Super creamy Chicken Noodle Soup beats any soup any day. The perfect comfort food in a bowl, lightened up with half of the calories AND no heavy cream!
This Creamy Chicken Noodle Soup recipe is unlike any other, in its own amazing and unique way! Just over 300 calories per serve! ONE pot. NO cream. FULL of flavour.
You won’t even miss the cream in this soup, mistaking it for a non-forgiving, fat producing bowl of calories. Its safe to say your family (including you, of course) will go back for seconds with this soup. Well, if they’re anything like mine, they will argue over who gets to soak up the very last drops of soup left over in the pot with toasted garlic bread.
Creamy Chicken Noodle Soup
It’s not often I share a soup recipe on my blog. The last was the Slow Cooker Chicken Potato Corn Chowder and before that was this popular Roasted Tomato Basil Soup and this Slow Cooker Lasagna Soup. Because the weather has been SO miserable and cold, going backwards instead of forwards, soup has been coming out of our ears.
This was the latest and BEST soup out of my kitchen. With creamy soups it is so easy to just throw in a bottle or three of heavy or thickened cream.
In comes this soup.
Lightened Up!
So how do we get this ultra creamy soup with no cream? You’re going to use milk. Yes, it works. And none of this pre-made chicken and throwing it in the end business. No no no. We want FLAVOUR. Pure chicken flavour.
How To Make Soup Full Of Flavour
- Sear some succulent chicken thighs in a small amount of olive oil first.
- Add your veggies.
- Throw in some flour and milk.
- Pour in some broth (or stock) and simmer your ingredients until soft and tender, and the chicken is easily shredded.
- Discard the bones; add the chicken back into the pot with noodles and milk and watch the magic happen.
Thick and creamy soup. Instead of noodles, you can add in zucchini noodles for a lower carb option, or sweet potato noodles for a healthier option. Whatever you choose, this soup simmering away on your stove will have you impatiently drooling.
WATCH US MAKE THIS Creamy Chicken Noodle Soup HERE:
Creamy Chicken Noodle Soup
Makes over 12 cups!
Ingredients
- 1 tablespoon olive oil
- 6 skinless bone-in chicken thighs
- 1 yellow onion chopped
- 2 garlic cloves minced
- 2 large carrots sliced
- 1 celery stalk diced
- 1/3 cup plain | all-purpose flour
- 2 tablespoons fresh chopped parsley
- 1 chicken bullion cube crushed (or 2-3 teaspoons vegetable stock powder)
- 1 good pinch of salt (adjust to you taste)
- 4 cups chicken broth
- 5 cups 2% milk*
- 10 ounces | 300 grams uncooked egg noodles or pasta of choice
- 1/3 cup frozen peas
Instructions
- Heat the oil in a large pot over medium heat. Sear the chicken thighs on both sides until golden (about 3 minutes each side).
- Add the onion, garlic, carrots, celery. Sauté for another 5 minutes until the onion becomes transparent and the celery begins to soften.
- Add flour, parsley, crushed bullion cube (or vegetable stock powder), and salt. Mix all of the ingredients through and allow to cook for a further 3 minutes.
- Pour in broth and mix everything together. Increase heat and bring to a boil for about 4 minutes (the broth will begin to thicken). Reduce heat, partially cover the pot with a lid, and allow to simmer for 20-25 minutes or until the chicken is cooked through.
- Transfer chicken to a plate and shred the meat; discard the bones.
- Add the chicken back into the soup along with the milk and noodles (or pasta). Bring to a boil and allow to cook for 6-8 minutes until the noodles are JUST beginning to soften.
- Taste test the soup and add extra salt or pepper or stock powder if desired to suit your tastes.
- Add the peas and continue to cook until the peas are cooked and the soup has thickened.
- Serve warm.
Christian Green says
I made this and it was such a delight! Comforting and loved by my entire family. I used Trader Joe’s gluten free egg fettuccini noodles and instead of bouillon (didn’t have any) I used their chicken less chicken seasoning. Thanks
Angie says
i CANNOT say anything negative about this soup. I’m done looking for any other soup recipe. This is IT!!! It it delicious and very easy to make. No more canned soups for me.
