Recipe for chicken and noodles with cream of chicken soup

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.

Table of Contents Show

Ingredients for Creamy Chicken Noodle Soup:
The Best Pasta for Chicken Soup?
How to Make Creamy Chicken Noodle Soup
Cooks Tips:
Creamy Chicken Noodle Soup Recipe
Natasha Kravchuk
How do you thicken chicken and noodles?
Do you cook chicken before adding it to soup?
Do you cook egg noodles before adding to chicken soup?
What spices can I add to canned chicken noodle soup?

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.

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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.

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

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.

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.

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).

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.

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.

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!

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

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!

Natasha of NatashasKitchen.com

Skill Level: Easy

Cost to Make: $6-$10

Keyword: Creamy Chicken Noodle Soup

Cuisine: American

Course: Lunch, Soup

Calories: 362

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

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 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.

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Ladle (here’s the beautiful ladle pictured above) this creamy chicken noodle soup into warm bowls and serve with soft crusty French bread. Mmm…

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.

How do you thicken chicken and noodles?

To thicken the broth, whisk 1/2 cup flour and 1/2 water until smooth. Begin with a small amount of the flour/water mixture, about 1/4 cup. Add it to the broth and stir constantly but gently so as to not break up the noodles. Continue with more flour/water mixture until you achieve the desired consistency.

Do you cook chicken before adding it to soup?

To guarantee that your chicken soup remains safe as well as healthy, Miss Vickie advises searing or browning the chicken in a separate pan first, then adding it to your broth. This not only improves safety, but also improves the taste and color of the soup, adding richness and an extra umami element to the flavor.

Do you cook egg noodles before adding to chicken soup?

→ Follow this tip: Adding noodles to the soup should be the very last thing you do before taking the pot off the heat. Wait until the soup is just about finished, mix in the noodles, and simmer until the noodles are about halfway cooked. The residual heat from the soup will continue to cook the pasta.

What spices can I add to canned chicken noodle soup?

Add Some Herbs Start by melting a little butter in a pan and add some fresh herbs like ground pepper, oregano, thyme, and basil. Mix the sauteed herbs into the broth to add flavor to a boring canned soup. You can also toss a sprig of rosemary or fresh sage into the pot while you heat up the soup.