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This is, by far, our favorite homemade chicken noodle soup recipe. We’ve truly lost count how many times we’ve made it– it’s the easiest and most satisfying creamy chicken noodle soup. And it’s made even better with the addition of potato, fresh thyme, and convenient rotisserie chicken. If you’re looking for an easy delicious soup recipe– read some of the reviews below. This will be your new favorite!

Homemade creamy chicken noodle soup in a pot

creamy chicken noodle soup in a white bowl on a white plate with oyster crackers

Chicken Noodle Soup Video Tutorial


Overview: How to Make Light & Creamy Chicken Noodle Soup

You need 1 big pot and a few staple ingredients.

  • Smidge of butter: Cook the onions, carrots, and celery in 1 Tablespoon of butter.
  • Spices: Use blend of oregano, fresh thyme, fresh ground pepper, and salt. Paired with 2 cloves of garlic, this will be the most flavorful homemade chicken noodle soup you ever try!
  • Flour or Cornstarch: Flour of cornstarch create a thick soup base.
  • Milk or Half-and-Half: This is the magical ingredient turning your soup into the creamiest soup ever. Use 1 cup of milk, 1 cup of half-and-half, or 1/2 cup of heavy cream. If you want to make regular chicken noodle soup, replace the milk with more chicken broth.
  • Potato: 1 medium potato is another magical ingredient because it makes the soup SO creamy, hearty, and satisfying. It cooks down, which creates the creamiest soup consistency ever.
  • Chicken: This recipe saves time because you can use store-bought shredded chicken. Pick up a small rotisserie chicken from the grocery store, shred it, and add it right into the soup. Or you can boil chicken breasts or roast them with a little garlic and rosemary. To save time, shred the chicken the day before.

If you have leftover shredded chicken, use it in tacos, wraps, or in recipes like my chicken quinoa salad or my favorite peanut chicken zucchini noodles. There are millions of tasty uses for leftover chicken and this chicken noodle soup is one of them!

overhead image of an orange pot of creamy chicken noodle soup

This Soup Satisfies. Period.

One bowl of this light & creamy chicken noodle soup leaves me satisfied for hours and I never feel like there’s a huge brick in my stomach. (As we often feel after eating a heavy cream-based soup!) This is the meal that keeps on giving because if you have a smaller family, there will be plenty of leftover soup to enjoy during the week. Serve in homemade bread bowls or alongside a batch of deliciously soft dinner rolls.

And now the best part– I calculated the calories (on SparkRecipes) and a 1 cup serving of this creamy chicken noodle soup is only 203 calories with 20 grams of protein. Cozy up with a bowl of 1.5 cups of soup and a big side salad for a satisfying protein-packed meal.

nutrition information for creamy chicken noodle soup

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Homemade creamy chicken noodle soup in a pot

Lightened-Up Creamy Chicken Noodle Soup

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: about 12 cups 1x
  • Category: Soup
  • Method: Cooking
  • Cuisine: American

Description

This lightened-up creamy chicken noodle soup has only 200 calories per serving. The potato adds heartiness to the soup and, as it cooks, makes the soup even creamier. Don’t leave it out!


Ingredients

Scale
  • 1 Tablespoon unsalted butter
  • 3/4 cup chopped yellow onion (1/2 of a medium onion)
  • 1 cup sliced carrots (1 and 1/2 large carrots)
  • 1 cup sliced celery (23 stalks)
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour*
  • 1/2 teaspoon oregano
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon fresh thyme*
  • 1/2 teaspoon salt
  • 8 cups chicken broth*
  • 1 medium potato, peeled and diced (around 1 and 1/2 cups)
  • 2 cups shredded roasted chicken*
  • 1 cup fat free half-and-half or whole milk*
  • 4 cups uncooked wide egg noodles*

Instructions

  1. Over medium heat, melt the butter in a large pot or dutch oven (4 quart or larger). Add the onion, carrots, celery, and garlic. Sauté for around 7 minutes or until the vegetables are soft. Add flour, oregano, pepper, thyme, and salt. Stir and cook for 3 minutes.
  2. Next, add the broth and potato. Give everything a quick stir, then increase the heat to medium-high. Bring the soup to a boil, without stirring, and boil for 3 minutes. Reduce the heat to medium-low, partially cover the pot, and allow to simmer for 25 minutes or until the potatoes have softened. Taste the soup. Does it need more seasoning like salt, pepper, etc? Add some. Add the chicken, milk/half-and-half, and noodles. Cook for 10 minutes until the noodles are tender and the soup has thickened. Once again, taste the soup and add more seasoning as desired. Serve the soup warm.
  3. Cover and store leftovers in the refrigerator for up to 1 week. To reheat, simply pour into a pot over medium heat and cook until warm. Feel free to add more chicken broth to the leftovers if it’s too thick– I always do. (Soup thickens in the refrigerator as the noodles and potatoes soak up the liquid.)

