Soups & Stews
This Campbell's chicken noodle soup copycat recipe delivers the creamy, celery-topped comfort you remember from childhood—now made from scratch in 30 minutes.
Growing up in small-town Georgia, I learned that the secret to great soup isn't just the ingredients, but the technique: simmering the broth just right and balancing the flavors so every spoonful feels like a hug.
The creamy celery topping is where the magic happens—it transforms simple ingredients into something nostalgic and satisfying.
The beauty of this recipe lies in its precision: no shortcuts, just a foolproof method that recreates that familiar taste without the can. We start with a rich chicken broth, tender shredded chicken, and perfectly cooked egg noodles—all combined in a pot that fills your kitchen with warmth.
The celery topping, made with cream of chicken soup, butter, and finely chopped celery, is the star that ties everything together with its velvety texture and bright, herby flavor.
By the time you're done, you'll have a restaurant-quality bowl of soup that's creamy, comforting, and packed with the flavors of home. The broth is deep and savory, the chicken shreds melt in your mouth, and that celery topping adds just the right amount of richness.
It's the kind of meal that feels like a warm embrace on a chilly day—or any day, really.
This recipe works as a quick weeknight dinner or a soothing remedy when you're under the weather. Serve it with crusty bread or crackers for dipping, and you've got a complete meal that's sure to become a family favorite. Let's get started—your taste buds will thank you.
Ingredients for campbell's chicken noodle soup copycat
Creamy, comforting ingredients that recreate nostalgia in every spoonful.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 1 ½ lb | Boneless, skinless, shredded |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Egg Noodles 🍜 | 2 oz | Medium or wide egg noodles |
| Celery 🧅 | 1 cup | Finely chopped, leaves reserved |
| Cream of Chicken Soup 🍲 | ½ cup | Condensed, not low-fat |
| Unsalted Butter 🧈 | 2 tbsp | Cold, cubed |
| Onion 🧅 | ½ cup | Finely diced |
| Carrot 🥕 | ½ cup | Finely diced |
| Garlic Cloves 🧄 | 2 cloves | Minced |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Milk 🥛 | ¼ cup | Whole milk for creaminess |
The celery leaves are non-negotiable—they pack the most flavor. Grab fresh celery from the produce section (not the pre-chopped bags), and save those leafy tops for the topping. For the chicken breast, buy bone-in if possible—it adds more flavor to the broth, but boneless works too. The cream of chicken soup should be the condensed kind (not the low-fat version)—it's what gives that classic Campbell's creaminess. I always grab the Hormel or Campbell's brand from the canned soup aisle; they're consistent and reliable.
No cream of chicken soup? Mix 1/4 cup milk with 1/4 cup flour and 1/4 cup grated Parmesan for a quick roux-based substitute. Pre-chopped celery works in a pinch, but freshly chopped tastes so much brighter. The milk can be swapped for half-and-half if you want extra richness. For the broth, low-sodium is key—otherwise, you'll need to adjust the salt later. If you're using dried herbs, double the amount listed for fresh parsley, but honestly, fresh is worth it for that fresh finish.
This soup tastes even better the next day—make a double batch and freeze half. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months. The celery topping can be prepped ahead and kept in the fridge for 2 days. I like to portion the soup into containers with a dollop of topping on top—just reheat the broth and noodles separately, then stir in the topping at the end to keep it creamy.
Why You'll Love This Recipe
- No Chopping Stress: I swear by this recipe when I’m too tired to dice celery into perfect matchsticks—just rough chop and toss. The broth and cream of chicken soup do the heavy lifting, so you’re basically simmering flavor without the fuss.
- Creamy Without Effort: That canned cream of chicken soup is the secret weapon—it thickens the broth into something rich and velvety with zero extra work. Honestly, it’s the closest thing to homemade without the hassle.
- Lunchbox Hero: Double the batch and stash it in the fridge for days. Kids (or lazy adults) can grab a thermos of this for school or work—no reheating required, just pour and go.
