Savor the ultimate comfort food with this creamy chicken noodle soup that’ll warm your soul and tickle your taste buds. Seriously, who needs a hug when you have a bowl of this velvety, chicken-packed goodness? This recipe transforms ordinary ingredients into extraordinary comfort with a rich cream of chicken base that makes every spoonful pure bliss.
Why This Recipe Works
- The cream of chicken soup creates an instant velvety base without needing heavy cream or complicated roux, making it both time-efficient and consistently delicious.
- Using both shredded rotisserie chicken and fresh chicken breast ensures layers of flavor and texture—tender bites from the fresh meat and deeper savory notes from the pre-cooked bird.
- Sautéing onions, carrots, and celery until they’re soft and sweet (about 8-10 minutes) builds a foundational flavor that store-bought soups just can’t match.
- Adding egg noodles in the last 10 minutes of cooking prevents them from turning mushy, giving you that perfect al dente bite in every spoonful.
- A final stir of fresh parsley and a squeeze of lemon juice brightens the rich soup, balancing the creaminess with a hint of freshness.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and sliced into 1/4-inch rounds
- 3 celery stalks, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- 6 cups chicken broth
- 2 (10.5-ounce) cans cream of chicken soup
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 8 ounces wide egg noodles
- 2 cups shredded rotisserie chicken
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt to taste
Equipment Needed
- Large stockpot or Dutch oven
- Wooden spoon
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Ladle
Instructions
Sauté the Aromatics and Chicken
Heat the olive oil in a large stockpot over medium heat until it shimmers, about 2 minutes. Add the diced onion, sliced carrots, and chopped celery, and sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onions turn translucent. Toss in the minced garlic and cook for another 60 seconds until fragrant. Increase the heat to medium-high, add the cubed chicken breast, and cook for 5-7 minutes, stirring frequently, until the chicken is no longer pink on the outside. This step builds a flavor foundation that makes the soup deeply savory.
Simmer with Broth and Seasonings
Pour in the chicken broth, scraping the bottom of the pot to release any browned bits—that’s flavor gold! Stir in the cream of chicken soup, dried thyme, and black pepper until well combined. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes. The soup should bubble lightly but not vigorously; this allows the chicken to cook through and the flavors to meld beautifully.
Add Noodles and Shredded Chicken
Finish with FreshnessServe and EnjoyTips and Tricks
For an even richer flavor, try using homemade chicken broth instead of store-bought—simmer chicken bones with onions, carrots, celery, and herbs for a few hours, then strain. If you’re short on time, a quality store-bought broth works great, but opt for low-sodium versions to control salt levels. To make this soup ahead, prepare everything except the noodles; store the base in the fridge for up to 2 days, then add and cook the noodles just before serving to maintain their texture. For a creamier consistency without extra calories, swap one can of cream of chicken soup with Greek yogurt stirred in at the end—just be sure to temper it with a ladle of hot soup first to prevent curdling. If you like a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce with the seasonings. To freeze this soup, omit the noodles and dairy-based elements (like the cream soup), as they don’t thaw well; instead, freeze the broth and vegetable-chicken base, then add fresh noodles and cream of chicken when reheating. For a thicker soup, mix 2 tablespoons of cornstarch with 1/4 cup cold water, stir it in during the last 5 minutes of cooking, and simmer until thickened. Finally, if you’re using leftover cooked chicken, add it in the last 5 minutes to prevent it from becoming tough—overcooked chicken can turn rubbery in soups.
Recipe Variations
- Vegetable Lover’s Twist: Add 1 cup of frozen peas, 1 cup of corn kernels, and 1 diced potato with the broth for a heartier, veggie-packed version. The potatoes will thicken the soup naturally as they cook, and the peas add a pop of color and sweetness.
- Spicy Kick: Sauté 1 diced jalapeño (seeds removed for milder heat) with the aromatics, and stir in 1 teaspoon of cumin and 1/2 teaspoon of paprika for a Southwestern flair. Top with avocado slices and a dollop of sour cream when serving.
- Gluten-Free Option: Use gluten-free egg noodles and ensure your cream of chicken soup is gluten-free (many brands offer this). You can also substitute with 2 cups of cooked rice or quinoa added at the end for a grain-based twist.
- Creamy Mushroom Edition: Replace one can of cream of chicken with cream of mushroom soup, and add 8 ounces of sliced mushrooms sautéed with the onions. This adds an earthy depth that mushroom lovers will adore.
- Herb-Infused Delight: Use fresh herbs like rosemary or sage instead of thyme—1 tablespoon chopped fresh herbs will elevate the flavor. Stir in a splash of white wine with the broth for an extra layer of complexity.
Frequently Asked Questions
Can I use canned chicken instead of fresh?
Yes, but with caution! Canned chicken can be a time-saver, but it often has a softer texture and saltier taste. Drain and rinse it well to reduce sodium, and add it in the last 5 minutes of cooking to avoid it disintegrating. For best results, I recommend sticking with fresh or rotisserie chicken for better flavor and texture, but in a pinch, one 12.5-ounce can of chicken (drained) can replace the shredded rotisserie chicken.
How do I prevent the noodles from getting mushy?
The key is timing and storage! Cook the noodles just until al dente (8-10 minutes) and serve immediately. If making ahead, cook the noodles separately and add them to individual bowls when serving, pouring the hot soup over them. For leftovers, store soup and noodles separately if possible, but if already mixed, expect softer noodles upon reheating—they’ll still taste great, just less firm.
Can I make this recipe in a slow cooker?
Absolutely! Sauté the onions, carrots, celery, and garlic first for best flavor (skip this step for quicker prep, but it won’t be as deep). Add everything except the noodles and parsley to the slow cooker, cook on low for 6-7 hours or high for 3-4 hours. Stir in the noodles 30 minutes before serving and cook until tender, then add parsley and lemon juice. This method makes the chicken incredibly tender but watch the noodles to avoid overcooking.
Is there a dairy-free version?
Yes, and it’s delicious! Replace the cream of chicken soup with a dairy-free alternative (many stores sell canned creamy soups made with coconut or almond milk). Use 2 cups of unsweetened non-dairy milk (like oat or soy) mixed with 3 tablespoons of cornstarch to mimic the creaminess. Add this mixture at the end, heating gently without boiling to prevent separation. The flavor will be slightly different but still creamy and satisfying.
How long does this soup last in the fridge?
Stored in an airtight container, it keeps for 3-4 days. The noodles will absorb more liquid over time, so you may need to add a splash of broth when reheating. Reheat on the stove over medium heat, stirring occasionally, until hot—avoid microwaving for too long, as it can make the noodles gummy. For best quality, consume within 3 days, or freeze without noodles for up to 3 months.
Summary
This creamy chicken noodle soup combines ease and comfort with a rich, velvety base, tender chicken, and perfect noodles. Ideal for cozy nights or impressing guests, it’s a foolproof recipe that delivers restaurant-quality results in under an hour. Warm, satisfying, and endlessly customizable—it’s a bowl of happiness!
