Creamy Chicken Noodle Soup

Learn how to make homemade Creamy Chicken Noodle Soup with simple ingredients like leftover chicken, egg noodles, fresh vegetables, and an easy creamy chicken broth with cream of celery soup and sour cream. This soup is a comfort food classic that is loved by all and it’s simple to make in just one pot. 

For a classic version of chicken noodle soup be sure and try this Easy One Pot Chicken Noodle Soup or try these One Pot Chicken and Noodles for a delicious, non-soup dinner idea with all the classic flavors.

Creamy Chicken Noodle Soup Recipe

A family favorite dinner that my family craves on cold nights is always a warm & creamy soup with some bread. We love this version of chicken noodle soup with a creamy base because everyone eats it with no complaints, and it comes together with not a lot of effort. 

Use up leftover chicken, slice some fresh vegetables, and create the creamy base with chicken broth, cream of celery soup, and sour cream. Even the egg noodles cook in the same pot!

Ingredients Needed

• Chicken Broth – You need 2 cartons (32 oz each) of chicken broth for this recipe. You can also use 8 cups of water + 8 teaspoons of chicken bouillon base or granules. I prefer using the full-salt chicken broth because I think it gives the best flavor to the soup. You can use any combination of broth you want; all reduced-sodium, one of each, etc. 
• Condensed Cream of Celery Soup – I don’t use canned soup a lot, but it usually is a quick way to add great flavor and a creamy base, which is why this soup recipe calls for it. It really is so delicious and you would never know that it’s in the soup. Also, I personally have never cared for large chunks of celery in chicken noodle soup, so by using the cream of celery soup you still get that flavor without the large chunks. 
• Sliced Carrots – Use baby carrots that have been sliced thin. They’re so easy cause they are already peeled and small in size. 
• Finely Diced Onion – A yellow onion or white onion are the recommend ones to use. 
• Cooked Chicken – Make sure it’s cooked! Use up leftover chicken, buy some shredded rotisserie chicken from the store, use a rotisserie chicken, and you can even used canned chicken! Yes, it’s better than you think and it is my favorite way to get dinner done quickly when the recipe calls for chicken. 
• Sour Cream – This provides a rich and creamy texture to the soup.
• Black Pepper, Poultry Seasoning, Dried Parsley – Using dried seasonings is a simple & inexpensive way to add seasonings. 
• Egg Noodles – I use extra wide egg noodles but there are lots of options like wide egg noodles, homestyle noodles, or even the fettuccine style egg noodles. 

Step-by-Step Instructions For How To Make Creamy Chicken Noodle Soup in One Pot

Learn how to make this classic soup at home in your own kitchen with these 3 easy steps + one pot on the stove top. Be sure and read to the bottom of the page where there is a detailed recipe card, a printable option, and a pin it button so you can save it for later. 

• Broth + Veggies : Grab a large soup pot and add the chicken broth, cream of celery soup, onion, and carrots. Heat over medium-high heat until it comes to a boil. Once boiling, reduce the heat to medium or medium-low and let it cook for 10-15 minutes until softened. I like to cover the pot with a lid during this time so the moisture does not evaporate and it helps to speed up the cook time of the veggies. 
• Chicken + Seasonings + Noodles : Add the cooked chicken, dried seasonings, and uncooked egg noodles into the pot. Bring the soup back to a boil (you will probably need to increase the heat to medium-high). Once boiling, reduce heat again to medium and let cook for about 10 minutes, or until the noodles are softened to your liking. 
• Sour Cream : Stir in the sour cream and stir until it’s completely smooth and melted in. Serve!

Creamy Chicken Noodle Soup FAQ’s

• How To Store Leftovers?

  • Store any leftover soup in an airtight container, in the fridge, for up to 4 days. 
  • Reheat leftovers on the stove top or in the microwave. Because it was thickened and made creamy with sour cream, leftover soup does not get really thick and soak up all the liquid. You many need to add a little bit of broth or water (when reheating) depending on the consistency you want. 

• Substitution & Variation Ideas

  • Condensed Soup : Try using cream of chicken soup or cream of mushroom soup for a different flavor. 
  • Chicken Broth : Chicken stock can be used instead, you can use reduced-sodium chicken broth, or even vegetable broth or stock if wanted. 
  • Sour Cream : Heavy cream or cream cheese can be used instead of sour cream if wanted. 

• Can I Freeze Creamy Chicken Noodle Soup?

  • Yes you can freeze this soup with a few modifications. Egg noodles won’t freeze well as they get mushy once thawed. Prepare and simmer the soup as directed but do not add the egg noodles. Allow the soup to come to room temperature, store it inside a freezer-safe bag or container, and freeze for up to 3 months. When ready to eat, prepare the noodles as directed on the package and add them to the soup once it’s reheated and warmed. 
  • Once you thaw and re-heat it, the texture might be a little separated because of the sour cream. Make sure you whisk it well and stir it well, to combine it all together again until smooth. 

• What Kind of Chicken Do I Use?

  • There are several ways to get chicken for this recipe. It’s most important that the chicken is cooked before adding it into the soup pot!
    • Crockpot Chicken : Add about 2 large chicken breasts + a can of chicken broth into the slow cooker. Cook on LOW heat for 6-7 hours. It will shred so easily with forks at the end of the cook time. 
    • Rotisserie Chicken : Pick up a rotisserie chicken at the store and use that. 
    • Leftover Shredded/Chopped Chicken : Use up leftover chicken or use some frozen chicken (that has been thawed first) that was saved from another time. 
    • Buy Cooked Chicken : Stores sell already cooked chicken strips or chunks that can easily be used in this recipe. 
    • Canned Chicken : It’s not as bad as it seems! I love the Costco canned chicken and it’s actually a really easy way to get dinner on the table in a hurry, when chicken is called for in the recipe. Make sure you drain it well, flake it, and throw out any of the weird pieces or fatty pieces from inside the can. 

Recipe Tips

Here are a few of my helpful tips so that you can have success recreating this recipe in your own kitchen ♥

• Full-Fat Sour Cream : For the best thick and creamy texture (with the best taste) use full fat sour cream. Lite sour cream can be used if wanted. If you don’t care for sour cream try using heavy cream instead.
• Small Sliced/Chopped Carrots & Onion : To ensure that this soup can cook in the given time, make sure the carrots are sliced thin and/or small, and that the onion is finely minced. The small chopped veggies definitely cook in less time and I think it makes the soup easier to eat when everything is chopped/sliced in a similar small size. Use baby carrots to make it easy!
• Use a Lid on The Pot : To speed up the cook time, and to make sure the water does not evaporate while cooking, put a lid on the pot during the cook times. I think this helps keep all the flavor infused into the pot and I always use the lid method when making soups on the stove top. 

Try These Other Creamy Soup Recipes

• Slow Cooker Creamy Potato Soup – Easy to make with frozen potato cubes and cream cheese that provides a creamy base. 
• Rice-a-Roni Chicken Soup – One of my favorites! A box of rice pilaf, cream of chicken soup and cream cheese provide an extra creamy base. 
• Cream Cheese Chicken Soup – Another family favorite dinner idea. 
• Slow Cooker Creamy Chicken Wild Rice Soup – Cooks in the slow cooker and starts with a package of rice mix.
• Easy Chicken Gnocchi Soup – Alfredo sauce is the ‘secret’ creamy ingredient in this soup. 
• Creamy Tomato Basil Soup – Fresh parmesan cheese and a homemade roux make this tomato soup a deliciously creamy version of the classic soup.