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.
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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 own chicken 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 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 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 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.
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!
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
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
- 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.
-
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 1/2 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!
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Ladle (here’s the beautiful ladle pictured above) this creamy chicken noodle soup into warm bowls and serve with soft crusty French bread. Mmm…
natashaskitchen
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Absolutely loved how simple and yummy this recipe turned out. Since we are dairy free, I substituted cream with coconut cream ( canned); and Earth Balance butter. we are also GF, so i ended up using Pamela’s mix. I think it turned out good, I won’t know otherwise lol
Thank you.
You’re welcome! I’m so happy you enjoyed it, Kiran!
Hi Natasha,
I’m a senior who loves to cook & am always on the hunt for new recipes & ideas…LOVE your site. I’ve tried many of your recipes & bookmarked them for repeats! My question…why do you saute’ i.e. onions & carrots until soft before adding them to soup? Thank you.
Hi Elizabeth, sauteing the veggies ahead of time adds a richer flavor to the soup.
Ohhhh emmmm geeee….how delicious!! We came home from a family vacation and needed something lighter after pigging out all week, so I decided to make soup. I didn’t have chicken or noodles on hand, so I made everything the way you have it but with rice instead. My kids asked for seconds! What a miracle! haha Thank you so much for a delicious recipe!! Definitely will try next time with chicken and noodles!
I’m so glad you enjoyed that! Thank you for that awesome feedback Steph!
Hi, I was afraid to take the fifth step but I don’t really regret it, the soup is delicious thanks …….
I’m so happy you enjoyed that. Thank you for sharing that with us!
Do you think it’s possible to substitute buttermilk for heavy cream?
Hi Jamie, I think buttermilk would add an off taste and texture. I would not suggest substituting with buttermilk.
Ended up making this with heavy cream like you said and I’m so glad I did. It was DELICIOUS, thanks for an amazing recipe!
You’re very welcome, Jamie! Thank you for that awesome review!
How do you keep any type of noodle from becoming mushy, especially if you have leftovers?
Hi Trisha, the noodles won’t become mushy unless they were overcooked. If you plan to store this and enjoy throughout the week, cook until the noodles are soft but not mushy and it will keep well. Also, make sure not to add too many noodles which can absorb liquid and the soup will get thick.
Can you make this in a crockpot? Is so, when would you add the noodles so they don’t get mushy?
Hi Jamie, 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.
Wow just made this tonight! It was amazing I put the soup over mashed potatoes like my mamma taught me. Will definitely make again.
Thank-you
Terra
I’m so happy you enjoyed that. Thank you for sharing that with us!
I made this tonight. I changed a few things like grated the celery so no one knew it was in there and 2 people in my home cant have milk/ cream so i changed it to coconut cream instead. Very yummy.
I’m so happy you enjoyed that Velma. Thank you for sharing that with us!
I’ve made this several times now, it’s by far the best chicken noodle soup. I always use thyme instead of dill. The whole family loves it thanks!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
I love this recipe! Personally would do regular salted butter and regular chicken stock for more flavor! But my favorite chicken noodle soup recipe of all time!!
Thank you for that great feedback!
Made this soup today. It is absolutely delicious! My husband of 35 years, who is not a soup lover, said it was the best soup that I have ever made. Loved it!!
I’m so happy to hear that! Thank you for sharing that with me!
The soup was simple to make and really delicious.
I’m so happy to hear that! Thank you for sharing your great review!
OMG so good! Initially I thought it was alot of liquid but it was perfect!
I always trust your recipes so I didn’t change a thing 🙂
I’m so happy to hear that! Thank you for that awesome review Jenny!!
Yum,yum. Did not schreded the carrots,but did everything else. We loved it.
I’m so glad you enjoyed it!
Hi! I have never left a comment on anything, ever but this soup is absolutely amazing!!! I made it a few weeks ago but didn’t make it creamy (and it was awesome!!) but this time I did. I literally can’t stop taking spoonfuls out of the pot! Also I actually cooked chicken breast in the pot with some oil, then added the onion and once that all cooked, I added everything else (peas too) and it came out perfectly! (I saw someone else’s comment about being pregnant & the chicken, I am with my 3rd & wouldn’t have thought of that so better safe than sorry). =)
You’re welcome! I’m so happy you enjoyed it
This is the MOST WONDERFUL Chicken Soup I’ve ever had!!! When ever I get a cold/bronchitis I crave chicken soup. We have a local lunch place that serves great chicken noodle soup……then I make this recipe. Was I ever wrong!!! This is FABULOUS!!! I just wish it would freeze for a longer period of time.
