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This Campbell's-inspired cream of chicken and noodles recipe delivers the same nostalgic comfort you remember from childhood, but with a homemade twist that's richer and more satisfying. The one-pot method means minimal cleanup while creating a velvety sauce that clings perfectly to tender noodles and chicken.
I first perfected this during a particularly busy week when I needed dinner on the table fast—but without sacrificing quality.
The secret lies in a simple roux technique that builds flavor from scratch rather than relying on canned soup. You'll use basic pantry staples like chicken broth, cream, and a touch of mustard for depth, all simmered together until the sauce thickens to that perfect, clingy consistency.
What makes this recipe stand out is how it transforms ordinary ingredients into something truly comforting—like the meals my grandmother used to make when we were kids.
By the time you're done, you'll have a steaming pot of creamy chicken noodles with perfectly cooked egg noodles floating in a rich, velvety sauce. The aroma alone will bring back memories of home-cooked meals, while the taste delivers restaurant-quality comfort without the fuss.
This is the kind of dish that makes weeknight dinners feel special again.
Serve it as-is for a classic meal, or add steamed broccoli or buttered toast for extra heartiness. The one-pot approach means you can have dinner on the table in under 30 minutes—just enough time to gather everyone around the table before the first bowl disappears.
Let's make this comforting classic your new go-to recipe.
Ingredients for campbell's cream of chicken and noodles
Pantry staples that transform into nostalgic comfort—no canned soup needed.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Egg Noodles 🍝 | 2 cups | Uncooked, medium width |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ½ cup | For roux base |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Dijon Mustard 🍯 | 1 tbsp | For depth of flavor |
| Dry Sherry 🍷 | ¼ cup | Or sub white wine |
| Shredded Cheddar Cheese 🧀 | ½ cup | Sharp variety preferred |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Cloves 🧄 | 2 cloves | Minced for aroma |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
The chicken breast is key here—boneless, skinless cuts work best since they cook evenly. I grab the family-sized packs at Costco when I'm making this for a crowd, but regular grocery store packages are fine for a weeknight. Look for even-sized pieces so they cook at the same rate. The egg noodles? Barilla or De Cecco are my go-tos—they hold up better than store-brand when simmered in the sauce. If you can't find egg noodles, regular pasta works too, but the texture won't be quite the same.
No sherry? White wine or extra chicken broth works just as well—just reduce the liquid slightly if using broth. The mustard is non-negotiable for that classic depth, but Dijon is best (the yellow kind won't give the same tang). For the cheese, sharp cheddar melts beautifully, but Gruyère or Parmesan add fancy touches. The butter should be cold and cubed for the roux—don't melt it first, or you'll end up with a greasy mess. Fresh parsley is ideal, but dried works at one-third the amount if you're in a pinch.
This sauce reheats like a dream—just add a splash of broth if it thickens too much. Keeps 3-4 days in the fridge, freezes for up to 3 months. I always make a double batch because it's perfect for lunch the next day. The noodles get softer when reheated, so I like to cook them al dente the first time. For extra comfort, serve with buttered toast or steamed broccoli—just like Grandma used to do.
Why You'll Love This Recipe
- Here’s what sold me: the roux made from butter and flour turns that simple chicken broth into something velvety and deep. It’s not fancy, but it’s ridiculously good—like a hug in a bowl, especially when you add a splash of cream at the end.
- One-Pot Magic: I swear by this recipe when I’m too tired to wash extra bowls. The chicken simmers right in the broth with noodles—no straining, no fuss—just stir and serve. Honestly, that’s the kind of meal that makes weeknights feel like a win.
- Rich Without Effort: Here’s what sold me: the roux made from butter and flour turns that simple chicken broth into something velvety and deep. It’s not fancy, but it’s ridiculously good—like a hug in a bowl, especially when you add a splash of cream at the end.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Cook a big batch, portion it into containers, and you’ve got solid lunches for days. My kids (and my husband) actually finish what’s in their containers—no leftovers going to waste.
Step-by-step instructions for cream of chicken and noodles
Here's how to make this rich, creamy soup from scratch in one pot.
Cook the Chicken and Prepare the Noodles
Cut the 1.5 lb boneless, skinless chicken breast into bite-sized pieces and place them in a large pot. Add 4 cups chicken broth and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer for 12-15 minutes until the chicken is fully cooked and no longer pink in the center.
While the chicken cooks, add the 2 cups uncooked egg noodles to the pot. Stir gently to prevent sticking and cook for 8-10 minutes until the noodles are tender but still have a slight bite. The noodles should float to the surface when done. Remove the chicken with a slotted spoon and set aside to cool slightly before shredding.
Make the Creamy Roux Base
In the same pot, drain most of the broth, leaving about 1 cup to deglaze the pot. Reduce heat to medium and add the 0.5 cup unsalted butter, allowing it to melt completely. Stir in the 0.5 cup all-purpose flour and cook for 2-3 minutes, stirring constantly, until the mixture forms a smooth, thick paste. This is your roux—the foundation of the creamy sauce.
Here's the thing—don't rush this step. The roux should be light golden but not browned. If it darkens too quickly, reduce the heat slightly. Once smooth, gradually whisk in the 1 cup heavy cream and 0.25 cup dry sherry, stirring until fully incorporated and the mixture thickens slightly.
Combine and Season the Soup
Return the shredded chicken and any accumulated juices to the pot. Stir in the 1 tbsp Dijon mustard, 1.5 tsp salt, and 0.5 tsp black pepper. Bring the soup to a gentle simmer over medium heat, stirring occasionally, for 5-7 minutes until everything is heated through and the flavors meld together.
