Creamy Chicken Noodle Soup is hearty with tender chicken, egg noodles, vegetables, and a chicken broth that is good to the very last spoonful. It is the perfect comfort food for both chilly days and nights.
When the weather is cold sometimes all you just want is a hot comforting bowl of soup and this creamy chicken noodle soup is just the thing to make you feel warm and cozy.
In creating this recipe I found that using wide egg noodles, fresh chicken tenders, and just a splash of cream makes this soup seem absolutely luxurious. Every spoonful from the first to the last is so tasty and so satisfying, you might think you have to spend hours to make a soup this tasty. But it has a quick prep time and can be on the table in just 30 minutes.
Not only is it quick to prepare, but it is also very simple to make and contains mostly pantry and refrigerator staples. So the next time you want a hot, comforting bowl of soup, this creamy chicken noodle soup is just the thing to make you feel warm and cozy.
It's a soup that is so good you will want to make extra to share with your neighbor who just had a baby or for a good friend who has suffered a loss.
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Ingredients
- Chicken Tenders - As the name suggests this is the most tender chicken meat and is soft and tender when cooked. Use fresh chicken tenders, not frozen or breaded.
- Cream of Chicken Soup - Condensed soup gives quick start to this soup.
- Whole Milk - Comfort food needs whole milk. Please do not substitute low or non fat milk.
- Heavy Cream - Just a very small amount of cream makes this soup extra rich in taste.
- Chicken Bouillon (Better than Bouillon) - This particular brand of chicken base for soups, stews and other dishes is superior to any dry bouillon.
- Sliced Celery - Celery gives lovely flavor and color.
- Grated Carrot - Grating the carrot lets its natural sweetness flavor the broth.
- Wide Egg Noodles - This is a hearty soup and wide egg noodles are best for achieving a soup that is bountiful.
You will also need:
- Non-Stick Cooking Spray
- Cold Water
Please see the recipe card for quantities.
Instructions
Spray the bottom of a large Dutch oven with non-stick cooking spray. Brown all sides of the chicken tenders over medium heat.
Remove chicken tenders to a medium cutting board and cut them into bite-sized pieces.
Special Note - The chicken is not fully cooked yet, so please practice safe food handling. The chicken will finish cooking later when it is added to the soup base.
Add the cold water to the Dutch oven and bring to a simmer over medium-high heat. Whisk in the cream of chicken soup, whole milk, heavy cream, and chicken bouillon.
Bring the soup to a simmer and add the wide egg noodles, sliced celery, grated carrot, and cut-up chicken tenders.
Simmer for 10 to 15 minutes or until the noodles and chicken are fully cooked. Garnish with fresh herbs if desired and serve.
My Top Tips
Prepare the veggies before you start to cook. Slice the celery and shred the carrots. Then as you brown the chicken tenders gather and measure the remaining ingredients. Organizing your prep and cooking time in this way will save you time.
Make this soup the day before you wish to serve it. Soups, stews, and braised dishes always taste better the next day after the ingredients have had more time to "marry".
Substitutions & Variations
This creamy chicken noodle soup can be changed up in a couple of simple ways:
SUBSTITUTE Rotisserie Chicken - instead of chicken tenders, you can use rotisserie chicken. Simply remove the meat from the bones and use 1 pound of white breast meat, dark meat, or a combination of both.
MORE VEGETABLES - add a package of mixed frozen vegetables to the soup when you add the chicken, noodles, celery, and carrots.
Make Ahead and Storage
Refrigerator - This soup can be stored in the refrigerator in an airtight container and will keep 3 to 5 days.
Freezer - Unfortunately, any soup containing dairy ingredients can't be frozen because the dairy will separate from the soup base.
What to Serve with Chicken Noodle Soup
This soup is so rich and hearty it really doesn't need anything else. But if you like a heartier meal, the following are delicious accompaniments.
- Crackers, Oyster or Saltines
- Cheese Biscuits
- Rustic Artisnal Bread
- Garlic Parmesan Bread Knots
- Steakhouse Dinner Rolls
📖 Recipe
Creamy Chicken Noodle Soup
Ingredients
- Non-Stick Cooking Spray
- 1 Pound Chicken Tenders, Fresh, Not Frozen or Breaded
- 4 Cups Cold Water
- 1 Can Cream of Chicken Soup
- 1 Cup Whole Milk
- ¼ Cup Heavy Cream
- 4 Teaspoons Chicken Bouillon, Better than Bullion
- 1 Cup Celery, Sliced
- 1 Large Carrot, Coarsely Grated
- 12 Ounces Wide Egg Noodles
Instructions
- Spray the bottom of a large Dutch oven with non-stick cooking spray. Brown all sides of the chicken tenders over medium heat.
- Remove chicken tenders to a medium cutting board and cut them into bite-sized pieces.Special Note - The chicken is not fully cooked yet, so please practice safe food handling. The chicken will finish cooking later when it is added to the soup base.
- Add the cold water to the Dutch oven and bring to a simmer over medium-high heat. Whisk in the cream of chicken soup, whole milk, heavy cream, and chicken bouillon.
- Bring the soup to a simmer and add the wide egg noodles, sliced celery, grated carrot, and cut-up chicken tenders.
- Simmer for 10 to 15 minutes or until the chicken and noodles are fully cooked. Garnish with fresh herbs if desired and serve.
Notes
- SUBSTITUTE Rotisserie Chicken - instead of chicken tenders, you can use rotisserie chicken. Simply remove the meat from the bones and use 1 pound of white breast meat, dark meat, or a combination of both.
- MORE VEGETABLES - add a package of mixed frozen vegetables to the soup when you add the chicken, noodles, celery, and carrots.
Nutrition Per Serving
All nutritional information on this site is an estimate. Your results may vary.
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