And sometimes I need my dinner to be ridiculously easy and ready in less than 45 minutes from now. That’s also when I make this thick, creamy chicken noodle soup. This recipe embraces without explanation. It won’t ask questions, and the only problem it will try to solve is what to make for dinner tonight. I first made this recipe for creamy chicken noodle soup while being dominated by the worst stomach bug I’ve had in years. Nothing tasted appealing to me, and the last thing my body was prepared to tolerate was standing at the stove for a sustained interval. Perhaps you’ve been there too. This easy creamy chicken noodle soup recipe saved the day (as my Chicken Stew often does).
How to Make Creamy Chicken Noodle Soup from Scratch
The ironic thing about chicken noodle soup is that the time when you most need it—when you are sick, weak, and generally feel as if the world is rejecting you—is also the time when you’re least equipped to cook for yourself. Fortunately, this easy chicken noodle recipe requires only about 10 minutes of sustained effort.
Once the veggies are chopped, the rest of the recipe consists of throwing things into the pot and sitting immobile as they simmer.Rather than fuss with a making a cream sauce, the method used to thicken most creamy chicken soup recipes, I simply stirred in a can of evaporated milk during the last 10 minutes of cooking. I use the same method in my Chicken Gnocchi Soup too!
Evaporated milk thickens the chicken noodle soup, keeps the prep minimal, and limits the dishes to a single pot. Plus, it makes this skinny creamy chicken noodle soup lean, mean, and New Year’s resolution-friendly.
The Ingredients
Chicken. Tender, shredded chicken breast gives this soup its classic taste. Rich in lean protein, the chicken also makes the soup more satisfying. I have a wide variety of easy chicken cooking methods below, or you can purchase a rotisserie chicken from the grocery store.
Egg Noodles. I stuck with tradition for this recipe and made this a creamy chicken soup with egg noodles. I love using egg noodles here because they take on the flavor of the soup but don’t get mushy. Opt for whole wheat noodles for extra fiber and nutrition.Mirepoix. Just like in Turkey Soup, celery, carrots, onion, and garlic make up the mirepoix mixture for this recipe. These simple ingredients make classic chicken noodle soup taste like, well, chicken noodle soup! They also boost soup’s nutrition content. Chicken Broth. The flavorful liquid base for this creamy soup. Flour + Evaporated Milk. The answer for those of us thick soup-lovers who are wondering, “how do you thicken up chicken noodle soup?” All-purpose flour and evaporated milk is how I make my soup thick and creamy. The combination creates a delicious consistency and rich flavor, and it’s super easy to do. Spices. Salt, pepper, and oregano elevate the overall flavor of the soup without distracting from the other ingredients.
The Directions
Storage Tips
To Store. Refrigerate soup in an airtight storage container for up to 4 days. To Reheat. Rewarm leftovers in a large pot on the stovetop over medium-low to medium heat or in the microwave in large bowl. To Freeze. Freeze soup in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Recommended Tools to Make this Recipe
Dutch Oven. Perfect for prepping this easy chicken noodle soup. Extra Large Cutting Board. The extra space is wonderful for recipes like this one. Ladle. My favorite way to serve soups and stews.
The only thing you really need for this easy creamy chicken noodle soup is a spoon.
Baked Chicken Breast or Baked Bone-In Chicken BreastShredded Chicken: See How to Cook Shredded Chicken, Crock Pot Shredded Chicken, or Instant Pot ChickenAir Fryer Chicken BreastGrilled Chicken Breast
Or, for more traditional toppings, use chopped fresh parsley and enjoy with simple crackers.
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Leave a rating below in the comments and let me know how you liked the recipe. Make it a big spoon.
Creamy Chicken Noodle Soup Video
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