I’m so happy to hear that! I’m so inspired reading your review. Thank you!
Thanks Natasha for the great recipe. I cook three times a week for my colleagues and they love it!
Wow! I would love to have that 3 times a week. Thank you for that amazing feedback!
This is absolutely AMAZING!! I did do a few things differently but man oh man was it good! Will definitely be looking at the rest of your recipes!
I’m so happy to hear that! Thank you for sharing your great review!
Holy Chicken Noodle! This was delicious! I felt a cold coming on and this sounded perfect on a rainy November Saturday. I made it exactly as written and it was perfect. My husband said this was the best soup he’s ever had & my son had seconds which is amazing. Can’t wait for left overs tomorrow. I bet it gets better once it’s had time to sit. Thanks for sharing a awesome recipe. This will go into the fall/winter classics for us.
I’m so happy to hear that! Thank you for sharing your great review!
Can fresh parsley be used instead of dill?
Hi Andrea, yes that would work with finely chopped parsley.
Made this today and it’s wonderful. I used egg noodles. Since there’s only 2 of us, many dishes result in leftovers, which is fine by us lol. But since it’s less dense than pasta, I’d probably cook the egg noodle separately, store separately, and add to soup bowls while reheating. That is really the only thing I’d do differently due to personal preference. I feel like egg noodles get mushy over time. Overall, this is my favorite chicken noodle soup recipe and my go-to.
Sounds like you found a new favorite! I’m so glad you enjoyed it! Thank you for the wonderful review!
Have you tried Thyme instead of Dill? This looks so yummy, but not a fan of Dill in anything.
Hi Emg! I haven’t tried it with Thyme but one of our readers has and here is what she said: ” I tweaked the recipe a little bit and I added 2 bay leaves and thyme. I forgot the corn 🙁 but it still turned out great. ⭐⭐⭐⭐⭐” . I hope this helps!
can you use chicken breast instead of the thighs?
you can use chicken breast but chicken thighs are more forgiving and tender when they were boiled.
My picky husband ate this soup and said “Best. Soup. Ever.”…that says a lot if you knew how limited his cuisine preferences are!!
I love that! Thank you so much for sharing this with me, Angie!
i have some left over turkey breast…. how would you change recipe to use this?
Made this yesterday, my whole family loved it! Thanks so much for sharing!
I’m so happy you all enjoyed that, Dalyn! Thank you for the great review!
I made this for lunch yesterday. It turned out perfect and so delicious. My daughter and granddaughter agreed it is a keeper. I added english peas instead of corn. Your recipes are always so good.
Thank you so much Vickie! I’m so glad you enjoyed it! Thank you for the wonderful review!
Can you freeze this soup?
Hi Shelby! I haven’t tried freezing it but I would guess that it can be frozen and probably last up to 3 months (possibly longer in a deep freezer).
This is my 4th round making this soup since I discovered it a while ago. My son requests it weekly lol its 85 degrees in NY and here i am making soup!! LOL Think i’m gonna jack up the AC lol Thank you for an awesome recipe!!! 🙂
That’s so great Christine! I’m so happy you and your son enjoyed that!
Made this for dinner tonight and it was SO good! I’ve never understood the appeal of chicken noodle soup. But this soup has me convinced it! The perfect comfort food. I want to give it to all my sick/broken-hearted friends because I’m convinced it can cure whatever ails them. 🙂 My husband and son were big fans as well. We’re looking forward to leftovers tomorrow for lunch.
That’s so great Annilyn! Sounds like you may have found a new favorite! 🙂
I made this for the third time today. And it’s way too hot for soups right now lol. It’s soo good and my 19 month old loved it, he can be picky. Thanks!
3rd time in one day? Woah! That’s awesome! Sounds like you found a new favorite Olga!
Hi, just checking if it’s ok to eat this soup during pregnancy, as the chicken is cooked in the soup we are eating.
Thanks 😊
Hi Tenielle. I cannot assess individual risk factors and needs. We do our best to provide nutritional facts on our recipes however we recommend to always consult your physician prior to making changes to your diet or questioning dietary restrictions.
It is winter here in Western Australia and I made this beautiful comfort soup for my family. Yum and so flavourful. Didn´t add in step 5 as we are trying to eat less fat but it still tasted very good. Thank you Natasha, I have tried so many of your recipes and my family loved all of them. God bless.
