This is, by far, my favorite homemade chicken noodle soup recipe because it’s simply the perfect mix of easy, wholesome, and satisfying. It’s creamy yet light, and benefits from the addition of potato, thyme, oregano, and convenient pre-cooked rotisserie chicken. If you’re looking for an easy yet incredibly delicious homemade creamy chicken noodle soup recipe, just read some of the reviews below, then try it for yourself!
This is one of those recipes I like to make a big double batch of on a cold, slow weekend in January, and freeze half for future busy weeknights. It’s also a great one to take to a friend or neighbor who’s in need of a comforting homemade meal. And it’s a perfect back to school recipe when schedules get very busy.
This creamy chicken noodle soup has only about 200 calories per 1 cup. The potato adds heartiness to the soup and, as it cooks, makes the soup even creamier. I’ve made this soup probably close to 100 times since I originally published the recipe in 2015. Trust me, don’t leave that potato out!
Reader Melinda commented: “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. ★★★★★”
Reader DLand commented: “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! ★★★★★”
Reader Paula commented: “This soup was delicious, best chicken soup I have eaten. I added Italian seasoning since I did not have oregano or fresh thyme and it was perfect. ★★★★★”
Cozy up with a bowl of this soup, alongside a fresh salad and a warm slice of homemade artisan bread, for a meal that will leave you feeling satisfied, but not weighed down. If lightened-up comfort food is what you crave, be sure to try my creamy butternut squash mac and cheese, too!
Here’s Why You’ll Love This Light & Creamy Chicken Noodle Soup
- Lightened up, yet still creamy and so satisfying
- Can be made on the stove or in a slow cooker
- 1-pot meal
- Using a cooked rotisserie chicken saves time
- So much more delicious than store-bought soup
- Make ahead of time and freeze
- Good way to use up leftover chicken
- Flavorful spices, herbs, and vegetables
- Ultimate winter comfort food!
Best Ingredients to Use:
You need 1 big pot and a few staple ingredients. This is a forgiving recipe, so let’s review what can change if needed.
- Butter: Just a Tablespoon, to soften the vegetables.
- Vegetables: Onion, carrots, and celery form the mirepoix flavor base for this soup.
- Herbs/Flavors: Use a blend of garlic, dried or fresh thyme and oregano, fresh ground pepper, and salt. Feel free to use other herbs you enjoy instead, if desired.
- Flour or Cornstarch: Flour (or cornstarch) thickens the liquid, taking this soup from brothy to creamy. See recipe Note for that substitution.
- Chicken Broth: Or stock.
- Potato: 1 medium potato is the first magical ingredient in this recipe, because it cooks down and makes the soup SO creamy, hearty, and satisfying.
- Chicken: This recipe saves time because you can use pre-cooked chicken. You could also use leftover cooked turkey, like we do in this turkey pot pie! I usually pick up a small rotisserie chicken from the grocery store, shred it, and add it right into the soup. Or you can boil/poach chicken breasts or roast them with a little garlic and thyme, let cool slightly (or refrigerate for a day or two), then shred or chop. If you have leftover chicken, you can also use it in recipes like my chicken quinoa salad or peanut chicken zucchini noodles.
- Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half. If you want to make regular (non-creamy) chicken noodle soup, replace the milk with more chicken broth.
- Noodles: I prefer wide egg noodles in chicken soup, but you can use any type of dry pasta you like, or go noodle-less.
If you can find wide egg noodles, go ahead and use those in today’s soup. If you don’t have egg noodles, any dry pasta you like would work. Keep the noodles small enough to fit on a spoon, so break any large dry pasta before using if needed. A few readers have even used tortellini instead!
How Does the Soup Thicken Up?
Cooking down the onion, carrots, and celery is a key step in the recipe. After you cook them down, add flour and your herbs. The flour will absorb the liquid from the softening vegetables, and create a nice thick base for the soup. This is exactly how we start biscuit vegetable pot pie, too.
Whole milk or half-and-half also thicken up the soup. I’ve even made it with half the amount (1/2 cup or 120ml) heavy cream in a pinch. (Add more chicken broth if you use heavy cream; see recipe Note.)
