This creamy chicken noodle soup is a quick and easy to the prepare! It is a loaded with a tender shredded chicken, plump noodles, and healthy vegetables. It is a hearty, delicious and loved by a everyone who tries it! All this needs is a thick slices of the my Crusty French Bread.
This is a based on one of our most popular recipes: Easy Chicken Noodle Soup (a reader and family favorite!). The ingredients are simple, pantry staples that you probably already have on a hand. With a few easy tweaks, you can be make a classic chicken noodle soup into a comforting pot of the creamy chicken noodle soup that tastes like a healthy version of the chicken pot pie.
ALSO READ : DILL PICKLE SOUP RECIPE.
My son tried in this and exclaimed, “I love it!” and he is not easy to the please lately. This Mama is all smiles!
We added amazon affiliate links below for a tools we used to make in this Creamy Chicken Noodle Soup.
Ingredients for Creamy Chicken Noodle Soup:
Use to a high quality low sodium chicken broth or make to your own chicken broth
Chicken Thighs are the key to the tender and flavorful bites of the chicken (bone-in or boneless). No need to trim them.
Use a fresh corn when it is in season and sub with a sweet canned corn in a winter
The Best Pasta for Chicken Soup?
Our children love rotting noodles but you can be use:
Traditional egg noodles
Broken spaghetti pieces
Or whatever you have on a hand
How to Make Creamy Chicken Noodle Soup
- In a large soup pot or a dutch oven, combine 6 cups chicken broth with a 5 cups water and 1/2 Tbsp salt. Bring to a boil then add to a chicken thighs (no need to trim the fat), and boil uncovered 20 minutes. Skim off any impurities that rise to the top. While chicken is a cooking, proceed with a step 2.
- Place a large pan over a medium heat and add to a 2 Tbsp olive oil. Add to a chopped onion and saute until softened (5 min), then increase heat to med/high and add grated carrots, chopped celery and saute 5-7 minutes, stirring often until soft and golden then transfer to the soup pot.
- Remove chicken thighs from the pot and let sit until cool enough to the handle then use a forks or hands to the shred chicken, discarding any bones and fat (which should come off easily). Return a shredded chicken to the pot (by the time it is a cooled and shredded, this is a usually after step 4).
- Add to a 2 cups pasta, sliced carrots and corn to the soup pot and continue cooking a 15 minutes at a low boil or until pasta is at the desired softness. You can be a skim off any excess oil from the top at this point if you want the soup to be a little lighter.
- In a medium sauce pan over a medium heat, melt 4 Tbsp butter then whisk in a 1/3 cup flour and cook whisking constantly for a 1 to 2 minutes or until just barely turning golden. Ladle 1 cup of the hot broth from in the soup pot into the flour mixture, whisking continually until well blended then a whisk in a 1/2 cup heavy cream and transfer mixture into the soup pot, stirring until well blended.
- Season soup with a 1 tsp Mrs. Dash (or your favorite salt free seasoning) and more salt to the taste if needed. Add to a 3 Tbsp dill then return to a boil and turn off the heat. Enjoy!
Ingredients
6 cups chicken broth, we used low sodium
5 cups water
Salt to taste
3-4 chicken thighs, skinless (bone-in or boneless)
2 Tbsp olive oil
1 medium onion, finely chopped
3 medium carrots, 2 carrots grated, 1 carrot sliced into thin rings or half circles
2 medium celery stalks, finely chopped or thinly sliced if you prefer
2 cups pasta such as rotting, egg noodles, or your favorite kind
1 cup corn, from 15 oz can, or preferably 1 cooked cob
4 Tbsp unsalted butter
1/3 cup all-purpose flour
1/2 cup heavy cream
3 Tbsp fresh or frozen dill
1 tsp Mrs. Dash, or your favorite salt-free seasoning
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