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Creamy Chicken and Vegetable Noodle Soup

Updated: Jul 19, 2021

I love the traditional chicken noodle soup that you can find at almost any American style restaurant. It has a way of making you feel at home when you've had it from scratch even if you didn't grow up eating it. At the same time, its simplicity is both its strength and weakness if you've had it one too many times. As someone who taught myself how to cook and who loves the creative process, nothing makes me happier than to make variations on classic dishes. This recipe is one such variation on the classic heartwarming soup and like the original, its filled with lots of tender chicken and vegetables but with a creamy texture and more savory flavor. You and your family might enjoy this variation as much if not more than the original!


-1 cup chopped boneless skinless chicken breasts lightly seasoned with salt and black pepper

-1/2 cup chopped celery

-1/2 cup chopped carrots

-1/2 cup chopped baby bella mushrooms

-1/4 cup chopped yellow onions

-1 1/2 cups medium or large egg noodles

-5 cups chicken broth

-1 cup milk

-1 can cream of chicken

-1/2 tsp. dried thyme

-2 tbs. minced garlic

-1 tsp. salt

-1/2 tbs. McCormick Rotisserie Chicken Seasoning

-black pepper to taste


  1. Cook noodles, drain, and set aside. Bring the chicken broth to a boil. Gently mix in the milk, cream of chicken, and the rest of the ingredients.

  2. Turn the heat down to LOW, cover, and cook for 20 minutes. Mix the noodles into the soup and serve. Enjoy!

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