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.
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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…
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
WOW just made this and what a great savory hearty meal! The chicken was tender & flavorful and the broth is tasty and absolutely perfect. I served this with buttermilk biscuits. OMG I will make this often!
Love it! Thank you for your amazing review of this recipe. I’m glad this was such a bit hit!
This is my FAVORITE comfort food recipe. I fix this exactly as is, with a toasted baguette for my side. This is also my go to meal to give to neighbors who might be sick or need a meal. Thanks for sharing your recipes. I have loved EVERY SINGLE ONE.
You’re welcome! I’m so happy you enjoyed it, Jenny.
I followed the recipe exactly as written. It looks and smells delish. Can’t wait to feed the family. It is two days after Christmas, Covid 2020 year. I just needed comfort food. This looks and tastes like Chicken Pot Pie! I am happy, because, who needs the extra carbs after Christmas? THis is just what I needed. I used broad egg noodlesm (what I had on hand) and it makes it so authentic. That’s the only change I made.
Sounds wonderful. Thanks for sharing and I hope this becomes your family’s favorite!
This turned out to be the best chicken noodle soup I’ve made yet and I make it fairly often. I used a whole rotisserie chicken and removed the meat and boiled the bones for the stock, plus added 6 cups of chicken bone broth and spring water to almost fill the large pot. I also added organic jellied chicken boullion paste. When I made the thickening paste I used half n half instead of cream… and at the end I used fresh parsley and fresh dill. I also used egg noodles in that huge bag from Costco and frozen organic corn. This turned out amazing and it made so much I was able to share with friends. Thanks Natasha for all the great recipes! 😊
I’m so happy you enjoyed that. Thank you for sharing that with us!
Is there a different dutch oven that you can recommend? I can’t afford the brand you use.
Hi Paula, of the more affordable brands, Lodge dutch ovens have a great reputation. I have a lodge skillet and love it.
Paula, Checkout the Tramontina brand. I got mine at Sam’s Club, I love it and it’s reasonably priced.
This soup turned out pretty good. Just tweaked it a bit. I’m saving this recipe for the future.
Made it with wide egg noodles, knorr chicken bouillon and used chicken breast.
Cooked chicken breast with onion, garlic and some knorr chicken bouillon. Used the liquid from that and added more water to it. Turned out great.
Very nice, Max. Thanks for your good feedback and for sharing that with us!
This soup turned out pretty good. I love it. I’m saving this recipe for the future.
Sounds great! Thank you, Max.
So this recipe rocks! I did change it up using 1 1/2lbs of white and dark leftover turkey meat From thanksgiving and 12oz of left over gravy. I cooked the noodles separately and didn’t add so they wouldn’t absorb all the juice and get mushy. Add when reheat and awesome. Sorry if I changed this up and then said awesome, but it’s actually the key ingredients you use that makes it taste so good regardless of how people change up. Keep up the great work!
No worries, Dan. It is totally fine, I’m actually glad that you share it with us. Thank you for your good feedback!
Absolute yum!! Fixed (mostly) as directed, except used dried dill since that’s all I had, chicken breasts (instead of thighs), and forgot the Mrs Dash.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I love this recipe, I have made this version and a variation of this recipe dozens of times. It’s soo easy and delicious.
I have made the original recipe and it’s fantastic. But for a lighter version, I simply omit the roux and noodles. I use only bone in chicken meats (I’ve used thigh, breast & leg – generally whatever is on sale at my local grocer) and fresh veg. So it just becomes a flavourful chicken veggie soup. I add other veggies such as Kale, Brussel sprouts, broccoli stems, zucchini, potatoes..
Thanks for sharing!
That is awesome! Thanks for sharing some tips with us, Sarah. I’m glad you love this soup!
The soup was great when enjoying freshly made. However, the pasta absorbed nearly all of the liquid by the next day and was quite mushy.
Hi Cindy, I haven’t had that experience. 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.
I just made this tonight and have made it plenty of times. My liquid gets absorbed too but not a big deal….. I just add more chicken stock when I reheat it.
I made this for Halloween dinner last night and it was so delicious and perfect way to add in some healthy veggies before trick or treating. Your website has become my go to for all my dinner needs! Thank you!!!
Love it! Thank you for your kind words and great feedback, Saesha. I hope you love every recipe that you try from my website.
Made it in the crockpot with chicken breast. Definitely making this one regularly. So good
Hi Monica, I’m so glad you found a new favorite on our blog!
I made the Creamy Chicken Noodle Soup today! I cook a lot and this chicken noodle soup is the best yet. Thumbs up!
That’s just awesome! Thank you for sharing your wonderful review!
Extremely easy and delicious! I added green beans. Freezes very well. Getting ready to make it again. I also used fine noodles- yum.
I’m so happy you enjoyed this recipe Mary! Thank you for that great feedback!
I made this soup tonight
and Absolutely delicious.my family love it. Thank you for sharing your recipe.
I’m so happy you enjoyed that. Thank you for sharing that with us!
This soup is delicious! I followed the recipe exactly except for one item – I didn’t have any dill, so I used parsley instead. My husband said it’s the best chicken soup I’ve ever made. Thank you so much for this recipe!
That’s so great! It sounds like you have a new favorite!
Was wondering could you use chicken breasts and if so how many would you recommend using ?
Hi Stacey, I imagine that should work too. Others commented and shared this “I made this for the family on 24 Sep 2019, and followed the recipe mostly, only items I changed were I used two large breasts in place of thighs and made the broth myself.”
just made this soup and we love it, how long would leftovers of this be kept in the frig?
Hi Joan! Yes, we keep this in the refrigerator. We have tried it for up to 4 days.
This soup (like all of Natasha’s recipes I’ve tried) is fantastic! I had yellow squash I needed to use so I diced that up and added it into the veggies to cook, along with an extra tablespoon of butter. So yummy!
Sounds yummy! Thanks for your great review and I hope you love every recipe that you try.
Hi Natasha. I tried some soup recipes from you and they are all amazing. Thank you!
I’m so glad to hear that, Nadia. I hope you love every recipe that you try!
WOW this soup is AMAZING – such great flavour! This is definitely going in to my regular rotation of recipes – even without the roux it was yummy – the creamy roux mix just takes this soup to an extra level of deliciousness. Thank you for sharing this wonderful recipe
I am so glad you loved this soup! Thank you so much for your great feedback, we appreciate it.
Can I use corn starch instead of flour?
Hi Margaret, I haven’t tested this with corn starch to advise.
Hi Natasha, so excited to try this recipe! I was wondering, is there a reason you saute the veggies separately and then add them in vs. sauteing them in the pot and then adding broth/chicken over it to the same pot? I’m new to cooking so I don’t know if the order for this stuff matters.
Thank you for sharing with us!
Thank you and I hope you love this! Cooking them separately will allow you to control the cooking time and heat for the vegetable. Cooking meat is usually done in high meat.
Thanks for the instructions on incorporating the butter/flour/stock. I added a little cream of tartar to the roux, since I had a double batch of leftover chicken stock already on the boil. I used a bag of frozen peas, and some leftover gluten-free pasta with spinach chopped up with kitchen shears for smaller bites. This looks amazing; can’t wait to serve this evening.
I hope you love this recipe!
I made this soup yesterday with some small variations. I substituted olive oil for butter, milk for cream, used left over BBQ chicken and blended all the ingredients(my daughter doesn’t like the texture of cooked veggies), except the pasta, with a hand blender. It was so delicious and tasty.
Nice to know that! Thank you for sharing that with us and I hope you love every recipe that you try.
I loved this soup. Tweaked it though. Added 4 cloves of grali garlic with veggies. Once I returned my meat to the pot I added 1 tsp pepper 1 tsp poultry seasoning 1 tsp thyme and one can of creamed corn instead of the butter and cream.
It was delicious. Really delicious!
I’m so glad you enjoyed that. Thank you for sharing that with me, Louise.
Hi – i am making this soup tonight! Any reason why you mix the broth with water? Can i just use broth exclusively without mixing the water in?
Thanks!
M
Hi Maria, you can absolutely use all broth for an even richer flavor, but add salt to taste since broth has more salt in it than water.
Looks yummy and will attempt to make it. I was wondering what kind of corn from can use it ? The creamy style or plain one ? Thank you 😊
Hi Mariana, I used regular canned corn (whole kernel and not cream of corn).
Really great recipe. Family loved it,
Thank you for your great review. I hope you and your family will love every recipe that you try.
I’ve officially thrown out all my other creamy chicken soup recipes for this amazing recipe. I didn’t change a thing, it is sooo good. Trust me, you won’t be disappointed!
I’m so glad you enjoyed it, Suzanne! Thank you for the wonderful review!
#natashaskitchen,
I made this chicken noodle soup. Instead of using regular Rotini noodles, I used vegetable Rotini noodles. What a big hit with my neighbors. They just loved it. Now I go to your website for all my recipes. Thank-you Kathleen
I’m so happy you enjoyed that. Thank you for sharing that with us!
although all your chicken soup recipes are wonderful, you used to have one on here that you said (I think) was your sisters recipe. I made it once and LOVED it. It doesn’t seem to be here, or I am mistaken. Is it around somewhere? Thanks so much.
Hi Cindy, yes, check out our Chicken Noodle Soup recipe is here.
Thankyou, I must have read it somewhere else because I was sure it had sliced carrots and grated carrots in it. I loved that idea.
OMG what a wonderful recipe. My husband said it is the best soup he has ever had! I omitted the dill and it was still very tasty. Thank you so much Natasha.
That’s just awesome!! Thank you for sharing your wonderful review, Gerri! I’m so glad you enjoyed that.
This is the best soup ever
That’s so great! It sounds like you have a new favorite!
In the recipe you said chicken broth but in the picture you have chicken stock . Which one did you use ?
I used chicken broth but Chicken stock will work well too!
I love this recipe, definitely my all time favorite chicken noodle soup! I’ve made it numerous times on the stovetop but was curious if you have adjusted the recipe to be able to make it in a Pressure Cooker or an Instant Pot, and if so, please share! Being a mom of 4 with an infant, toddler and school age kids, I’m looking to lessen my time in the kitchen without sacrificing the quality of food for my very quickly growing family, can easily eat me out of house and home every single day. Thanks so much!
Sincerely,
The Mommy of ‘Beauty and The Three Beasts’
Hi Taresa, I haven’t tried making it in a crockpot or pressure cooker so I can’t give you specific instructions but I think it could be modified to work.
Made this for dinner tonight and we absolutely loved it!!! It was a bit time consuming and required a bunch of chopping and different pots and pans, but was totally worth it! Used 1/2 & 1/2 and chicken breasts because that’s what I had. Phenomenal recipe! Thanks so much!
I’m happy to know that this was a hit! Thank you for your great review.
Deeee-lish! My tweeks were minor:
Added 1 clove garlic to onion
Whole milk in place of cream (it’s plenty rich this way!)
Rotisserie chicken breast (2-2/12 cups or so)
Dried dill works perfectly fine, to taste. Dill is such a nice added flavor to this soup: don’t skip it!
Sub chicken broth for the water (I think the amount of liquid could be reduced by about two cups this way).
Thanks for the great recipe!
Hi Jennifer! Thank you for sharing those changes with me. I’m glad you enjoyed this recipe!
I had some left over smoked chicken and had some cold and flu symptoms and was looking for a bowl of chicken soup. This was better than I imagined! Thank you for your blog and delicious, family friendly, healthy recipes!
Sounds like you found a new favorite, Laurie!! Thank you for stopping by with that awesome review. Hope you’re feeling better!
Wow! This recipe is delicious. I found it about 2 months ago and now it is part of our weekly meals! Thank you so much.
I’m so happy to hear that! Thank you for sharing your great review, Katie!
Loved this recipe!! Easy to follow & great soup! I added more seasonings to mine & added them from the beginning to the stock & chicken before inserting into the stock. So delicious! I used McCormick poultry seasoning, crush red pepper, paprika, rosemary, bay leaves, and a little old bay. Omitted the corn as I’m not a fan of corn in soups and used a celery stalk to stir the soup until it became to soft to use any more. Highly recommend this soup!! Thanks for posting!
Thank you so much for sharing that with me!
Delicious Recipe Natasha. I have made this soup 3 times now and it has become regular meal for us. My daughter who doesn’t normally like soup she loves it too. I always make it enough to lasts for 2 days and keep well in the fridge.
That’s just awesome!! Thank you for sharing your wonderful review!
I had left over cooked chicken so made this soup with what I had in my kitchen. Easy and turned out great ! Would make again.
That’s a great idea, Dianne! Thank you so much for sharing that with me!
Another great recipe, Natasha. Soup was very easy to make for a beginner-intermediate home cook. Nothing too complicated AND one of the tastiest, best-textured chicken noodle soups I’ve had. I’m proud to have made it! Thank you
You’re welcome, Alyssa! Thank you for that great review, I’m so glad you enjoyed this recipe.
How about adding cheese tortellini instead of noodles?
