I love making this creamy chicken noodle soup when I want something cozy, filling, and comforting without too much effort. The broth turns silky and rich, the chicken stays tender, and every spoonful reminds me of a lighter chicken pot pie. It’s the kind of soup I enjoy serving to my family on busy nights or slow weekends, especially with crusty bread on the side.
Why You’ll Love This Recipe
I like this recipe because it uses simple pantry ingredients and turns them into something that feels special. The chicken thighs stay juicy, the vegetables add sweetness and texture, and the creamy base makes the soup feel indulgent without being heavy. I also appreciate how flexible it is, since I can easily adjust the pasta or vegetables depending on what I have on hand.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
6 cups chicken broth
5 cups water
Salt to taste
3–4 chicken thighs, skinless (bone-in or boneless)
2 tablespoons olive oil
1 medium onion, finely chopped
3 medium carrots (2 grated, 1 sliced)
2 medium celery stalks, finely chopped or thinly sliced
2 cups pasta such as rotini or egg noodles
1 cup corn, canned or fresh
4 tablespoons unsalted butter
1/3 cup all-purpose flour
1/2 cup heavy cream
3 tablespoons fresh or frozen dill
1 teaspoon salt-free seasoning
Directions
I start by bringing the chicken broth, water, and salt to a boil in a large soup pot. I add the chicken thighs and let them boil uncovered for about 20 minutes, skimming off anything that rises to the top.
While the chicken cooks, I heat olive oil in a pan and sauté the onion until soft. I then add the grated carrots and celery and cook everything until tender and lightly golden before transferring it to the soup pot.
Once the chicken is cooked, I remove it from the pot and shred it after it cools slightly. I discard the bones and excess fat, then return the shredded chicken to the pot.
I add the pasta, sliced carrots, and corn to the soup and let everything simmer until the pasta is cooked to my liking.
In a separate saucepan, I melt the butter, whisk in the flour, and cook briefly until lightly golden. I slowly whisk in hot broth, followed by the cream, then stir this mixture into the soup to create a creamy texture.
I finish by seasoning the soup, adding fresh dill, and bringing it just back to a boil before turning off the heat.
Servings And Timing
I usually make this soup for about 8 servings.
Prep time is around 10 minutes, cooking time is about 50 minutes, and the total time comes to roughly 1 hour.
Variations
I sometimes skip the creamy step when I want a classic chicken noodle soup. I also like swapping the pasta for egg noodles or broken spaghetti. When I want extra vegetables, I add peas or green beans near the end of cooking.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the soup gently on the stovetop and add a splash of broth or water if it thickens too much.
FAQs
Can I use chicken breast instead of thighs?
I can, but I find chicken thighs stay more tender and flavorful in soup.
Can I freeze this soup?
I usually freeze it without the cream and add the cream after reheating for the best texture.
What pasta works best?
I like rotini or egg noodles, but I use whatever pasta I have available.
How do I make it lighter?
I reduce the cream or skip the creamy step entirely when I want a lighter broth-based soup.
Can I make this gluten-free?
I use gluten-free pasta and substitute the flour with a gluten-free thickener.
Conclusion
I enjoy this creamy chicken noodle soup because it’s comforting, simple, and satisfying. It’s a recipe I return to often when I want something warm and homemade that everyone at the table enjoys.
This Creamy Chicken Noodle Soup is the ultimate comfort food, featuring tender chicken thighs, soft vegetables, and pasta in a rich, silky broth. It’s a cozy, filling dish perfect for busy weeknights or slow weekends.
Total Time:1 hour
Yield:8 servings
Ingredients
6 cups chicken broth
5 cups water
Salt to taste
3–4 chicken thighs, skinless (bone-in or boneless)
2 tablespoons olive oil
1 medium onion, finely chopped
3 medium carrots (2 grated, 1 sliced)
2 medium celery stalks, finely chopped or thinly sliced
2 cups pasta (rotini or egg noodles)
1 cup corn (canned or fresh)
4 tablespoons unsalted butter
1/3 cup all-purpose flour
1/2 cup heavy cream
3 tablespoons fresh or frozen dill
1 teaspoon salt-free seasoning
Instructions
In a large pot, bring chicken broth, water, and salt to a boil.
Add chicken thighs and boil uncovered for about 20 minutes, skimming off foam.
While the chicken cooks, heat olive oil in a skillet. Sauté onion until soft, then add grated carrots and celery. Cook until tender and lightly golden.
Transfer the sautéed vegetables to the soup pot.
Remove cooked chicken, shred it after cooling slightly, discard bones and fat, then return the meat to the pot.
Add pasta, sliced carrots, and corn. Simmer until pasta is cooked.
In a separate saucepan, melt butter. Whisk in flour and cook until golden.
Gradually whisk in hot broth, then add heavy cream. Stir until smooth.
Add the cream mixture to the soup pot. Stir to combine.
Season with salt-free seasoning and dill. Bring soup just to a boil, then remove from heat.
Notes
For a lighter version, omit the cream and flour step.
Swap pasta for egg noodles, broken spaghetti, or gluten-free alternatives.
Add peas or green beans for extra vegetables near the end of cooking.
Freeze the soup without cream and add it after reheating for best texture.
