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!
I originally published this recipe in 2015 and have since added some new photos, a video tutorial, and a few more success tips.
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. It’s one of the most-made cozy winter dinner recipes on my site.
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. Trust me, don’t leave that potato out!
One 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. ★★★★★”
Another 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! ★★★★★”
And another 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 cauliflower potato soup and 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
- A reader-favorite from my list of 30 delicious fall dinner recipes
- 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. (I do the same for this BBQ chicken pizza—so easy!) 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, sweet potato dinner rolls, or brown butter sage dinner rolls, or a loaf of crusty artisan bread, ciabatta bread, or asiago-crusted skillet bread.
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!
Print
Creamy Chicken Noodle Soup
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour, 10 minutes
- Yield: about 12 cups
- Category: Soup
- Method: Cooking
- Cuisine: American
Description
This creamy chicken noodle soup is creamy yet light, and benefits from the addition of potato, flavorful thyme and oregano, and convenient pre-cooked rotisserie chicken. You can make it on the stove or slow cooker (see Note for slow cooker instructions).
Ingredients
- 1 Tablespoon (14g) unsalted butter
- 3/4 cup (100g) chopped yellow onion (1/2 of a large onion)
- 1 cup (120g) sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
- 1 cup (120g) sliced or diced celery (2–3 stalks)
- 2 garlic cloves, minced
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon dried thyme leaves (or 2 teaspoons fresh)
- 1/2 teaspoon dried oregano (or 1 teaspoon fresh)
- 8 cups (1.92 liters) chicken broth (I recommend reduced sodium)
- 1 medium potato, peeled and diced (around 1 and 1/2 cups or 280g)
- 2 cups (about 250g) shredded or chopped cooked chicken
- 1 cup (240ml) half-and-half or whole milk
- 3–4 cups (about 112-150g) uncooked wide egg noodles (or other dry pasta, see note first)
- optional for garnish: fresh thyme leaves
Instructions
- Melt the butter in a large pot or dutch oven (4-quart or larger) over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables have softened. Stir in flour, salt, pepper, thyme, and oregano and cook for 2 minutes.
- Next, add the chicken 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, and add more seasonings to taste, if desired.
- Add the chicken, half-and-half/milk, 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 warm.
- 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. (Soup thickens in the refrigerator as the noodles and potatoes soak up the liquid.)
Notes
- Freezing Instructions: Freeze soup for up to 3 months. Thaw in the refrigerator the day before eating, and then reheat on the stove until warm.
- Special Tools (affiliate links): Dutch Oven (4-quart or larger, like this Le Creuset Dutch Oven or Lodge Dutch Oven)
- Slow Cooker Instructions: Prepare the soup through step 1 on the stovetop. Transfer to a slow cooker (affiliate link) and add the chicken broth and potato. Allow to cook for 2 hours on low, then add the chicken, half-and-half/milk, and noodles. Cook on low for 1 more hour.
- Flavor Tip: During the last few minutes of cook time, try adding a squeeze of fresh lemon. It’s so good!
- Flour: Instead of 1/4 cup of flour, you can use 2 Tablespoons (16g) cornstarch.
- Herbs: I love this soup with oregano and thyme. Or you can use 1 and 1/2–2 teaspoons pre-made Italian seasoning (found in the spice aisle).
- Broth: I use low sodium chicken broth. If you are using regular broth, start with only 1/4 teaspoon of salt. As the soup finishes up, taste and add more salt if desired.
- Chicken: I recommend using rotisserie chicken, and you can use either white or dark meat. Or you can roast some chicken breasts yourself. Rub with a little minced garlic and dried thyme, roast in the oven under tender, then shred or chop it. You can also boil 2 large chicken breasts until cooked through, then shred/chop and use in this recipe.
- Whole Milk/Half-and-Half: Either works wonderfully in this recipe. Avoid lower-fat milks, and if you need a nondairy milk suggestion, I recommend plain oat milk. Plain almond milk would be the second best option for nondairy. Keep in mind that the soup won’t be as creamy. You could use 1/2 cup (120ml) heavy cream instead. If using 1/2 cup of heavy cream, add another 1/2 cup of chicken broth to the recipe.
- Best Noodles to Use: I prefer wide egg noodles in chicken soup, but any homestyle egg noodles work. You can use other dry pasta too, such as elbow macaroni or fettuccine (break up to fit on soup spoon). If using a smaller pasta, reduce amount to 2-3 cups. A few readers have even used tortellini! Or you can use 1 cup of uncooked rice instead. Add it when you would add the noodles.
Reader Comments and Reviews
I’m cooking this recipe as I’m typing this so I haven’t had a chance to taste or tell you how good it is(although I’m sure it will be) My comment is on all the extra substitutes you added. Like how you could use cornstarch instead of flour and heavy cream, but less of it or how you said you could use italian seasoning instead of separate spices. Thank you!! Although I have been cooking for years now when trying someone’s recipe I sometimes have questions about those things and you answered without me having to wonder! That was so thoughtful and what kept me on this page and not moving to another recipe!
Hope you love the Soup, Ty! Thank you so much for giving it a try.
How do you cook this without the potatoes?? We like to put the soup over a bed of mashed potatoes..
Hi Latti, you can simply omit the potatoes with no other changes.
