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Easy Stovetop Creamy Chicken Noodle Soup Using Cream of Chicken Soup

Close-up of a bowl of creamy chicken noodle soup made with cream of chicken soup, featuring egg noodles, shredded chicken, carrots, and parsley.
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Make a comforting, creamy chicken noodle soup quickly using canned cream of chicken soup as a base. This simple recipe tastes homemade and is perfect for a fast weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1 (10.5 ounce) can cream of chicken soup
  • 4 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken breast
  • 1 cup wide egg noodles
  • 1/2 cup milk (whole or 2%)
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  2. Stir in the dried thyme, dried rosemary, and black pepper. Cook for 1 minute until fragrant.
  3. Whisk in the can of cream of chicken soup and the chicken broth until the mixture is smooth and combined. Bring the soup to a gentle simmer.
  4. Add the wide egg noodles to the simmering soup. Cook according to the package directions, usually 6 to 8 minutes, until the noodles are tender.
  5. Stir in the cooked, shredded chicken and the milk. Heat through for 2 to 3 minutes, but do not let the soup boil after adding the milk.
  6. Taste the soup and add salt if needed, keeping in mind the canned soup and broth already contain sodium.
  7. Ladle the creamy chicken noodle soup into bowls. Garnish each serving with fresh chopped parsley before serving.

Notes

  • For a richer flavor, use half-and-half instead of milk when finishing the soup.
  • If you do not have cooked chicken, you can poach two chicken breasts directly in the broth before adding the noodles, then shred the chicken and return it to the pot.
  • To make this recipe gluten free, substitute the egg noodles with gluten-free pasta or extra vegetables like frozen peas.

Nutrition

Find it online: https://tastethisplate.com/creamy-chicken-noodle-soup-made-with-cream-of-chicken-soup/