Joanne Z. says
Excellent soup! My husband and I are sitting here enjoying a bowl of this tasty, thick soup as we hunker down and stay inside. Now that I’m working from home, I finally have time to cook!
I made the recipe exactly as written, and I love that it makes so much. Time to start looking through the rest of the recipes on this site!
Definitely recommend this recipe.
Yolanda Pierce says
I have never had a creamier chicken noodle soup, but I’m so glad that I tried it. It was delicious! I added a little extra spices that weren’t listed, and my family wanted my cheesy bread to go with it (weird lol). Will definitely save for later as it was perfect for this chilly day.
Carol says
Can I use broth instead of the bouillon cube when making the rue with flour? How much should I use?
Michelle says
made this tonight and it is so yummy and total comfort food!! loved that it used milk instead of cream 🙂 I don’t think I’ve ever made a recipe from your site that I didn’t love… thanks for another keeper!
Erin says
I love this! I am lactose intolerant so I used 3 cans of coconut milk (regular). I added an extra cup of chicken broth since coconut milk can sometimes get a lil thick.
I’ve made it a few times and I’m obsessed. At this point, I use an extra carrot instead of celery (just don’t love the texture) and instead of adding a cube of bouillon, i do a half cup of water with a teaspoon of better than bouillon which I also use to make my broth. Thank you so much!
Paula Archer says
WOW! My husband is a picky eater and we both love this soup! A great go to on a cold rainy day or any day.
So easy too…cooking the pasta in the soup is really nice and easy. A good company soup too. I sliced a rustic bread loaf, buttered it with garlic butter and put under the broiler for a few minutes to lightly toast. Great with the soup.
Stephanie says
I would give this 10 stars, very good!
This can be made in the crock pot, I used 7 frozen chicken tenders, which amounts to about 4 chicken breasts. Sauteed the onion, garlic, carrots and celery. Added the flour, parsley, bullion cube and salt, added the broth and boiled, poured over the chicken in the crock pot. Cooked for 5 hours, remove chicken and shred, cook noodles on stove top, then add to crock pot, add milk and shredded chicken, add 1T cornstarch and 2T milk mixed together and cook another 1 hour. This is a copycat to the old Mill restaurant in Gatlinburg TN’s chicken pot pie, it is wonderful! Will be my go to!
Karina says
Thanks for sharing, Stephanie!
Shelly says
Is there anything you could replace the flour with, possibly coconut flour ? Has anyone tried this?
Becky says
Made this for family and neighbors, everyone loved it! Neighbor said it was alot like chicken pot pie. Daughter, who is a picky eater, said this one is a keeper! I made it the day before and added noodles and milk just prior to serving, delicious!!
William Kelly says
Made this last night, and I have to say, it was GREAT…have to agree with a earlier writer who said it reminded Him of chicken pot pie,, he nailed it..thxs for a GREATsoup..Will k
Ly nda Dreese says
I spent Christmas Eve at church and then afterwards at my niece’s Christmas party. Christmas day I went. To my son’s home and we watched his children open presents. They are one and three years old.
Anne Johnson says
I made this the other night. My husband said it was the best chicken noodle soup I’ve made. Keep in mind that I’ve made chick noodle soups with homemade stock, and homemade noodles, but this one was the winner. We both loved it. It’s seriously so delicious! I followed the recipe exactly.
Marylou says
Can this be frozen if I make a big batch??
Karina says
It can be without the noodles. You will want to add the noodles when reheating it. Hope that helps! Enjoy! XO
Brenda says
I’m atttepting this in my crockpot. I started it on the stove and transferred it to the crockpot after adding the chicken broth. I wll let you know how it turns out.
Brenda says
I’m atttepting this in my crockpot. I started it on the stove and transferred it to the crockpot after adding the chicken broth. I wll let tou know how it turns out.
