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 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 tsp Mrs. Dash (or your favorite salt free seasoning) and more salt to taste if needed. Add 3 Tbsp dill then return to a boil and turn off the heat. Enjoy!
Nutrition Per Serving
Filed Under
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…
We made this soup this weekend and I’m so glad we did! It’s delicious! It’s a snowy weekend here and this was perfect to come to after shoveling. Warm and filling, we will be keeping this creamy chicken noodle soup recipe in our rotation. We used gluten free pasta. Thank you, Natasha!
I’ve been making this soup now for awhile, so today seems like a good nice day for this soup again 😋.
The perfect soup for a cold day!
Can I use whole milk instead of heavy cream?
Hi Justine, we prefer it with heavy cream since it is more rich and creamy, but milk may work.
We always use milk to keep the calories down and it’s still delicious
So good and easy to make. You have the best soup recipes 😋
You’re so nice! Thank you for your wonderful review, Ramo! I’m so glad you enjoyed this soup!
Made thos tonight, and I used the no yolk noodles, so it was like dumplings. I want to post a picture, but don’t know how
Thank you so much for sharing that with me, Kathy! Feel free to share some photos of your creation on our Facebook page or group, you can also hashtag #natashaskitchen
I finally made this and it turned out perfect!! I did tweak it a little by adding a can of cream of chicken to help boost the chicken flavor but over I was very pleased with the outcome! Great Recipe especially since the cold weather here in Ga.
Hello,
Can you use frozen corn instead of can corn? If so, does the frozen corn need to be cooked or thawed before adding it to the soup? Thank you!
I’m looking forward to trying this soup this week.
Hi Mary, absolutely you can use frozen corn. It will cool the pot initially so you might need to give it an extra minute to reheat but it will cook in the pot so there’s no need to thaw or cook it ahead of time. I hope you love the creamy chicken noodle soup!
Can’t believe such a simple soup was so good!!! Sauteing the carrots, onions, and celery released their sweet flavor, combined with the corn and the creaminess… Outstanding. Making this in bulk for the freezer.
Hi Lena! I’m so happy you loved it.
Can I use cream cheese instead of cream?
Hi Louie, I haven’t tried that substitution to advise. If you experiment, let me know how you liked the recipe.
Adding the cream cheese at the end brought to soup to a rich creamy texture, I will make this again
I’m so glad you enjoyed that, Kathy!
I just made the soup today for the first time really good. The only thing I didn’t do was put the corn in and I use stock instead of broth and I also added a couple of heaping tablespoon called better than bullion. It gave it a lot more flavor. Also I used Amish noodles. They’re like homemade noodles.
Hi Sandy! That sounds wonderful. Thank you for sharing.
can this recipe be used in a crock pot?? would I just throw it all together in the beginning and let it stew??
Hi Patrick! I have not tested this in the crockpot, but here is what one of my viewers said, “I tried this in the crock pot last night! it was amazing! I let everything cook on low all day while I was at work, when I got home I shredded the chicken and added the egg noodles. Then follow step 5!”
I love your recipes. I was wondering if I could omit the water if I use rotisserie chicken.
Hi Kare! The water helps create the right balance and amount of broth for the soup so I wouldn’t leave it out.
I am not a huge Chicken Noodle soup fan… at least not until now. I LOVE THIS SOUP…. it does take a little effort but very doable if you have the ingredients. I made this soup exactly like the recipe (one of my pet peeves). I can’t think of anything I would do differently. Thank you
I did not take a picture but this soup was great! Tge only things I did differently was I used already cooked chicken, my own chicken stock and I did not use all the four / butter mixture. My son is a chef at a big resort facility and he said he thought it was great! A real stamp of approval. Thank you I will definetly make this again.
Thank you for sharing, Barbara! I’m glad it was it was enjoyed!
Absolutely delicious!! Made mine with tiny spaghetti pieces and it looked and tasted so heavenly!! Definitely a keeper recipe! Thank you!!
The best soup ever, seriously – winter or summer our family loves it everytime!! Just watch your noodles as it’s very easy to let them get too soft.
Thank you so much, Sophia! I’m so glad you enjoyed it.
Delicious, this is my go to creamy chicken recipe. I just add extra seasoning & load in the veggies. Cook the noodles separately in chicken broth so I can thicken up the left overs to turn into a potpie mixture
Thanks for sharing, Shannon!