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…
Wow!! Instead of using noodles I opted for home made dumplings and it turned out amazing! So, this is now my creamy chicken and dumpling soup recipe! Didn’t use dill but I did toss in a teaspoon of Cajun seasoning which is what gave LIFE to this amazing comfort food. I’ve made several of Natasha’s dishes and she is my go to when looking to create something delicious, fun and receives compliments.
I bet this is so good with dumplings! Thank you so much for sharing that with us!
Made with leftover turkey. I always cook with wine and since the turkey was already cooked, I reduced the liquid to 9 cups total: 3 cans low sodium chicken broth (about 6 cups), 1 cup dry white wine, and 2 cups water. I wasn’t sure about the dill, but it was subtle once completed. I will definitely be making this again!
Oh, and it’s even better the next day! Thank you Natasha.
That’s awesome feedback, Michelle. Thank you for sharing your experience making this recipe, glad you enjoyed it!
Greetings from Sweden! 🙂
We love this soup! We made a huge batch in our slow cooker and shared with our elderly neighbors. We all loved it!
Due to Mrs Neighbour’s dietary restrictions we omitted the corn from their part of the soup and used broccoli instead for a somewhat similar crunch. We also added a few diced potatoes since we love potatoes in soup.
I wanted to tell you that we also had a lovely conversation about soup. Chicken noodle soup is not really a thing in Sweden and this was the first time or neighbours (85 y/o) ever tried a noodle soup. Overall, many elderly Swedes do not appreciate pasta in any form, as we didn’t have it here when they grew up. We talked about how every American family (I know about your European roots though!) seem to have their own recipe for chicken noodle soup, almost guaranteed to cure any cold. So this simple recipe sparked a great discussion about traditional soups in different times and places. And if course it is yummy. I’m making a huge batch tomorrow again for this week’s lunches at work.
Thank you for your lovely recipes!!
I love that you had a great conversation over my soup recipe. That’s wonderful! Hello from Idaho! I hope you are staying safe and well and thank you for the lovely review.
This soup is terrific! I’ve made it a couple of times and I honestly can’t stop eating it! I haven’t had time to shred some of the carrots, so I’ve just chopped them all into small pieces. This time I was really in a hurry, so I bought some chicken breast meat that was chopped for tacos (not marinated). It really made the process much easier and quicker as I didn’t have to spend time to take the chicken off the bone and chop or shred it. The little chunks of chicken were just perfect in the soup. I sauteed the chicken pieces, took them out of the pan, and added and sauteed the veggies. I used little star noodles this time. At the last minute, I added some frozen peas, and I think that other veggies would work well too. This soup is SO good! Thanks for posting such a great recipe! Can’t wait to try some of your other recipes! Happy New Year!
I’m so happy you enjoyed that. Thank you for sharing that with us, Gee Gee! Happy New Year!
Excellent recipe. I’m going to make it again this week. Last time i made it the lid to the Dill came off (I didn’t have fresh) and I had to scoop off from the top. Though, a little dill strong, it was still dillicious.
Thank you Natasha
You’re most welcome, Tom! Thanks for sharing your experience making this recipe. I’m glad you loved it!
Definitely a keeper…. the family loved it. I think that just about everything I have tried with you has been a 5-star!!! Appreciate you!
Wow! Thank you so much for that amazing review, Josie! I’m smiling so big reading your comment! Happy Holidays!
Have not made yet. Calls for 1 tsp of mrs dash but only showing 1/2 tsp going in at end.
Hi Ronda, great catch! 1 teaspoon is correct. I updated the recipe. Thank you for bringing that to my attention.
Thank you , this is so awesome !! Best soup I have ever had, can’t wait to make it again !
You’re very welcome, Marty. I’m glad you loved it!
I just got your email with the recipe for Creamy Chicken Noodle Soup. I have everything I need on hand to I’m going to try it tomorrow. I always cook my pasta for soup seperately and put it in a large canning jar with water or broth and warm it up when I serve it with the soup, or if I’m out of fideo I’ll cook up a different pasta as needed. I try not to cook up too much pasta as I’m only cooking for two. I was wondering, will you ever publish you own cookbook???? I’ve been printing your recipes and puting them in a binder. You’re my favorite instructor!!!!
Thank you so much for sharing that with me, Irene, and for the lovely compliment! I don’t have a cookbook out yet, but it’s on my list of life goals, and I recently signed with an agent to make it happen!
Awesome on the cookbook! I would totally buy it! I use your site all the time and is my first go-to if I’m looking for a recipe
Can’t wait to make this! Does this freeze well? I’d like to make it ahead of time for a ski trip.
Hi Jam, 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).
Love making this soup! I always add some orzo pasta to it with the egg noodles and it’s always a hit!
That sounds delicious, thank you for sharing that with us!
I don’t know what I did wrong, but it’s not very creamy and there’s so much dill it tastes like pickle soup
Hi Jill, did you possibly use dried dill? If so, you probably want to use 1 Tbsp or less of dried dill to substitute. To make it even thicker, you can add a little more flour and cream mixture then bring it to a boil to thicken up some more.
Hello! This recipe is my family’s favorite! I am about to make it but realized I am out of rotini. Have you ever used wild rice in place of the noodles?
Thanks!
Hi Sara, I haven’t tried substituting rice to advise on the outcome here. If you experiment, let me know how you liked the recipe.
I made this soup the other night. It makes a lot, so we had it for supper two nights and there is still enough left over for one more bowl. It’s delicious and I’ll definitely make it again. My husband isn’t all that fond of chicken, but he loved this soup.
Hello Jill, thanks for sharing that with us. I hope you and your family will love all the recipes that you will try!
This soup is delicious with crusty French bread on a cold rainy evening. It’s a nice creamy diversion of the usual chicken noodle soup that I make. I made my own chicken broth from bone-in thighs.
Hello Yuri, thanks for your good comments and feedback!
I don’t usually have heavy cream on hand, but I always have 10% cream for my coffee! Can this be used as a substitute?
Can’t wait to try this recipe!
I have not tried any substitutions yet but if you get a chance to please let me know!
I just made this tonight for the first time and it’s the best soup I’ve ever made. It’s really really good! Thanks for the great recipe!
You’re very welcome! Thank you for sharing your experience trying out this recipe.
Really really yummy
Thanks for your good review, Jordan!
Soup is delicious! I even used Silk non-dairy heavy cream and it worked beautifully.
Oops… I meant to give it 5 Stars, too!
A classic and so good! I’m happy you like it, Jane!
Hi Natasha,
I want to find out whether the pasta should be pre-cooked before adding to the broth.
Thank you.
Hi Jane, we did not precook it for this recipe. We place the noodles into the pot uncooked during step 4, where we then cook it for 15 minutes to make sure it’s cooked through.