Nice and thick, without being too heavy.
After the vegetable mixture cooks and you add the flour and seasonings (above), you’ll add the broth and potato. Boil, and then simmer on the stove before adding the milk/half-and-half, chicken, and noodles. Finish cooking. It’s all very simple.
*Slow cooker instructions in the recipe Notes below!*
Can I Skip the Noodles or Use Rice Instead?
Yes. Feel free to skip the noodles entirely with no other changes to the recipe. Or you can use 1 cup of uncooked rice instead. Add it when you would add the noodles.
This Soup Satisfies. Period.
One bowl of this light & creamy chicken noodle soup will leave you feeling satisfied for hours, without feeling weighed down. 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 or brown butter sage dinner rolls.
I calculated the nutrition details using the SparkRecipes calculator app, and a 1-cup serving of this creamy chicken noodle soup, when using whole milk, is only 203 calories, with 20 grams of protein. Creamy, yet light… best soup ever!
PrintCreamy Chicken Noodle Soup
- 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 creamy chicken noodle soup is creamy yet light, and benefits from the addition of potato, flavorful thyme and oregano, and convenient pre-cooked rotisserie chicken. You can make it on the stove or slow cooker (see Note for slow cooker instructions).
Ingredients
- 1 Tablespoon (14g) unsalted butter
- 3/4 cup (100g) chopped yellow onion (1/2 of a large onion)
- 1 cup (120g) sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
- 1 cup (120g) sliced or diced celery (2–3 stalks)
- 2 garlic cloves, minced
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon dried thyme leaves (or 2 teaspoons fresh)
- 1/2 teaspoon dried oregano (or 1 teaspoon fresh)
- 8 cups (1.92 liters) chicken broth (I recommend reduced sodium)
- 1 medium potato, peeled and diced (around 1 and 1/2 cups or 280g)
- 2 cups (about 250g) shredded or chopped cooked chicken
- 1 cup (240ml) half-and-half or whole milk
- 3–4 cups (about 112-150g) uncooked wide egg noodles (or other dry pasta, see note first)
- optional for garnish: fresh thyme leaves
Instructions
- Melt the butter in a large pot or dutch oven (4-quart or larger) over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables have softened. Stir in flour, salt, pepper, thyme, and oregano and cook for 2 minutes.
- Next, add the chicken 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, and add more seasonings to taste, if desired.
- Add the chicken, half-and-half/milk, 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 warm.
- 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. (Soup thickens in the refrigerator as the noodles and potatoes soak up the liquid.)
Notes
- Freezing Instructions: Freeze soup for up to 3 months. Thaw in the refrigerator the day before eating, and then reheat on the stove until warm.
- Special Tools (affiliate links): Dutch Oven (4-quart or larger, like this Le Creuset Dutch Oven or Lodge Dutch Oven)
- Slow Cooker Instructions: Prepare the soup through step 1 on the stovetop. Transfer to a slow cooker (affiliate link) and continue with step 2, but do not add the potato yet. Allow to cook for 2 hours on low, then add the potato, chicken, half-and-half/milk, and noodles. Cook on low for 1–2 more hours.
- Flavor Tip: During the last few minutes of cook time, try adding a squeeze of fresh lemon. It’s so good!
- Flour: Instead of 1/4 cup of flour, you can use 2 Tablespoons (16g) cornstarch.
- Herbs: I love this soup with oregano and thyme. Or you can use 1 and 1/2–2 teaspoons pre-made Italian seasoning (found in the spice aisle).
- Broth: I use low sodium chicken broth. If you are using regular broth, start with only 1/4 teaspoon of salt. As the soup finishes up, taste and add more salt if desired.
- Chicken: I recommend using rotisserie chicken, and you can use either white or dark meat. Or you can roast some chicken breasts yourself. Rub with a little minced garlic and dried thyme, roast in the oven under tender, then shred or chop it. You can also boil 2 large chicken breasts until cooked through, then shred/chop and use in this recipe.
