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Creamy Chicken Noodle Soup Recipe

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4.4 from 4 reviews

This creamy chicken noodle soup is a comforting, hearty dish perfect for cozy days. Featuring tender shredded chicken, fresh vegetables, and a rich cream-flour roux, it delivers deep flavor with a smooth, velvety texture. The soup incorporates wholesome ingredients like carrots, celery, corn, and dill, balanced with pasta for added heartiness. It’s a classic homemade meal designed to warm you up and satisfy any craving for comfort food.

Ingredients

Soup Base

  • 6 cups chicken broth (low sodium preferred)
  • 5 cups water
  • Salt to taste (start with ½ Tbsp)
  • 3–4 skinless chicken thighs (bone-in or boneless)

Vegetables

  • 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
  • 1 cup corn (from a 15 oz can or preferably 1 cooked corn cob)

Pasta

  • 2 cups pasta such as rotini, egg noodles, or your favorite kind

Roux and Cream

  • 4 Tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 1/2 cup heavy cream

Seasoning and Herbs

  • 3 Tbsp fresh or frozen dill
  • 1 tsp Mrs. Dash or your favorite salt-free seasoning
  • 2 Tbsp olive oil

Instructions

  1. Prepare the broth and cook chicken: In a large soup pot, combine 6 cups chicken broth, 5 cups water, and ½ tablespoon salt. Bring the mixture to a boil. Add the chicken thighs and cook uncovered for 20 minutes, skimming off any impurities that rise to the top.
  2. Sauté vegetables: While the chicken cooks, heat 2 tablespoons olive oil in a large pan over medium heat. Add the finely chopped onion and sauté until softened, about 5 minutes. Increase the heat to medium-high, add grated carrots and chopped celery, and cook for 5-7 minutes, stirring frequently until the vegetables are soft and golden. Transfer this mixture to the soup pot.
  3. Shred the chicken: Remove the chicken thighs from the pot once cooked. Let them cool enough to handle, then shred the meat with forks or your hands, discarding bones and fat. Return the shredded chicken to the soup pot when ready.
  4. Add pasta and additional vegetables: Into the pot, add 2 cups of your chosen pasta, the thinly sliced carrot rings, and the cup of corn. Cook the soup at a low boil for 15 minutes or until the pasta reaches your preferred tenderness. Optionally skim off excess oil from the surface for a lighter soup.
  5. Make the cream roux: In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Whisk in ⅓ cup all-purpose flour and cook, stirring constantly, for 1 to 2 minutes until the mixture turns just barely golden. Gradually ladle 1 cup of hot broth from the soup pot into the roux, whisking continuously until smooth. Then add ½ cup heavy cream, mix well, and pour this mixture back into the soup pot, stirring thoroughly.
  6. Season and finish: Stir in 1 teaspoon Mrs. Dash or your preferred salt-free seasoning, and add more salt to taste if needed. Add 3 tablespoons fresh or frozen dill. Bring the soup briefly back to a boil, then turn off the heat and serve immediately for best flavor.

Notes

  • You can use either bone-in or boneless chicken thighs; bone-in adds extra flavor but requires easy removal after cooking.
  • Adjust salt carefully since broth and seasoning blends vary in saltiness.
  • For a dairy-free version, substitute heavy cream with coconut cream or a plant-based alternative and use a vegan butter substitute.
  • Any short pasta shape works well; egg noodles or rotini are ideal for their texture and ability to hold soup well.
  • If you prefer a thicker soup, reduce the water or add extra roux and cream accordingly.
  • Fresh dill can be substituted with dried dill, but reduce quantity to 1 tablespoon due to stronger flavor concentration.

Find it online: https://bitezly.com/creamy-chicken-noodle-soup-recipe-2/