World's Best Chicken Noodle Soup

"My mom started making this soup after finding it in a magazine (?), but I made a few adaptions and here it is!"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by livie photo by livie
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Homey photo by Homey
Ready In:




  • Bring water and bouillon cubes to boil in 5 quart pan.
  • Add noodles.
  • When noodles are cooked, add chicken and soup, stir until combined throughly.
  • Remove from heat and add sour cream.
  • Salt and pepper to taste.
  • Enjoy!

Questions & Replies

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  1. pthompson100
    For the life of me I cannot understand making soup out of soup. But I see these recipes all the time. Does no one get the irony?
  2. Martha M.
    Is it ok to omit the sour cream?


  1. CindiJ
    WOW!! This recipe has to be one of the easiest chicken noodle soup recipes I've ever made. My husband thought it was better than what his Mom had made! So very easy and sooo very good. Thank you for posting! This is now in our regular soup rotation. Updating to add I add some finely diced onion, celery, carrot to the pot while cooking the chicken. It really helps deepen the stock flavor! I have used both split chicken breasts as well as boneless skinless breasts for quick and easy soup making. AWESOME recipe!
  2. krysten-marshall
    OMG!!!! This is the best chicken noodle soup in the UNIVERSE!!! I used 4 chicken breasts, peas, carrots and diced onion. I used the 16 oz bag of egg noodles which required extra broth. I used a 49 oz can and a 32 oz box of chicken broth and a family size cream of chicken which was 26 oz. Stuck with the 8 oz of sour cream. Once this was done it was rich, creamy and the taste was out of this world. happy that I found this recipe. I will be making this again and again!!!! Thank you Dreamgoddess for posting this fantastic recipe :)
  3. JanetteBurkes
    This was delicious! I added a cup of sliced carrots and 4 stalks of chopped celery to the broth before adding the egg noodles. My son recently had his tonsils out and he was getting tired of the same ole' same was a big hit! Definitely will be making it's way to my table on a regular basis!
  4. Jonathan Melendez
    I've never had a creamy chicken noodle soup like this and honestly I loved it! Made just as written and it turned out amazing!
  5. linnylouise
    I just love simple and tasty recipes and this is both. Took me about 30 minutes to make and the taste is very good. Only minor changes, I used a cream of chicken soup with herbs. I also added a bag of mixed veggies. I used low fat sour cream too.


  1. NurseJaney
    Followed directions (for a change !) Only added 12 oz. bag of frozen red and green peppers and sliced onions to yummy rotisserie chicken, and subbed chicken broth for water. Made a HUMONGOUS pot, which will do well warmed over another night. Very easy and very tasty. Thanks for posting,Dreamgoddess.
  2. Ky Gal
    This was fabulous! I did add a 12 ounce package of frozen mirepoix blend (carrots, celery and onions) along with 6 cans of chicken broth instead of water and bouillon cubes. I used a rotisserie chicken and this was ready in less than 45 minutes start to finish! This will be my go to Chicken soup from now on!
  3. Nica Chick
    This soup was good. Very rich and creamy ;) We loved it. I did use 1 quart half and half and also 1 quart of chicken broth instead of the water. I was a little worried about the sour cream because I didn't know what to expect... The soup was very good with it. I would not leave it out.
  4. Kanutell
    This was wonderful. I used canned chicken broth instead of bouillon and used about 10 ounces of noodles. I also used 1 can cream of chicken and 1 can cream of mushroom instead of straight chicken plus added grated carrots. My family loved it! It was very thick and hearty.



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