- Whole Milk/Half-and-Half: Either works wonderfully in this recipe. Avoid lower-fat milks, and if you need a nondairy milk suggestion, I recommend plain oat milk. Plain almond milk would be the second best option for nondairy. Keep in mind that the soup won’t be as creamy. You could use 1/2 cup (120ml) heavy cream instead. If using 1/2 cup of heavy cream, add another 1/2 cup of chicken broth to the recipe.
- Best Noodles to Use: I prefer wide egg noodles in chicken soup, but any homestyle egg noodles work. You can use other dry pasta too, such as elbow macaroni or fettuccine (break up to fit on soup spoon). If using a smaller pasta, reduce amount to 2-3 cups. A few readers have even used tortellini! Or you can use 1 cup of uncooked rice instead. Add it when you would add the noodles.
This soup is soooo good! I made it for my family and my dad said it was the best chicken soup he’s had!
Smells so good cooking in my stove. Any chance I can use 2% milk? ( Just read the part that said not to use low-fat milks)?
Hi Connie, the soup will be less creamy, but a lower far milk will work in a pinch.
My whole family loved this. First time making one of your savory recipes. Super fast and easy. Added extra salt and veggies. Used 1/2 cup heavy cream and half cup water. The lemon really makes it. Thank you!
Too bad there’s only 5 stars, would have given it a 10+. I didn’t do creamy but was such a great hit….just like my Polish Babci
I love your chicken pot pies. This soup recipe is very similar, the only difference being the addition of potatoes and noodles. I adjusted the recipe to make 1/4 the amount, because it’s just me. It is delicious!
My 5 year old is a picky eater. He wouldn’t touch soup with a 9 foot pole. But we always make him try one bite.
This time he said, “Mom you made the perfect soup! This soup is the best soup in the world!” I think my jaw hit the floor!
Thanks Sally for a perfect recipe enjoyed by the whole family!
If I could give this more than 5 stars, I would! The hardest part was waiting for it took cool down enough to eat!
I made this Soup this week and we loved it. Thanks for recipe
I have anosmia, the inability too taste or smell. I made this tonight, followed recipe too the letter and oh my goodness. It was amazing. So creamy, savory and full of yummy goodness. I can taste sweet, savory, sour and salty I just can’t discern flavors live garlic, spices, the taste of chicken. But this soup, just wow. Thank you for sharing and creating this wonderful soup.
Bless you Elaine. I lived with anosmia for 11 months after Covid so I hear you!!!!! Mine was restored almost fully so I pray you have the same luck. I have this soup simmering right now and I can’t hardly wait for it to be done!
Thank you Sally. For few guest preferring vegetarian options can I add mushrooms instead of chicken?
You definitely can!
Great tasting soup. Used leftover Christmas turkey and made broth from rack. Had some parsnips and turnip so used them too. Didn’t add milk as I was short but it was just as good. It will be my go to chicken or turkey soup recipe. Thanks I really enjoy all your recipes. My New Years goal is to try at least one of your recipes each week.
How do you keep the noodles from getting soggy? I’ve made chicken noodle before (not this particular recipe) and over time the noodles just absorbed all the liquid and it became more of a chicken noodle mush rather than soup!
Hi Brianne, you can cook the noodles separately, according to the package cooking instructions, drain, and keep separate from the soup. Then add some in to each bowl as you serve it. I usually add a dash of olive oil to my cooked noodles to keep them from sticking together.
This recipe looks fantastic! Questions:
1) could I substitute shallots for the garlic (my husband hates garlic); if so, how much would you recommend?
2) can I use a Yukon Gold potato? The photo looks like a russet.
Can’t wait to try this. 🙂
Hi Debbie, you can use shallots and Yukon gold potatoes in this soup, definitely. The recipe is pretty adaptable to your liking! I don’t know exactly how much shallot to tell you to use, but maybe start with 1 regular-size shallot. Hope you enjoy!
I do love this soup, but I thought it was a little bland. My mother always added a little tomato paste and celery salt to her chicken soup, so I did as well. I left out the noodles since the bread bowl added so many carbs. The result was absolutely delicious. Creamy and heavenly without being heavy. A keeper recipe for sure!