This soup is in our dinner rotation about every other week. I like to bring leftovers to work for lunch. Highly recommend!
Such an amazing chicken noodle soup recipe! It has the perfect amount of creamy without being too dense and thick. I highly highly recommend!
Sounds delicious. Has anyone ever done this in a crockpot?
You bet! See recipe notes for slow cooker instructions. Enjoy!
I accidentally added the noodles and chicken before the 25 minutes… is it still going to be okay?
Hi Julia! The soup will be ok, the noodles may just end up a tiny bit soggy because they’ll have to cook for longer with the potatoes. Enjoy!
When did you put the flour?I didn’t saw it on your directions..
Hi Brenda, In step 1, after you sauté the vegetables, you add flour with the oregano, pepper, thyme, and salt. Enjoy!
Absolutely delicious, this soup is a huge hit in our house
Outstanding recipe! Thought about it for days afterwards and looking forward to making it again. Was worried there wouldn’t be a lot of flavor but there really was! Thank you!
Is it possible to replace the noodles with rice?
Hi Crystal, I haven’t personally tried it but a few readers have. I would use 1 cup of uncooked rice.
Dee, I’m living alone too so here’s what I do: Take the breast, thigh and drumstick meat off the bones. Chop or shred what you need for the soup and freeze the rest! I also simmer all the bones (along with wings and back and any gelatin in the plastic container) and make my own broth — so much richer and more flavorful than store-bought. Good luck!
Hey! I’m making this right now. Just curious.. why do you not add the chicken until 25 mins after everything simmers?
Excited to try this! The house smells amazing!
Just so it doesn’t get overcooked and rubbery. Hope it’s a hit!
This was so good! I’ve made it 3 times this winter. Freezes well too! This by far has been my favorite chicken noodle soup!
WOW — typing this review as I’m eating my first bowl. IT IS SO GOOD. I left out the shredded chicken and added more veggies (honestly because I was too lazy to cook and shred the chicken and our local groceries stores don’t have rotisserie). I didn’t have any fresh thyme, so I used Sally’s recommended 2 tsp of Italian herbs and it is delicious! I’m looking forward to all the leftovers I’ll be eating. Can’t wait to make this again!
Trying it with leftover Turkey from Thanksgiving! This was a huge hit last time with chicken and my in laws loved it!
Honestly the best chicken soup I have ever made!
You are my go-to for recipes – each one is SUCCESS!
Absolute perfection…
Delicious! I make this vegetarian by substituting the chicken with cooked chick peas and the chicken broth with vegetable broth. To increase the protein I substitute the egg noodles for higher protein pasta. It always turns out amazing. Highly recommend!
I have made this recipe multiple times. It is my sons absolute favorite soup- he will eat it for lunch and dinner every day until it is gone.I make a few adjustments for him( no herbs) and it is still so tasty. Today made a big batch for our neighbors who are both sick with COVID with a loaf of cheese twist bread.
I believe I will make this again but will tweak some of the spices. Admittedly, Spices are a matter of personal preference. For me,thyme overwhelmed the flavor as well as too much pepper.
I also poached the chicken breasts as I think this method results in more tender meat.
I used whole milk but will use 1/2 & 1/2 next time for a richer flavor.
Happy cooking to all.
This is a great creamy soup! Everyone in my family enjoyed it. Will definitely make this again. Thanks for this tasty recipe!!
I left out the oregano and thyme and used canned milk instead of half and half. My grandson loved this recipe. They next day there was nothing left. He is still asking me
to make this again in 90-100 degree weather. Great hit with the rest of the family.
I made creamy chicken noodle soup last night and the tastes delicious. I’m not a good cook so was so glad it turned out.
Hi sally can I use cubed stock instead as I can’t find any fresh ones.Thanks in advance.
Hi Bob, You can use cubed stock. Follow the directions on the package so that you have a total of 8 cups liquid chicken broth.
I have been making this for a long time now and is definitely a recipe to keep. My family always enjoys this. I’ve made it with homemade chicken breasts and with rotisserie chicken and either way it tastes great! Thank you for this!
we absolutely loved this recipe, we were so exited my boyfriend burnt his pallate a bit hehe.
We were wondering if you had a weight measurement in grams of the amount of noodles, because we found it hard to put them in our cup measurer. I guess it could vary a lot depending on the type of pasta used.
thanks so much
This soup is rich, creamy and delicious. My husband ate 3 bowls with crackers and my neighbor said it is the best chicken noodle soup she’s ever had! I didn’t change anything except I used regular half and half. Thank you #Sallysbakingaddiction!
This is the best chicken noodle soup I’ve ever eaten. Thanks for the recipe! We will continue to use again and again.
My family absolutely LOVED this! It will be permanently placed in “rotation.” Thanks for sharing!
I have made this numerous times, and I LOVE it! I never change a thing about it, and it always turns out perfect! I always use a rotisserie chicken for the ease of it, and it’s a simple recipe, but it tastes like it took all day to make… great recipe! Thank you Sally!
I LOVE this soup! It’s so full of flavor and fresh veggies. I have made it multiple times without changing anything and it is awesome! Thank you for a great soup recipe
Absolutely the best chicken soup! I’m making another pot of it for my friend who is having hip replacement surgery soon. I bet she loves it too. I didn’t change a thing. My husband loved it so much that he had 3bowls! Try it!