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 loved the creamy chicken noodles soup a local chain restaurant used to serve in January but they took it off the menu. 🙁 When I saw this recipe I knew I had to try it. It was beyond delicious. It smelt so good and taste even better. Will definitely keep this as part of my repertoire. A winning dish for sure!

  2. Such a good chicken noodle soup. Even my husband who is not a soup person loved it. Thanks for the recipe!

  3. Tasty but potatoes don’t melt down in crock pot. In fact they still have a bit of crunch!Not sure how to fix just besides straining them out.

  4. Made a vegetarian version by subbing chicken for mashed fried beans and broth for veg broth. I think it would work without the beans too. Very delicious and wonderful thank you 🙂

    1. I’m so glad you made it work for you!

  5. I haven’t made this yet, but I plan to. I just entered the recipe in th le points calculator for Weight Watchers Freestyle. For anyone curious, it’s just 4 points per cup if you use fat free half & half or 2% milk and 2 tbsp cornstarch instead of flour (but if you do use flour it only adds 1 point for the entire recipe).

  6. I look forward to your posts and have tried so many of your recipes. We love the Lightened Up Creamy Chicken Noodle Soup so much. My husband doesn’t like chicken, but keeps requesting I make this! I sometimes add more chicken and leave out the noodles – very good, too. I save your definitions and extra information for my granddaughter for her 4H projects so she can learn, too. Thanks for all the pictures and great recipes.

  7. Are the cooking instructions the same if im making a big batch about 7 times the quantity?

    1. The cooking times for the veggies and simmering would be slightly longer due to higher volume.

  8. This is the first time I’ve commented on a recipe (mainly because I’m just lazy), but I’m making an exception today because this is seriously THE BEST chicken noodle soup! My husband loves it, my picky son loves it, my parents love it. I’ve made it several times now and will continue making it. Hands down delicious!

    1. Thank you so much for taking the time to comment, Kristin! I’m so happy it’s such a hit with your family!

  9. I made this soup for dinner yesterday and absolutely loved it! It’s so creamy and filling, I’ll definitely be making this again. When tasting it at the end I still felt like it missed something so I added about 1,5 tsp of lemon zest and that completed it. Thank you for this recipe!

  10. Does it work if i used cooked rice ? Also if this recipe can be converted for instant pot ? If so how long do I cook ?

  11. Katie Kremer says:

    This soup is absolutely amazing! It’s become a staple in our house, and everyone who tastes it is blown away.
    Also, if made with the FF Half and Half, a serving has only 4 WW Flexpoints, and as Sally wrote, it is incredibly filling.
    Thank you so much for this wonderful soup!

    1. I’m so glad it’s such a hit in your house!

  12. If we are going to put it immediately in the freezer, do I still cook the noodles in with the chicken soup? I heard you don’t want to cook noodles then freeze them.


    1. Either method is fine. I do find the noodles get pretty soft after freezing and thawing.

  13. This is so delicious but my soup was thick that pasta was showing. What can be fixed in this situation?

    1. Late reply – I think reducing the amount of dry noodles would help. I prefer about half the amount called for in the recipe so the soup is soupier, if that makes sense 🙂

  14. I made this for dinner tonight and oh my! It was soooooo delicious. One of my top 3 for sure

  15. Do you put noodles in uncooked?

  16. Very tasty!! I only used a 16oz bag of noodles and it was plentyyyy!! Thanks for sharing this recipe!

    1. I’m glad you enjoyed it, Lauren!

  17. Hi Sally,

    Have you tried this with a non dairy milk such as coconut or almond?


    1. I personally haven’t, but a few readers have used unsweetened plain almondmilk with no problem!

  18. Last night, it was your pizza crust and tonight, this soup-both a hit with my picky eater who thinks soups are only for adults. Thank you!!

  19. I have a wheat allergy, so I added corn instead of the noodles. This is so delicious, it reminds me of corn chowder.

  20. I never make a cream soup, for exactly the reasons you say. Too many calories! When I make, what I’ve always called chicken and noodles (my mom called it that), I use bone in meat, making my own broth/stock. I make a huge pot, using all the celery, all the carrots, 2 onions, half a head of garlic….lol. Next time, I’m going to divide it, and make half of it creamy. I’m so glad my husband and daughter love chicken and noodles as much as I do! Oh, the only thing missing from mine is the potato! I must try that also! I can’t wait to try this!

  21. Karen Tenorio says:

    How would I make this in the instant pot?

    1. Hi Karen! You could just follow the same instructions for other soup recipes– sorry I can’t be much help, I don’t own an Instant Pot.

  22. I need to try making this in my crockpot express,like an instapot.

  23. Best chicken noodle soup, restaurant quality! My 4 year old is sick and I wanted to make her a homemade but still quick soup, this was perfect. She’s super picky & doesn’t normally like soups of any kind, but she ate this and liked it! My husband ate two big bowls, I know he likes something if he goes back for seconds. Definite win & keeper. Thanks for sharing this recipe 🙂

  24. WOW Sally! This is the first chicken noodle soup that I’ve truly not just liked, but loved! Usually I’m not a noodle soup fan because I find many lack a good punch of flavor. I made this last night and it turned out so well. Simple ingredients but the flavor is so elevated by the herbs and the little bit of lemon and cream. And I think the diced potato added something extra too. Whatever it is, I will definitely be making this again several times over the upcoming cooler months. Thank you!

    1. Second Sally’s recipe in 2 days. I made this soup last night. We loved it. It’s going into the regular rotation for fall/winter. I used a Costco rotisserie chicken. This soup came together very quickly and tastes wonderful. I did add an additional 1TBL of Extra Virgin Olive Oil with the butter. 1 TBL didn’t seem enough to saute and butter burns so easily. Small dice on potato will ensure they cook according to time in directions. Using fresh Thyme is key to flavor. I only had regular 1/2 & 1/2 and skim milk. I used 1/2 cup of each.

  25. for some reason I have ALWAYS struggled with soup. no matter what recipe I would use and how much seasoning I added, it came out bland. this is the first time I’ve ever made a soup and been impressed with myself for not messing it up!!! I added frozen corn instead of potatoes and eyeballed the seasonings, also added a few more (seasoned salt, parsley, mrs dash garlic + herb, etc). best soup I have ever made and it will for sure become my go-to soup recipe. thank you!!!

  26. I totally love all your recipes and this soup looks like it will be no exception. I recently joined WW and after looking over the ingredients I think it will work well with the WW plan. Thank you for all the time you take in making, testing and sharing your work with us.,

  27. I followed this recipe and used my Better than Bullion for the broth. It was absolutely the best chicken noodle soup I ever made. My hubby loved it and I will be making it again and again. Thank you.

  28. I was in the mood for a creamy chicken noodle soup, so I decided to give this recipe a try. I am so glad that I did. Me and my family absolutely loved this chicken noodle soup. It is the best chicken noodle soup we have ever had. My family is already asking me to make it again. This recipe is definitely a keeper.

  29. Olivia Marran says:

    Can I use baby potatoes instead of one large one?

    1. Definitely– I do that a lot if I don’t have larger potatoes.

  30. What are your thoughts on 4-8oz of cream cheese in this soup?

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