Creamy Chicken Noodle Soup - Sally's Baking Addiction (2024)

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!

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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!

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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 mychicken quinoa salador 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.
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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.

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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!*

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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.

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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!


Creamy Chicken Noodle Soup - Sally's Baking Addiction (8)

Creamy Chicken Noodle Soup

★★★★★4.9 from 215 reviews

  • 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
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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).


  • 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(12large carrots or a handful of baby carrots)
  • 1 cup (120g) sliced or diced celery(23stalks)
  • 2 garlic cloves, minced
  • 1/4 cup (31g) all-purpose flour()
  • 1/2 teaspoonsalt
  • 1/2 teaspoonfreshground 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
  • 34 cups (about 112-150g) uncooked wide egg noodles (or other dry pasta, see note first)
  • optional for garnish: fresh thyme leaves


  1. 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.
  2. 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.
  3. 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.
  4. 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.)


  1. 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.
  2. Special Tools (affiliate links): Dutch Oven (4-quart or larger, like this Le Creuset Dutch Oven or Lodge Dutch Oven)
  3. Slow Cooker Instructions: Prepare the soup through step 1 on the stovetop. Transfer to a slow cooker (affiliate link) and continue with step 2, but do not add the potato yet. Allow to cook for 2 hours on low, then add the potato, chicken, half-and-half/milk, and noodles. Cook on low for 1–2 more hours.
  4. Flavor Tip: During the last few minutes of cook time, try adding a squeeze of fresh lemon. It’s so good!
  5. Flour: Instead of 1/4 cup of flour, you can use 2 Tablespoons (16g) cornstarch.
  6. 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).
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Keywords: creamy chicken noodle soup

Creamy Chicken Noodle Soup - Sally's Baking Addiction (2024)


Why does Grandma's chicken soup work when you are sick? ›

Compared with hot water alone, studies show chicken soup is more effective at loosening mucus. The herbs and spices sometimes used in chicken soup, such as pepper and garlic, also loosen mucus. The broth, which contains water and electrolytes, helps with rehydration.

Why do doctors recommend chicken noodle soup? ›

“In particular, chicken is an excellent source of the amino acid cysteine, which has been shown to help thin mucus and help you manage cold and flu symptoms.” The broth that serves as the base of chicken soup can also provide fluids and electrolytes that help the body fight off infections, Collier noted.

What is the difference between chicken noodle soup and condensed chicken noodle soup? ›

A: Condensed soup requires you to add water or milk to it, while regular soup is ready to eat!

Why do I feel better after eating chicken noodle soup? ›

Chicken is also high in tryptophan, which helps your body produce serotonin that can enhance your mood and give you the feeling of 'comfort' that helps make chicken noodle soup a true comfort food,” Allonen says.

Does chicken noodle soup actually make you feel better when you re sick? ›

Compared with hot water alone, studies show chicken soup is more effective at loosening mucus. The herbs and spices sometimes used in chicken soup, such as pepper and garlic, also loosen mucus. The broth, which contains water and electrolytes, helps with rehydration.

Is it okay to eat chicken noodle soup everyday? ›

Along with a high saturated fat content, soup can come with an overload of sodium, as well. The American Heart Association recommends the average person consume no more than 2,300 milligrams of sodium per day, but an ordinary can of Campbell's Chicken Noodle Soup already has 890 milligrams of sodium per serving.

Should you use chicken broth or chicken stock in chicken noodle soup? ›

In most cases, stock and broth are interchangeable. If you're in the soup aisle and can't remember whether the recipe called for stock or broth, either will do for making soup, gravy, or a flavorful pot of rice or grains. Keep in mind that stock is unseasoned, and broth is seasoned.

How long is homemade chicken noodle soup good for? ›

A general rule of thumb is that soup can be stored in the refrigerator for about three days, but you should always taste your dish before deciding to reheat. A clear, vegetable-based soup with some acidity, such as tomatoes, may last longer. Chicken soup usually lasts three to five days.

Why do people eat chicken noodle soup when they have a cold? ›

Warm foods, such as chicken noodle soup, can be a great source of comfort when your child is feeling under the weather. The warm, clear broth helps keep them hydrated and temporarily opens their nasal passages.

Can diabetics have chicken noodle soup? ›

The key to diabetic-friendly chicken noodle soup is in the choice of ingredients. Opt for lean chicken, as it's a great source of protein without the added fats. When it comes to noodles, select whole-grain or low-carb alternatives that have a minimal impact on blood sugar levels.

Why does chicken soup make me sleepy? ›

As it does with turkey, the body uses tryptophan from chicken to make melatonin—which can help you rest—and serotonin, the chemical that signals your nerves and makes you feel happy and at ease. Both of these are reasons chicken soup is associated with comfort food: you literally feel a physiological sense of comfort.

What Campbell's soup is no longer made? ›

Campbell's Chunky Philly-Style Cheesesteak soup

Campbell's officially discontinued its Philly-style cheesecake soup in 2021 to very little pushback. Reviews of the canned soup were mixed at best, with plenty of folks pointing out that it tasted nothing like an authentic Philly cheesesteak.

Is there real chicken in Campbell's chicken noodle soup? ›

A family favorite for generations, this delicious chicken soup is crafted with perfectly seasoned golden chicken stock, rice, carrots and tender chicken meat with no antibiotics.

Can you eat cream of chicken soup by itself? ›

A bowl of our Cream of Chicken Soup served with fresh baked bread is hearty enough to serve on its own, or you can beef it up with whatever's fresh in your kitchen. Condensed soups are also the perfect base for casseroles and starters for sauces, so your imagination is the limit.

Why do people make chicken soup when sick? ›

Chicken is especially rich in a compound called carnosine, and it's this that studies suggest helps reduce that stuffy, congested feeling in your nose and throat. It's thought that carnosine minimises inflammation in the upper respiratory tract by stopping the migration of white blood cells.

Why did I eat some chicken soup when I was sick? ›

Eating chicken soup while you have a cold will not do you any harm, but it will not cure your cold. Drinking warm liquids, such as soup, may give you relief from your symptoms for a short time. The steam from chicken soup may open up congested noses and throats.

Why is chicken soup immune boosting? ›

Chicken soup contains vitamins A and C, magnesium, phosphorus, gelatin and antioxidants, which are known to build a strong immune system and fight off viruses. The protein from chicken provides amino acids that are used to build antibodies to fight infection.

Does chicken soup help your immune system to fight illness? ›

Research shows that chicken soup carries immunity-boosting benefits thanks to a mild anti-inflammatory effect found in the broth. The protein in chicken also helps bolster your immunities.

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