This creamy Chicken Vegetable Soup is cozy, filling, and made for busy days. Tender chicken, colorful vegetables, a rich broth, and thick Reames egg noodles come together in one family-friendly pot. It is an easy way to feed a big family or a crowd, and the hearty noodles make every bowl feel extra comforting.
Have you ever tried Reames Noodles? Unlike many pantry noodles, they are sold frozen and cook up thick, tender, and pleasantly chewy. My husband introduced me to them after growing up with his mom serving noodles over mashed potatoes at Thanksgiving. That combination is not my favorite, but the noodles absolutely won me over. In soup, they are almost dumpling-like and make the broth feel especially substantial.
What Is Chicken Vegetable Soup Made Of?
This version keeps things simple with canned vegetables, cooked chicken, cream of chicken soup, milk, and frozen egg noodles. The canned vegetables make prep fast, while the soup and milk create a creamy base. For a lower-carb bowl, leave out the noodles and check the labels on the canned soup and vegetables so the ingredients fit your needs.
I often cook the chicken earlier in the day and refrigerate it until I am ready to make the soup. Breaking the recipe into two short sessions keeps me from standing in the kitchen for too long and makes dinner-time assembly much easier. Rotisserie chicken or leftover roasted chicken can also save time; just remove the skin and bones, then chop or shred the meat.
What Vegetables Go with Chicken Noodle Soup?
Think of this as chicken noodle soup and vegetable soup in one pot. You can use the vegetables your family enjoys or whatever you already have on hand. Drain canned vegetables before adding them if you want a thicker, less salty soup. Frozen vegetables can usually go straight into the pot; add tender vegetables near the end so they do not become mushy. Popular choices include:
- Carrots
- Peas
- Green beans
- Celery
- Corn
How to Add More Flavor
Start with familiar seasonings, then taste before adding more. Cream of chicken soup, broth, bouillon, and canned vegetables can already contain plenty of sodium, so add salt at the end. A small amount of garlic, onion, or herbs can deepen the flavor without overpowering the chicken. Try:
- Salt and pepper
- Garlic salt or powder
- Onion salt or powder
- Parsley
- Rosemary
- Thyme
Chicken broth, bouillon cubes, or Better Than Bouillon can strengthen the savory chicken flavor. For extra brightness, stir in a small squeeze of lemon juice just before serving. If the soup tastes flat, adjust one thing at a time—salt, pepper, herbs, or acidity—then taste again.
Fun Facts About the Noodles
- Reames-style noodles are kept in the freezer rather than dried for the pantry, which helps give them their thick, homestyle texture.
- Classic frozen egg noodles are made from a short list of ingredients centered on wheat flour, water, and eggs.
- Because the noodles are substantial, they can make a simple soup feel closer to chicken and dumplings.
- They can be cooked directly in broth, allowing them to absorb savory flavor as they become tender.
- Frozen egg noodles are useful beyond soup—try them in casseroles, beef and noodles, or as a hearty side dish.
Tips and Tricks for the Best Soup
- Use a roomy pot. The noodles expand as they cook, and extra space makes stirring easier.
- Keep the soup at a steady simmer. A hard boil can cause the creamy base to scorch or separate. Stir often, especially along the bottom and corners of the pot.
- Separate the frozen noodles. Add them gradually and stir as they soften so they do not cook in one large clump.
- Follow the package for timing. Traditional frozen egg noodles may need around 20 minutes, while quick-prep versions cook much faster. The noodles should be tender but still have a little bite.
- Adjust the consistency at the end. The noodles continue to absorb liquid. Add a splash of broth or milk if the soup becomes thicker than you like.
- Add cooked chicken late. Since the chicken is already done, it only needs enough time to heat through. This helps it stay tender.
- Taste before seasoning. Broth, condensed soup, bouillon, and canned vegetables all contribute salt.
- Make it your own. Stir in frozen peas near the end, add mushrooms for extra savoriness, or use a pinch of red pepper flakes for gentle heat.
Serving Suggestions
Serve this soup hot in deep bowls with plenty of chicken, vegetables, and noodles in each portion. A little chopped parsley, cracked black pepper, or shredded cheese makes an easy finishing touch. For a brighter contrast to the creamy broth, add a squeeze of lemon at the table.
- Pair each bowl with warm dinner rolls, biscuits, cornbread, or thick slices of crusty bread for dipping.
- Add a crisp green salad or simple cucumber salad to balance the creamy soup.
- For an extra-comforting meal, serve a smaller ladleful over mashed potatoes, just as my husband’s family did at Thanksgiving.
- Set out toppings such as chopped parsley, sliced green onions, shredded cheddar, oyster crackers, or freshly ground pepper so everyone can customize a bowl.
- When feeding a crowd, keep the soup warm over low heat and place extra broth nearby. Stir in a little broth whenever the noodles soak up too much liquid.
Storage and Reheating
Let leftovers cool, then transfer them to shallow, airtight containers and refrigerate promptly. Use your usual food-safety guidance for cooked chicken dishes. The noodles will continue to soak up broth in the refrigerator, so the soup will be thicker the next day.
- Refrigerate: Store leftover soup in an airtight container. For the best texture, enjoy it within a few days and discard it if it develops an off smell or appearance.
- Reheat gently: Warm the soup in a saucepan over medium-low heat, stirring occasionally. Add broth or milk a little at a time to loosen the texture. Individual portions can also be reheated in the microwave in short intervals, stirring between each one.
- Freeze thoughtfully: Creamy soups and cooked noodles can change texture after thawing. For a freezer-friendly approach, prepare and freeze the soup base without the milk and noodles, then add those ingredients when reheating.
- Plan ahead: If you expect leftovers, cook the noodles separately and add them to each bowl. Store the noodles and soup base in separate containers so the noodles do not absorb all the broth.
Try These Soups, Too
ITEMS/INGREDIENTS USED IN RECIPE – If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed some of them below. NOTE: These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.
- Square Pot
- Measuring Cup Set
- Better than Bouillon (2 pack -Beef & Chicken)
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Rock on!
~Bobbi
Chicken Vegetable Soup
Equipment
- 2 Large Pots
Ingredients
- 4 Chicken Breasts, boneless, skinless
- 6 Quarts Water
- 2 Tbsp Better than bouillon, roasted chicken base
- 1 Pkg (24 oz) Reames Noodles
- 2 Cans (15 oz) Mixed Vegetables, undrained
- 2 Cups Chicken Water (water the chicken was boiled in) could use chicken broth
- 2 Cans (10 3/4 oz) Cream of Chicken soup
- 1 Cup Milk
- 2 Tsp Onion Powder
- Salt and Pepper, to taste
Instructions
- In a large pot. Add 2 quarts of water. Add the better than bouillon and chicken breasts. Bring to a boil. Boil for 25-30 until done. ** I like to add my better than bouillon to 1 quart of warm water and mix it before adding the other quart of water to the pot.
- Remove the chicken from the water. Cut the chicken in bite size or smaller cubes. Save 2 cups of the water you boiled the chicken in.
- In another large pot, bring water to a boil. Once boiling, place the Reames noodles in 3 quarts of water. Boil for 20 minutes. Pour back into the pot.
- Pour the 2 cups of chicken water you saved and another 4 cups (1 quart) into one of the pots.
- Add the milk and cream of chicken soup in and mix well. Add the chicken.
- Add seasonings, both cans of un-drained mixed vegetables, and noodles to the pot.
- Stir. Cover and Cook on low for 30 minutes to 1 hour on low/medium heat.
- Serve.
Notes
Nutrition
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