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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.

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

This post may contain affiliate links. Read my disclosure policy.

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.

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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 1/2 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!

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

4.94 from 113 votes
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
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!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $6-$10
Calories: 362 kcal
Servings: 8 soup bowls

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

  1. 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.
  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.
  3. 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).
  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.
  5. 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.
  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!
Nutrition Facts
Creamy Chicken Noodle Soup Recipe
Amount Per Serving
Calories 362 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 9g56%
Cholesterol 77mg26%
Sodium 117mg5%
Potassium 424mg12%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 3g3%
Protein 14g28%
Vitamin A 4315IU86%
Vitamin C 3.5mg4%
Calcium 40mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Kiran Kaur
    September 9, 2019

    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. Reply

    • Natashas Kitchen
      September 9, 2019

      You’re welcome! I’m so happy you enjoyed it, Kiran! Reply

  • Elizabeth
    September 3, 2019

    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. Reply

    • Natasha
      September 3, 2019

      Hi Elizabeth, sauteing the veggies ahead of time adds a richer flavor to the soup. Reply

  • Steph
    September 3, 2019

    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! Reply

    • Natashas Kitchen
      September 3, 2019

      I’m so glad you enjoyed that! Thank you for that awesome feedback Steph! Reply

  • perla estrada
    July 23, 2019

    Hi, I was afraid to take the fifth step but I don’t really regret it, the soup is delicious thanks ……. Reply

    • Natashas Kitchen
      July 23, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Jamie
    July 15, 2019

    Do you think it’s possible to substitute buttermilk for heavy cream? Reply

    • Natasha
      July 15, 2019

      Hi Jamie, I think buttermilk would add an off taste and texture. I would not suggest substituting with buttermilk. Reply

      • Jamie
        July 17, 2019

        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! Reply

        • Natashas Kitchen
          July 17, 2019

          You’re very welcome, Jamie! Thank you for that awesome review! Reply

  • Trisha
    April 7, 2019

    How do you keep any type of noodle from becoming mushy, especially if you have leftovers? Reply

    • Natasha
      April 7, 2019

      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. Reply

    • Jamie
      September 2, 2019

      Can you make this in a crockpot? Is so, when would you add the noodles so they don’t get mushy? Reply

      • Natashas Kitchen
        September 2, 2019

        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. Reply

  • Terra Daniel
    April 3, 2019

    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 Reply

    • Natashas Kitchen
      April 3, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Velma
    March 15, 2019

    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. Reply

    • Natashas Kitchen
      March 15, 2019

      I’m so happy you enjoyed that Velma. Thank you for sharing that with us! Reply

  • Diana K belden
    March 1, 2019

    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! Reply

    • Natashas Kitchen
      March 2, 2019

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Jhazmin
    January 17, 2019

    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!! Reply

    • Natashas Kitchen
      January 17, 2019

      Thank you for that great feedback! Reply

  • Sheri Munn
    January 12, 2019

    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!! Reply

    • Natashas Kitchen
      January 14, 2019

      I’m so happy to hear that! Thank you for sharing that with me! Reply

  • December 28, 2018

    The soup was simple to make and really delicious. Reply

    • Natashas Kitchen
      December 28, 2018

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

  • Jenny
    December 19, 2018

    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 🙂 Reply

    • Natashas Kitchen
      December 19, 2018

      I’m so happy to hear that! Thank you for that awesome review Jenny!! Reply

  • Eugenia
    December 17, 2018

    Yum,yum. Did not schreded the carrots,but did everything else. We loved it. Reply

    • Natashas Kitchen
      December 17, 2018

      I’m so glad you enjoyed it! Reply

  • Joanna
    December 17, 2018

    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). =) Reply

    • Natashas Kitchen
      December 17, 2018

      You’re welcome! I’m so happy you enjoyed it Reply

  • Merry
    December 15, 2018

    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. Reply

    • Natashas Kitchen
      December 15, 2018

      I’m so happy to hear that! I’m so inspired reading your review. Thank you! Reply

  • Irena
    December 7, 2018

    Thanks Natasha for the great recipe. I cook three times a week for my colleagues and they love it! Reply

    • Natashas Kitchen
      December 7, 2018

      Wow! I would love to have that 3 times a week. Thank you for that amazing feedback! Reply

  • Angie
    November 26, 2018

    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! Reply

    • Natashas Kitchen
      November 26, 2018

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

  • Natalie
    November 24, 2018

    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. Reply

    • Natashas Kitchen
      November 25, 2018

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

  • Andrea Sabella
    November 6, 2018

    Can fresh parsley be used instead of dill? Reply

    • Natasha
      November 6, 2018

      Hi Andrea, yes that would work with finely chopped parsley. Reply

  • MeowBoops
    November 4, 2018

    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. Reply

    • Natashas Kitchen
      November 5, 2018

      Sounds like you found a new favorite! I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Emg
    November 1, 2018

    Have you tried Thyme instead of Dill? This looks so yummy, but not a fan of Dill in anything. Reply

    • Natashas Kitchen
      November 1, 2018

      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! Reply

  • Grey
    October 25, 2018

    can you use chicken breast instead of the thighs? Reply

    • Natashas Kitchen
      October 25, 2018

      you can use chicken breast but chicken thighs are more forgiving and tender when they were boiled. Reply

  • Angie
    October 13, 2018

    My picky husband ate this soup and said “Best. Soup. Ever.”…that says a lot if you knew how limited his cuisine preferences are!! Reply

    • Natashas Kitchen
      October 13, 2018

      I love that! Thank you so much for sharing this with me, Angie! Reply

    • david clayton
      January 13, 2019

      i have some left over turkey breast…. how would you change recipe to use this? Reply

  • Dalyn
    September 6, 2018

    Made this yesterday, my whole family loved it! Thanks so much for sharing! Reply

    • Natashas Kitchen
      September 6, 2018

      I’m so happy you all enjoyed that, Dalyn! Thank you for the great review! Reply

  • Vickie Preston
    September 2, 2018

    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. Reply

    • Natashas Kitchen
      September 2, 2018

      Thank you so much Vickie! I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Shelby
    August 22, 2018

    Can you freeze this soup? Reply

    • Natashas Kitchen
      August 23, 2018

      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). Reply

  • Christine DeKenipp
    August 3, 2018

    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!!! 🙂 Reply

    • Natashas Kitchen
      August 3, 2018

      That’s so great Christine! I’m so happy you and your son enjoyed that! Reply

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