Why You’ll Love This Recipe
I love how this soup balances hearty ingredients with a creamy finish. The chicken thighs provide rich flavor, while the sautéed vegetables and fresh dill bring brightness to every bite. The roux-thickened broth makes it ultra-satisfying, and it’s flexible enough that I can swap in different noodles or vegetables based on what I have in the kitchen. It’s perfect for cozy evenings or when I need a wholesome meal that satisfies everyone at the table.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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6 cups chicken broth (I use low-sodium)
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5 cups water
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Salt to taste
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3–4 skinless chicken thighs (bone-in or boneless)
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2 tablespoons olive oil
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1 medium onion, finely chopped
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3 medium carrots (2 grated, 1 sliced into rings or half circles)
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2 medium celery stalks, chopped or thinly sliced
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2 cups pasta (rotini, egg noodles, or any favorite)
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1 cup corn (canned or from a cooked cob)
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4 tablespoons unsalted butter
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1/3 cup all-purpose flour
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1/2 cup heavy cream
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3 tablespoons fresh or frozen dill
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1 teaspoon Mrs. Dash (or any salt-free seasoning)
Directions
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In a large soup pot, I combine the chicken broth, water, and salt. I bring it to a boil, then add the chicken thighs and let them cook uncovered for 20 minutes. I skim off any impurities that rise to the top.
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While the chicken is boiling, I heat olive oil in a pan and sauté the chopped onion over medium heat until it softens (about 5 minutes). I then add the grated carrots and chopped celery, turning the heat to medium-high, and cook for another 5–7 minutes until the vegetables are soft and golden. I transfer this mixture to the soup pot.
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I remove the chicken from the pot, let it cool slightly, then shred it using forks or my hands, discarding any bones and fat. I return the shredded chicken to the pot.
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I stir in the pasta, sliced carrots, and corn. I let the soup simmer for another 15 minutes at a low boil, until the pasta is cooked through. If there’s extra oil on top, I skim it off to lighten the soup.
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In a separate saucepan, I melt the butter, whisk in the flour, and cook it for 1–2 minutes until it just starts to turn golden. I ladle in 1 cup of hot broth from the soup pot, whisking constantly, then add the heavy cream. I mix until smooth and transfer this creamy mixture into the soup pot, stirring to blend.
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I season the soup with Mrs. Dash and more salt if needed, stir in the dill, bring everything back to a boil, then turn off the heat. It’s ready to serve!
Servings and timing
This recipe yields about 8 bowls of soup. It takes just 10 minutes to prep and about 50 minutes to cook, making the total time around 1 hour from start to finish.
Variations
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Use chicken breast: I sometimes use chicken breasts if that’s what I have, though thighs give a richer flavor.
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Switch the noodles: Egg noodles are classic, but I’ve also used fusilli, shells, or gluten-free pasta with great results.
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Add more greens: I’ve tossed in chopped spinach or kale during the last few minutes of cooking for a little extra nutrition.
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Make it dairy-free: I use a plant-based butter and full-fat coconut milk or oat cream in place of the heavy cream.
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Spice it up: A pinch of red pepper flakes or smoked paprika gives the soup a subtle heat and smoky depth.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stove or in the microwave, adding a splash of broth or water to loosen the consistency if it thickens. This soup also freezes well for up to 2 months, though I like to slightly undercook the noodles if I plan to freeze it.
FAQs
Can I use rotisserie chicken instead?
Yes, I’ve used rotisserie chicken when I’m short on time. I just skip the boiling step and add the shredded meat in with the pasta.
What type of pasta works best?
Egg noodles are traditional, but I also like using rotini or fusilli. I avoid very small pasta shapes as they tend to get mushy.
How can I make this gluten-free?
I use gluten-free pasta and swap the all-purpose flour for a gluten-free blend or cornstarch to thicken the soup.
Can I make this in a slow cooker?
Yes, I cook the chicken, broth, water, and vegetables in the slow cooker on low for 6–7 hours. I add the pasta and creamy roux during the last hour.
What if I don’t have dill?
Fresh dill adds a unique brightness, but I’ve also used parsley or thyme when I’m out of dill, and it still tastes great.
Conclusion
This Creamy Chicken Noodle Soup is everything I want in a bowl—rich, filling, and layered with comforting flavors. Whether I’m making it for a weeknight dinner or a lazy Sunday lunch, it’s one of those reliable recipes that I come back to again and again. It’s a guaranteed crowd-pleaser and a staple in my kitchen all year round.
PrintCreamy Chicken Noodle Soup
This hearty creamy chicken noodle soup is packed with tender shredded chicken, noodles, fresh veggies, and a rich broth finished with cream and dill—comfort food that hits the spot every time.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 soup bowls
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
6 cups chicken broth (low sodium)
5 cups water
Salt, to taste
3–4 skinless chicken thighs (bone-in or boneless)
2 Tbsp olive oil
1 medium onion, finely chopped
3 medium carrots (2 grated, 1 sliced into thin rings or half circles)
2 medium celery stalks, finely chopped or thinly sliced
2 cups pasta (rotini, egg noodles, or preferred kind)
1 cup corn (from a 15 oz can or 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 preferred salt-free seasoning)
Instructions
In a large soup pot, combine chicken broth, water, and 1/2 Tbsp salt. Bring to a boil.
Add chicken thighs and boil uncovered for 20 minutes, skimming off impurities.
While the chicken cooks, heat olive oil in a skillet. Sauté onions until softened (5 min). Add grated carrots and celery. Cook 5–7 minutes, stirring often, until golden. Transfer to the soup pot.
Remove chicken, cool slightly, then shred with forks. Discard bones and fat. Return chicken to the soup.
Add pasta, sliced carrot, and corn to the pot. Simmer at a low boil for 15 minutes or until pasta is tender. Skim excess oil if desired.
In a saucepan, melt butter. Whisk in flour and cook 1–2 minutes. Slowly whisk in 1 cup hot broth from the soup, then the heavy cream. Stir until smooth. Add mixture to soup.
Season with Mrs. Dash and more salt if needed. Stir in fresh dill, bring soup to a boil, then remove from heat. Serve hot.
Notes
Use rotisserie chicken for a shortcut.
Fresh dill adds brightness, but dried dill can be substituted in a pinch.
For extra richness, increase the cream to 3/4 cup.
Use egg noodles for a traditional twist.
Freezes well without the noodles added—cook pasta separately when reheating.
