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 374 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

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Lilian
    November 10, 2016

    Hi Natasha,
    This soup is a hit with my family. My kids went for seconds and there were no left overs for the next day. That’s a first for us! 🙂 Thanks to you, I am a much better cook now. 🙂

    Reply

    • Natasha
      natashaskitchen
      November 10, 2016

      Lilian, thank you for such a great review, I’m all smiles 😬.

      Reply

  • Lina
    November 9, 2016

    Hello Natasha, thank you for such a wonderful recipe, you make my life easier. I always wait for new recipes on your website. We all loved this soup, amazing with such simple ingredients. God bless you!!!

    Reply

    • Natasha
      natashaskitchen
      November 9, 2016

      I’m so happy to hear that and thank you for your amazing review! 🙂

      Reply

  • Anna D
    November 9, 2016

    I loved it, so did my picky 5 year old😊 my hubby wants to try it in the standard non creamy version, so I’m excited to do that next today 🙂 very hearty and warm the souly ♡

    Reply

    • Natasha
      natashaskitchen
      November 9, 2016

      Anna, thank you for the great review, I’m all smiles 😬.

      Reply

  • Nadia
    November 8, 2016

    Just made it. Taste very good!! My only question, why my “creamy flour mixture” didn’t thicken the soup and it kind of separated from the broth….

    Reply

    • Natasha
      natashaskitchen
      November 8, 2016

      Hi Nadia, it is unusual that that would happen. Did you possibly overcook the cream mixture or change anything in the ingredients or instructions? I haven’t seen that happen before but I’m happy to help troubleshoot 🙂

      Reply

  • Pete
    November 8, 2016

    Hi Natasha,

    Thanks for all of your great recipes you provide! I just made this soup last night and it was great! I didn’t have any dill so I’ll have to try that next time. The only change I made was to use half and half instead of heavy cream but it still had a nice rich flavor. This one is going into my recipe collection (along with a few others of yours that are already included)!!

    Reply

    • Natasha
      natashaskitchen
      November 8, 2016

      That’s quite a compliment! Thank you for your awesome review 🙂

      Reply

    • Julia
      January 11, 2017

      Hi Natasha, I’ve made this soup before and fell in love, my husband requested to substitute the noodles for potatoes this time. Would you recommend throwing in the potatoes at the beginning with the chicken or the same time as you would throw in the noodles and just cook the soup until the potatoes are ready?

      Reply

      • Natasha
        natashaskitchen
        January 11, 2017

        I would add the potatoes at the time when I would normally add the noodles and cook until desired doneness. The cooking time will depend on how thick you slice your potatoes. Enjoy!

        Reply

  • Anne
    November 7, 2016

    Hi Natasha, this looks great! I can’t wait to make it. I had a question, I love mushroom, do u think it will throw off the consistency and flavor of the soup if I add coarsley chopped mushrooms? Thank you so much.

    Reply

    • Natasha
      natashaskitchen
      November 7, 2016

      Mmm I think that would make it even better. I love mushrooms in soups! 🙂

      Reply

  • Chris
    November 2, 2016

    Just made this! So Yummy! Too much for just my husband and me. Do you think I could freeze it? Thanks

    Reply

    • Natasha
      natashaskitchen
      November 2, 2016

      Hi Chris, I haven’t tried freezing it but I do think it could freeze well.

      Reply

  • Sylvie
    October 30, 2016

    Hi Natasha, this recipe looks amazing! After reading all the nice comments, i can not wait to make it. One question though: i am not a fan of celery (truth be told i despise it), can i juste leave it out or can i substitute another veggie for it? Thanks!

    Reply

    • Natasha
      natashaskitchen
      October 30, 2016

      Hy Sylvie, the celery adds so much great flavor! If you want it to disappear into the soup without sensing bits of it (I don’t like the texture either), either chop them super fine or you can process them in a food processor util minced and sauté as usual. I hope that helps! If you are really against the celery, you can omit it but it really does add super flavor to soups 🙂

      Reply

  • marta khoroshylov
    October 27, 2016

    delicious and so easy to make!!!!

    Reply

    • Natasha
      natashaskitchen
      October 27, 2016

      Marta, I’m so happy to hear that 😄. Thank you for the nice review!

      Reply

  • Barbara
    October 27, 2016

    Can this soup be frozen, and if so,
    for how long?

    Reply

    • Natasha
      natashaskitchen
      October 27, 2016

      Hi Barbara, 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).

      Reply

    • Natasha
      natashaskitchen
      October 27, 2016

      Hi Barbara, 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).

      Reply

  • Zanda
    October 27, 2016

    Made this today. It soaks up lots of the water so it’s more like a stew type soup, but its still super delicious. As I have a cold now, the soup got me energized. This will go on my kitchen recipe board. I love how your cooking doesn’t require expensive gourmet ingredients that you need to order from somewhere. It’s all stuff that I can buy in my local market and it always tastes like home. Thank you.

    Reply

    • Natasha
      natashaskitchen
      October 27, 2016

      Awww that’s the best! Zanda, thank you so much for sharing that with me :). I’m all smiles! I wish you speedy recovery.

      Reply

  • Ira
    October 26, 2016

    Hi Natasha! Love this soup! My question is can I eat this soup on the 4th day since it’s been made, considering I refrigerated it? My concern is that it has some cream and chicken that I don’t want it to go bad. Thanks!

    Reply

    • Natasha
      natashaskitchen
      October 26, 2016

      Ira, soup is perfectly fine on the 4th day, considering it was refrigerated. Feel free to add a little water to thin it out if needed. Hope this helps 😁.

      Reply

  • edie
    October 26, 2016

    Thanks so much for this soup recipe I have never been able to get enough flavor in my chicken soup this is great.

    Reply

    • Natasha
      natashaskitchen
      October 26, 2016

      Oh you’re very welcome!! 🙂 I’m so happy you liked it!

      Reply

  • Kristina
    October 24, 2016

    Gloomy October days call for soup! I just made it and it’s tasty! I added a million times more salt(salt is my enemy, I either over do it or under do it) and I subbed the cow’s breast milk(lol ewww) to coconut milk with no weird after taste. Now just waiting for the hubs to try it.
    Thank you :*

    Reply

    • Natasha
      natashaskitchen
      October 24, 2016

      You are welcome Kristina 😄. I’m glad you liked it with coconut milk.

      Reply

  • Cornelia
    October 19, 2016

    I’m wanting to try this recipe today, do you think it would be possible to substitute the noodles for potatoes?

    Reply

    • Natasha
      natashaskitchen
      October 19, 2016

      Hi Cornelia, yes that would work fine. Cook until potatoes are cooked through 🙂

      Reply

  • Andriana Skrenek
    October 16, 2016

    Mmmmm…so yummy. It is so good to eat it in the cold weather like today.

    For future is it possible for you to make a video for every recipe that you share? I like to see your video 🙂

    Reply

    • Natasha
      natashaskitchen
      October 17, 2016

      That would be awesome and it is our goal for the future to do that. We’re working towards it 🙂

      Reply

  • Inessa
    October 15, 2016

    So so good thank you so much

    Reply

    • Natasha
      natashaskitchen
      October 15, 2016

      You are welcome Inessa, I’m glad to hear that 😀.

      Reply

  • Sheila @ Kitchen Territory
    October 15, 2016

    So i finally made the soup and it was awesome! Even though I made some changes and revisions (such as I thought the chicken was roasted so I went ahead and put it in the oven until I read the recipe again, and it wasn’t supposed to be! Lol) Anyways, hubby and baby both loved it, it’s what matters most, right? Oh and one question, can I put my version in my site and still credit you for it? Pls let me know. Thanks again for the great recipe! 😉

    Reply

    • Natasha
      natashaskitchen
      October 15, 2016

      Hi Sheila, thank you for the great review! I’m so glad you enjoyed it. Absolutely that would be totally fine!! Please see my F.A.Q. for a detailed answer to your question about use of recipes or photos. Thanks Sheila! 🙂

      Reply

  • Cindy Taylor
    October 14, 2016

    I made this yesterday and it was wonderful! I made it as written, no subs. The soup itself is so satisfying and I also love to make soups/stews/chilis in the Fall. I’m newly retired so I have the time to make things from scratch 🙂 I had bought some crusty bread but soon I will try the Crusty Bread recipe listed here. Thank-you, Natasha!

    Reply

    • Natasha
      natashaskitchen
      October 14, 2016

      I’m so happy you enjoyed it! Congratulations on retirement!! 🙂

      Reply

  • Natalie Ganchenko
    October 13, 2016

    So I made the soup yesterday and my entire family loved it! my husband and all 3 kids ask for seconds! However I did have to substitute some things because I don’t have it on hand such as no celery so I substituted it with zucchini had no heavy cream i put in half and half and it turned out really really good thank you!

    Reply

    • Natasha
      natashaskitchen
      October 13, 2016

      Thank you for the nice review Natalie and great job improvising 😀.

      Reply

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