When my husband and I got married his friends hosted a wedding shower for us and gifted us with family recipes that I still, 12 years later, cherish. One of our favorites was this creamy chicken noodle soup. I not only was the recipient of a big batch of this from the recipe creator herself, but have made it often throughout the years. And while this week marked the first days of spring, we had four inches of snow on the ground this morning – so rules be gone! I’m making homemade soup from scratch and sharing it with you!
There’s a few different reasons why I think this is the best chicken noodle soup:
- It’s creamy.
- It’s super easy to make.
- It doesn’t take a lot of time to make this chicken noodle soup.
- It tastes really good when you’re sick.
Most recipes I make do not include cream of chicken soup. However, this one does. The creamy factor and the flavor factor make it that good. It’s one of my favorites to make when I’m sick as in it’s my favorite homemade homey soup. I’m not sure homemade and homey should go together – but again, we’re breaking the rules.
To make this soup you’ll first want to cook your chicken. I put the chicken breasts in a big pot of water and boil them when making soup. It’s easy and fast. In fact, I threw two frozen chicken breasts into the pot and when they had thawed a bit, cut them in half and let them continue to cook. While the chicken is cooking, chop up your carrots and celery so you’re all prepped. Other then that, the directions are pretty straightforward!
This soup is delicious served right away but also is delicious the next day. The egg noodles really thicken the soup as it cools, but I love it that way. If re-heating you can always add a bit more water to it. I hope you enjoy this creamy chicken noodle soup recipe as much as we have over the years. Enjoy!Print
Easy Creamy stovetop chicken and noodle soup recipe.
- 8 Cups water
- 2 Tablespoons and 2 teaspoons Better Than Bouillon
- 2 celery stalks, diced
- 4 carrots, diced
- 3 Cups cooked chicken
- 4 Cups egg noodles
- ½ Cup sour cream
- 2 Cans cream of chicken soup
- Pepper (optional)
- Parsley (optional)
- Bring water to a boil and add the bouillon.
- Add noodles, carrots and celery. Cook 10 minutes or until tender.
- Add chicken and cream of chicken soup. Heat thoroughly.
- Remove from heat and stir in the sour cream.
- Sprinkle with parsley and pepper to serve.
- Serving Size: 1 Cup
- Calories: 197
- Sugar: 2.6
- Sodium: 306.2
- Fat: 4.7
- Carbohydrates: 21.4
- Protein: 18.2
- Cholesterol: 68.5
Keywords: chicken noodle soup, creamy chicken noodle soup