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

Scale

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

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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.