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.

creamy-chicken-noodle-soup-9

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).

creamy-chicken-noodle-soup-10

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.

creamy-chicken-noodle-soup-11

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.

creamy-chicken-noodle-soup-12creamy-chicken-noodle-soup-13

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 47 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

P.S. Make Sure to Enter Our $550 Cash Giveaway!!

Enter using the rafflecopter widget below. Must be 18 or older. Merry Christmas!!
a Rafflecopter giveaway

Read comments/reviewsAdd comment/review

  • Cindy
    September 18, 2017

    Hi I was wondering if I could make this with rotisserie chicken? Should I scale back the liquid? Sounds yummy Reply

    • Natasha
      natashaskitchen
      September 18, 2017

      Hi Cindy, I think you could make that work but you wouldn’t need to boil the chicken at the beginning since it is already cooked chicken and boiling it for 20 minutes would make it very tough. Or did you mean putting the bones of the rotisserie in and making your own broth – that could work well instead of using chicken broth (you would essentially be making your own stock). I’m not sure if that is exactly what you were asking and hopefully that is helpful. I don’t think you would have to scale back on the liquid. Reply

      • Cindy
        September 19, 2017

        Thanks I used the chicken skipped the boiling it was great!!!! Great recipe! Reply

        • Natasha's Kitchen
          September 19, 2017

          My pleasure Cindy! I’m glad to hear that! Reply

  • Carol
    September 12, 2017

    Hi Natasha! I love ur recipes. Want to ask if I can cook this soup in the crockpot? Thanks a lot! Reply

    • Natasha
      natashaskitchen
      September 13, 2017

      Hi Carol, I haven’t tried making it in a crockpot so I can’t give you specific instructions but I think it could be modified to work. I would slow cook the soup and then still make the cream portion on the stovetop and add it to the slow cooker towards the end, allowing it to come to a simmer for a few minutes before serving. Reply

      • Carol
        September 15, 2017

        Thanks much, Natasha, for your reply! I really love your recipes! Just this week alone, we’ve been having at least one dish per day from this site! We’ve tried the pineapple fried rice, salmon cakes, creamy mushroom and leeks pasta, and the zucchini potato bake. All tasting super! Thanks for all your hard work! Can’t wait to try more!! ☺️ Reply

        • Natasha's Kitchen
          September 15, 2017

          My pleasure Carol! I’m glad to hear how much you are enjoying the recipes! Thanks so much for following! Reply

  • Cindi
    September 9, 2017

    This was wonderful!! Absolutely delicious. Recipe will be saved to make later this fall. YUMMY!!! Reply

    • Natasha's Kitchen
      September 10, 2017

      I’m glad you love the recipe Cindi! It’s one of my favs! Thanks for sharing your great review 🙂 Reply

  • Morgan Roloff
    September 2, 2017

    I love the soup. I was wondering if it could be frozen? Reply

    • Natasha
      natashaskitchen
      September 4, 2017

      Hi Morgan, I’m so glad you loved it! I haven’t tried freezing it but I think it is worth an experiment! Reply

  • jacqueline
    August 30, 2017

    Have you ever tried canning this recipe? Reply

    • Natasha
      natashaskitchen
      August 30, 2017

      Hi Jacqueline, I have never tried preserving soup that way. I’m not sure there is enough elements in the soup that would make it have a safe shelf life. I haven’t tested canning but I’d probably be more likely to try freezing it before canning. Reply

    • Nelda Davis
      September 6, 2017

      You could can it, just don’t add the pasta, butter, flour or cream.
      Add those as you open your jars to eat. Melt some butter, add flour to thicken. Add cooked pasta and then cream! Reply

  • anya
    August 29, 2017

    when my daughter tasted this soup she right away asked if it was Natasha’s kitchen recipe . hahahaha. Reply

    • Natasha's Kitchen
      August 29, 2017

      LOL, that’s great! 🙂 Reply

Read more comments/reviewsAdd comment/review

Leave a comment

Rate this recipe:  

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.