You’re welcome! I’m so happy you enjoyed it, Amy! Thank you for the wonderful review.
This is one of my favorite soups! I’ve made this recipe three times already, although every single time I have been unsuccessful when it came to Step 5. The butter and flour becomes very thick and I can’t get the right consistency.
Hi Vivian, I’m so glad you enjoyed it. I’m wondering if you somehow ended up with more flour than the recipe calls for causing it to be thick? I recommend these measuring tips on how to properly measure dry ingredients. I hope this helps!
The same thing happened to me. Adding the boiling hot broth made the butter and flour mixture turn into thick paste. I started that step over again and cooled some broth before adding it into the flour mixture and that was more successful.
It’s Ramadhan, which is the month of fasting for us, but my husband has an iffy cold, and I was looking for a hearty chicken noodle soup, and came across your recipe. I followed it to a tee, just substituting peas for corn. It LOOKS amazing!! My husband said it tastes wonderful, and I can’t wait to try it tonight =)
Thank you so much for the clear instructions, and lovely recipe.
Hugs!
Hello Saleha! I’m happy to hear how much you’re husband enjoys the recipe, I hope you love it too! Thanks for sharing your wonderful review!
Best chicken noodle soup I’ve ever had!! I make this dish very frequently. I Think the Dill is the secret ingredient.
Hello Aubrey, I’m happy to hear how much you love the recipe! Thanks for sharing your amazing review!
Absolutely one of the best Chicken soups we have had. I had a stroke last year and am still paralysed on the right side so my wonderful husband is now the ‘chef’. He is Swedish and he did such a good job. This recipe will be used a lot!! Many thanks.
You’re welcome Leslie! I’m glad you’re husband is making you some great food. Thanks for sharing! 🙂
Absolutely fabulous Whole family loved it. I made it in crockpot and used chicken breasts instead of thighs. Will make it again soon!!
YAY! I’m glad your family enjoys the recipe as much as mine does. Thanks for sharing your fantastic review Jeanne!
Absolutely obsessed with this Recipe! I’ve made it about 5 times so far since I first came across it. Seriously so delicious! I’m not big on left overs either, but this is just as good heated up in the microwave!
I’m happy to hear this recipe as a favorite of yours, even the next day! Thanks for sharing your excellent review Christina!
Very good soup. Will definitely make again.
I’m glad you enjoy the recipe Heather, thanks for sharing!
This soup is sooo good. My husband and I both love it. I recently started a diet and am hoping i can incorporate it in. Any idea what the calorie count is for a serving?? Thanks!
You’re welcome Janelle! I’m glad you both love the recipe! Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you!
Keep it to yourself! No need to be rude!
My family has been sick with a cold for several weeks now, so I’ve been making different soups to help them feel better. I made your creamy chicken noodle tonight & it was so good, my daughter (8) actually liked it! She’s not big on soups except for ramen noodles. Saving to make a double batch next week. Does it freeze well?
Hi Kaitlin, thank you for such a nice review on the soup recipe 😀. I haven’t tried freezing it but I would guess that it can be frozen and probably last up to 3 months (possibly longer in a deep freezer).
I made tons of soups for when I had my son so I could have easy to grab meals. I made a batch and loved it so much I had to make more. The first batch never made it to the freezer. lol But I did make a whole batch and divided it among freezer bags once it was cooled and it was perfect. I grabbed a baggie out and plopped the frozen soup right in the pot and let it thaw on low and it tastes just as good as eating it the first time around. This is my go-to chicken soup now!
Awesome, I’m happy to hear how much you enjoy the recipe Kate! Thanks for sharing your great review!
Did you try freezing it? I’m wondering the same thing. If it’ll be good after freezing and re heating.
Made this soup yesterday. So good! Husband and both kids loved it. Thank you!
(I did end up adding a bit more water and seasoning/salt than recipie called for)
You’re welcome Olga! I’m glad the whole family enjoys the recipe. Thanks for sharing your great review!
I almost cheated and had canned soup for dinner but am so glad I didn’t! This was easy, quick and is super tasty. I love the creaminess!
I’m glad you love the recipe Molly! Thank so much for sharing!
Very good soup on this chilly day!
I’m glad we agree Lori! Thanks for sharing! 🙂
This is the best chicken noodle soup I ever made.
Awesome! I’m so glad love it Linda!
