30-Minute Easy Chicken and Noodles with Cream Soup
Comforting one-pot chicken noodle soup built on chicken stock, cream of chicken soup, and tender egg noodles. Aromatic herbs like thyme and rosemary create depth, while optional chicken base amplifies savory notes. Cooked chicken adds protein and substance. Milk or cream adjusts richness to taste. Quick weeknight dinner for families seeking simple, satisfying comfort food without fuss.
Ingredients
- 4 cup chicken stock or broth
- 1 teaspoon chicken base(optional)
- 1 can cream of chicken soup
- ¼ cup onion, finely chopped
- ½ teaspoon kosher salt
- black pepper, freshly cracked, to taste
- ½ teaspoon dried thyme, crushed
- ½ teaspoon dried rosemary, crushed
- 1 bay leaf null
- 1 cup thin spaghetti or fine egg noodles, brokensmall pasta shapes (ditalini, elbow)1:1easyquickeggs-free
shape changes texture perception
Full guide → - 2 cup cooked chicken, shredded or chopped
- ½ soup can milk or creamchicken stock1:1dairy-freedairy-free
thinner consistency, lighter mouthfeel
Instructions
- 1
Heat chicken stock, whisk in chicken base and cream of chicken soup until smooth.
- 2
Add onion, salt, pepper, thyme, rosemary, and bay leaf; bring to a boil.
- 3
Reduce heat to medium and simmer 10-15 minutes, stirring occasionally, until slightly reduced and thickened.
- 4
Stir in chicken and milk or cream as needed for desired consistency.
- 5
Simmer 5 minutes more.
- 6
Remove and discard bay leaf before serving.
Tips
Crush dried herbs between your palms before adding to release essential oils and maximize flavor impact.
Reserve cooked chicken chopped into bite-sized pieces; shredding works too but chopped pieces hold texture better in broth.
Good to Know
Refrigerate in airtight container up to 3 days. Noodles absorb liquid over time; reheat gently with extra broth if needed.
Prepare soup through step 3 up to 2 days ahead. Add chicken and cream when reheating just before serving to prevent noodle overabsorption.
Ladle into bowls; serves 4-6 depending on portion size. Pair with crusty bread or a simple green salad.
Common Mistakes
Overcook noodles before simmering in broth to avoid mushy texture; break pasta and add partway through cooking if preferred al dente.
Skip crushing dried herbs to prevent weak, flat flavor; whole flakes don't release oils efficiently.
Add all cream at once without tasting to avoid overshooting richness; adjust milk gradually until desired consistency reached.
Substitutions
Dairy-Free Swaps
General Alternatives
shape changes texture perception
Full guide →slightly different texture, convenience
FAQ
Can I use fresh herbs instead of dried?
Yes; triple the quantity (1.5 teaspoons thyme, 1.5 teaspoons rosemary). Add half during simmering, half in final 2 minutes to preserve brightness and prevent bitterness.
What if I don't have chicken base?
Omit it; the cream soup and stock provide sufficient savory depth. Taste after simmering and adjust salt if needed. Chicken base simply intensifies umami.
How long will this keep refrigerated?
Three days in an airtight container. Noodles continue absorbing liquid, so reheat gently over medium-low heat, stirring often and adding extra broth to reach preferred consistency.