Whenever someone from my family feels under the weather, I whip up a quick batch of this Creamy Chicken Noodle Soup. It’s easy to make and you need mostly staple ingredients!
Chicken Noodle Soup is one of my favorite comfort food recipes for cold weather days. It’s super quick to make on the stove, or in the slow cooker if you need a prep ahead kind of meal (see my Crock Pot Chicken Noodle Soup for that!).
We love this for a light dinner with some bread, but it’s also a great lunch. If you want to make it ahead for a few days’ worth of lunches, definitely cook the pasta separately and only add it to individual portions when you’re reheating it.
Ingredients you’ll need
Here is an overview of the ingredients in the recipe (great to use as a visual grocery list at the store!). Scroll down to the recipe at the bottom for quantities.
- Evaporated Milk: If you don’t have any evaporated milk on hand, you can also use regular milk – the soup will just be a little less thick/creamy. I recommend whole milk, but a lower percentage fat will work (but be even less rich). You can also do half and half or a mix of milk and heavy cream.
- Dried onion and garlic powder: I know there’s always a few people who get upset about these, and ask why they can’t use fresh… Well, you absolutely can in this recipe! Chop an onion and mince some garlic and lightly sauté them in the melted butter before adding the flour to continue with the recipe as written. I choose to use powdered here because it’s much faster when I’m already running behind, and my kids… Refuse to eat bits of onion.
- Frozen Vegetables: Many blends work well, but I most recommend a California or Country blend, or soup vegetables. My blend has corn, peas, carrots and cauliflower. I think it’s creatively named “mixed vegetables”.
- Chicken: Chicken thighs work well in this soup, too. I prefer skinless, boneless, and it will take longer to cook – about 35 to 40 minutes.
How to make Chicken Noodle Soup
1. You start by making a roux. This just means you melt butter and then whisk in flour until it’s foamy. Don’t use high heat, the flour mustn’t brown.
2. Once the flour is foamy, whisk in one can of chicken broth. It will seize up at first, but it’s important you keep whisking so you don’t end up with a lumpy soup!
3. Next, you’ll want to add the remaining liquids and seasoning and bring the soup to a boil. Then, add the chicken and simmer until the chicken is tender, about 20 minutes.
In the meantime, you’ll want to cook the noodles until they’re just done.
4. Once the chicken is done, remove it from the pot and shred on a chopping board, using two forks. Stir it back into the soup, along with the cooked noodles and the frozen vegetables.
Simmer the soup for around 8 more minutes, or until the vegetables are fully cooked. Serve immediately!
In case you need to thicken your chicken noodle soup further:
If your soup isn’t thick enough to your liking once it’s done, combine 1 tablespoon cornstarch with 2-3 tablespoons cold milk to make a slurry. Slowly stir this into the simmerig soup, only adding as much as you need to reach your perfect consistency.
Make ahead instructions
Soup is a great meal to make ahead. But if you’re planning to cook this for later, make sure you don’t add the pasta until right before serving – otherwise it will continue to absorb liquid, making the pasta mushy and the soup dry.
Let the soup cool enough so it stops steaming (it may spoil other contents of your fridge if you refrigerate it hot!), then refrigerate without a lid in shallow containers to encourage faster chilling. Once cold, cover tightly with lids and eat within 2-3 days.
Reheat on the stove or in the microwave until steaming hot all the way through. You may need to add some extra broth if the soup is too thick after it has been in the fridge.
I recommend freezing the soup and pasta separately, then combining them before serving.
Let the soup cool enough so it stops steaming, then refirgerate in shallow containers to encourage faster chilling. Once cold, you may transfer it to a single freezer-friendly container, label with the name and use-by date (freeze for up to 3 months) and freeze.
For ease, you can also pre-cook and freeze the pasta in a separate container.
To reheat, defrost the soup and pasta separately in the fridge overnight. Reheat the soup on the stove until bubbly and steaming hot all the way through. Stir in teh defrosted pasta and cook for 4-5 minutes, until heated all the way through.
Note: If you’re wondering about cooking and re-freezing frozen vegetables, the USDA says it’s OK here. If you’re not comfortable with it, that’s completely fine! Just use a refrigerated vegetable mix or chop your own, and cook them the entire time with the chicken.
However you’re going to serve this soup, it’s like a hug in a bowl. And best of all, it’s ready in a flash, from scratch, no condensed soup needed!
More easy soup recipes
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Creamy Chicken Noodle Soup
- 4 tablespoons butter
- 4 tablespoons flour
- 2 (14.5-oz) cans chicken broth
- 2 (12-oz) cans evaporated milk
- ½ teaspoon dried onion powder
- ¼ teaspoon dried garlic powder
- ¼ teaspoon celery salt
- ¼ teaspoon dried thyme
- 1 pound boneless, skinless chicken breast
- 1 (24-oz) bag frozen mixed vegetables
- 1 (16-oz) box egg noodles
- Make soup base:Place butter in a large Dutch oven or heavy bottomed pan over medium heat until melted. Whisk in flour until smooth and foamy (make sure it doesn't brown).
- Add one can chicken broth:Whisk in the first can of chicken broth, whisking vigorously. The flour will seize up at first, but just continue whisking until smooth.
- Add remaining liquid and seasoning: Once smooth, whisk in the remaining can of broth, and both cans of evaporated milk. Add all seasoning and bring to a boil.
- Cook chicken:Reduce the heat to a simmer, add the chicken and cook until the chicken is cooked through – about 15 to 20 minutes, depending on the size of the chicken. In the meantime, cook the noodles according to the package instructions in a separate pot.
- Finish soup: Once chicken is cooked, remove it from the soup and place it on a chopping board. Shred with two forks, then add back to the soup. Stir the frozen vegetables and cooked noodles into the soup and simmer for around 8 minutes, or until vegetables are cooked through.