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Creamy Chicken Noodle Soup on spoon
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5 from 6 votes

Creamy Chicken Noodle Soup Recipe

This quick and easy Creamy Chicken Noodle Soup recipe is made in one pot! It has carrots, celery, chicken and noodles. Grab a bowl to warm up with today!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 8
Calories: 590kcal
Author: Julie Evink


  • 1 Tbsp extra-virgin olive oil
  • 4 carrots peeled and chopped
  • 3 celery stalks diced
  • 1/2 yellow onion chopped
  • 1 tsp minced garlic
  • 1/2 c. all-purpose flour
  • 8 c. low-sodium chicken broth
  • 1 lb skinless boneless chicken breasts
  • 3 c. uncooked egg noodles
  • 1 can evaporated milk 12 oz
  • 1 tsp kosher salt
  • 1/4 tsp dried oregano
  • 1/2 tsp black pepper


  • Heat oil over medium-high heat in a Dutch oven or large stockpot. Saute the carrots, celery, and onion until beginning to soften, about 7 minutes. Add garlic and cook for an additional 1 minute. Sprinkle the flour over the vegetables and cook for 1 minute; stirring continually. 
  • Slowly stir in the broth. Add chicken to soup. Bring to a boil. Reduce heat and simmer, partially covered for 20 minutes. 
  • Stir in noodles, evaporated milk, salt, oregano and pepper. Stir to combine. Cook the soup for 10 minutes or until the noodles are al dente. 
  • Remove chicken, shred and return to the soup. Serve warm. 


Calories: 590kcal | Carbohydrates: 86g | Protein: 34g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 123mg | Sodium: 526mg | Potassium: 926mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5340IU | Vitamin C: 4.4mg | Calcium: 179mg | Iron: 3.3mg