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.

Course Soup

Cuisine American

Keyword chicken noodle soup, chicken noodle soup with egg noodles, chicken noodle soup with sour cream, creamy chicken noodle soup

Prep Time 10

Cook Time 25

Servings

Calories 216kcal

Author Jessica

Ingredients

2 cartons (32 oz each) chicken broth (or 8 cups water + bouillon)
2 cans (10 3/4 each) condensed 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
½ teaspoon poultry seasoning
¼ teaspoon black pepper
1/2 cup sour cream

Instructions

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.
^{* I like to cover the pot with a lid to help the veggies soften faster and to keep all the moisture and flavor sealed in.}
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 softened to your preference.
Stir in the sour cream and serve!

Notes

Serving Size : This soup makes about 8 servings with each serving being 1.5 cups of soup.

Chicken Broth : I prefer using the full salt chicken broth but you can use whatever you prefer. Maybe try one full salt chicken broth + one reduced-sodium chicken broth. If using water + bullion you will need 8 cups of hot water and 8 teaspoons of chicken bouillon.

Tips -

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.

Nutrition