Notes

  1. Freezing Instructions: Freeze soup for up to 3 months. Thaw in the refrigerator the day before eating, then reheat on the stove until warm.
  2. Slow Cooker Instructions: Prepare the soup through step 1 on the stovetop. Transfer to a slow cooker and continue with step 2. Allow to cook for 2 hours on low, then add the chicken, half-and-half, and noodles. Cook on low for 1-2 more hours.
  3. Tip: During the last few minutes of cook time, try adding a squeeze of fresh lemon. It’s so good!
  4. Flour: Instead of 1/4 cup of flour, you can use 2 Tablespoons cornstarch.
  5. Thyme: I prefer fresh thyme in this soup. To get the thyme leaves off the sprigs, I hold the tip of the twig with one hand and then slide my thumb and pointer finger of my other hand along the sprig. Ground thyme works too. Use 1/2 teaspoon or more, as desired. Or you can use pre-made Italian seasoning (found in the spice aisle). I usually use about 2 teaspoons.
  6. Broth: I use regular chicken broth. If using low sodium, make sure you are tasting the soup as it cooks to make sure there is enough salt in the soup.
  7. Chicken: I recommend using rotisserie chicken. Pick up a small rotisserie chicken from the grocery store, shred it – both white and dark meat – and use in the soup. Or you can roast some chicken breasts yourself. Rub with a little minced garlic and rosemary, roast in the oven under tender, then shred it. You can also boil 2 large chicken breasts until cooked through, then shred and use in this recipe.
  8. Half-and-Half: The 200 calorie count is using fat free half-and-half. Feel free to use regular half-and-half, milk, or 1/2 cup of heavy cream. If using 1/2 cup of heavy cream, add another 1/2 cup of chicken broth to the recipe.
  9. Noodles: Any shape noodle works here! I prefer wide egg noodles in chicken soup.

Keywords: creamy chicken noodle soup

Serve in my homemade bread bowls for a truly comforting meal.

Chicken noodle soup in a bread bowl on a tan plate

Reader Questions and Reviews

  1. I make similar soup without the milk or cream as I am lactose intolerant.
    I basically use more chicken and vegetable stock and add baby spinach.
    Sometimes I add lite coconut cream to give a creamier look. Only one small Tin or too overpowering. A favourite.

    1. Hi Sairah, We haven’t tried this in an instant pot, but we have slow cooker directions in the notes! Let us know if you try this in an instant pot.

  2. I make this fir my family all the time. Every time I make it, I got to tgis recipe. I use 2% milk no prob because the potato thickens it up. My 5 year old says “oh this is so good” we love this re ile, use if often amd thought id drop a review

    1. Hi Linda! We haven’t tested this recipe with GF flour and noodles, but let us know if you do!

      1. I use shredded cabbage instead of noodles! We (my family) prefer the soup with cabbage instead of noodles. I also omit the flour or use arrowroot instead of flour to make it gluten-free!

    1. Hi Dani! Yes, that’s what we do. Though, if you’re concerned about the noodles getting too soft you could add them when you reheat the soup.

  3. I have made this recipe several times and it turns out great every time!!

  4. Hi there!
    I accidentally forgot the flour when sautéing the veggies – will this change the consistency?

  5. I first made this as a dinner for a new mom and dad. It was so good I couldn’t wait to make it again to keep for my own dinner. Thank you for another wonderful recipe!

  6. I made this today and have to say that this is now our favorite homemade chicken noodle soup recipe, too! I followed the recipe exactly as written and hubby loved it. Thank you Sally!

  7. Made this last night. My husband is not a soup eater, but he loved it. I doubled the spices and added garlic powder as I like bold taste. It is amazing. Thank you for sharing.

    1. Made this today in the Instant Pot! Followed steps, I used chicken breast and added it before pressure cooking. Instead of simmer I pressure cooked HIGH for 10 minutes, Quick release, turn pot to saute, remove chicken breast to shred, add noodles while you shred chicken, add half & half, return chicken to pot, let simmer for 5 minutes. Turns out PERFECT!

    1. I tried this in the crockpot and it did not work. The recipe states to add in noodles and cook for additional 1-2 hours. The noodles turn out mushy. Probably don’t need to add them until the last 20-30 minutes.

  8. Thank you Sally!! This is the best chicken noodle soup I have ever had. I’ve made it twice in the last two weeks. Tonight I served it with your artisan bread which was simple to make and one of the best breads I’ve ever made. Both were a huge hit. I’m taking a big bowl and a thick slice of bread to a friend tomorrow who just had surgery – it will sure make him feel better. Thanks for these wonderful recipes.

  9. I made this today! So yummy!! I had all the ingredients except cream. I used canned coconut milk instead. My daughter was working from home and came into the kitchen salivating. We both really enjoyed this creamy chicken soup. Definitely a keeper!

  10. Just saw this recipe but we’re iced/snowed in today and I only have some buttermilk and almond milk. I think the almond milk would add a sweetness I don’t want in my soup, would the buttermilk ruin the taste? Thank you for so many great recipes; all I have tried are great!

    1. Hi Niki! We don’t recommend buttermilk in this soup. Almond milk should work just fine as long as it’s plain (not vanilla flavored). Enjoy!

  11. I made this soup along with your honey wheat rolls. Great combination for a cool day.

  12. Wow! We really enjoyed this soup tonight. It came together so easily and was perfect for a snowy February evening. We will definitely save this and make it again.

  13. Absolutely delicious. Easy to make. I used canned chicken and it was so good. I will be making this regularly.

  14. I’ve made this several times. The potato was a bit frustrating to me as it didn’t seem to thicken the soup very well so I started using left over mashed potatoes instead, that works great! About a cup worth. My guys like this soup as it has more body than regular chicken noodle soup.

  15. As usual, this is fantastic. A very picky son in law and 5 year old grandson loved it. Even asked for the recipe!
    Thank you so much for these lovely recipes that NEVER fail.

  16. The best chicken noodle soup out there! It doesn’t even taste low cal it is so creamy and delicious.

  17. So delicious and more special than regular chicken soup. Tip for people who don’t like potato in their soup (I can’t be the only one) – dice the potato much smaller than a cube – this makes sure that the potato will dissolve as it cooks in the soup. You get the thick consistency without the large chunks of potato that are so unappealing to me.

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