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Creamy Chicken Noodle Soup is a creamy version of the classic comfort food chicken noodle soup. Chicken, carrots, onion, egg noodles in a creamy and flavorful seasoned chicken broth base.
CREAMY CHICKEN NOODLE SOUP RECIPE
A dinner that my family craves on cold nights is always a warm soup with some bread! We love this version of chicken noodle soup with a creamy base because everyone eats it (willingly!) and it comes together with not a lot of effort.
It cooks in one pot on the stove top and will warm you right up.
CHICKEN NOODLE SOUP WITH EGG NOODLES AND SOUR CREAM
Chicken Broth – You will need 2 cartons (32 oz each) of chicken broth for this recipe. I prefer to use the full-salt chicken broth as it adds the best flavor to the soup, but you can also use one full-salt + one low-sodium. If you use both cartons of low-sodium chicken broth you will probably need to add some additional for the best flavor, if wanted.
Cream of Celery – I don’t use the canned creamed soups a lot in my recipes but this one I do! It really is so delicious and a great way to get that creamy flavor. Plus, celery is usually found in chicken noodle soup but I have never cared for the chunks of celery in my soup, which is why I have found using the creamed celery soup is the best way.
Carrots – You need one cup for this recipe and the easiest way to get it is to use baby carrots! They are already peeled and the ends cleaned so all you have to do is slice them.
Onion – I prefer to use a white onion for this soup.
Chicken – The chicken needs to be cooked before adding it into the soup. Use a rotisserie chicken, leftover shredded chicken, or cook some in the slow cooker or instant pot during the day and then it’s ready to use at dinner.
Sour Cream – This provides a rich, creamy texture to the soup. If you’re not a fan of sour cream feel free to use some heavy cream instead.
Pepper, Poultry Seasoning, Dried Parsley – This is the combination of seasonings that I love in chicken noodle soup. But feel free to add or substitute with ones you prefer.
Egg Noodles
HOW TO MAKE CHICKEN NOODLE SOUP ON THE STOVE TOP
- Combine the chicken broth, cream of celery, chopped onion, sliced carrots in a large soup pot over medium-high heat. Let that come to a boil and then reduce heat to medium and let cook for about 10-15 minutes or until carrots and onion are soft.
- Add the cooked chicken, seasonings, and egg noodles. Bring to a boil again (you may have to increase heat to high for this) and then once boiling reduce heat slightly and cook for about 10 minutes or until the noodles are soft.
- Stir in the sour cream and serve!
TRY THESE OTHER SOUP RECIPES
Creamy Chicken Noodle Soup
Creamy Chicken Noodle Soup is a creamy version of the classic comfort food chicken noodle soup. Chicken, carrots, onion, egg noodles in a creamy and flavorful seasoned chicken broth base.
Ingredients
- 2 cartons (32 oz each) chicken broth (or 8 cups water + bouillon)
- 2 cans (10 3/4 oz each) cream of celery
- 1 white onion, finely diced
- 1 cup sliced carrots
- 3 cups uncooked egg noodles
- 2 cups cooked chicken (shredded or diced)
- 2 teaspoons dried parsley
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon black pepper
- 1/2 cup sour cream
Instructions
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In a large soup pot, over high heat, combine the chicken broth, cream of celery, onion, and carrots. Bring to a boil. Once boiling reduce heat to medium low and let cook for 10-15 minutes or until the veggies are soft.
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Add the egg noodles, chicken, parsley, poultry seasoning, and black pepper. Bring to a boil (you may have to increase the heat to high). Once boiling, reduce heat slightly and let cook for about 10 minutes or until the egg noodles are soft.
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Stir in the sour cream and serve!
Recipe Notes
I use full-salt chicken broth and add no additional salt to the soup. You can use one of each (full salt & low-sodium) chicken broth with great results. If you use all low-sodium you may need to add additional salt depending on preference.
If you don't care for sour cream try using heavy cream instead.
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