Light Creamy Chicken Noodle Soup

This lightened-up creamy chicken noodle soup has only 200 calories per serving!

Homemade creamy chicken noodle soup

This is, by far, my favorite homemade chicken noodle soup recipe. I’ve probably served it over 100 times by now because 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!

And, most importantly, this soup is made in only 1 pot and freezes like a dream!

Homemade creamy chicken noodle soup

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!

Homemade 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.

Calories in Lightened-Up Creamy Chicken Noodle Soup

Step by step photos below the recipe!

Homemade creamy chicken noodle soup

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


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!


  • 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*


  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.)


  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

Melt the butter in a large pot or dutch oven, then add the chopped veggies. Add some garlic and let the veggies briefly cook for about 7 minutes.

Lightened-Up Creamy Chicken Noodle Soup Recipe on Easy, healthy, comforting!

Per the recipe instructions above, add the spices and flour– flour helps thicken the mixture and soak up all the veggies’ juices.

Lightened-Up Creamy Chicken Noodle Soup Recipe on Easy, healthy, comforting!

Lightened-Up Creamy Chicken Noodle Soup Recipe on Easy, healthy, comforting!

Next, add 1 medium peeled chopped potato. The potato adds some heartiness to the soup. A sweet potato would be tasty too!

Lightened-Up Creamy Chicken Noodle Soup Recipe on Easy, healthy, comforting!

Next add some chicken broth. Feel free to use store-bought chicken broth or homemade chicken broth (or stock).

Lightened-Up Creamy Chicken Noodle Soup Recipe on Easy, healthy, comforting!

Bring to a boil, then allow the fragrant mixture to simmer for around 25 minutes. Cover with a lid, leaving a little crack open for steam to escape.

Lightened-Up Creamy Chicken Noodle Soup Recipe on Easy, healthy, comforting!

After the simmering step, add the chicken, milk/half-and-half, and noodles. Throughout cooking, taste the soup. Add more spices as you see fit. Within 10-15 minutes, dinner is ready. Serve in my homemade bread bowls for a truly comforting meal!

This lightened-up creamy chicken noodle soup has only 200 calories per serving!
This lightened-up creamy chicken noodle soup has only 200 calories per serving!


  1. Hubby has a sinus infection,so I thought soup would be good for dinner. This was great! As others said I did not add the potato’s. Just didn’t seem to go with chicken soup. Also did not add oregano. It was delish ,fast and easy. Will definitely make again.

  2. Made this tonight for dinner because it was rainy and it turned out amazing. I added a few of my own modifications though. Skipped out on the potato because I’m a type 1 diabetic and didn’t want the extra startch. I added some fresh Swiss Chard. Also added extra celery, garlic and while cooking it in the broth I threw in some Everglades seasoning (it’s a super yummy all purpose seasoning).
    Will definitely be making this again soon! Thanks for the yummy recipe! 

  3. Sounds wonderful! Haven’t made it yet, but when I do, I think I’m going to add corn instead of the potatoes. Or maybe some of both!

  4. I made this soup the other night and it was fabulous! I cooked my chicken in an electric pressure cooker instead of using rotisserie, and it worked perfectly. The leftovers are versatile too–it was thick enough that I ate it over mashed potatoes. Comfort food at it’s finest!

  5. Tonight I made a double recipe of this soup. I followed the directions and added everything.  It was absolutely delicious!!!  I can’t wait for a bowl tomorrow!  Thanks!!!

  6. 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!

  7. 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.


    1. Hi Merrily, I absolutely LOVE hearing that your confidence has increased!! Enjoy the next batch of soup and here’s to many more wonderful meals! 🙂

  8. This was AMAZING.  I used chicken breast that I cooked right before the veggies, and I used cauliflower instead of potatoes….  my 8 yr old asked if we could have it tomorrow night too.   The base is so versatile, I’m going to add broccoli to it next time too….  yummy!  Thank you for sharing!

  9. How does the fat free version of half & half hold up during cooking? I’ve always believed you couldn’t boil the stuff.

