Creamy Chicken Noodle Soup combines tender chicken, wide egg noodles, and vegetables in a rich, savory broth, and it's ready in just 30 minutes.
Nothing says comfort quite like a warm bowl of Creamy Chicken Noodle Soup. Made with chicken tenders, wide egg noodles, fresh vegetables, and a splash of cream, this cozy soup delivers "good-to-the-very-last-spoonful" flavor without hours at the stove.
It is just right for chilly evenings, busy weeknights, or any time you want a cozy, satisfying meal.
🔍 Quick Look: Creamy Chicken Noodle Soup
- Ready in: 30 Minutes
- Best Made In: Dutch Oven or Large Soup Pot
- Servings: 6
- Calories: 403 kcal
- Main Ingredients: Chicken tenders, wide egg noodles, carrots, celery, milk, and cream
- Flavor Profile: Creamy • Savory • Comforting
- Cooking Techniques: Searing • Simmering
- Difficulty: Easy
- Why You'll Love It: This comforting one-pot soup has tender chicken, hearty noodles, and vegetables in a rich, creamy broth, and it is ready in just 30 minutes.
- Perfect For: Chilly Evenings, Busy Weeknights, and Comfort-Food Dinners
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About This Recipe
I created this recipe to have the flavor and comfort of a slowly simmered chicken soup without requiring hours at the stove. Chicken tenders are seared first to add flavor, then cut into bite-sized pieces so they cook quickly and stay moist and tender. Wide egg noodles make every bowl hearty and satisfying.
Grated carrot and thinly sliced celery cook in the same amount of time as the noodles and add savory flavor, color, and a touch of natural sweetness.
Instead of making a traditional roux with butter and flour, condensed cream of chicken soup gives the broth body and a quick start. Better Than Bouillon deepens the chicken flavor, while whole milk and a small splash of heavy cream give the soup its creamy finish.
The flavor is deliberately mild, without garlic, onion, or assertive spices. Serve it for an easy weeknight meal, or share a pot with a neighbor recovering from an illness or a friend who could use a little comfort.
~ Jan
Ingredient Notes
Here's everything you'll need to make this Creamy Chicken Noodle Soup. Please see the recipe card for the exact quantities.
- Chicken Tenders - Chicken tenders cook quickly and stay tender and juicy. Use fresh chicken tenders, not frozen or breaded.
- Cream of Chicken Soup - Condensed soup gives a quick start to this soup and eliminates the need to add a roux.
- Whole Milk - Comfort food needs whole milk. Please do not substitute low-fat or nonfat milk.
- Heavy Cream - Just a very small amount of cream makes this soup extra rich in taste.
- Chicken Bouillon (Better Than Bouillon) - I prefer Better Than Bouillon because it adds a deeper chicken flavor than dry bouillon. It is also well-seasoned, so you should not need additional salt.
- Sliced Celery - Celery gives a lovely flavor and color.
- Grated Carrot - Grating the carrot lets its natural sweetness flavor the soup base.
- Wide Egg Noodles - Wide egg noodles make this soup hearty and substantial. Penne, farfalle, or fusilli also work well. As the noodles or pasta cook, they release starch that helps thicken the soup base.
You will also need:
- Non-Stick Cooking Spray
- Cold Water
Optional Garnish:
- Chopped fresh herbs, such as parsley or thyme
Substitutions & Variations
- Substitute Shredded Chicken. Instead of chicken tenders, you can use cooked chicken breasts, chicken thighs, rotisserie chicken, or any leftover chicken. Simply remove the meat from the bones and use 1 pound of white meat, dark meat, or a combination of both.
- Add More Vegetables. Add a 10 to 12-ounce package of mixed frozen vegetables to the soup when you add the chicken, noodles, celery, and carrots.
- Add Corn. Corn adds a touch of sweetness and is a great addition to this soup. You can add up to 1 cup of fresh or frozen corn kernels.
- Add Herbs. Thyme, bay leaves, and fresh parsley are popular herbs to add to chicken soup. Add your favorite herbs when you add the celery and carrots. Fresh parsley and fresh thyme also make a pretty garnish for the soup.
How to Make Creamy Chicken Noodle Soup
♡ So, let's cook!
- Step 1 - Sear Chicken Tenders. Spray the bottom of a large Dutch oven with non-stick cooking spray. Brown all sides of the chicken tenders over medium heat.
- Step 2 - Cut Seared Chicken. Remove chicken tenders to a cutting board and cut them into bite-sized pieces.
Special Note: The chicken is not fully cooked at this point. After cutting it, thoroughly wash the cutting board, knife, and any surfaces that came into contact with the chicken.
- Step 3 - Make the Soup Base. Add the cold water to the Dutch oven and bring it to a boil over medium-high heat. Reduce the heat to medium-low. Whisk in the cream of chicken soup, whole milk, heavy cream, and chicken bouillon until smooth.
- Step 4 - Add Noodles, Vegetables, and Chicken. Bring the soup base to a gentle simmer. Add the wide egg noodles, sliced celery, grated carrot, and cut-up chicken tenders.
- Step 5 - Simmer and Serve. Simmer gently for 10 to 15 minutes, stirring occasionally, until the noodles are tender and the chicken reaches 165°F. Garnish with fresh herbs, if desired, and serve.
My Top Tips
♡ Prepare the vegetables before you start to cook. Slice the celery and shred the carrot. 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.
♡ Do not overcook the noodles. They will continue to soften as they sit in the hot broth and will absorb additional liquid during refrigeration.
What to Serve with Creamy Chicken Noodle Soup
This soup is rich and hearty enough to serve alone. But if you would like to round out the meal, the following are delicious accompaniments.
- Crackers, Croutons, Oyster Crackers, or Saltines
- 4-Ingredient Beer Bread
- Rustic Artisanal Bread
- Parmesan Crostini
- Garlic Parmesan Bread Knots
- Steakhouse Dinner Rolls
Make-Ahead, Storage, and Reheating
- Make-Ahead: Prepare the soup as directed, but leave out the noodles. Simmer until the chicken reaches 165°F and the vegetables are tender. Cool and refrigerate the soup. When ready to serve, reheat it to a gentle simmer, add the noodles, and cook until they are tender.
- Refrigerator: Store leftover soup in an airtight container in the refrigerator for 3 to 4 days.
- Freezer: I do not recommend freezing this soup. The dairy may separate after thawing, and the noodles can become overly soft.
- Reheating: Reheat gently in a saucepan over medium-low heat, stirring occasionally. Add a small amount of water or whole milk if the refrigerated soup has become too thick.
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📖 Recipe
Creamy Chicken Noodle Soup
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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 Bouillon Brand
- 1 Cup Celery, Sliced
- 1 Large Carrot, Coarsely Grated
- 12 Ounces Wide Egg Noodles
Optional Garnish:
- Chopped Fresh Herbs, such as Parsley or Thyme
Instructions
- Sear Chicken Tenders. Spray the bottom of a large Dutch oven with non-stick cooking spray. Brown all sides of the chicken tenders over medium heat.Non-Stick Cooking Spray, 1 Pound Chicken Tenders
- Cut Seared Chicken. Remove chicken tenders to a cutting board and cut them into bite-sized pieces.Special Note: The chicken is not fully cooked at this point. After cutting it, thoroughly wash the cutting board, knife, and any surfaces that came into contact with the chicken.
- Make the Soup Base. Add the cold water to the Dutch oven and bring it to a boil over medium-high heat. Reduce the heat to medium-low. Whisk in the cream of chicken soup, whole milk, heavy cream, and chicken bouillon until smooth.4 Cups Cold Water, 1 Can Cream of Chicken Soup, 1 Cup Whole Milk, ¼ Cup Heavy Cream, 4 Teaspoons Chicken Bouillon
- Add Noodles, Vegetables, and Chicken. Bring the soup base to a gentle simmer. Add the wide egg noodles, sliced celery, grated carrot, and cut-up chicken tenders.1 Cup Celery, 1 Large Carrot, 12 Ounces Wide Egg Noodles
- Simmer and Serve. Simmer gently for 10 to 15 minutes, stirring occasionally, until the noodles are tender and the chicken reaches 165°F. Garnish with fresh herbs, if desired, and serve.Chopped Fresh Herbs
Notes
Nutrition
Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.
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