Creamy Chicken Noodle Soup is a hearty, easy, and healthy must-have recipe that’s filled with tender chicken, vegetables, and a savory slightly creamy broth.
I’m going to start by telling you that every single person should have a really, really, really good Chicken Soup recipe in their back pocket. It’s pretty much a kitchen staple. This recipe is loosely based off of my Chicken Pot Pie Soup recipe so if you love that, you’ll really love this because it’s kind of like Chicken Pot Pie soup on a whole new level. But, you should know it’s got a bunch more broth-y goodness going on.
I swear I’ve made this soup at least 12 times in just the past month! Hello cold and flu season! It’s so flavorful and probably one of the best things to have when you’re not feeling the best. This Creamy Chicken Noodle Soup is easy enough to make so that when you are actually sick it wouldn’t be too hard to throw together. Hello mom life! In this house, we’ve all been down with multiple colds this winter and this is my go-to. Little Pepper even requests it and that says a lot for a kid who doesn’t like soup.
All that being said, this soup is too good to only make when you are sick. Trust me! I loooooove to make a big batch for lunches throughout the week and create my very own pick-two in my kitchen! Soup & a big ol’ turkey sandwich is my go to and it’s so satisfying. I honestly think this will be your new favorite Chicken Noodle Soup recipe!
Let’s make some Creamy Chicken Noodle Soup!
Before anything else! Yer gonna need some chicken, 3 cups to be exact! You can take the extra easy way and just pick up a rotisserie chicken or you can take the homemade route and bake up a batch of my super yummy Easy Baked Chicken or make some Instant Pot Shredded Chicken. Whatever way you choose will be delish. Pictured above is my Easy Baked Chicken and it’s personally my favorite, but I’m a little biased. Tip: make your chicken a day or two ahead of time, if you can.
- In a large pot or dutch oven over medium heat add one tablespoon of butter and 1 tsp of olive oil. Let the butter melt then add one cup celery, carrots, and onions. Season with a couple pinches of salt and pepper. Cook until the vegetables are soft. After the vegetables are nice and soft stir in 4-5 minced or pressed garlic cloves …or more. Honestly, let your heart tell you how much garlic is enough. Ha!
2. When the vegetables are softened sprinkle (just a lil at a time) 1/4 cup all purpose flour. Stir well after each addition of flour then let it all cook together for about 30 seconds.
3. Stir in 8 cups of low sodium chicken broth and 1 cup of 2% milk. After that stir in 1 tbsp of better than bouillon and if ya got it, a parmesan rind. Also, add 1/2 tsp turmeric if you want to put it in! Increase heat to medium-high and bring to a boil for a minute or two. Reduce heat to simmer for 15-20 minutes.
My secrets for the best Creamy Chicken Noodle Soup
- Better than Bouillon! Use the Low Sodium version if available. It’s a miracle worker when it comes to making soup taste about a billion times more awesome. Just one tablespoon will take any soup to next level delish. You can find it in ANY grocery store right by where you’d get chicken broth.
- Parmesan rind! Okay, I know y’all are probably NOT going to have a Parmesan rind laying around. I rarely do, but one of the coolest things happened last month. I was at Mariano’s Market and in their cheese department they had a little case of just the rinds for like two dollars. Best two dollars I’ve ever spent. THROW IT IN THERE if you happen to have it. I’d almost go as far as to say buy a block of parmesan and cut the rind off, but I’m not going to TELL you to do that. OH and, I personally don’t count any points/calories for it because it’s just a rind and you remove it, but you do you! I PROMISE the soup is delicious without if you don’t have one.
- Turmeric (optional)! I don’t always add it, but if we’re sick I definitely throw some in. From what I’ve read, Turmeric is apparently magic. In my opinion, it just kind of tastes a little pepper-y and it will add a lot of color. I’ll usually add about a half of teaspoon in when I’m making it more for healing purposes.
- Lemon! (not pictured because I forgot to add it to this photo) What? Yes. Right at the end… squeeze a half of a fresh lemon into the soup and stir it in. I don’t know why or how or what, but its like it balances every flavor and just creates absolute perfection.
My other tip when making creamy chicken noodle soup is to make the noodles separately! You want that delicious rich and savory broth to enjoy with each bowl, right? I sure do. Whenever I’ve made chicken noodle soup and cooked the noodles in the soup. The broth is almost non-existent especially when it comes to leftovers. I want that broth, man! So, I just decided one day. Enough was enough. I now make the noodles separately and add them as I eat. While you’re letting the soup simmer away cook the noodles according to package directions (remember to salt the water!), drain, and set aside.
So in conclusion make whatever noodles you want (I normally do egg noodles pictured above or medium shells, my personal favorite and pictured in the “finished recipe” photos. This way you can also add as many noodles as you’d like. I do a half cup of cooked pasta in my bowl and then add the points/calories to that.
After the soup as simmered for about 20ish minutes add in the frozen peas and chopped (or shredded) chicken breast. Cook for just a few minutes until everything is heated through. If you’re using parmesan rind, remove it.
And my final tip? Add oyster crackers. As many as you possibly can.
This soup is warm, inviting, scrumptious, and so gorgeous. I don’t think you’ll ever need another chicken noodle soup in your life. Truly!
I hope you love it as much as we do in this house, but mostly, if you’re not feelin’ so great- I hope it warms you right up.
Let me know how it goes if you try it!
With love from my kitchen to yours
Star
Creamy Chicken Noodle Soup
Creamy Chicken Noodle Soup is a hearty, easy, and healthy must-have recipe that's filled with tender chicken, vegetables, and a savory slightly creamy broth.
Ingredients
- 1 tsp olive oil
- 1 tbsp butter
- 1 cup celery chopped
- 1 cup carrots chopped
- 1 cup yellow onion
- 4-5 cloves garlic minced/pressed
- 1/4 cup all purpose white flour
- 8 cups low sodium chicken broth
- 1 cup 2% reduced fat milk
- 1 tbsp better than bouillon
- 1/2 tsp turmeric (optional)
- 1 Parmesan rind (optional, but if you can- make it happen!)
- 1/2 lemon
- salt and pepper, to taste
- 6 cups cooked pasta (egg noodles/medium shells/elbow noodles)
- 3 cups chicken breast cooked chopped/shredded
- 1 cup peas frozen
Instructions
In a large pot or dutch oven over medium heat add olive oil and butter. When the butter is melted add celery, onions, and carrots and cook for 5-7 minutes until soft.
When the vegetables are soft, Stir in garlic and cook until fragrant (about 30 seconds).
Sprinkle flour over the vegetables a little at a time stirring after each addition. Cook all together for another 30 seconds.
Stir in chicken broth, milk, and the better than bouillon.
*If using turmeric and/or a parmesan rind also add it in now.
Adjust heat to medium-high and bring the soup to a boil for a couple of minutes and then reduce to simmer. Stirring occasionally until slightly thickened for about 20-ish minutes.
While the soup is simmering. Cook pasta in another pot according to package directions. Don't forget to salt the water while waiting for it to come to a boil. When it's done, drain, and set aside.
After about 20 minutes, stir in the chopped chicken breast and peas. Continue to cook until chicken and peas are heated (should take just a few minutes). Squeeze half of a lemon and stir all together. Salt and pepper, to taste!
*if you put the parmesan rind in- remove it.
Add 1/2 cup (or desired amount) of pasta to each bowl of chicken soup. Add oyster crackers and/or dip a peice of delicious bread in it. Enjoy!
Hi!! I am so excited to try this recipe. I have all the ingredients and looking at all the great reviews makes me impatient for dinner time, haha. I have a question though, my mom used to always cook the chicken in the soup, I think she normally just put the whole bone in chicken in the soup and let it all cook together, then took it out and shredded it before serving. I remember her saying it always gave a lot of flavor. Have you ever tried this? Do you know if that would adjust the cooking time if I did try it that way instead of cooking the chicken beforehand? I appreciate any insight!
This recipe was awesome to use up Thanksgiving leftovers. I loved the tip to cook the noodles separately! I will definitely make this again. With teenage boys home all the time due to distance learning, the leftovers were great for lunches with sandwiches!
I have tried so many chicken noodle soup recipes and this one is hands down the best one I’ve ever made! My husband and my kids LOVED it. And it’s ww friendly which is a plus for me! I can’t wait to make this again! 10/10 would recommend.
Thank you, thank you, thank you! In the midst of all this covid19 craziness here in NY (this was back in the beginning of March) – I made this soup, not once, not twice, but at least 3 times in the course of a month. It was THAT good, I could legit just have it for breakfast lunch or dinner, lol. I did not make with the Parmesan rind – but did add the turmeric and I swear, this helped keep me sane during a very anxious time. Normally during cold / flu season, I turn to chicken noodle soup. The warm broth, tumeric, celery and veggies, etc is just so good for you! But I was really happy with your recipe and it being low sodium so I felt better serving it to my 85 year old father in law and toddler. (Hubby is vegetarian). Each batch lasted us about 3 days. So it was a great meal prep option! I’ve even made it for family when they weren’t feeling well and they liked it too. It’s the definition of comfort food and I love that it’s a “healthier” version. Thanks again!
I’ve made this soup every week for the past 2 months. I eat it every day for lunch and never get tired of it. Keeping noodles separate, so simple, yet never crossed my mind. Thank you so much for the great recipe.
I was HOOKED on this soup for months upon months over the winter. I took a little break, but now I’m craving it again! Glad you love it!
Thanks a BUNCH for making me feel like a chef. Wow that was tasty! Best chicken noodle soup I’ve ever had, hands down!
This soup is so good! Made it this week for the first time, followed as written minus the parm rind. I figured that the turmeric benefits could help right now! And thank you so much for the suggestion to keep the pasta separate until serving, Total Gamechanger! My leftover soups always lost their broth to the pasta, but not anymore thanks to you!!!
Thanks Star!
Omg. This is amazing. I’ve tried many of your recipes and they are amazing. And it’s always a bonus when my husband approves! – he loved this one as well!
I have to comment and review this because like all your recipes it is AMAZING! I didn’t have the rind or turmeric but it still turned out great! So much flavor and so filling. Make this!!! Also I used small shells and it was perfect! Yum yum yum!
Thank you for letting me know, Amanda!
This was amazing! I am bummed I forgot the squeeze of lemon at the end (I was starving!), but otherwise, it was incredible! I have loved every recipe that I have made that you have curated. This will definitely be in my regular rotation.
I’m so happy you have enjoyed this recipe and so many of the others, Morgan! Thank you so much for letting me know. =)
This was seriously so good, I made it two days in a row. I don’t like peas so I added green beans instead and the second time I used rice instead of noodles. Both ways were fantastic. DELISH! Thanks for sharing!
This recipe is fantastic. We ate half and froze the other half and ate it a week later and somehow it was even better! You never disappoint Star! Can’t wait to make again and again.
Awe, thank you so much, Kate!! Thank you for stopping back here to rate and let me know how it went! Means so much!
Delicious… I don’t think can be put in freezer – how does it hold up to leftovers~
It tastes better as it sits in the fridge. It also freezes well without the noodles!
Cant wait to make this… what is the equivalent if using bouillon cube as opposed to Better than Bouillon – thanks!
WOWOWOWOW so amazing. didn’t have the parmesan rind but followed everything else to a T. Delicious and I made noodles separately. Perfection.
I’m so happy you enjoyed it!! Thank you for letting me know and taking the time to come back here to comment and rate the recipe. You’re the best!
MOST FLAVORFUL CHICKEN NOODLE SOUP IVE EVER MADE!! thank you so much for this recipe it’s so good!! My entire family loved it . Only question I have is if I wanted to cook the noodles in the soup can I just add them once I start simmering for 20 min? thank you
This was DELISH!! Thank you for another wonderful recipe!!
This is PHENOMENAL! I’m a huge fan of Skinnyish Dish and this recipe followed suit and did not disappoint! It is so flavorful and savory, but that little bit of lemon at the end adds a whole other dimension of flavor! Star, you are a wizard in the kitchen.
It’s only 1 pt on purple if you use whole wheat pasta……
Yep, that’s right. I put that in the notes where the points/calories info are located.
Hi. I love seeing your posts and can’t wait to try some recipes. Wondering how many calories in the creamy chicken noodle soup w/ the pasta?