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.

Creamy Chicken noodle soup served in a dutch oven with a ladle

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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.

Creamy Chicken Noodle Soup garnished with dill in a bowl with a spoon

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

Ingredients for creamy chicken noodle soup with chicken thighs and rotini noodles

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.

How to make creamy chicken noodle soup with chicken thighs

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-12

creamy-chicken-noodle-soup-13

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!

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 recipe

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

4.97 from 380 votes
Author: Natasha of NatashasKitchen.com
Creamy chicken noodle soup in red pot
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!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Ingredients 

Servings: 8 soup bowls
  • 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

362kcal Calories25g Carbs14g Protein23g Fat9g Saturated Fat77mg Cholesterol117mg Sodium424mg Potassium1g Fiber3g Sugar4315IU Vitamin A3.5mg Vitamin C40mg Calcium1.3mg Iron
Nutrition Facts
Creamy Chicken Noodle Soup Recipe
Amount per Serving
Calories
362
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
9
g
56
%
Cholesterol
 
77
mg
26
%
Sodium
 
117
mg
5
%
Potassium
 
424
mg
12
%
Carbohydrates
 
25
g
8
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
14
g
28
%
Vitamin A
 
4315
IU
86
%
Vitamin C
 
3.5
mg
4
%
Calcium
 
40
mg
4
%
Iron
 
1.3
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Lunch, Soup
Cuisine: American
Keyword: Creamy Chicken Noodle Soup
Skill Level: Easy
Cost to Make: $
Calories: 362
Natasha's Kitchen Cookbook

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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
4.97 from 380 votes (177 ratings without comment)

Leave a Comment

Recipe Rating




Comments

  • Nicole
    October 12, 2016

    Made this today as I am sicker than a dog ): Absolutely AMAZING! I brought a huge bowl to my mother who is also sick and I am eagerly waiting her response. Awesome, easy, and DELICIOUS! Thank you! I added half a can of the creamy mushroom soup to the heavy whipping cream mixture and wow!

    Reply

    • Natasha
      natashaskitchen
      October 12, 2016

      I’m so happy you enjoyed it and I sure hope you and your mother feel better soon!! I love your idea of adding some mushroom flavor to the soup. Brilliant! 🙂

      Reply

  • Julia
    October 12, 2016

    I made this soup last night and it is the best soup I’ve ever tried. I will definitely be recommending it to everyone I know. It did come out a bit thick and the roux was very solid. If it turns out like that again I will probably just end up adding more water in the beginning. Thank you for this amazing recipe though!!!

    Reply

    • Natasha
      natashaskitchen
      October 12, 2016

      I’m so happy you loved it!!! You can add more water if you want a thinner soup, or use slightly less flour and that should do the trick 🙂 Thank you for the wonderful review!

      Reply

  • Katie L
    October 12, 2016

    Made this soup today, it’s delicious! Didn’t have heavy cream on hand so did it with whole milk and spoon of sour cream, turned out very very good! Definitely a keeper! Thanks again for great recipe !:) Blessings to you!

    Reply

    • Natasha
      natashaskitchen
      October 12, 2016

      I’m so happy you enjoyed it! Thank you for sharing your substitution ideas – that’s great to know!

      Reply

  • Kate @ Babaganosh.org
    October 11, 2016

    This soup looks perfect for a cold day! I love the creamy twist, I’ll have to keep this recipe in mind next time I am craving chicken soup. 🙂

    Reply

    • Natasha
      natashaskitchen
      October 11, 2016

      Thank you Kate! 🙂

      Reply

  • Inna
    October 11, 2016

    Made this last night. My husband said it’s his new favorite soup! The kids loved it too!! Thank you! 😊

    Reply

    • Natasha
      natashaskitchen
      October 11, 2016

      That is quite a compliment! Thank you for sharing your amazing review! 🙂

      Reply

  • Olga Vorobey
    October 11, 2016

    Absolutely Delicious. Thank you again for a great recipe..

    Reply

    • Natasha
      natashaskitchen
      October 11, 2016

      I’m so glad you liked the soup!! Thank you for the wonderful review!

      Reply

  • Natasha
    October 11, 2016

    Seriously one of the best tasting soups I’ve had in a while! My kids and I love it!! Thanks for the recipe and keep the soup recipes coming 👍

    Reply

    • Natasha
      natashaskitchen
      October 11, 2016

      Natasha, thank you for such a wonderful review 😀. That is the best when kids love what we moms make!

      Reply

  • Bev Menillo
    October 9, 2016

    I omitted the dill and subbed parsley. I also added 1 lemon squeezed at the end.

    Absolutely to die for!

    Reply

    • Natasha
      natashaskitchen
      October 9, 2016

      I’m so happy you loved it!! Thank you for sharing your modifications! 🙂

      Reply

  • THALIA
    October 9, 2016

    I just made this creamy chicken noodle soup….it is the best – most delicious – kid love soup I have ever made….THANK YOU!!

    Reply

    • Natasha
      natashaskitchen
      October 9, 2016

      I’m so happy to hear that!! Thank you for the wonderful review 🙂

      Reply

  • Elena
    October 9, 2016

    Looks so comforting, can’t wait to make it! Was thinking of adding a few cloves of minced garlic in with the cream.

    Reply

    • Natasha
      natashaskitchen
      October 9, 2016

      Elena, garlic sounds like a nice addition to the recipe. Let me know how it turns out 😀.

      Reply

      • Jeanette Jacoby
        October 10, 2016

        That reads clove OF garlic Not cloves And garlic. 🙂 I cant wait to try this also. I work at a technical college in The Kitchen and make home made soup every day. They will love this on.

