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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 350 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:
CRAVING CREAMY RECIPES? TRY THESE:
Creamy Parmesan Carbonara Chicken (No Egg)
Creamy Chicken and Broccoli Pumpkin Alfredo
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Creamy Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 6 skinless bone-in chicken thighs
- 1 yellow onion chopped
- 2 cloves garlic minced
- 2 carrots large, sliced
- 1 celery stalk diced
- 1/3 cup all-purpose flour plain
- 2 tablespoons fresh parsley chopped
- 1 chicken bullion cube crushed, or 2-3 teaspoons vegetable stock powder
- 1 pinch salt adjust to you taste
- 4 cups chicken broth
- 5 cups 2% milk
- 10 ounces egg noodles uncooked, 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is there anything you could replace the flour with, possibly coconut flour ? Has anyone tried this?
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!!
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
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.
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.
This soup is delicious! It’s creamy and hearty, a perfect meal for a cold day. I didn’t have enough egg noodles so I substituted Acici di Pepe pasta (petite pasta used in Italian Wedding Soup), very tasty! I froze half the batch and thinned with chicken broth when reheating. This recipe is a keeper! Thank-you!
Lori
Can this be frozen if I make a big batch??
It can be without the noodles. You will want to add the noodles when reheating it. Hope that helps! Enjoy! XO
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.
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.
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!
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?
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!
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.
Kelly thank you for writing about almond milk! That’s a great substitution!
I’ve been making with almond milk since my daughter shared the recipe & no way anyone would know!! I love love love this soup, it’s my very favorite ❤️