Creamy Chicken Noodle Soup Recipe (2024)

This creamy chicken noodle soup is quick and easy to prepare! It’s loaded with tender shredded chicken, plump noodles, and healthy vegetables. It’s hearty, delicious and loved by everyone who tries it! All this needs is thick slices of my Crusty French Bread.

This is based on one of our most popular recipes: Easy Chicken Noodle Soup (a reader and family favorite!). The ingredients are simple, pantry staples that you probably already have on hand. With a few easy tweaks, you can make a classic chicken noodle soup into a comforting pot of creamy chicken noodle soup thattastes like ahealthy version of chicken pot pie.

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My son tried this and exclaimed, “I love it!” and he’s not easy to please lately. This Mama is all smiles! 🙂

We added amazon affiliate links below for tools we used to make this Creamy Chicken Noodle Soup.

Ingredients for Creamy Chicken Noodle Soup:

Use a high quality low sodium chicken broth or make your ownchicken broth
Chicken Thighs are the key to tender and flavorful bites of chicken (bone-in or boneless). No need to trim them.
Use fresh corn when it’s in season and sub with sweet canned corn in winter

The Best Pasta for Chicken Soup?

Our children love rotini noodles but you can use:

Traditional egg noodles
Broken spaghetti pieces
Or whatever you have on hand

How to Make Creamy Chicken Noodle Soup

1. In a large soup pot or dutch oven, combine 6 cups chicken broth with 5 cups water and 1/2 Tbsp salt. Bring to a boil then add chicken thighs (no need to trim the fat), and boil uncovered 20 minutes. Skim off any impurities that rise to the top. While chicken is cooking, proceed with step 2.

2. Place a large pan over medium heat and add 2 Tbsp olive oil. Add chopped onion and sauté until softened (5 min), then increase heat to med/high and add grated carrots, chopped celery and sauté 5-7 minutes, stirring often until soft and golden then transfer to soup pot.

3. Remove chicken thighs from the pot and let sit until coolenough to handle then use forks or hands to shred chicken, discarding any bones and fat (which should come off easily).Return shredded chicken to the pot (by the time it’s cooled and shredded, this is usually after step 4).

4. Add 2 cups pasta, sliced carrots and corn to the soup pot and continue cooking 15 minutes at a low boil or until pasta is at desired softness. You can skim off any excess oil from the top at this point if you want the soup to be a little lighter.

5. In a medium sauce pan over medium heat, melt 4 Tbsp butter then whisk in 1/3 cup flour and cook whisking constantly for 1 to 2minutes or until just barely turning golden. Ladle 1 cup of hot broth from the soup pot into the flour mixture, whisking continually until well blended then whisk in 1/2 cup heavy cream and transfer mixture into the soup pot, stirring until well blended.

6. Season soup with 1 tsp Mrs. Dash (or your favorite salt free seasoning) and more salt to taste if needed. Add 3 Tbsp dill then return to a boil and turn off the heat. Enjoy!

Cooks Tips:

Prep all of your ingredients before you fire up your stove (chop onions, grate and slice carrots, chop celery).
If you want regular chicken noodle soup, omit step 5 and proceed with step 6.

Creamy Chicken Noodle Soup Recipe

4.97 from 372 votes

Author: Natasha of NatashasKitchen.com

This creamy chicken noodle soup loaded with tender shredded chicken, plump noodles, and healthy vegetables. It's hearty, delicious and loved by everyone who tries it!

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Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr

Ingredients

Servings: 8 soup bowls

6 cups chicken broth, w used low sodium
5 cups water
Salt to taste
3-4 chicken thighs, skinless (bone-in or boneless)
2 Tbsp olive oil
1 medium onion, finely chopped
3 medium carrots, 2 carrots grated, 1 carrot sliced into thin rings or half circles
2 medium celery stalks, finely chopped or thinly sliced if you prefer
2 cups pasta such as rotini, egg noodles, or your favorite kind
1 cup corn, from 15 oz can, or preferably 1 cooked cob
4 Tbsp unsalted butter
1/3 cup all-purpose flour
1/2 cup heavy cream
3 Tbsp fresh or frozen dill
1 tsp Mrs. Dash, or your favorite salt-free seasoning

Instructions

In a large soup pot, combine 6 cups broth, 5 cups water and 1/2 Tbsp salt. Bring to a boil then add chicken thighs (no need to trim fat), and boil uncovered 20 min. Skim off impurities that rise to the top. While chicken is cooking, proceed with step 2.
Place a large pan over medium heat and add 2 Tbsp olive oil. Add chopped onion and sauté until softened (5 min), then increase heat to med/high and add grated carrots, chopped celery and sauté 5-7 min, stirring often until soft and golden then transfer to soup pot.
Remove chicken thighs from the pot and let rest until cool enough to handle, then use forks or hands to shred chicken, discarding any bones and fat (which should come off easily). Return shredded chicken to the pot (by the time it's cooled and shredded, this is usually after step 4).
Add 2 cups pasta, sliced carrots and corn to the soup pot and continue cooking 15 min at a low boil until pasta is at desired softness. You can skim off any excess oil from the top at this point if you want the soup to be a little lighter.
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In a medium sauce pan over medium heat, melt 4 Tbsp butter, whisk in 1/3 cup flour and cook whisking constantly for 1 to 2 min or until just barely turning golden. Ladle 1 cup of hot broth from the soup pot into flour mixture, whisking continually until well blended then whisk in 1/2 cup heavy cream and transfer mixture to the soup pot, stirring until well blended.
Season soup with 1 tsp Mrs. Dash (or your favorite salt free seasoning) and more salt to taste if needed. Add 3 Tbsp dill then return to a boil and turn off the heat. Enjoy!

Nutrition Per Serving

362kcal Calories25g Carbs14g Protein23g Fat9g Saturated Fat77mg Cholesterol117mg Sodium424mg Potassium1g Fiber3g Sugar4315IU Vitamin A3.5mg Vitamin C40mg Calcium1.3mg Iron

Full Nutrition Label
Nutrition Disclosure

Nutrition Facts

Creamy Chicken Noodle Soup Recipe

Amount per Serving

Calories

362

% Daily Value*

Fat

Saturated Fat

Cholesterol

Sodium

117

Potassium

424

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.