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!