That sounds delicious, Jeff! I haven’t tested that but I bet it would be good!
I love that you can prep the next step while the step before is cooking. This recipe is delicious. I’m a pretty harsh food critic when I cook something; especially when it has this many steps and requires this many dishes. TOTALLY WORTH IT! I’ll make this over and over again. The whole family loves it
I’m so happy to hear that! Thank you for sharing your great review, Ashlee!
Awesome recipe & great directions Family Loved it!
Thank you for sharing that awesome review with me, Nia! I’m so glad you enjoyed that.
Third time making this soup. I’m so glad I found this recipe. I couldn’t think of anything else to add that would make it better……it’s perfection and so easy to make. My daughter, who is a very picky eater, loves the soup. Thanks so much for the recipe!
You’re welcome, Vicky! I’m so glad you liked that.
This soup is absolutely delicious. Can it be frozen?
I’m so happy you enjoyed that Kim! 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).
Just got done making this. Can’t wait for my husband to get home, so we can dig right in. Looking for my next recipe to make. Thank you!!!
That’s so exciting!! I hope you both love this recipe!
I made a huge pot when not feeling well. Good for the soul. This recipe stamps going in my recipe box!
That’s so great! It sounds like you have a new favorite!
Delicious and easy to make. Thank you
I’m so glad you enjoyed that, Terry! Thank you for that awesome review!
This looks delicious. What I would do differently, is cooking the broth myself. Using the chicken thighs and 2 carrots, 2 selery sticks, a leak or an onion and a parsley (root). We would have a whole pot of soup. In a pressure cooker it takes 15-20 minutes. This way one has got already cooked meat and homemade broth.
Thank you so much for sharing that with us.
This soup was delicious! I followed the recipe (except for seasoning – just used salt, pepper and dill). My husband loved it! Thank you for a recipe that the whole family can enjoy!
I’m so glad you enjoyed it, Amanda! Thank you for the wonderful review!
I love, love, love this recipe!! I do a few modifications – namely I roast the carrots with some celery, caramelize some onions, mushrooms, and garlic and then put everything together with the chicken and my homemade chicken bone broth. I put everything in the crockpot and when the chicken is ready, take it out to cool while I remove 2 cups of the veggies and a cup of the broth and puree to make the soup creamy without the need for roux. Then I add either noodles or barley the last 30 minutes and serve. Delicious!!
Thank you so much for sharing that with us, Paulissa! I’m so happy you enjoyed this recipe.
Just made this and it is fantastic! The only thing I did different was add spinach to it for additional nutrition boost.
Very good soup!
That’s just awesome!! Thank you for sharing your wonderful review
Just made this soup. It is very delicious. I love combination of reach creamy taste and dill. So yummy! Thank you, Natasha! You are the best.
Would you please add more soup recipes with chicken or turkey in addition of what you already have on your web site.
Thank you again
I’m so glad you enjoyed this recipe, Nataliia! & thank you for that suggestion.
I made this for the family on 24 Sep 2019, and followed the recipe mostly, only items I changed were I used two large breasts in place of thighs and made the broth myself. I was testing out some gluten free egg noodles, and those just disintegrated into the soup, so I will not be using that brand again.
Overall, as expected, the soup had excellent flavor and I will be making this again. The family liked this soup very much. Thank you, Natasha, for the great recipe.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I followed the recipe and it is delicious! Thank you so much ! My family and I loved it so much.
I’m so happy you enjoyed that. Thank you for sharing that with us!
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!
I absolutely LOVE this recipe! I’ve made it so many times I’ve lost count. However, whenever I get to the part where I melt the butter/add flour, then combine the broth ..along with the heavy cream.. my mixture always seems so thick that when I add it to the soup it doesn’t want to dissolve properly? I end up boiling the soup for awhile in order to get it to blend fully? It never truly ends up any “thicker” for me like I think it should? Just gives it a “creamy appearance? Please tell me what I am doing wrong! I follow this recipe to a T.
Hi Terran, it sounds like maybe you are using too much flour. Make sure you spoon the flour into the measuring cup rather than plunging it into the flour bin so it doesn’t become compacted. You can also use 1/4 cup flour and see if that gives you the thinner liquid that you are looking for and that wills till work fine.
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.
When I make a noodle soup, I precook my noodles to desired texture…add right before serving, heat through. They don’t get mushy.
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 was a hit with my family. Thank you for the recipe!
You’re welcome! I’m so glad you liked this recipe, Ez!
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!