Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup - take the classic chicken noodle soup to a whole new yummy level!

5 from 1 reviews

Great way to get those kids to eat their veggies! Just enough creamy and just enough chunky for the whole family to enjoy.


  • 2 heaping cups of chopped carrots
  • 2 cups chopped celery
  • 1/2 of medium onion, finely chopped
  • 2 cups peas
  • 2 heaping cups of shredded cooked chicken
  • 12 oz package of egg noodles
  • 2 cubes chicken bouillon
  • 2 cartons of chicken stock, 32 ounces each
  • 2 10 oz cans of cream of chicken soup
  • 3/4 cup evaporated milk
  • 2 Tablespoons of olive oil
  • salt and pepper to taste


  1. In a large pot, heat the chicken stock and bouillon cubes together, until cubes are dissolved.
  2. Add the carrots, celery and onion, and simmer until vegetables are tender.
  3. Add the peas.
  4. Add both cans of cream of chicken soup and evaporated milk. Whisk until smooth.
  5. Add the chicken.
  6. Turn the heat to low, just to keep soup warm.
  7. In a separate pot, cook the noodles according to package directions.
  8. Drain the noodles and coat with olive oil to avoid too much sticking.
  9. Add salt and pepper to the soup according to taste.
  10. Serve soup in bowls and add a handful of noodles to each serving.
  11. Store leftovers in fridge for 5 days, or the freezer for 2 months. Keep noodles separated from the soup during storage.