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When we want something comforting, we ALWAYS go to chicken soup!
We love chicken soup in all of its variations (let’s be honest, we love all soup), but there is something so delicious about this creamy chicken soup. Instead of a simple broth base, we started with cream of chicken soup, and the addition of sour cream adds so much flavor AND makes it extra creamy! We, of course, include carrots, celery, and plenty of egg noodles to make it hearty.
Our kids love this soup in the fall/winter but also request it whenever they are feeling under the weather. It’s like a warm hug that just makes you feel better!
We kept this variation simple by using pre-cooked chicken so it’s on the table and ready to soothe in ONLY 30 minutes. You’ll love this creamy twist on a dinner-time classic!
Why we think you’ll love it:
- Only 30 minutes! With simple shortcuts, this chicken soup recipe is on the table in no time at all.
- Extra flavorful. Starting with cream of chicken soup base and adding sour cream not only infuses flavor but makes this favorite comfort food extra creamy!
- One pot meal. You only need a few ingredients to whip up this classic creamy chicken soup recipe and all in one pot!
Creamy Chicken Soup Ingredients and Substitutions
- 8 cups chicken broth, low-sodium – or chicken stock
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped (optional) – or add broccoli florets
- 6½ cups wide egg noodles, uncooked – Alternative pasta includes rotini, or break fettuccine noodles into shorter lengths.
- 2 (10.75-ounce) cans condensed cream of chicken soup, undiluted – or make your own Cream Soup Substitute
- 3 cups cubed cooked chicken – Use this Baked Chicken recipe to cook up boneless skinless chicken breasts or chicken thighs, or dice a rotisserie chicken
- 1 cup sour cream – or plain Greek yogurt
- 1 teaspoon garlic salt
- pepper, to taste – or flavor with red pepper flakes
- fresh parsley, chopped
- optional topping – shredded cheese (Parmesan cheese, cheddar cheese), green onion, oyster crackers
How to Make Creamy Chicken Soup
- COOK. In a large Dutch oven over medium-high heat, bring chicken broth, carrots, and chopped celery, if using. Bring to a boil, add egg noodles, and cook, uncovered, for 5 minutes.
- Stir in the cream of chicken soup and cooked cubed chicken and simmer for an additional 10 – 15 minutes.
- SEASON. Remove from heat, add sour cream, and season with garlic salt, and black pepper to taste.
- Garnish with fresh chopped parsley.
Creamy Chicken Soup
Ingredients
- 8 cups chicken broth, low-sodium
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped (optional)
- 6½ cups wide egg noodles, uncooked
- 2 (10.75-ounce) cans condensed cream of chicken soup, undiluted
- 3 cups cubed cooked chicken
- 1 cup sour cream
- 1 teaspoon garlic salt
- pepper, to taste
- fresh parsley, chopped
Instructions
- In a large pot over medium-high heat, bring chicken broth, carrots, and celery (optional) to a boil. Then, add noodles and cook, uncovered, for 5 minutes.
- Add soup and chicken and cook for an additional 10-15 minutes.
- Remove from heat and add 1 cup sour cream and season with garlic salt and pepper.
- Garnish with chopped parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store leftovers in an airtight container(s) in the refrigerator for 3-4 days or freeze for 2-3 months.
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