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
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
- â…“ 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
- â…“ 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.
Bec M says
Delish! I used chicken breast and added leek because I had some here. And used spelt pasta instead. Super yum 🙂 Thank you!
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!