Jen says
Made this for dinner tonight. I used leftover grilled chicken thighs, and I omitted the chicken bouillon and the peas because I didn’t have them on hand. This was wonderful!! Next time I will add more carrots and celery. Thank you for the great recipe! This will be going into my regular rotation!
Phyllis says
What kind of noodles did you use in this recipe? I have never seen egg noodles like that before? They almost look like the sides of lasagna sheets?
Karina says
Yes, they are awesome in thicker soups like this one. They are mini lasagna noodle pasta and egg noodles in the soup. They are fun and delicious!
Kelly says
I used gluten free noodles and flour. I only had almond milk, so I used that. It tasted amazing! I will make it again and again. Will probably use regular milk the next time, but I could not tell the difference with unsweetened almond milk.
Karina says
Kelly thank you for writing about almond milk! That’s a great substitution!
Kirsten says
Can you use coconut milk instead? I need a diary free option 🙂
Ashley says
My four year old loves this soup and asks for it every week!! He can’t get enough of it and neither can in
Ron B. says
Made this delicious, creamy soup tonight. Wow! It was awesome! This recipe’s a keeper in this house now. Great flavor and almost tasted like my wife’s chicken pot pie minus the crust! LOL!
Thank you so much for posting it.
Debbie says
This by far is one of the best recipes I’ve tried, bravo! I did a few things different, my hubby smoked a whole chicken the other day so I shredded it then boiled the rest to make my broth, and I did a cup of heavy whipping cream with the milk, and i make my noodles separate because they tend to soak up all the juice when refrigerated everything else was pretty much to the recipe. It won over 4 out of 5 in my household (7 yr old grandson is pretty picky so I expected that) my 18 yr old who is extremely picky loved it so that’s a win in my book! 3 days later and we’re still warming up leftovers and eating it!
Joselyn says
I made this soup recently for my husband and my 17 months old son and oh my goodness !!!! My husband had 2 full bowls and my baby boy was obsessed with the soup !!! It was sooo rich and creamy ! The only thing I changed was I didn’t add celery because my family doesn’t like celery and instead of egg noodles I added bow tie pasta. Everything came out amazing ! Definitely will be my go to soup recipe ?
Michelle says
Has this or any variation of it been tried in the crockpot?
Maureen says
I’ve never made cream soup either. Can this be frozen after for later use?
Erin says
Just shared this to my group on FB directly from your site! I’m making it tonight exactly by your directions. Thanks for posting! It’s getting cold here in the Midwest now so it’s PERFECT comfort food.
Monic says
Has anyone made this in the crockpot? What did you do? Did it turn out good?
Joan Dowell says
One of the best soups! easy to make, and so delishious! Thanks for sharing!
Becky says
Is there a way to make this gluten free? I want to make it for a friend but it has flour and she can’t have that.
Karina says
Hi Becky! Yes definitely! Omit the flour, right at then end mix up about 2 tablespoon of cornstarch (gluten free) with 3 tablespoons milk. Add it in and allow it to simmer to thicken it up. Please let me know how you go!
robyn says
i would like to make this but would like to know what kind of broth? and howmuch
Darcy says
Would almond milk work in this recipe instead of cows milk?
Karina says
Yes sure. It may take on a subtle taste of almond milk, but it will work 🙂
robyn says
how much broth and what kind of broth?
Carol says
I just made this and it’s absolutely delicious. Ty.
Karina says
You’re welcome Carol!
Laura says
Have you ever tried making this with boneless, skinless chicken breasts?
Karina says
Hi Laura! Yes you can use boneless breasts. They turn out just as good. I do find the bone in thighs as more flavour, but breasts are fine to use too 🙂
Cassie says
What kind of noodles did you use?
Karina says
I use egg noodles 🙂
Sanji says
I am going to try this tonight..
Michelle says
I have never made a creamy chicken noodle soup, but I made it the other night (minus the celery) and my family really liked it. Both my kids enjoyed it also!
Thanks for sharing your delicious soup recipe!
Karina says
You’re welcome Michelle!
Amina says
I just made this now for my family. I know my kids will love this!! Thank you!
Julie Evink says
This is the perfect, hearty soup for a cool fall day!