipe, you can use either chicken breasts or boneless skinless chicken thighs. Bone-in chicken can be used, although it takes a bit of extra effort to get the meat off the bones.
  • Add extra veggies. Corn, peas, diced potato, mushrooms, bell peppers, etc.
  • Swap the egg noodles for elbow macaroni, small shells, bowtie pasta, or any small pasta you prefer.
  • While this creamy soup has not been tested in the slow cooker, you could make my crockpot chicken noodle soup and stir in a can of cream of chicken before serving.

Storage

Keep leftover cream chicken soup stored in an airtight container for up to 5 days in the fridge. I don’t recommend freezing creamy soups or soup with noodles, as the texture changes once thawed.