Light Creamy Chicken Noodle Soup

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
  • 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

  • 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, healthy 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

152 Comments

  1. What perfect timing, Sally! After reading all the comments, I figure you had to have checked everyone’s weather forecast before deciding to post this for today. 🙂 I just finished a bowl… warmed to the core, finally, for the first time today! Many thanks for yet another scrumptious recipe!

  2. Jennifer Maestas says:

    Just made this today…it is fantastic and so easy! Perfect since its -5 here in Chicago…thanks Sally!!

  3. What size is the dutch oven you used for this recipe? I need one! And I love creamy chicken noodle soup too – it’s my preference over the regular.

    1. Hi Wendy! Mine is 5.5 quart. Use anything larger than a 4 quart.

  4. This looks amazing! If I omitted the half and half completely, would it just be a more traditional chicken noodle soup? My son isn’t a huge fan of creamy soups. 🙁

    1. Yep! Add another cup of broth in its place.

  5. i’m not sure if it would since it is not as creamy/thick but do you think unsweetened original almond milk would work in place of the half and half? can’t have dairy 🙁

    otherwise i’ll use your suggestion of just adding another cup of broth!

  6. Jaclyn Culbertson says:

    Made this last night and my husband said it was the best soup he’s ever had!!! Thank you for the recipe it was seriously good!

  7. Just made this soup. It is absolutely delicious!!!! You all will love it. Comfort food at its best. Thank you Sally for sharing all your wonderful recipes!

  8. Followed the recipe exactly… Perfect! Just finished a bowl. The whole family loved it!

  9. Your soup was amazing! We loved every bite. So wonderful to have a healthy and low-cal dinner taste SO wonderful. Thanks for all your hard work to perfect it!

  10. Oh my gosh, I made this today and it is so delicious! Love your healthy, and unhealthy recipes 🙂

  11. Just made this soup and I’m on my second bowl! It certainly doesn’t taste like a “light” version- so good! I will definitely make this again and again, maybe double it next time so I have more leftovers. The only things I’ll change next time is add a bit more chicken broth and decrease the amount of thyme. The thyme adds great flavor, but was just a little too strong for my taste. Recommend to all! Great job again Sally! 🙂

  12. My children adore your baking recipes and just asked me if you have recipes for meals. I found and made this and the entire family, four kids included, loved it. Thank you!!

  13. This is the first savory recipe from your site that I have tried and it was absolutely fantastic, definitely the most flavorful chicken noodle soup I have tasted. I have tried so many of your recipes (granola, muffins, fudge, pies, bars) and have always loved the results. Thanks for all of the great recipes!

  14. This is the best soup I’ve ever had – made by me or in a restaurant. Amazing! Thanks for the recipe!

  15. Regina Contreras says:

    I am a chicken soup snob. The “low fat creamy” in the title really caught my eye so I just had to make it. I made it last night and it is by far the best soup I’ve ever made. I just heated some up for dinner tonight, and will definitely make this again. Also, yesterday I made your Peanut Butter Blossom Cookies and they’re soft and addictive. Without you, we all would have starved last night!! Keep the recipes coming.

  16. Made this soup over the weekend for myself and my husband. A little time consuming with all the peeling and stuff but totally worth it!! He said it was the BEST soup he’s ever had- so much so that he had three bowls!! (little piggy). Such a great find- thanks for the great recipe!

  17. I just made this soup, and it is SO delicious! I used Ronzoni Smart Taste wide noodles instead of egg noodles, (which I do love, BTW) to sneak a little more fiber into the recipe. I may use egg noodles next time, though. Thank you for all your wonderful recipes.

    Instead of using flour, I use “Wondra” which comes in a blue canister. It is a very fine textured flour that blends really well. I use it when I make cheese sauce for homemade macaroni and cheese.

  18. I made this over the past weekend and it was freaking delicious!! I didn’t have the potato or oregano, but everything else I had. It was so yummy my 2 daughters kept asking for more all night long! And it’s always so hard for my 4 year old to eat veggies, but she kept asking for more carrots! Fantastic recipe!

  19. I tried this soup and it was delicious! Thank you for this wonderful recipe 🙂

  20. I made this over the weekend and it was amazing!! My boyfriend declared it the best soup ever. I used whole milk instead of the half and half and it was still very creamy. Thanks Sally, I will certainly be making this again!

  21. Made this yesterday and it is fantastic! This recipe checks all the boxes, it’s easy to throw together, it’s healthy, and its filling and delicious!
    My only variations were to cut back on the oregano & thyme, I think I only did 1/2 tsp of oregano and a 1/4 tsp of thyme, but I personally really like thyme to be very subtle. But then I added a bit extra ground pepper towards the end. I also used chicken breast (boiled in chicken broth and shred) as opposed to a rotisserie chicken, about one large chicken breast was perfect. I also included the squeeze of lemon and I feel it was a game changer and I highly recommend. Thanks again Sally!

  22. This was the best chicken noodle soup ever!! My husband and four children devoured it! I will definitely have to double the recipe next time! Awesome job 🙂

  23. I’m not a big soup maker, but this looked so good I had to try. It was delicious and really easy! Even my kids and husband loved it (and they are picky and he’s more of a hearty meal eater). I will definitely be adding this to my regular rotation, thanks!

  24. I had most ingredients on hand to make soup this afternoon and found your recipe when I did a quick Google search. It was the perfect compromise between “regular” chicken noodle soup” and the pretty unhealthy creamy version. In case anyone else wonders, I make it without the potatoes (family preference to cut down on starch) and used only 6 cups of chicken stock and it turned out wonderfully! I also added a 1/2 bag of frozen peas at the end to up the vegetables for my kiddos. Great recipe1

  25. I made this soup for dinner last night. It is seriously the best chicken noodle soup I’ve ever had. (I did make one small modification; I left out the potato.) I think the oregano and thyme made all the difference. My husband posted a picture of the finished soup on Facebook, and I’ve had several requests for the recipe and more than 70 likes so far. Thank you for sharing such an awesome, easy, tasty recipe.

  26. What an amazing recipe! I followed your instructions exactly, and my whole family loved it! Between my husband, both of my children and myself, we only had enough leftover for one more bowl, lol! My son told me I could stop buying him his Campbell’s Mario Brothers chicken noodle soup now, because he likes this one so much better! Thanks so much for sharing, I know I will make this often!

  27. I had never heard of making chicken noodle soup “creamy” until my husband, who is sick right now, requested it. I’ll try anything to get some veggies in him, so I’m making it right now and OH MY GOSH. I am subscribing to your blog based on just this recipe. The smells in my kitchen are incredible!

  28. This is absolutely delish!!!!! I made it just as written except I left out the potatoes and wish I had doubled it!! My family gobbled it up. This will be going in my regular rotation. Thank you for a great recipe!

  29. Just wanted to tell you how much I love this soup! I have a standing “Soup Sunday” routine- I love spending Sunday night relaxing in the kitchen with a pot of soup on the stove, and I love having lunches ready for work all week even more! This soup is one of my favorites in the rotation! Comforting, creamy, and easy to make! Thanks for sharing the recipe!

  30. Hey Sally,

    I made this two days ago, and it disappeared in a little over 24 hours! My husband is not a huge soup lover like I am, but he said this is better than my homemade chicken pot pie (which is an all-time favorite of his). I am headed to the store for more ingredients to make another batch today! Thank you, so very much, for bringing such inspiring and delicious recipes to our lives. Since I’ve been following your blog over the last several years, my confidence and skills in the kitchen have increased, and I’m grateful for it (and I think my family is too!).  My best to you.

    Merrily

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