Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup Recipe

In the mood for a cozy night in? This creamy chicken noodle soup hits the spot! The first time I tried this soup I said, “now that is a good soup!” Every time after that I ate some leftover soup I thought, “wow, still really good!”  This homemade chicken noodle soup has earned a starting spot in my dinner lineup.  It takes a little bit longer than some easy dinners I make just because you have to cook the chicken first.  I cooked my chicken in the slow cooker.   I crumpled up some tin foil into balls and set frozen chicken breasts on top of the foil balls.  I sprinkled Lawry’s seasoned salt on the chicken and then set the crockpot on high for 3-4 hours until the chicken was 165 degrees.  About half way through cooking the chicken, I sprinkled some more seasoning on it.   If you already have cooked chicken, this soup will be a breeze! 

Creamy Chicken Noodle Soup

serves 8

Adapted from Dianna Rattray

2 tablespoons butter
1/2 cup chopped onion
1 cup chopped celery
1 scant tablespoon dried parsley flakes
2  cups diced cooked chicken
2 cans  cream of chicken soup
2 cans chicken broth (4 cups)
1 can water
1/4 teaspoon dried leaf thyme
1/4 teaspoon pepper
2 cups frozen peas and carrots
1 1/2 cups heavy cream
4 ounces egg noodles, cooked and drained
Salt, to taste


Begin by cooking your chicken.  I cooked mine in the crock pot 3 hours earlier (see instructions above).   When the chicken is cooked,  you can start on the soup.  In a large pot melt butter over medium heat.  Add onion and celery and sauté until onion is tender.  Add the parsley flakes, cooked chicken, chicken broth, water,  cream of chicken soup, thyme, and pepper. Bring to a boil.  Reduce heat to medium-low and simmer for 20 minutes.  While the soup is simmering,  bring the water for the egg noodles to a boil in a medium pot.   After the soup has simmered for 20 minutes, add the frozen peas and carrots to the soup.   Cover and simmer the soup for 10 minutes longer. While the soup is simmering again, cook the egg noodles in the boiling water.  Drain noodles and set aside.   Stir in the cream and cooked noodles into the soup pot.  Salt to taste if desired.  Heat through.

chicken noodle soup

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  1. We’re just kindred spirits living in different parts of Utah, I guess 🙂 lol
    Although, I have since ‘tweaked’ this recipe since posting it.
    Happy Fall!

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