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. Sally,
    In the past, I have made this soup for my granddaughter’s classroom and students LOVED it. I am scheduled to bring soup again this week and plan to make this soup, but my granddaughter was wondering if I could use rice instead of noodles. If so, can you recommend the dosage and time of addition?

    1. Hi Rebecca! I’m so happy this recipe is a hit with your granddaughter’s classmates 🙂 I haven’t tried it that way, but I bet rice would be delicious!

  2. OMG! Delicious. We get so few cold days here in east Texas. This perfectly hit the spot.

    1. I’m so happy you enjoyed this soup! Thanks for your positive feedback, Kim 🙂

  3. Melissa Turner says:

    Made this soup tonight and I have died and gone to heaven. Amazing!!! So simple too. One thing….I didn’t have any noodles so I added a bit more potatoes which most cook down which I how I prefer. Thank you for posting❤️

  4. Sally this soup was absolutely delicious!! I can’t believe what incredible flavor. I added some fresh chopped rosemary. Amazing!!

  5. I bet this would be great using left over turkey. What do you think?

    1. Absolutely– same amount as the chicken. I would keep the spices/other ingredients the same, too!

  6. This soup is delicious! The broth is creamy but not heavy. I made with half and half. I really had to add a lot of broth to balance out the noodles soaking everything up, probably 10 cups of broth total. Use your homemade bone broth, you won’t regret!

  7. What a delicious chicken soup!!! I made this to go with grilled cheese and it was the best. My husband wanted to add just a smudge of sage so we did! Good addition. I will be making this over and over again.

    1. This is the best soup EVER! So much flavor and just the right amount of creaminess. I even cheated and used canned chicken(just because that’s what I had) and it was amazing. I think it would also be great with dumplings. Thank you for sharing!

  8. Decided to try this recipe using the adaptations for the crockpot – it was such a bust! the potatoes were not nearly cooked enough yet the noodles were so soggy they basically disintegrated, which made for a very unpleasant texture. What did we do wrong???

    1. Me too noodles went soggy and potatoes didn’t cook. I used slow cooker. Next time I will do it on stove. Not giving up lol

    2. I feel like the crockpot adaptation is for the frozen egg noodles, which would take about 1-2 hours in the crockpot. If you’re using regular egg noodles found in the pasta aisle, I’d make them on the stove and add them at the very end.

  9. This is my first time making a chicken noodle soup. It is such a hearty and satisfying soup. Just so lovely during cold evenings.
    Thank you for another wonderful recipe!

  10. Legit love this soup. Found it when I was looking for meal prep ideas for post pregnancy and I’ve been obsessed since. Have probably made it 5-6 times in the past two months. Only modification I do is double the thyme. Would highly recommend. Also freezes well.

  11. Making this with leftover turkey 🙂

  12. Rosemary Sachs says:

    I made this soup for dinner tonight. I followed the recipe as written. Although I used 1/2 milk and 1/2 half and half. It was delicious. This is a keeper.

    1. I’m so happy you enjoyed it, Rosemary!

  13. Danilyn Levorsen says:

    Can this recipe be done in a crockpot? If so, how?

    1. Definitely! See my recipe notes for more on cooking this recipe in a crockpot. Enjoy!

  14. Love this soup so much! Perfect recipe!!!

  15. Just made this soup with leftover turkey and boy oh boy it is YUM! I used whole milk and a touch more salt but otherwise as the recipe stated. Seasonings were great and I’m sure this will be gobbled up quickly! Thanks Sally and Happy 2020!!

  16. Could I use dairy free half and half for the cream chicken noodles soup?

    1. Absolutely!

  17. Sally! This sounds delicious! It will go perfectly with the artisan bread of yours that will be ready to bake this afternoon!! I see another trip to the grocery store in my near future! I love chicken noodle soup!

  18. Kerri Gilmore says:

    Well, I’ve been using this recipe for over a year, so I guess I should tell you how much I love it! I recently had back surgery and was afraid I wouldn’t be able to stomach big meals. I was wrong! I feel so much better and it’s only been 2 weeks. BUT, I had made a double batch of this soup! And it was gone in the first week. I’ve already made another double batch, and it’s nearing the end again. Needless to say, I LOVE THIS SOUP!

  19. We loved this soup! Easy and tastes great!

  20. WoWWWW! I just finished making this (including the lemon squeeze grand finale) and I can’t believe how amazing it tastes. I thought I was out of oregano, so I tossed in some tarragon, and then found my oregano so threw that in as well. So delicious!

    And thank you for including such detailed instructions and photos, per usual 🙂

  21. I’ve been making this recipe for a few years now. It’s my husbands favorite soup. Highly requested as the cold weather comes! My 8 year old finally gave it a try and also loves it! Thank you!

  22. Quick, delicious, and kid approved! This recipe has a lot less fuss than other chicken noodle soups, but tastes just as good. I used a shredded rotisserie chicken and store bought broth. Thanks for the great recipe for a cold night!

  23. I made this recipe last night. It is A-MAZ-ING! My husband’s comment after the first bite was, “Boys, your mom is a magician. Ive ate a lot of chicken noodle soup, but I’ve never had chicken noodle soup that tastes this good.” Thanks so much for this great recipe. ❤️

  24. Made this today. Have a sick grandaughter and chicken soup is just something we thought she would like. Came out great. Did the recipe exactly as stated and was perfect for me. I did add some chicken bouillon at end to make the flavor a bit stronger because thats how my husband likes it. Thank you Sally!

  25. Just made this for dinner on a cold night in Florida. We loved this. Everything I’ve made from Sally’s is just about perfect!

  26. This is a wonderful change to the chicken soup I usually make. It has a great flavor. I’ll make this again!

  27. Debbie Elliott says:

    Absolutely fabulous! Just made this for dinner tonight. Both my husband and I loved it. Easy to prepare too. Thank you for a great new addition to our soup repertoire.

  28. Made this soup today for dinner during a chilly week in SC. I used a little extra celery, carrot, and onion simply because I like veggies. Used
    1 1/2 teas of Italian seasoning and 1/2 teas of pepper. No other seasoning. Used Better than Boullion (Roasted Chicken flavor) for my broth ( made 10 instead of 8 cups), used skimmed milk only, and used No Yolks noodles. It is perfect, delicious, and even lower fat and calories!

    1. I’m so glad you enjoyed it, Carolyn!

  29. Lisa Douziech Walters says:

    Made this soup for supper and it was flavourful and delicious! Thank you!

  30. I made it with coconut milk and then proceeded to eat 3/4 of the pot. Delicious!!!

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