  10. Made this last night & my husband and I both loved it! So delicious, definitely a ‘keeper’ recipe. Love the addition of the potatos to a classic recipe 😉

  11. Once again, a big hit! I definitely recommend adding the potato–it breaks down a bit and makes the texture even creamier! My whole family gave it a big thumbs up 🙂 Thanks so much!

  12. My first time to your site.. I was intrigued by the picture of your creamy c chicken soup. I am a good cook, but I am famous for making lousy chicken soup! I had most of the ingredients on hand, I was missing celery, but I had some organic spinach leaves…hmmm. I made the soup as written, minus the celery. I added a few large handfuls of spinach at the end and a little more salt. The soup looked beautiful with the bright green addition of the wilted spinach. My family loved it! I plan on sharing it with the neighbors next. Thanks for the great recipe.

  13. I am SO not a soup eater but this soup may have just changed my mind. I made the recipe exactly as Sally wrote and it was fantastic. I went back to the store the same day to buy more ingredients so I could make another pot. Thanks for making a soup for non-soup lovers, Sally!

  14. I recommend the soup recipe.Very good! Made this soup last night & my family love it! I added the sweet potatoes and it was delicious! 

  15. I would love to make a large batch of this and freeze the leftovers, but I’m not sure how to freeze this or how to reheat this. Anyone have some pointers for a newbie cooker?

  16. I made this tonight for dinner and it’s soooo good! I was happy because I had all the ingredients on hand, but for the chicken, I used sautéed chicken tenders. It came together quickly and simmered while I set the table and heated up a baguette. The whole family enjoyed it and we have leftovers for lunch tomorrow. Thanks Sally!

  17. Just made this for the first time tonight and my husband and I had to restrain ourselves from eating the entire pot!! Planning on making a triple batch for the freezer within the next few days. Yummmmmmm! Your recipes never disappoint Sally!!

  18. Sally, thank you for this recipe. I needed comfort food today (even though it was the high 80’s), so I made this tonight. So simple and delicious!  

  19. Made this soup exactly as the directions state, and my family loved it!! My husband’s favorite part was the potatoes and he requested more in the next batch. The potatoes are really amazing in this, I couldn’t imagine leaving them out! I made a double batch to freeze, since I’m due with baby #2 in just a few weeks! My family loved the old version of chicken noodle that I used to make, which is very similar to this without the cream and potatoes, and the cream and potatoes really throw this soup over the top. It’s just SO good, this is everyone’s new favorite! Thank you so much, Sally!!

  20. Love, love, love this soup! I use frozen mixed veggies instead of celery and carrots – works perfectly.
    For freezing, I’ve also adjusted to scoop out the freezer portion before adding the noodles (everything else is added). I found the noodles to get a tad too soft after thawing and reheating. Now I just add the noodles when heating the frozen batch. 
    I can always count on your recipes, thank you! 

  21. When I lived I Russia my host mom made chicken soup with potatoes. I loved it but never could replicate it at home. This is fantastic! My kids were not happy with the potatoes but I love this soup. This is hands down my favorite version of chicken noodle. I added tarragon and sage at the end. So good.

  22. I am really into soup lately and this one sounds great.  I’m going to get the ingredients tomorrow! Have you discovered the deliciousness of Reames Egg Noodles?  They are in the freezer section of the grocery store and are the big fat homemade-looking noodles! They are so good and might make this soup even more fantastic!!

  23. im not sure where i went wrong. I used Al’dente brand fettuccine egg noodles and 2 cups would not submerge.

    I followed the directions to a T and ended up with what i considered to be very thick soup. I figured when i put the half and half in it would even out but before that it looked like beef stew. And that was before the chicken went in which took out more of the soup and then i added teh cream and it was a little better. but trying to add the noodles was like impossible. i had to let them sit under the soup and kind of steam them because the soup was not runny enough to fully cover the noodles to cook them,

    Next time i will be using 6 cups of broth instead.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally