Creamy Chicken Noodle Soup

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  • 9 cups water
  • 8 chicken bouillon cubes
  • 45 carrots, (peeled and sliced)
  • 5 1/2 cups uncooked wide egg noodles
  • 3 cups cooked chicken, (shredded)
  • 2 cans cream of chicken soup
  • 1 cup sour cream
  • salt and pepper to taste


  1. In a large pot, bring water and bouillon cubes to a boil.  Reduce heat so water stays at a low boil.
  2. Add carrots and cook for 10 minutes.
  3. Add noodles and continue cooking, uncovered, until noodles are tender (about 10 minutes).  Reduce heat to simmer.
  4. Add cream of chicken soup and shredded chicken and stir until heated through.
  5. Just before serving, stir in sour cream.  Add salt and pepper to taste.
  6. Enjoy!


A lot of the time when I make this soup, I will just buy one of the rotisserie chickens from Sam’s Club or Costco, which makes this soup even quicker to make.

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