A creamy broth, succulent chicken, and savory vegetables come together in this Creamy Chicken Noodle Soup. It’s super simple to create and only requires 8 ingredients!
In a stockpot, make a creamy chicken noodle soup.
How do you make homemade creamy chicken soup?
In two bowls, a creamy chicken noodle soup.
IN A large stock pot, bring 32 ounces of water to a boil.
Reduce the heat to medium and add 2-3 boneless chicken breasts and 2 chicken bouillon cubes to the water. Cook for 15 to 20 minutes (time will depend on the thickness of chicken breasts).
REMOVE one chicken breast to check for doneness at 165 degrees Fahrenheit. Remove all of the chicken with care, shred it, and set it aside.
8 ounces egg noodles, cooked in chicken broth with up to a cup of water if necessary.
WHEN the noodles are done, add the shredded chicken, 1 (10.5 oz.) can cream of chicken soup, 1 (12 oz.) can evaporated milk, 16 oz. sour cream, 6 oz. frozen carrots, and 6 oz. frozen peas to the saucepan and heat through.
A ladleful of creamy, thick chicken noodle soup.
What can I do to make soup creamier?
Here are a few things you can put in your soup to make it creamier (a few are used in this recipe)!
-Cream (adding a little cream to your soup will certainly make it creamier!)
-Cream of tartar
-Yogurt is a dairy product that is used to make yogurt (plain or Greek)
-Cream cheese is a type of cheese that has a creamy texture (room temperature)
-cream soup from a can (cream of chicken, cream of mushroom, etc.)
-Milk that has been evaporated
-Milk made from coconut
What is the best way to thicken chicken noodle soup?
You can add a creamy ingredient to thicken up conventional chicken noodle soup (like sour cream, yogurt, or canned cream soup).
You can also take 1/2 cup of the broth out of the pot and whisk in 1/2 cup flour until smooth. Return the flour mixture to the saucepan gently, being careful not to break up the noodles.
Because this creamy chicken noodle soup is so thick, you shouldn’t have any issues!
What can I put in my chicken noodle soup to make it more flavorful?
Start with the simple salt and pepper if your chicken noodle soup is missing in taste.
If your soup still tastes bland, try adding some fresh or dried herbs such as onion powder, garlic powder, bay leaves, oregano, or rosemary.
A dash of cream will also add a fantastic taste boost to your chicken noodle soup!
Substitutions and Recipe Suggestions
Chicken noodle soup with cream of chicken in two bowls.
If you have particularly huge and thick slices of meat, the chicken can take a long time to cook. To make the pieces cook faster, split the chicken breasts in half and then horizontally (butterfly) before adding them to the simmer water.
Start cooking the noodles with 1/4 cup of water at a time until you have enough water to cover everything. You may or may not require the entire cup of water.
This soup is rich and thick. The original recipe called for two cream of chicken soup cans, but I only used one to keep the soup from becoming too thick.
If your soup is too thick for you, thin it up by adding 1/4 cup of milk (or even water) at a time.
If you like mushrooms, combine 1/2 pound fresh sliced mushrooms with the other veggies in the soup.
When refrigerated in an airtight container in the refrigerator, this soup will last for 3-5 days. When reheating, add 1-2 tablespoons of water to restore the soup’s consistency.