One of the most comforting meals I know is a simple bowl of chicken noodle soup. But on many days, I don’t want to start from scratch or open several different ingredients just to make something warm to eat. That’s why I love pantry soup mixes like this one. I’ll show you how to assemble a quart jar of creamy chicken noodle soup mix that cooks entirely with water, along with a few ways I like to make it richer or heartier when I have extra ingredients on hand.

At Maker Farm, I spend many evenings with practical recipes that make everyday cooking easier. I’m always looking for ways to turn ordinary pantry ingredients into meals that are reliable and comforting without requiring a lot of effort. After testing different combinations of ingredients, this version became one of my favorites because it turns into a creamy, satisfying soup with very little work.

The Little Trick That Makes the Soup Creamy

When I first started experimenting with pantry soups, I assumed a creamy texture would require canned soup or heavy cream.

It turns out it doesn’t.

The combination that works best here is powdered milk and potato flakes.

As the soup simmers, the powdered milk dissolves into the broth and the potato flakes gently thicken it. The result is a soup that feels creamy and comforting without needing fresh dairy.

The first time I tried this combination, I remember being surprised by how well it worked. It tasted far more like a homemade soup than I expected from pantry ingredients.

Ways I Like to Make This Soup Heartier

This soup is designed to be simple enough that it can cook entirely from pantry ingredients. But when I happen to have other ingredients available, I often add them.

Two of my favorite additions are:

• cooked chicken (leftover or canned)
• frozen mixed vegetables

The vegetables add color and texture, while the chicken turns the soup into a full meal.

When I stir them in and let the soup simmer for another minute or two, it starts to look very much like a classic homemade chicken noodle soup.

Why I Use Quart Jars

A quart jar works best for this mix because the noodles take up a fair amount of space.

I like to layer the ingredients in the jar so they stay separated and look nice on the shelf. The milk powder and seasonings settle at the bottom, while the noodles sit on top.

Once the jar is filled and sealed, it keeps well for up to a year in a cool pantry.

Sometimes I attach a small tag with the instructions so the jar is ready to use whenever we need it.

How to Make Creamy Chicken Noodle Soup from the Jar

1. Pour the entire jar contents into a medium saucepan.
2. Add 5 cups of water and bring to a boil.
3. Reduce heat and simmer until the noodles are tender.
4. Let the soup sit for a few minutes to thicken before serving.

Ingredients and Substitutions

This soup mix uses simple pantry ingredients that are easy to store and measure. If you don’t have one of them, there are a few adjustments that work well.

Nonfat Dry Milk Powder
This provides the creamy base of the soup. Whole milk powder can also be used and will make the broth slightly richer, but whole milk powder won’t last quite as long in the pantry. That’s why I prefer to use nonfat milk powder.

Potato Flakes
These act as a gentle thickener. If you prefer a thinner soup, you can reduce the amount slightly.

Chicken Bouillon Powder
Bouillon provides most of the chicken flavor (and salt). Different brands vary in saltiness, so you may want to adjust to taste.

Egg Noodles
Wide or medium egg noodles both work well – we prefer wide egg noodles as they are very satisfying to eat. If you prefer smaller noodles, broken spaghetti or small pasta shapes can also work.

Dried Herbs
Parsley and thyme add a mild herbal flavor. If you prefer, you can add a pinch of dried celery flakes or dried carrots for a slightly more traditional chicken soup flavor.

Helpful Tips for Best Results

Stir occasionally while cooking

As the noodles cook, the milk powder and potato flakes settle to the bottom. Stirring occasionally helps everything dissolve evenly and prevents sticking.

Let the soup rest before serving

After the soup finishes cooking, letting it sit for about five minutes allows the broth to thicken slightly and the flavors to blend.

Add fat at the end

A small spoonful of butter or olive oil right before serving noticeably improves the flavor and texture.

Use cooked chicken if you have it

While the soup is good on its own, adding cooked chicken makes it much heartier and turns it into a full meal.

Make Ahead and Storage

Pantry Storage

The soup mix can be stored in a sealed quart jar for up to 12 months in a cool, dark, and dry pantry. After layering the ingredients into the jar, seal it tightly with a clean lid to protect the mix from moisture and air. Store the jar in a cool, dry pantry away from heat and sunlight. Because all of the ingredients are shelf-stable, the mix can typically keep well for up to about a year when properly sealed. For the longest possible storage life, you can also vacuum seal the jar. Removing excess air helps slow oxidation and prevents humidity from affecting the dried ingredients, which keeps the flavors fresher and the noodles from softening over time. As with most pantry mixes, try to use the oldest jars first and keep them labeled with the date they were prepared.

Cooked Soup Storage

If you have leftovers, store the cooked soup in the refrigerator for up to 3 days.

Because the noodles continue to absorb liquid, you may need to add a splash of water when reheating.

Freezing

This soup can be frozen, although the noodles may soften slightly after thawing.

Frequently Asked Questions

How long does the soup mix last?

If stored in a sealed jar in a cool, dry pantry, the mix should keep well for up to 12 months.

Can I make several jars at once?

Yes. This recipe works well for batch preparation. Making several jars at once saves time and ensures you always have a quick meal available.

Can this soup be made without noodles?

Yes. If you prefer, you can omit the noodles and add rice when cooking instead. Just simmer the soup a little longer until the rice is tender.

Can I reduce the sodium?

If you are watching sodium levels, look for a low-sodium bouillon powder or reduce the amount slightly.