One Pot Creamy Chicken Noodle Soup

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Okay, I know, I know. It’s springtime right? Soup is a winter food, and winter is like, totally over, right? Well…I don’t know about you, but here in northern Utah, it is snowing right this second. On the drive to work this morning, my car said it was 29. Bleeping. Degrees. Sigh. So apparently it’s still winter here, folks. I’m preparing to purchase a one-way ticket to Florida. Who’s with me?

On the bright side, however, this prolonged winter means I can make this incredible One Pot Creamy Chicken Noodle Soup and not look like a dork. I mean, is there a foodie equivalent to the fashionista’s “don’t wear white after Labor Day” rule? Like, don’t make soup after March 31st? Well, either way, whether it’s the dead of winter or the middle of July, I will never complain about having this soup. It is so choice. So delicious, and so easy. You should just make it tonight, whether it’s warm where you live or not.

In a large pot, bring 5 cups of water to a boil. Add 2 or 3 boneless, skinless chicken breasts and 3 chicken bouillon cubes, and boil until the chicken is cooked through. Sorry for the icky chicken picture…

While the chicken is boiling, dice up two cups each of celery and carrots, and one onion.

Once the chicken is cooked through, pull it out and shred it with a couple of forks. Set it aside for now.

Throw the vegetables into the pot and turn the heat down to a simmer for about 20 minutes.

Meanwhile, in a small bowl, mix together ¼ cup melted butter and ¼ cup flour with a fork until smooth. This makes our roux.

Add 2 cans Cream of Chicken soup to the pot, along with the roux and ½ cup milk. Stir until the roux is all dissolved.

Note: I don’t usually fret about using canned Cream of Chicken soup, but if you’re reeaally opposed to it, you can make your own homemade kind like the one here.

Add the shredded chicken back into the pot and a 3-oz. package of egg noodles.

Throw in some freshly ground pepper too. Yumm-o.

And then you just continue to cook on medium-low heat until the egg noodles are cooked through.

And that’s all there is to it! And if you need someone to reminisce with about how springtime used to mean warmer weather, give me a call. We can cry it out.

This amazingly thick & creamy Chicken Noodle Soup is not only delicious, but also super easy! You can make it all in one pot. No extra dirty dishes!


  • 5 cups water
  • 2-3 boneless, skinless chicken breasts
  • 2 cups each, celery and carrots, diced
  • 3 chicken bouillon cubes
  • 1 onion, diced
  • 2 10.5-oz cans Cream of Chicken soup
  • ½ cup milk
  • ¼ cup flour
  • ¼ cup butter, melted
  • Freshly ground pepper, to taste
  • 1 (3-oz.) pkg. egg noodles


In a large pot, bring water to a boil.

Add chicken breasts and chicken bouillon cubes and boil until chicken is cooked through. Remove and shred. Set aside for later.

Add celery, carrots, and onion to the water and simmer for 20 minutes, or until tender.

Meanwhile, in a small bowl, combine melted butter and flour with a fork, stirring until smooth (this makes our roux).

Add Cream of Chicken soup, milk, and roux to the soup pot, stirring until roux is dissolved.

Return chicken to the pot and add egg noodles.

Add freshly ground pepper to taste.

Cook until egg noodles are done.

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