- Pantry Staple Magic: Between us, this recipe costs less than takeout and uses ingredients you already own. Chicken breast on sale? Extra broth in the freezer? Boom—soup night, solved.
Step-by-step instructions for creamy chicken noodle soup
This copycat version delivers that iconic Campbell's creamy texture and comforting flavor—just like the classic you love.
Shred the Chicken Breast
Place the 1.5 lb boneless, skinless chicken breast in a medium pot and cover with water. Bring to a boil over high heat, then immediately reduce to a simmer for 12-15 minutes until the chicken is fully cooked and the meat pulls away from the bone easily. Drain and let cool for 5 minutes before shredding.
Use two forks to pull the chicken apart into small, even shreds. You want pieces that will distribute evenly throughout the soup—no large chunks that won't break down during cooking. I like to work quickly while the chicken is still warm, as it shreds more easily. Set the shredded chicken aside for now.
Sauté the Vegetables
In a large pot, melt the 2 tbsp cold unsalted butter over medium heat. Add the 0.5 cup finely diced onion and cook for 3-4 minutes until softened and translucent. Add the 0.5 cup diced carrot and 1 cup finely chopped celery, stirring frequently for 5 minutes until the vegetables begin to soften.
Add the 2 minced garlic cloves and cook for another 30 seconds until fragrant—you'll smell that unmistakable garlic aroma. Here's where it gets good: the vegetables should be tender but still hold their shape, not mushy. If they start to brown too quickly, reduce the heat slightly. This step builds the flavor foundation for your soup.
Build the Creamy Base
Pour in the 4 cups low-sodium chicken broth and bring to a gentle boil. Stir in the 0.5 cup condensed cream of chicken soup and 0.25 cup whole milk, whisking until fully combined. The mixture will thicken slightly as it heats. Add the 2 oz egg noodles and cook for 8-10 minutes until they're tender but still have a slight bite.
Real talk: the cream of chicken soup is what gives this soup that signature creamy texture. Don't skip this step—it's what makes this a true copycat. If you're using low-fat soup, you might want to add a splash more milk to compensate for the reduced creaminess. Stir in the 1 tsp salt and 0.5 tsp black pepper now to distribute the seasoning evenly.
Combine and Finish
Add the shredded chicken to the pot and stir gently to combine. Let the soup simmer together for 5-7 minutes, allowing the chicken to absorb some of the flavorful broth. Taste and adjust seasoning if needed—you might need a bit more salt or pepper depending on your broth.
Here's the thing—this soup tastes even better after it sits for 10 minutes. The flavors meld together perfectly during this resting time. While you wait, prepare the celery topping by finely chopping the reserved celery leaves (about 2 tbsp) and mixing with 1 tsp of the fresh parsley. This is where you get that classic Campbell's look and extra freshness.
Serve with Creamy Topping
Ladle the hot soup into bowls, dividing the egg noodles evenly. Top each serving with a generous spoonful of the celery-parsley mixture. The contrast of the fresh green on top of the creamy soup is what makes this dish visually appealing and delicious.
This creamy chicken noodle soup delivers that comforting, familiar taste you remember from childhood. The secret is in the balance of the cream of chicken soup and milk for that perfect creamy texture without being too heavy. Serve with crusty bread to soak up every last drop of that flavorful broth.
Pro Tips For Making Campbell'S Chicken Noodle Soup Copycat
- SHRED CHICKEN BEFORE SIMMERING: I learned this the hard way—ditching the whole chicken breast and shredding it first saves time and keeps the texture perfect. Poach the chicken in broth for 12-15 minutes until it hits 165°F, then pull it apart with forks while it’s still hot. Cold chicken turns to rubber, and no one wants that in soup.
- SWEAT THE CELEERY FIRST: Skip the direct boiling—sauté the celery in a splash of broth or water for 3-4 minutes until it softens and releases its flavor. This stops it from turning to mush later and adds depth before the cream of chicken soup gets added. (Yes, even if you’re impatient like me.)
