Creamy Chicken Noodle Soup Recipe

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 that tastes like a healthy version of chicken pot pie.

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

Creamy chicken noodle soup is loaded with shredded chicken, noodles, and veggies. Creamy chicken soup tastes like a chicken pot pie. Easy and loved by all! | natashaskitchen.com

Ingredients for Creamy Chicken Noodle Soup:

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)

Creamy chicken noodle soup is loaded with shredded chicken, noodles, and veggies. Creamy chicken soup tastes like a chicken pot pie. Easy and loved by all! | natashaskitchen.com

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.

creamy-chicken-noodle-soup-8

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.

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3. Remove chicken thighs from the pot and let sit 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).

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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.

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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 2 minutes 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.

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6. Season soup with 1/2 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!

Creamy chicken noodle soup is loaded with shredded chicken, noodles, and veggies. Creamy chicken soup tastes like a chicken pot pie. Easy and loved by all! | natashaskitchen.comCreamy chicken noodle soup is loaded with shredded chicken, noodles, and veggies. Creamy chicken soup tastes like a chicken pot pie. Easy and loved by all! | natashaskitchen.com

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

4.9 from 68 reviews
Prep time:
Cook time:
Total time:
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!
Author:
Skill Level: Easy
Cost To Make: $6-$10
Serving: 8 soup bowls

Ingredients

  • 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
  • ⅓ cup all-purpose flour
  • ½ cup heavy cream
  • 3 Tbsp fresh or frozen dill
  • 1 tsp Mrs. Dash (or your favorite salt-free seasoning)

Instructions

  1. In a large soup pot, combine 6 cups broth, 5 cups water and ½ 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.
  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.
  3. 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).
  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.
  5. In a medium sauce pan over medium heat, melt 4 Tbsp butter, whisk in ⅓ 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 ½ cup heavy cream and transfer mixture to the soup pot, stirring until well blended.
  6. Season soup with ½ 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!

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Creamy chicken noodle soup is loaded with shredded chicken, noodles, and veggies. Creamy chicken soup tastes like a chicken pot pie. Easy and loved by all! | natashaskitchen.com

Ladle (here’s the beautiful ladle pictured above) this creamy chicken noodle soup into warm bowls and serve with soft crusty French bread. Mmm…

Creamy chicken noodle soup is loaded with shredded chicken, noodles, and veggies. Creamy chicken soup tastes like a chicken pot pie. Easy and loved by all! | natashaskitchen.com

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Read comments/reviewsAdd comment/review

  • tlynn
    November 20, 2017

    Awesome soup! I have a head cold and this is really hitting the spot. Even cooking this while not feeling well made me start feeling better. Thanks! Reply

    • Natasha's Kitchen
      November 20, 2017

      You’re welcome! I’m happy to hear how much you enjoy the recipe! Thanks for sharing your excellent review and I hope you get to feeling much better! 🙂 Reply

  • Kirsten
    November 15, 2017

    Is it 2 cups of uncooked pasta, or is it 2 cups of cooked pasta? Reply

    • Natasha
      natashaskitchen
      November 15, 2017

      Hi Kirsten, it is 2 cups of uncooked pasta 🙂 Reply

  • Uyen
    November 13, 2017

    I halved the recipe and forgot the corn. Otherwise, I followed as written in the order steps are listed. Not too shabby! Will be making this more. Thanks for sharing! Reply

    • Natasha
      natashaskitchen
      November 13, 2017

      Thank you for the nice feedback and you are very welcome 😬 Reply

  • Victoria Miller
    November 12, 2017

    This was the best soup!! Instead of boiling chicken I grilled it and then added to broth, I also served it with tasty garlic bread. Perfect meal for a cold winters night! Reply

    • Natasha's Kitchen
      November 13, 2017

      I’m happy to hear how much you enjoy the soup Victoria! Thanks for sharing your wonderful review! Reply

  • Natalya
    November 11, 2017

    I made this recipe using substitutes because most items (Mrs.Dash, ready chicken stock, and heavy cream) aren’t available where I live. But the soup turned out fantastic and my family loved it! Thank you! Reply

    • Natasha's Kitchen
      November 11, 2017

      You’re welcome Natalya! I’m glad to hear the recipe is a HIT! Thanks for sharing your fantastic review! Reply

  • Elena Caballero
    November 9, 2017

    It looks delicious. I put directly the raw kitchen into the broth? No need to cock the chicken before?
    Thank you Reply

    • Natasha
      natashaskitchen
      November 9, 2017

      Yes, that is correct. The chicken cooks in the soup and adds great flavor to the soup! Reply

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