This is the best chicken noodle soup I’ve ever made. It made several meals for me and my husband. I make soups all the time, but my husband said this was his new favorite. I have used many of your recipes and I know I can always count on you. Thank you for being willing to share your knowledge.
This is a wonderful soup that all my lunch guests loved. Some mentioned enjoying the unexpected addition of potato. It is creamy without being heavy. It also reheated very well so I assume you could make it ahead of time. This is definitely a keeper.
I sure would like to know how many WW points in one cup mot changing the recipe one bit.
Hi Starlyn, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
This recipe became an instant family favorite! I’ve always found chicken noodle soup to be kind of boring, but this recipe is anything but boring. The addition of cream makes such a difference! Best served with salad and one of Sally’s bread recipes.
OMGosh Sally you have done it again! This is by far the best Cream of Chicken Noodle soup I have ever had. My husband is not a soup person, but he loved this one! Since it’s just two of us now, I was able to freeze some in a few quart size freezer bags minus the potato because they don’t freeze well as they turn mushy. Thank you so much for sharing this awesome recipe, I enjoy them so much!
Oh my God Sally you’ve done it again. This is a fantastic bass recipe then I’m going to start messing with. First of all I think I will use heavy cream instead of milk or half and half, and an extra tablespoon of butter the saute the vegetables.
The second variation I’m thinking of is making it an easy Tom kha Guy Thai soup,b substituting coconut milk for the dairy and adding sliced fresh galamgs, bruised. Fresh lemon grass, and kefir lime leaves or rind, the final dab of red boat Vietnamese fish sauce for salt. I think the combination of the western vegetables and the Vietnamese flavor will be divine. I’ll let you know.
Oooooooh this is just delicious!! I used 2% milk and it worked just fine. I love recipes that use a cooked rotisserie chicken. Super easy and wow this is good.
I am making this today. Not going to make creamy, so do I still put potato in?
Hi Stephanie, you can still use potato and just use more broth in place of the milk in the recipe. The potato will give it a heartiness but won’t make it overly creamy. Or you can leave it out, it’s up to you!
My husband said this was the best chicken noodle soup he’s had! He loves soup. I made with no knead seeded oat bread and it made for a delicious dinner.
This soup was delicious, best chicken soup I have eaten. I added Italian seasoning since I did not have oregano or fresh thyme and it was perfect. We all needed chicken soup since we had all been sick with flu over Christmas. Thank you Sally for a great savory recipe!
Just made this soup and it is amazing, 10/10! Followed exactly as written. Thank you for the recipe!
This soup is fantastic! I made it “as is” and wouldn’t change a thing! So good!
Delicious and a perfect way to use leftover rotisserie chicken. My only change for next time would be to reduce the noodles by about half. It seemed like my finished product was all noodles and very little broth or liquid. But otherwise delicious and a keeper. I could see using leftover holiday turkey and making a turkey version with the same recipe.
Good idea. I served it tonight in the bread bowls and it was awfully carb heavy. I’ll add more chicken and vegetables. Great flavor, though.
Delicious! I love the soup recipe, Sally! I have made chicken noodle soup in the past and loved my recipe, but the addition of the flour, potato and milk made it a creamy, yummy meal! Thank you!
I’m making this for a church potluck next week. If I’m making the night before should I add the milk and noodles the next day when reheating? I think I’m going to pair it with the rosemary pull apart bread. 🙂
Hi Kelly, you can do that! You can also add those the day you are making the soup, but will likely need more chicken broth when reheating.
I made this tonight with tortellini instead of egg noodles. My toddlers and soup-hating husband devoured it. It paired wonderfully with Sally’s artisan bread https://sallysbakingaddiction.com/homemade-artisan-bread/ . Thank you Sally and crew!
This soup was so delicious! I made some adjustment only because I had to. I started chicken thighs in the slow cooker in chicken broth because it was still frozen, and bone in. I adapted the rest of the recipe, and basically the only difference was that I had mushrooms I needed to use, and they were a nice addition. Having said all that, I would gladly make this recipe as is and I feel like it would be equally delicious. You can count on Sally to share recipes that are easy to follow and yummy. Thanks again, Sally!