Go Back

Creamy Green Chile Chicken Noodle Soup

A cozy, small-batch chicken noodle soup with a creamy base and a gentle green-chile kick. Perfect for using up leftover chicken and pantry staples.
Total Time 20 minutes
Serving Size 3 servings

Ingredients

Soup Base

  • 1 to 1 ½ cups cooked chicken shredded or chopped
  • 3 cups chicken broth
  • 1 4 oz can mild green chiles
  • ½ small onion diced (optional)
  • 1 –2 cloves garlic minced

Creaminess

  • ½ cup cream of chicken soup OR ½ cup sour cream

Noodles

  • 1 ½ to 2 cups cooked egg noodles

Seasoning

  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • Salt & pepper to taste

Optional Add-Ins

  • ½ cup frozen corn
  • Handful of shredded cheese
  • Squeeze of lime
  • Chopped cilantro

Instructions

  • In a medium saucepan, heat 1 tablespoon of butter or oil. Add the diced onion and sauté 3–4 minutes until softened. Stir in the minced garlic for the last 30 seconds.
  • Pour in the chicken broth and add the mild green chiles, garlic powder, onion powder, and cumin. Bring to a gentle simmer.
  • Stir in the cream of chicken soup or sour cream. Heat on low until smooth and creamy.
  • Add the cooked chicken and simmer for 5 minutes.
  • Stir in the cooked noodles and warm through. If the soup thickens too much, add a splash of broth or water.
  • Taste and adjust seasoning with salt, pepper, lime, or extra green chile. Serve warm.

Notes

  • If using sour cream, keep the heat low to prevent curdling.
  • Add extra broth if you prefer a thinner soup.
  • This recipe doubles easily if you need more than 3 servings.
  • Great with leftover turkey after the holidays!