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Bowl of creamy chicken noodle soup with wide egg noodles and fresh parsley garnish.

🥣✨ Creamy Chicken Noodle Soup – A Last-Minute Lifesaver

This Creamy Chicken Noodle Soup is quick, cozy, and flavorful — ready in under 20 minutes with pantry ingredients. Perfect for busy nights, sore mouths, or anytime comfort food is needed.
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Prep Time 5 minutes
Cook Time 15 minutes
Course: Main Course, Soup
Ingredients Method

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

Method
 

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