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.
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.
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
How to Make Creamy Chicken Noodle Soup
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.
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.
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).
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.
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.
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!
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.
Ladle (here’s the beautiful ladle pictured above) this creamy chicken noodle soup into warm bowls and serve with soft crusty French bread. Mmm…
