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. I made this tonight – yum, yum, yum!  We all liked it, even the picky kids. I wasn’t sure about the potato but am glad I included it. One potato for a whole pot isn’t very much and it added some extra heartiness and texture. I’ve never added dairy to chicken soup before. So good! Next time I may cook the egg noodles separately as I think they won’t be as firm as I like when I reheat the leftovers but otherwise wouldn’t change a thing. Will definitely make this again. Thanks!

  2. Hi Sally,
    I made this soup today for the first time and it was a hit! Thanks for the recipe! Hope you have a wonderful Thanksgiving!!!

  3. This is BY FAR the best chicken soup recipe I’ve ever made. The first time I made as is, along with a pinch of cayenne. It did not “set well” with my lactose intolerant husband but he said it was so good it was worth it. Now to make it lactose free I simply substitute more chicken broth for the half & half. I think I’ll also start adding a handful of frozen peas to the mix. The last time I made it I didn’t have any fresh carrots so simply used frozen. This recipe is SO easy but so VERY good!

  4. This soup is delicious! Let me just say that my husband is one of the pickiest eaters on earth and he loved this soup! He normally will never eat anything I make that is relatively healthy but this reminded him of the creamy chicken and wild rice soup at Panera a/k/a St. Louis Bread Company so he took a chance and tried it and he loves it. Sally I cannot believe how good this recipe is and how much it makes. It almost reminds me of chicken and dumplings because it thickens up in the fridge overnight. Thank you so much for an unbelievably delicious soup recipe that even I was able to correctly make. I say bring on more of these fantastic recipes so I can stock my fridge and freezer!

  5. This soup is delicious! I used leftover turkey from Thanksgiving instead of chicken. Hoping to make a second batch to freeze soon! 

  6. I have been making this for 45 years always a big hit with my family. My mom always made it in the winter month’s.  The only thing I do different is I don’t use flour. Cornstarch is better it’s creamy without the flour taste you can some times get. warming from the inside out

  7. I made this soup today and it was so tasty!! Definitely a keeper!! The only complaint is that it didn’t turn out very creamy for me…I used whole milk. It was still delish!

  8. I tried he crock pot method the potatoes did not cook through and my noodles disappeared.   The soup is so thick I may add peas and corn and make a chicken pot pie this weeekend.  It tastes great though!   

  9. This is for sure my new favorite chicken soup recipe!! I have some food sensitivities so I swapped the noodles for an extra 4 cups of potatoes, used corn starch instead of flour, and regular half and half instead of fat free. I followed the rest of the recipe exactly and it was SO flavorful and comforting. Can’t wait to make it for my fiancé! Thanks Sally!!

  10. I came across this recipe in your freezer meals post for baby prep. I would love to make this and freeze it for post-baby as you did however I thought you couldn’t put dairy in soups that you were freezing. I haven’t done a lot of freezer meals in the past so I am new to this. Have you heard that?

    1. I haven’t, actually! I freeze this soup all the time and it’s no problem at all. If it separates, it always comes together when reheated. 🙂

  11. My husband made this for dinner last night, and it was a success! I find chicken noodle soup to be one of life’s ultimate comfort foods, and I really liked how the half and half made the broth a little more substantial without being super heavy (he used a mixture of regular half and half and whole milk, since that’s what we already had open in the fridge). We also used a mixture of wide and extra wide egg noodles to use up an opened package. I’m so glad that fall soup weather is finally here! 🙂

  12. This was my first time making soup. This recipe is delicious and easy to follow. My family loved it!
    your site is my go-to recipe book when I need to find a good recipe quick and I know it’s going to be good.
    Thank you for sharing!

  13. Hi Sally,

    I’m making this soup right now and I have the silliest question ever. Do we have to cover the dutch oven after adding the chicken and the noodles?

      1. Thank you so much for taking the time to reply. Greatly appreciate it! The soup turned out delicious and my 8 yr old devoured it 🙂 Kid approved, so it stays on my recipe book forever 🙂

  14. This recipe is absolutely AMAZING. I was looking for a chicken soup recipe that was
    “different” and this fit the bill. My goodness, I could bathe in this (tho I promise I won’t) Thank you for posting this.

  15. This soup is so delicious!!! It was super easy and quick to put together and was perfect for a cold night in, especially if you’re feeling under the weather! I can’t wait to make it again! Thanks so much Sally!

  16. HelloSally
    This soup sounds great but I have one big problem I’m not eating chicken
    Do you have a idea to put another meat or another soup recipe like this one ?
    Thanks in advance

  17. This has been my favorite, all-time, go-to recipe for Chicken Noodle Soup. It has been in constant rotation on my dinner menu since Sally first published it, and my picky toddlers have always eaten it up too. I’ve also been asked for this recipe more times than I can remember, and always send the link to this page. This recipe is perfection!! Thank you!

  18. Hi Sally! This recipe looks absolutely delish. I plan on making this for my family tonight. The only thing is I am not a fan of egg noodles could I substitute them for maybe rice or another type of noodle?

  19. What’s not to live about my Great-Grandmother’s Chicken noodle soup. Sally makes it just like her. Only G-Grand made her on noodles. My mom like to make it a little thicker and leave out the potatoes and noodles at times and pour it over homemade buttermilk biscuits. So delicious.

  20. This was amazing! I didn’t realize I was out of oregano until it was too late, so I substituted with basil. I’ll have the chance to try it as written soon though. I made your bread bowls as well. Major hit with the family!

  21. I made this last night and it was delicious! I loved the consistency the cream added. I might add sliced mushrooms next time. Today is my mom’s 83rd birthday so I am planning to make a pot for her. She’ll love it. Many thanks for all the yummy recipes on your blog!!

  22. The soup would be much better without the oregano and thyme. I am an experienced cook and I should have known better, but I do like to try new recipes. I think, sometimes, cooks on blogs make recipes their own by adding herbs and spices and sometimes it works and sometimes it doesn’t.

    1. Blander. I think the word you meant to use was “blander”, not better. Thyme in soup is pretty much as classic as it comes.

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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