I made this soup today and it was delicious!! Best soup recipe ever!! Thank you Natasha.
You’re welcome Berlinda! I’m glad you love the recipe. Thanks for sharing your wonderful review!
This soup was DELICIOUS! I am not a soup fan but I would eat this daily! mmmm
I’m so glad to hear that Catherine! Thanks for sharing! 🙂
I actually made this again today for lunch LOL (I think I may be addicted)
Awesome! I’m glad to hear that!
Thank you so much for this recipe. My son had the flu and this couldn’t have been more delicious for him.
You’re welcome Heather! I’m glad the recipe helped your little one and I hope he is feeling better. Thanks for sharing!
It came out delicious! One of my new favorite soups!
Awesome, I’m glad you love it Melanie! Thanks so much for sharing!
I used chicken breasts instead of thighs and I also added a can of cream of chicken soup and it was DELICIOUS!!!!
I’m glad to hear the recipe was a success Lesley! Thanks for sharing your great review with other readers!
I was going try this soup, saw you used chicken breast, how many? A
Thanks for sharing
I used 2 large chicken breasts and you shred it so it makes allot, made more yesterday & I added a small can of oeas. This is the best creamy chicken recipe, we love it!
My wife’s favorite soup and so easy to make.
I’m happy to hear that Jim! Thanks for sharing!
This soup is absolutely delicious ! It is my new favourite, Made it last night using chicken thighs and I cooked them with the skin on for extra flavour! just so so good thank you.
My pleasure Stephanie! I’m glad you love the recipe. Thanks for sharing your excellent review!
I added 2 jalapeños and about 4 tblspoons of sugar. The creator of this, high 5 and all credit. Want a kick but like sweet. Do what I did. The recipie is amazing by itself!!
I’m glad you enjoy the recipe so much Mark! Thanks for sharing your excellent review!
Love this soup! Made a double batch but now I’m wondering if I can freeze it? I no some soups flop from experience
Hi Jen, I honestly haven’t tried freezing so I don’t have great answer. If you try it, I would suggest maybe testing with a small batch and let me know how it goes! Thanks Jen! Sorry I’m not much help with that.
Fantastic recipe: well written with excellent illustrations! I made it outdoors in my Dutch oven on my gas stove, and it turned out perfectly. A little optional kick: smoke-cook the chicken thighs for about 20 minutes before you place them in the broth. The slightly smoky flavor hits the spot!
I’m glad you love the recipe Don! Thanks for sharing your excellent review with other readers!
Great recipe and hit the spot on a chilly coastal evening!!! We loved it.
That’s great Stephanie, I’m happy to hear that! Thanks for sharing your wonderful review!
This is, by far, the best chicken soup we’ve ever had, hands down! My sicilian husband said restaurants would make a killing with this recipe!
Awesome, I’m glad to hear how much you and your husband enjoy the recipe. Thanks for sharing your fantastic review!
I could not get the cream step down for some reason! I followed the recipe exactly but every time I tried whisking in the broth of the soup, the flour/ butter mixture immediately got very clumpy. Any suggestions on what I did wrong? I tried it three separate times. It was still good without the cream, but just wondering for next time!
Hi Sam, it is normal for a little bit of clumping and it disolves once added to the soup, but try whisking while adding the broth and then the cream. I hope that helps!
Great day for soup here in cool Florida. Just made a pot following your recipe. My husband really likes the flavor, he’s a cream of chicken sort of guy. I did do a little tweaking, used two chicken breasts and four bone in legs. The breast is not as tender but good use of the cut. Also, my hubby is not a fan of dill so used about a tablespoon parsley, about an 1/8 teaspoon of Bell’s seasoning. Did not have heavy cream so used whole milk. Just to share with your followers to make the recipe even if you don’t have all the ingredients. Soup is delicious! Thank you. Linda
You’re welcome Linda! I’m glad to hear how much you and your family enjoy the recipe. Thanks for sharing your great review!
It is currently under zero degrees Fahrenheit where I live, and this soup is giving me all the delicious comfort food vibes I could possibly need! Thank you! So delicious!!
My pleasure Jennifer! I’m happy to hear how much you love the recipe. Thanks for sharing your great review!
Can you use chicken breasts instead? Thanks!
Hi Betsy, you can use chicken breast but chicken thighs are more forgiving and tender when they were boiled.
A bullet proof recipe….I change it up with whatever ingredients I have available. Easy to make & ever one loves it. A life saver when Dad has to cook.
I’m happy to hear how much you enjoy the recipe Ken! Thanks for sharing your excellent review with other readers!
This should be called the best ever creamy chicken soup. Chicken soup is a basic skill and mine always tasted bland. Not any longer. This will knock your sock of with deliciousness.
AWWW Thank you for that amazing review! I’m so happy you loved it 🙂 Hope you are having a Merry Christmas!
I only have dry dill, how much do you suggest? 3 tablespoon seems like a lot.
Hi Andria, you would normally use 1/3 of the amount when substituting dried dill for fresh dill. So I would suggest 1 tablespoon or add it to taste. I hope you love the recipe!
I made this soup tonight for my family and it was so delicious.I followed the recipe exactly, except I used half and half instead of heavy cream.I’m still thinking about this soup ,we loved it .Thank you so much for this keeper of a recipe
You’re welcome. I’m happy to hear how much you love the recipe! Thanks for sharing your wonderful review!
My family loved this, I didn’t have the right seasoning so I just used garlic, and lemon pepper. Thank you for the great dinner!
My pleasure Angel! I’m glad to hear the recipe was a success. Thanks for sharing your great review!
i love it very good recipes
I’m glad you like it Gladys!
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!
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! 🙂
Is it 2 cups of uncooked pasta, or is it 2 cups of cooked pasta?
Hi Kirsten, it is 2 cups of uncooked pasta 🙂
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!
Thank you for the nice feedback and you are very welcome 😬
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!
I’m happy to hear how much you enjoy the soup Victoria! Thanks for sharing your wonderful review!
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!
You’re welcome Natalya! I’m glad to hear the recipe is a HIT! Thanks for sharing your fantastic review!
It looks delicious. I put directly the raw kitchen into the broth? No need to cock the chicken before?
Thank you
Yes, that is correct. The chicken cooks in the soup and adds great flavor to the soup!
Did not alter recipe at all. This is absolutely delicious & comforting on a cold winter day!
I’m happy to hear how much you enjoy the recipe! Thanks for sharing your great review Linda!
I left out the dill because my kiddos are not fans, this will be my go to chicken noodle soup! Everything about this soup was amazing. Delicious
I’m glad your family enjoys the recipe Christi! Thanks for sharing your great review!
Amazing flavor! Easily one of the best soups. It was a little thicker than I prefer, so I think I’ll try to even it out with a bit more water and chicken broth next time. I also thought about using potatoes instead of noodles when I make it again. Suggestions?
Thank you for the compliment 😬. Potatoes should work fine and probably won’t absorb as much liquid compare to noodles.
Any chance there is a calorie count on this?
Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Amy!
Made this last night and it was to-die for!! Really happy with how simple, yet delicious it is! Thanks for the recipe! 🙂
You’re welcome Brianne! I’m happy to hear how much you love this recipe! Thanks for sharing your fantastic review!
i followed this recipe step by step and did exactly as the recipe asked me to. the result? ammmaaaaazziiinngg!!!! me and boyfie loved it!! thank you thank you will defo be doing this over and over 🙂 <3
Awesome! I’m glad to hear you both love the recipe! Thanks for sharing your fantastic review Anne Marie!
Amazing! Just made this soup on a chilly fall night—it was perfect! Just enough flavour and super filling! This will quickly become a traditional meal for us 🙂
I’m happy to hear how much you enjoy the recipe Jenn! Thanks for sharing your great review!!
I made this soup last night to have for dinner today because I knew I wouldn’t have the time to do it when I got home from work. I put it in the refrigerator last night and pulled it out to have for dinner and it was no longer soup. It was more like a casserole. Is it not a good leftover soup? Is it meant to eat right after cooking. It was still very tasty but wish it was soup.
Sandy, I would add a splash of water to thin it out, since it does thicken up slightly as it cools, but It tastes just as good reheated. 😀
I added about a cup of chicken broth but it wasn’t much help. I’m wondering if the pasta soaked up the liquid and thinking next time if I make it ahead I’ll cook the pasta separate and add it when I’m serving.
Hi Sandy, did you possibly use more pasta than what is called for in the recipe? That could do it since Pasta will thicken a soup up.
No, followed the recipe exactly.
Hi Sandy, was it still too thick even after reheating? Or could the noodles have possibly been overcooked?
Thank hou so much for this recipe! My first time making chicken noodle soup and it came out great! I tweaked the recipe a little bit and I added 2 bay leaves and thyme. I forgot the corn 🙁 but it still turned out great. ⭐⭐⭐⭐⭐
You’re welcome Gerlyn! I’m happy to hear how much you enjoy the recipe! Thanks for sharing your great review!
The recipe looks wonderful. I can’t wait to try it “As Advertised” before I try to doctor it with some of my favorite add-ins.
It’s super popular for good reason! I hope you love it Robert!
Can I use light cream instead of heavy cream ?
Hi Mary, yes that would work – it might be just slightly less creamy, but it would be a great substitute 🙂
Weird question… Do you think this would still be good, if unsweetened almond or soy milk were used? Or maybe if just the heavy cream were omitted? It just sounds so delicious. We are non-dairy. I know… Weird question. I just have yet to find a suitable substitute for heavy cream, and usually just use milk (almond/soy), but some recipes really need the heavy cream, and are not good with the milk.
Hi Jules, I haven’t tried that substitution but one of my readers, Kristina, reported great results using coconut milk. I hope you love it! I imagine the canned coconut milk might work best.
Yummy!!! Did a few things different … used one chicken breast with bone in & skin (don’t like dark meat) and salted butter (didn’t have unsalted). I’ll definitely make this again … love it!
I’m happy to hear that Nancy! Thanks for sharing your great review with other readers!
This is a good recepie!
Just fini Trying it it turned out BOMB!!!!!!!
I’m glad you love the recipe Sandra! Thanks for sharing! 🙂
Just finished making this recipe, turned out great!
I’m happy to hear that Kaitlyn! Thanks for sharing your great review!
Do you think this could be put in the freezer. I like making big quantities for the winter.
Thanks much
Hi Betty, I haven’t tried freezing it but I would guess that it can be frozen and probably last up to 3 months (possibly longer in a deep freezer).
Whats the purpose of grating some of the carrots? Meaning can i just dice all of them? ( i like throwing my celery, onions and carrots in one of the chopper things) But I would follow your directions if its key to the recipe/consistency. This sounds so yummy and I’m gonna make it tonight.
Hi Nicole, that would still work. I like the bigger pieces of carrots to be there also, just out of preference but you could just chop all of the carrots if you prefer.
I’m only twelve but I made this perfectly.Thank you for such a good and easy recipe
Oh wow, that’s awesome! You’re welcome, I’m happy to hear that! Thanks for sharing!
Cuisine girl: YOU ARE AWESOME, happy to see a young lady at your age interesting in cooking. One of these days you may be a “HEAD CHEF”!!!! GOD BLESS YOU LITTLE DARLING.
What is the calorie/fat content of this soup??
Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Annie!
Еxtremely delicious!! 🙂
I’m glad you love it! Thanks for sharing Silvia!
Oh man…this is wonderful! I live in Colorado and we are having a very cold fall so far. I made this tonight for my husband and I. We sat next to the fireplace while we ate…he LOVED it. I added bacon, chives and some cheese on top at the very end. Awesome awesome awesome!!!
That sounds amazing! I’m glad you love the recipe Brittany! Thanks for sharing 🙂
I made this tonight and it is absolutely delicious. Thank you.
You’re welcome Sibylle! I’m glad you love the recipe! Thanks for sharing 🙂
Great recipe
I’m glad you enjoy the recipe Janet!
Very good soup, and so easy to make! My whole family devoured it 🙂
I’m glad to hear that Anna! Thanks for sharing 🙂
Hi I was wondering if I could make this with rotisserie chicken? Should I scale back the liquid? Sounds yummy
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.
Thanks I used the chicken skipped the boiling it was great!!!! Great recipe!
My pleasure Cindy! I’m glad to hear that!
Hi Natasha! I love ur recipes. Want to ask if I can cook this soup in the crockpot? Thanks a lot!
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.
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!! ☺️
My pleasure Carol! I’m glad to hear how much you are enjoying the recipes! Thanks so much for following!
This was wonderful!! Absolutely delicious. Recipe will be saved to make later this fall. YUMMY!!!
I’m glad you love the recipe Cindi! It’s one of my favs! Thanks for sharing your great review 🙂
I love the soup. I was wondering if it could be frozen?
Hi Morgan, I’m so glad you loved it! I haven’t tried freezing it but I think it is worth an experiment!
Have you ever tried canning this recipe?
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.
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!
when my daughter tasted this soup she right away asked if it was Natasha’s kitchen recipe . hahahaha.
LOL, that’s great! 🙂