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Creamy Chicken Noodle Soup

Canned chicken noodle soup made richer with a can of cream of chicken soup stirred in. Comfort in a bowl with almost no effort.

Nut-FreeEgg-Free Main Dish
Prep: 2 min Cook: 10 min Total: 12 min Servings: 2–3 Difficulty: Easy

Allergens: Contains Dairy (cream of chicken soup), Gluten (noodles, soup thickeners).

Ingredients

  • 2 cans (10.5 oz each) chicken noodle soup
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup frozen mixed vegetables or canned carrots, drained

Optional Extras

  • Salt and pepper
  • Garlic powder
  • Crackers on the side
  • Extra canned chicken for more protein

Equipment

  • Medium pot
  • Can opener
  • Stirring spoon

Instructions

  1. Pour all three cans of soup into a medium pot.
  2. Add one can of water (use the empty cream of chicken can to measure). Stir until smooth.
  3. Add the frozen mixed vegetables or drained canned carrots.
  4. Heat over medium heat for 8–10 minutes, stirring occasionally, until everything is warmed through and the vegetables are tender.
  5. Season with salt, pepper, or garlic powder if you have them. Serve with crackers on the side.

Notes

  • Cream of mushroom works too in place of cream of chicken for a different flavor.
  • Add more chicken: Stir in a drained can of canned chicken for extra protein.
  • Any vegetables work. Corn, peas, green beans — whatever you have.
  • With bread or crackers. This soup begs to be dipped into.
  • Leftovers: Keeps well for 2 days. The noodles will absorb liquid, so add a splash of water when reheating.