Can I use cream instead of cream of chicken soup?

Yes! Stir in about 1 cup of heavy cream instead of the canned soup if you’d rather skip processed ingredients. Just note that the texture may be slightly lighter.

How do I store leftover Creamy Chicken Noodle Soup?

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a bit of broth or water to loosen it up.

Can I freeze Creamy Chicken Noodle Soup?

You can , but the noodles may become mushy after thawing. For best results, freeze the soup without the noodles, then add cooked noodles when reheating.

Creamy Chicken Noodle Soup - Chicken magic recipes

Description

Warm, rich, and ultra-comforting, this Creamy Chicken Noodle Soup is packed with tender chicken, carrots, and egg noodles in a velvety, savory broth. Perfect for cozy dinners, busy weeknights, or feeding a crowd!

Ingredients

Scale

2 tbsp butter (or olive oil)
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
¼ cup all-purpose flour
6 cups low-sodium chicken broth
1 tbsp chicken bouillon base
½ tsp black pepper (plus more to taste)
1 lb boneless skinless chicken breasts (or thighs or rotisserie chicken)
8 oz wide egg noodles
1 can (10.5 oz) cream of chicken soup
1 cup milk or water
Fresh parsley, chopped (optional, for garnish)

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Instructions

Melt butter in a large pot over medium-low heat. Add carrots, celery, and onion. Sauté 7-10 minutes until softened and onions are translucent.
Sprinkle flour over vegetables. Stir and cook for 2-3 minutes to eliminate raw flour taste.
Slowly pour in chicken broth while stirring. Add chicken bouillon base and black pepper. Increase heat to medium-high and bring to a boil.
Add chicken breasts to broth. Reduce heat to a simmer, cover, and cook about 15 minutes or until chicken reaches 165°F internal temp. Remove chicken and shred with forks.
Return broth to a gentle boil. Add egg noodles and cook 7-10 minutes until tender.
Meanwhile, whisk cream of chicken soup with milk or water in a separate bowl until smooth. Stir mixture into soup.
Return shredded chicken to the pot. Taste and adjust seasoning as desired.
Garnish with chopped parsley before serving, if desired. Enjoy!

Notes

Swap in rotisserie chicken to save time.
Add peas, corn, or diced potatoes for extra veggies.
The soup thickens as it sits—add extra broth when reheating.
No egg noodles? Any pasta shape works!

Prep Time: 10 mins
Cook Time: 20 mins
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 410 kcal
Sugar: 4 g
Sodium: 950 mg
Fat: 17 g
Saturated Fat: 6 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 27 g
Cholesterol: 85 mg