Bowl of creamy chicken noodle soup with wide egg noodles and fresh parsley garnish. — Quick, cozy, and creamy — this chicken noodle soup comes together in under 20 minutes and is always a family favorite.

Some recipes are born out of necessity, and this one is exactly that. The first time I made this, my son had just gotten braces and was sore, starving, and needing something soft to eat fast. I didn’t have time to run to the store, so I worked with what I had in the pantry — and in less than 20 minutes, this creamy chicken noodle soup was on the table.

It’s quick, cozy, and full of flavor — the kind of comfort food that works for sore mouths, colds, or simply those nights when you want something warm and filling without spending hours in the kitchen. Now it’s a family favorite that we eat all year long.

📝 Recipe: Creamy Chicken Noodle Soup

Ingredients

2 quarts water
8 tsp chicken bouillon granules
6 ½ cups uncooked wide egg noodles
2 cans (10.75 oz each) condensed cream of chicken soup, undiluted
3 cups cooked chicken, cubed or shredded (rotisserie, canned, or homemade)
1 cup sour cream
1–2 cups frozen mixed vegetables (optional)

Instructions

1️⃣ Boil the Broth – Bring water and bouillon to a boil, stirring until dissolved.
2️⃣ Cook Noodles – Add egg noodles and cook uncovered for 8–10 minutes, until tender. (Do not drain.)
3️⃣ Add Veggies – Stir in frozen vegetables and cook 2–3 minutes until they begin to soften.
4️⃣ Make It Creamy – Stir in cream of chicken soup and chicken. Heat through.
5️⃣ Finish – Remove from heat and gently fold in sour cream until smooth.
6️⃣ Serve – Ladle into bowls and enjoy warm.

Tip: Sprinkle with cracked black pepper or fresh parsley just before serving for an extra boost of flavor.

⏱️ Timing

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes