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.

Natasha's Kitchen Cookbook

Creamy Chicken Noodle Soup Recipe

4.97 from 372 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

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

Read more posts by Natasha

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Recipe Rating




Comments

  • Viktoriya
    April 3, 2017

    Natasha!!!
    where was i before? seriously! i have seen this recipe many times but didnt plan to make it until yesterday. It is soooo amazing! reminds me a lot of chicken gnochi soup at Olive Garden. All of my kids loved it! even the ones that are picky so to speak)
    so comforting and so aromatic!
    ps. its nice because this soup is rich enough to have as a meal for lunch)
    Thank you, my friend !

    Reply

    • Natasha's Kitchen
      April 3, 2017

      You’re welcome! Thank you for sharing your wonderful review!

      Reply

  • Paige Mager
    March 17, 2017

    I realize that this is probably a silly question and the answer is probably no, but I was wondering if you knew of anything that I could add instead of heavy cream to make this dish dairy-free?

    Reply

    • Natasha
      natashaskitchen
      March 17, 2017

      Hi Paige, I haven’t tested this myself as dairy free so I’m not sure how the flavors would meld but the only thing that comes to mind is using a full fat coconut milk.

      Reply

    • Chelsea
      March 19, 2017

      I usually use Almond milk where recipes call for heavy cream, and it always turns out just fine. I’ve used almond milk in this recipe and it tasted great!

      Reply

      • Paige Mager
        March 20, 2017

        Thank you so much!

        Reply

  • Sandy
    March 3, 2017

    This was the very first time I tried a creamy soup and it turned out great! Thank you so much for sharing. Your directions were clear and simple – can’t wait to make this again.

    Reply

    • Natasha
      natashaskitchen
      March 3, 2017

      You are very welcome Sandy and thank you for the great review 😀.

      Reply

  • Ava
    February 26, 2017

    Can you freeze this soup for a later time?

    Reply

    • Natasha
      natashaskitchen
      February 27, 2017

      Hi Ava, I haven’t tried freezing this soup but I imagine it would work well.

      Reply

  • Isabel
    February 15, 2017

    I am so happy to have stumbled upon this recipe! I make many soups but this one is becoming one of my favs!

    Reply

    • Natasha's Kitchen
      February 15, 2017

      I’m glad you love the recipe! Thanks for sharing Isabel!

      Reply

    • Sandy
      March 3, 2017

      Isabel – I’m trying to learn different soups – which ones do you do?

      Reply

  • Leigh Ann
    February 11, 2017

    If I’m using roasted chicken from the store deli, how much water/broth would you start with?

    Reply

    • Natasha
      natashaskitchen
      February 11, 2017

      Hi Leigh Ann, I would still do the same amount of water and broth with a rotisserie chicken 🙂

      Reply

  • Helyn Fitch
    February 10, 2017

    Exactly what the doctor ordered! As a good Ukranian girl, I have a good stock of frozen dill.
    Perfect winter’s night comfort. Thank you.

    Reply

    • Natasha
      natashaskitchen
      February 10, 2017

      Oh you’re very welcome! We’re the same way, we stock it all through winter in the freezer 🙂

      Reply

  • lana
    February 2, 2017

    i absolutely love this recipe easy and delicious thank you so much for sharing !

    Reply

    • Natasha's Kitchen
      February 2, 2017

      You’re welcome Iana! Thank you for sharing your awesome review!! 🙂

      Reply

  • Kasia
    January 31, 2017

    This has become a family favourite!!!
    I just substitute the cream for milk. 🙂
    Great recipe!!!

    Reply

    • Natasha's Kitchen
      February 1, 2017

      I love hearing this Kasia! Thank you for sharing 🙂

      Reply

  • Lisa Hanrahan
    January 27, 2017

    My husband and more importantly picky toddler loved it!

    Reply

    • Natasha's Kitchen
      January 28, 2017

      That’s great! I love hearing reviews like this! Thank you for sharing Lisa 🙂

      Reply

  • Wan
    January 18, 2017

    Made this exactly like recipe but used medium egg noodles. It’s better than my favorite “Chik Filet”.

    Reply

    • Natasha's Kitchen
      January 19, 2017

      I love to hear that! Thank you for sharing 🙂

      Reply

  • marta
    December 22, 2016

    mmmm so good! iv been making it once a week for the past two months now!!!!!

    Reply

    • Natasha's Kitchen
      December 22, 2016

      It is delicious! Thanks for sharing Marta!

      Reply

  • Krista
    December 15, 2016

    Any concerns about the pasta becoming too soggy? Do you leave the pasta in the broth even if you don’t eat it all at one sitting?

    Reply

    • Natasha
      natashaskitchen
      December 15, 2016

      Hi Krista, I haven’t experienced soggy pasta unless I overcook it while on the stove. Once the heat is off, the pasta stops cooking and it doesn’t get soggy 🙂

      Reply

  • Ken Malterer
    December 7, 2016

    Made a double batch of this soup & sent 5-6 bowlfuls to my daughter in college. ALL her roommates have requested another creamy chicken noodle soup care package. You think they liked it….

    Reply

    • Natasha
      natashaskitchen
      December 7, 2016

      Ken, I’m so happy to hear that! 😬 Thank you for taking the time to share this with us.

      Reply

  • Gail Egburtson
    December 5, 2016

    Hi Natasha,

    Could this be made in the crockpot ?

    Reply

    • Natasha
      natashaskitchen
      December 6, 2016

      I haven’t tested it that way so I can’t offer up much advice on cook time in a crock pot but I think it would work. I would still sauté on a pan (step 2) and then add sautéed ingredients to the crock pot. If you try it that way, let me know how you liked it! 🙂 Thanks Gail! 🙂

      Reply

    • Heather
      December 10, 2016

      Did you ever try the crock pot? Any tips? Did you add the flour and cream at the end? Would love any advice on this!

      Reply

      • Samantha
        January 10, 2017

        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!

        Reply

        • Natasha
          natashaskitchen
          January 10, 2017

          That is really great!! THANK YOU so much for sharing that with us!! 🙂

          Reply

  • Jack Keller
    December 4, 2016

    Natasha, just finished eating my second batch last night. For second batch I reduced corn to 1/2 cup and added 1/2 cup canned baby sweet peas (drained). I like this blend better but perhaps that is just me.

    Reply

    • Natasha
      natashaskitchen
      December 4, 2016

      Jack, thank you for sharing your version, I’m glad you liked it 😁.

      Reply

  • Esther ilyin
    November 30, 2016

    Amazing soup

    Reply

    • Natasha
      natashaskitchen
      November 30, 2016

      I’m so happy you enjoyed it! 🙂

      Reply

  • Lisa
    November 23, 2016

    Could I use chicken breast to cut down on fat?

    Reply

    • Natasha
      natashaskitchen
      November 23, 2016

      Hi Lisa, that should work fine 🙂

      Reply

  • Olena Stupnytska
    November 16, 2016

    It’s really delicious Natasha! Thank you for the recipe!

    Reply

    • Natasha
      natashaskitchen
      November 16, 2016

      You are very welcome Olena 😁.

      Reply

  • Inna
    November 15, 2016

    So I wasn’t sure bout this soup but decided to try it and I’m glad I did !! My picky eater ate 2 bowls already and said its his favorite soup 😀 Thank you so much for this recipe it’s delicious!!! 😋

    Reply

    • Natasha
      natashaskitchen
      November 15, 2016

      Oh that is so awesome!! I’m so happy to hear that! 🙂

      Reply

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