        Reply

        • Natasha
          natashaskitchen
          October 10, 2016

          Oh boy!! Typo!! Thank you so much for catching that. Lol, cloves probably would not be very good in this soup 😉

          Reply

          • Elena
            October 12, 2016

            Yes, garlic is fantastic in a soup with chicken broth and cream. Not sure if you have tried this, but I have many times. It is common in soups from my husbands part of Romania, near the Ukraine border. Sometimes egg yolk is added too. Not sure which cuisine it is from, but either way, it’s delicious! Thanks for your recipes, I make them on a regular basis and always find inspiration here!

          • Natasha
            natashaskitchen
            October 13, 2016

            My mom actually presses garlic into her soup shortly before it’s finished cooking and it does add nice flavor. I just hadn’t considered it for this creamy soup. Thank you Elena!! 🙂 I’m so happy you are enjoying my recipes 🙂

  • Anna
    October 9, 2016

    Amazing soup! We love chicken noodle soup in our home and this is the perfect little twist to change it up! Yum! Gotta get back the soup 🙂

    Reply

    • Natasha
      natashaskitchen
      October 9, 2016

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Heidi
    October 9, 2016

    This looks so yummy and comforting! I’m planning to make it next week for a friend who is going through chemo treatments.

    Reply

    • Natasha
      natashaskitchen
      October 9, 2016

      That is so thoughtful of you!! You are a sweet friend 🙂 It does reheat really well also! You can add a splash of water to thin it out if you want since it does thicken up slightly as it cools, but It tastes just as good reheated.

      Reply

      • Heidi
        October 10, 2016

        Thanks for the tip on the water. I will maybe add a little or pin a note to the container so her family knows if they are reheating it for later. I think I’ll make this with No-Kneed Crusty bread. Yum!

        Reply

        • Natasha
          natashaskitchen
          October 11, 2016

          That sounds like a great combination! Your friend is blessed to have you 🙂

          Reply

  • Sara @ Last Night's Feast
    October 9, 2016

    Added this to my soup rotation for fall and winter! Can’t wait to try it =)

    Reply

    • Natasha
      natashaskitchen
      October 9, 2016

      Thank you Sara, let me know how it turns out once you make it 😀.

      Reply

  • Deebs
    October 9, 2016

    Yummy! Looks delish! I am plan on cooking it for dinner for the fam. I have “better than bouillon” veggi base and have made the stock according to the label: 1 teaspoon bouillon to 1 cup water. This is too salty and inedible when I used it in recipes. Do you recommend a different ratio? Thank you! We love all of your recipes!

    Reply

    • Natasha
      natashaskitchen
      October 9, 2016

      Hi Deebs, I usually use the low sodium version so I can have more control of the salt content in the recipe. If yours is not low sodium, you probably should use less or add less salt than what is called for in the recipe. I’m so glad you enjoy my recipes 🙂

      Reply

  • Nina
    October 9, 2016

    Hi Natasha! I made it with chicken breast instead (didn’t have thighs) stills works excellent it is delicious perfect dor this weather ..and my picky 3 yr old loved it! 😉 🙂 thank you!

    Reply

    • Natasha
      natashaskitchen
      October 9, 2016

      That is the best when kids love what we moms make. Thank you for sharing that with us 😀.

      Reply

  • Sheila @ Kitchen Territory
    October 9, 2016

    Wow all I can say is COMFORT FOOD! This seriously looks good (as always), Natasha! I wish I have a bowl of it right now! This is great for our cool nights which are now just starting over here. We’re busy today so Monday night dinner, definitely! 😉

    Reply

    • Natasha
      natashaskitchen
      October 9, 2016

      Thank you Sheila! I would love to hear how it turns out 😀.

      Reply

      • Sheila @ Kitchen Territory
        October 12, 2016

        Unfortunately haven’t made it yet because just when I thought it’s getting cooler, then it started warming up again! So I made pasta salad instead but I truly cannot wait to make this, I already bought the ingredients that I don’t have the other day thinking I’ll be making it that afternoon! LOL But will definitely get back with you for the review! 😉

        Reply

  • Laura
    October 9, 2016

    I’ve never tried the Costco brand chicken stock. Does it taste close to homemade at all?

    Reply

    • Natasha
      natashaskitchen
      October 9, 2016

      Hi Laura, homemade will always have a richer taste but it’s nice to haves some store-bought on hand for when you don’t have time to make your own 🙂

      Reply

  • Irinka
    October 8, 2016

    Yummm!!! Made this soup today and it was AMAZINGLY delicious! It was a big hit with the family. Perfect for the cooler fall weather. Thank you!!!

    Reply

    • Natasha
      natashaskitchen
      October 8, 2016

      I’m so happy to hear that your family liked it!!! Thank you for sharing your amazing review :).

      Reply

  • Vera
    October 8, 2016

    Yes!!!!!! I’ve tried to find a creamy chicken noodle soup before and couldn’t find much! I’ll be making this ASAP! Thanks!

    Reply

    • Natasha
      natashaskitchen
      October 8, 2016

      How perfect!! I hope you love it! 🙂

      Reply

  • Lora
    October 8, 2016

    Looks absolutely delish!! You’re amazing as always! Do you think the Costco “better than bouillon”chicken base paste would work for the broth or no?

    Reply

    • Natasha
      natashaskitchen
      October 8, 2016

      Hi Lora, yes it would definitely work! 🙂

      Reply

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