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5 from 22 votes

Creamy Chicken Noodle Soup

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!
Makes over 12 cups!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Soup
Cuisine: American
Servings: 8 people
Calories: 370kcal
Author: Karina

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.

Notes

*The milk can be substituted for 5 cups fat free half-and-half. Or 3 cups milk and 2 cups light cream.
If your soup is too thick once it's finished, simply add more milk in 1/4 cup increments until reaching your desired consistency, Alternatively, if your soup is not thick enough to your liking, mix 1 tablespoon of cornstarch together with 2 tablespoons of extra milk. Pour the mixture into the soup and allow to boil for a few minutes to thicken, while stirring. Repeat for an even thicker soup!

Nutrition

Calories: 370kcal | Carbohydrates: 40g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 122mg | Sodium: 628mg | Potassium: 702mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2895IU | Vitamin C: 14.6mg | Calcium: 219mg | Iron: 2.1mg