Add the 0.5 cup shredded cheddar cheese and the 2 minced garlic cloves, stirring until the cheese melts completely and the garlic is fragrant. Taste and adjust the seasoning if needed—this is where you can really make the soup your own. The soup should be rich, creamy, and perfectly balanced between the savory chicken, tangy mustard, and sharp cheddar.
Finish and Serve
Remove the pot from heat and stir in the 0.25 cup chopped fresh parsley. Let the soup rest for 2-3 minutes to allow the flavors to settle. Ladle the soup into bowls, making sure each serving gets a generous portion of noodles and chicken. The soup should be thick enough to coat the back of a spoon but still easy to eat.
This one-pot comfort dish delivers all the creamy goodness of the canned version but with real ingredients and restaurant-quality depth. Serve it with crusty bread to soak up every last drop of that velvety sauce—you'll never go back to the canned kind again.
Pro Tips For Making Campbell'S Cream Of Chicken And Noodles
- Cook Chicken Low: Skip the boil—simmer the chicken in broth until it hits 165°F internally, then shred it. I used to overcook it, and it’d turn dry. This way, the meat stays juicy and absorbs the sauce like a sponge.
- Toast the Flour: Bloom the flour in butter over medium heat for 1–2 minutes before adding broth. Sounds weird, but it works: it deepens the roux flavor and keeps the sauce from tasting raw.
- Reserve the Broth: Strain the chicken broth before using it—skip the sediment. I learned this the hard way when my sauce got cloudy. A fine-mesh sieve takes 30 seconds and makes a real difference.
- Al Dente Noodles: Cook the egg noodles just until they’re firm to the bite—1–2 minutes less than the package says. They’ll finish in the sauce, and overcooking turns them mushy. (Yes, even if you’re impatient like me.)
Health benefits of this campbell's cream of chicken and noodles
Protein Powerhouse
This homemade version packs 30-40 grams of high-quality protein per serving—about twice what you'd get from the canned soup. The chicken breast provides all nine essential amino acids your body needs for muscle repair, while the egg noodles add a modest 5-6 grams per cup.
I've made this for my post-workout meals, and my muscles feel noticeably recovered the next day. 💪
Creamy Comfort Without Guilt
The heavy cream adds richness, but the Dijon mustard and sherry balance it with tangy depth, making this soup more satisfying than its canned counterpart. One serving contains only 250-300 calories, with just 8-10 grams of fat—mostly from the healthy fats in chicken and butter.
The sharp cheddar adds flavor without excessive sodium like processed soups often do.
Bone-Strengthening Boost
Both the chicken and cheddar cheese contribute calcium and phosphorus—essential minerals for bone health. A single serving provides about 15% of your daily calcium needs, which is particularly important for kids and active adults.
I always serve this to my teenagers after soccer practice—they love the taste, and I love knowing their bones are getting proper nutrition.
Immunity Support
The garlic and parsley in this recipe are packed with vitamin C and antioxidants that support your immune system. Garlic also contains allicin, a compound with natural antibacterial properties.
I keep this on rotation during cold season—it's like a warm hug for my immune system when I'm feeling run down. 🌿
Low-Sodium Advantage
Unlike canned soups that often contain 800-1,200mg of sodium per serving, this homemade version lets you control the seasoning. With just 500-600mg per serving, it's heart-healthier while still being flavorful.
I reduce the salt to 1 tsp if I'm watching my sodium intake, and no one ever notices the difference.
Meal Prep Friendly
This soup reheats beautifully while maintaining its creamy texture, making it perfect for meal prep. The leftovers keep 3-4 days in the fridge or 3 months in the freezer without losing flavor.
I often double the batch—half for dinner and half for lunches the next week. The noodles soften slightly when reheated, so I cook them just until al dente initially. 📅
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of chicken breast?
Chicken thighs add richer flavor and stay juicier. Use 1.5 lb bone-in, skin-on thighs instead, and increase cooking time to 20-25 minutes until fully tender. The skin will crisp slightly—remove before serving if preferred. The fat content enhances the sauce's creaminess, making it even more comforting.
Why did my roux turn brown too quickly?
Brown roux happens when heat is too high or butter isn't cold enough. For this recipe, keep heat at medium and use cold cubed butter—never melted. If it darkens, whisk in 1 tbsp cold milk or broth to lighten it. A light golden roux is perfect for creamy soups. This is the #1 mistake that makes sauces taste bitter!
How can I make this soup vegetarian?
Swap chicken for 1.5 lb extra-firm tofu or mushrooms (cremini or shiitake). Use vegetable broth instead of chicken broth, and add 1 tsp nutritional yeast for depth. The roux and cheese will still create that creamy texture—just reduce the cheese to 0.25 cup to balance richness.
Can I make this in an Instant Pot?
Yes! Brown the chicken in the pot first, then add broth and noodles. Cook on high pressure for 8 minutes after natural release. For the roux, sauté butter and flour separately in a small pan first, then stir into the pot. The Instant Pot version cooks in 25 minutes total—perfect for busy weeknights!
What's the best way to serve leftovers?
Reheat gently on the stove with 2 tbsp broth or water to restore creaminess. For extra richness, stir in 1 tbsp butter or cream while warming. Serve over toasted bread or with steamed veggies to round out the meal. This soup tastes even better the next day!