If you’re craving a bowl of comfort that warms you to your core, you’re going to adore this Creamy Chicken Noodle Soup Recipe. It’s a cozy hug in a bowl, combining tender shredded chicken, vibrant vegetables, and perfectly cooked noodles all swimming in a luscious, velvety broth. Each spoonful offers rich flavors and textures that feel homemade with love, making it the ultimate go-to for chilly evenings or when you need a soothing meal that feels like a warm embrace.
Ingredients You’ll Need
This Creamy Chicken Noodle Soup Recipe is made from simple, wholesome ingredients that you likely already have in your pantry and fridge. Each element plays a crucial role: the chicken creates depth and protein, the veggies bring fresh texture and color, and the creamy base ties it all together with indulgent silkiness.
- 6 cups chicken broth: Use low sodium for better control over saltiness and a rich chicken flavor.
- 5 cups water: Balances the broth for a lighter soup body without losing flavor.
- Salt to taste: Enhances all the other flavors without overpowering.
- 3-4 chicken thighs (skinless): Bone-in or boneless, thighs provide tender, juicy chicken that’s perfect for shredding.
- 2 Tbsp olive oil: Adds richness and helps soften the vegetables beautifully.
- 1 medium onion (finely chopped): Builds a savory foundation with gentle sweetness.
- 3 medium carrots: Two grated for subtle texture and one sliced for visual appeal and bite.
- 2 medium celery stalks: Brings a lovely aromatic note and crunch.
- 2 cups pasta (rotini or egg noodles): Pasta holds up well in soup, lending a fun twist to texture.
- 1 cup corn: Whether canned or fresh, adds bursts of natural sweetness.
- 4 Tbsp unsalted butter: For making the rich roux that thickens the soup.
- 1/3 cup all-purpose flour: Couples with butter to create the creamy base with a silky finish.
- 1/2 cup heavy cream: Brings decadence and the perfect creaminess to the broth.
- 3 Tbsp fresh or frozen dill: Adds a bright, herbaceous lift to balance the richness.
- 1 tsp Mrs. Dash seasoning: Or your favorite salt-free seasoning to add complexity without excess salt.
How to Make Creamy Chicken Noodle Soup Recipe
Step 1: Simmer the Chicken to Perfection
Start by combining the chicken broth, water, and a pinch of salt in your largest soup pot, then bring it to a boil. Once bubbling, add the chicken thighs—no need to trim fat as it will meld into flavor—and let them cook uncovered for 20 minutes. This stage infuses your broth with deep, comforting chicken essence while you keep an eye on the surface to skim off impurities for the clearest broth possible.
Step 2: Sauté the Aromatics and Veggies
While the chicken simmers, heat olive oil in a large pan and toss in the chopped onion. Cook until it softens and releases its sweet aroma, about five minutes. Next, crank up the heat a notch and add the grated carrots and celery. Sauté everything until it turns golden and tender, filling your kitchen with mouthwatering smells. Then transfer these beautifully softened veggies right into the soup pot to build the base of your soup’s hearty flavor.
Step 3: Shred the Chicken
Remove the cooked chicken thighs and let them cool just enough to handle. Using forks or your hands, shred the chicken, discarding any bones and fat, which should come away easily after cooking. Returning this luscious shredded chicken back to the soup pot is where your recipe starts to really take shape with that irresistible combination of texture and protein.
Step 4: Add Pasta, Sliced Carrots, and Corn
Next up, stir in your choice of pasta, the sliced carrot rings, and sweet corn. Let the soup continue cooking with a gentle low boil for about 15 minutes, or until the pasta is cooked just right—soft but with a satisfying bite. At this point, if you want a lighter soup, don’t hesitate to skim off any excess oil floating on top to keep it balanced.
Step 5: Create the Creamy Roux
Now for the magic that makes this a Creamy Chicken Noodle Soup Recipe. Melt your butter in a medium saucepan over medium heat, then whisk in the flour. Stir constantly for a couple of minutes until the mixture begins to gently turn golden—you’re building that perfectly smooth base. Slowly whisk in a cup of hot broth from the soup pot to combine with this roux, then add your heavy cream. Once blended, pour this creamy mixture back into the soup pot, stirring well so every bit of soup gets that velvety richness.
Step 6: Season and Finish
Finally, season your soup with Mrs. Dash or your preferred salt-free seasoning, adjusting salt to your taste. Stir in the fresh or frozen dill for a burst of herbaceous brightness. Bring everything back to a simmer, then turn off the heat and get ready to serve a bowl of seriously comforting Creamy Chicken Noodle Soup Recipe.
How to Serve Creamy Chicken Noodle Soup Recipe
Garnishes
One of the joys of this Creamy Chicken Noodle Soup Recipe is how well it welcomes garnishes. Sprinkle some freshly chopped dill or parsley on top for color and lift. A grating of sharp Parmesan or a few cracks of black pepper can add an extra level of indulgence. For a little zing, a squeeze of fresh lemon juice brightens the soup beautifully just before serving.
Side Dishes
This soup pairs wonderfully with warm, crusty bread—think a rustic baguette or sourdough—to soak up every last drop of the creamy broth. If you want to add a salad, something simple like a crisp Caesar or mixed greens with a tangy vinaigrette provides a refreshing contrast. For a heartier meal, serve alongside roasted vegetables or garlic knots for maximum comfort.
Creative Ways to Present
Serve your soup in oversized, rustic bowls to highlight its cozy appeal, or try hollowed-out bread bowls for a fun twist. Garnish with a sprig of dill or swirl a touch of cream on top for that professional, restaurant-style look. For entertaining, ladle it in mini mugs or cups for appetizer-sized sips that delight every guest’s palate.
Make Ahead and Storage
Storing Leftovers
This soup holds up beautifully in the fridge for up to three days. Transfer it to an airtight container and store it chilled. When you reheat, expect the pasta to soak up some broth, so add a splash of water or broth to loosen it up and keep that creamy consistency intact.
Freezing
While you can freeze this soup, know that pasta tends to soften further after freezing and thawing. To maintain texture, freeze the soup without the noodles and add freshly cooked pasta when reheating. This way, every bowl tastes as fresh and comforting as the first.
Reheating
Reheat on the stovetop over medium-low heat, stirring occasionally until warmed through. Adding a little broth or cream as it heats helps to restore creamy texture and prevent it from thickening too much. Avoid microwaving if possible to keep flavors vibrant and soup smooth.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts can be used, but keep in mind that thighs tend to stay juicier and more tender, especially in slow cooking, so they’re preferred for this recipe.
Is it possible to make this soup dairy-free?
Yes, swap the butter and heavy cream for dairy-free alternatives like vegan butter and coconut milk or cashew cream for a creamy texture without dairy.
What type of noodles work best in this recipe?
Egg noodles and rotini are fantastic because they hold their shape well and absorb the broth nicely. Avoid super thin noodles which might become mushy.
Can I add other vegetables?
Definitely! Peas, spinach, or mushrooms can be great additions to the soup, adding more nutrition and color. Just add them toward the end of cooking to maintain texture.
How spicy is this soup?
This Creamy Chicken Noodle Soup Recipe is mild and comforting in flavor, perfect for all ages. You can always add a pinch of red pepper flakes or hot sauce to spice it up if you like more kick.
Final Thoughts
There’s nothing quite like a homemade bowl of creamy, hearty chicken noodle soup to lift your spirits and satisfy your hunger. This Creamy Chicken Noodle Soup Recipe is not only simple and affordable but bursting with cozy goodness to share with family and friends. I can’t wait for you to whip it up and savor every spoonful of warmth and comfort it offers.
Print
Creamy Chicken Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
This Creamy Chicken Noodle Soup is a comforting and hearty dish perfect for any day. It features tender shredded chicken, sautéed vegetables, pasta, and a luscious creamy broth enriched with butter, flour, and heavy cream. Enhanced with fresh dill and salt-free seasoning, this soup delivers a flavorful meal that’s both satisfying and nourishing.
Ingredients
Broth and Chicken
- 6 cups low sodium chicken broth
- 5 cups water
- Salt to taste (approximately 1/2 Tbsp)
- 3–4 skinless chicken thighs (bone-in or boneless)
Vegetables
- 1 medium onion, finely chopped
- 3 medium carrots (2 grated, 1 sliced into thin rings or half circles)
- 2 medium celery stalks, finely chopped or thinly sliced
- 1 cup corn (from 15 oz can or preferably 1 cooked cob)
Pasta
- 2 cups pasta such as rotini, egg noodles, or your favorite kind
Creamy Roux and Seasoning
- 2 Tbsp olive oil
- 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
- Boil Chicken: In a large soup pot, combine 6 cups chicken broth, 5 cups water, and 1/2 tablespoon salt. Bring to a boil, then add chicken thighs, boiling uncovered for 20 minutes. Skim off any impurities that rise to the top. While the chicken cooks, proceed with sautéing vegetables.
- Sauté Vegetables: Heat 2 tablespoons olive oil in a large pan over medium heat. Add finely chopped onion and cook until softened, about 5 minutes. Increase heat to medium-high and add grated carrots and chopped celery. Sauté for 5-7 minutes, stirring often until vegetables are soft and golden. Transfer sautéed vegetables to the soup pot.
- Shred Chicken: Remove chicken thighs from the soup pot and let them cool enough to handle. Shred the meat using forks or hands, discarding any bones and fat that come off easily. Keep shredded chicken aside until ready to add back to the soup later.
- Cook Pasta and Veggies: Add 2 cups pasta, sliced carrots, and corn to the soup pot. Continue cooking at a low boil for 15 minutes, or until the pasta reaches desired softness. At this stage, you may skim off any excess oil from the soup surface to lighten it if preferred.
- Make Creamy Roux: In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Whisk in 1/3 cup all-purpose flour and cook, whisking constantly for 1-2 minutes or until the mixture just begins to turn golden. Gradually ladle 1 cup of hot broth from the soup pot into the roux while whisking continuously until fully blended. Whisk in 1/2 cup heavy cream, then pour the creamy mixture back into the soup pot, stirring to combine well.
- Season and Finish: Return shredded chicken to the soup pot once cooled and shredded. Add 1 teaspoon Mrs. Dash or your favorite salt-free seasoning and adjust salt to taste as needed. Stir in 3 tablespoons fresh or frozen dill. Bring the soup back to a boil briefly, then turn off heat. Serve warm and enjoy!
Notes
- Using low sodium chicken broth helps control salt levels, especially when adding additional seasoning.
- Bone-in chicken thighs add more flavor, but boneless can be used for quicker shredding.
- Sautéing the vegetables before adding them to the broth enhances their sweetness and depth of flavor.
- Fresh dill adds a bright herbal note, but frozen dill works well if fresh is unavailable.
- This soup keeps well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