- STIR IN THE CREAM SOUP LAST: The cream of chicken soup thickens fast—add it right before the noodles go in, then stir constantly for 2-3 minutes. If you let it sit too long, the soup turns gluey, and suddenly you’re dealing with a sad, clumpy mess instead of that creamy texture you’re copying.
- USE STARCHY NOODLES: Egg noodles work, but for a richer mouthfeel, swap in a mix of egg noodles and a few extra-wide egg noodles or even a handful of ditalini. The extra starch helps thicken the broth naturally, so you won’t rely as much on the cream soup. (Your future self will thank you.)
Essential equipment for campbell's chicken noodle soup copycat
Large Pot Essentials
You’ll need a large, heavy-bottomed pot—I use my All-Clad 6-quart Dutch oven—to handle the soup’s volume without scorching. The wide base distributes heat evenly, preventing hot spots that can burn your vegetables.
If you don’t have one, a stainless steel stockpot (like Cuisinart MultiClad) works too. Avoid thin aluminum pots—they heat unevenly and can warp over time. 🔥
Precision Tools
A fine-mesh strainer (I swear by the OXO Good Grips) is key for draining the shredded chicken without losing broth. For chopping, a sharp chef’s knife (like Wüsthof’s Ikon) and a cutting board (I prefer Maple for its gentle surface) make prep faster.
A microplane for garlic and a small mixing bowl for the celery topping keep everything organized. 💡
Temperature Control
Invest in a digital thermometer (I use the Thermoworks Thermapen ONE) to monitor broth temperature—ideal range is 195-205°F for simmering. A wooden spoon (not metal) prevents scratching your pot while stirring. For the celery topping, a small saucepan (like Le Creuset’s 1.5-quart) melts butter evenly without burning. 🌡️
Optional Upgrades
For extra creaminess, a handheld immersion blender (like Magic Bullet) lets you blend a portion of the soup for a silky texture. A ladle with a strainer (I love OXO’s Good Grips) makes serving easier—no soggy noodles in your bowl!
If you’re garnishing, tweezers help place parsley leaves precisely. 🌿
Storage Solutions
Store leftovers in glass Pyrex containers (they reheat evenly) or silicone-lidded jars (like Mason-style) for easy grab-and-go meals. For freezing, quart-sized freezer bags (with labels!) save space and thaw faster than containers.
The celery topping keeps fresh in the fridge for 2 days in a small airtight container. ❄️
Nutrition facts
Frequently asked questions
Can I make this soup without cream of chicken soup?
For a homemade version, mix ¼ cup milk with ¼ cup flour and ¼ cup grated Parmesan cheese to create a roux-based substitute. Whisk it into the simmering broth for that signature creamy texture. The key is achieving that velvety consistency—just stir constantly until it thickens slightly.
Why does the celery topping make this soup taste different?
The celery topping is the secret weapon! It adds freshness, color, and a bright herbal note that cuts through the creaminess. The celery leaves (not just stalks) contain concentrated flavor, while the parsley adds brightness. Together, they mimic Campbell's signature look and taste. Don't skip this step—it's what makes this a true copycat!
Can I use dried herbs instead of fresh parsley?
Yes, but fresh parsley delivers the best flavor. If using dried, use ½ teaspoon instead of ¼ cup fresh. For maximum impact, add a pinch of dried thyme or marjoram too—they complement the celery beautifully. Just remember, dried herbs are more potent, so start with half the amount and adjust to taste.
How do I fix soup that's too thin or too thick?
For thin soup, stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water and simmer for 2-3 minutes. For overly thick soup, add ¼ cup warm broth and stir until smooth. The goal is a creamy yet spoonable consistency—like thick oatmeal. Taste as you go to avoid overcorrecting!
Is this soup kid-friendly? Any modifications?
This is perfect for kids! For picky eaters, serve the soup without the celery topping or blend a portion for smoother texture. You can also reduce the salt slightly and add a pinch of sugar to balance flavors. The creamy broth and tender chicken make it a comforting choice for little ones recovering from colds.