Creamy Chicken Noodle Soup Recipe

Make a rich and creamy chicken noodle soup with this easy homemade recipe. Packed with tender chicken, hearty pasta, fresh vegetables, and a flavorful broth, this comforting soup is perfect for cold days or quick weeknight meals. Learn how to make a thick and creamy texture without overcomplicating the process. Find tips for substitutions, storage, and serving suggestions to create the best chicken noodle soup for your family.

Ingredients

• 6 cups low-sodium chicken broth
• 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 your favorite 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

1. In a large soup pot, combine chicken broth, water, and 1/2 Tbsp salt. Bring to a boil, then add the chicken thighs. Boil uncovered for 20 minutes, skimming off any impurities that rise to the top.
2. Meanwhile, heat a large pan over medium heat with olive oil. Sauté the chopped onion until softened (about 5 minutes). Increase the heat to medium-high, then add grated carrots and chopped celery. Sauté for 5-7 minutes until soft and golden, stirring often. Transfer the mixture to the soup pot.
3. Remove the cooked chicken thighs from the pot and let them cool. Once cooled, shred the chicken with forks or hands, discarding bones and fat. Return the shredded chicken to the pot.
4. Add pasta, sliced carrots, and corn to the soup pot. Continue cooking at a low boil for 15 minutes or until the pasta reaches the desired softness. Skim off excess oil if needed.
5. In a medium saucepan over medium heat, melt butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until lightly golden. Ladle 1 cup of hot broth from the soup pot into the flour mixture, whisking continuously. Whisk in heavy cream, then transfer the mixture to the soup pot, stirring until well blended.
6. Season the soup with Mrs. Dash (or your preferred salt-free seasoning) and additional salt to taste. Stir in the dill, bring the soup to a boil, then turn off the heat. Enjoy!

Tips

• Use bone-in chicken thighs for extra flavor.
• Skim off excess fat for a lighter soup.
• Stir frequently when adding the roux to prevent lumps.
• Fresh dill gives the best flavor, but frozen works well too.

Variations and Substitutions

• Swap chicken thighs for chicken breast if you prefer leaner meat.
• Substitute heavy cream with half-and-half for a lighter version.
• Try different pasta shapes like fusilli or bowtie for variety.
• Add extra veggies like peas or mushrooms for more nutrients.

FAQs

Can I make this soup ahead of time?
Yes! Store it in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

What’s the best way to reheat this soup?
Reheat on the stovetop over medium-low heat, adding a splash of broth or water if needed.

Can I make this gluten-free?
Yes! Use gluten-free pasta and swap flour for cornstarch as a thickener.

Serving Suggestions

• Serve with crusty bread or dinner rolls.
• Pair with a fresh green salad for a balanced meal.
• Top with freshly grated Parmesan for extra flavor.

Why You’ll Love This Recipe

• Rich and creamy: Perfectly comforting for cold days.
• Easy to make: Simple ingredients and straightforward steps.
• Customizable: Adapt the recipe to your taste and dietary needs.
• Hearty and filling: A complete meal in a bowl!