This creamy chicken noodle soup recipe is a personal favorite, striking the perfect balance of ease, wholesomeness, and pure comfort. Its creamy yet light texture is enhanced by the addition of potato, thyme, oregano, and the convenience of pre-cooked rotisserie chicken. If you’re searching for a simple yet incredibly delicious homemade creamy chicken noodle soup, the rave reviews speak for themselves—try it and see!
This recipe is ideal for doubling on a chilly weekend and freezing half for busy weeknights. It’s also a thoughtful meal to share with a friend or neighbor in need of some comfort. Perfect for back-to-school season when schedules become hectic, this creamy chicken noodle soup boasts only about 200 calories per cup. The potato adds heartiness and, as it cooks, contributes to the soup’s delightful creaminess. Having made this soup countless times, I can assure you: don’t skip the potato!
Enjoy a bowl of this soup with a fresh salad and a warm slice of artisan bread for a satisfying yet light meal. If you crave lightened-up comfort food, be sure to also try my creamy cauliflower potato soup and butternut squash mac and cheese!
(Image: Creamy chicken noodle soup in a white bowl on a white plate with oyster crackers.)
Why This Light & Creamy Chicken Noodle Soup Will Become Your Go-To
- Lightened up, yet creamy and satisfying.
- Stovetop or slow cooker friendly.
- One-pot meal for easy cleanup.
- Rotisserie chicken saves time.
- Far superior to store-bought soup.
- Freezable for future enjoyment.
- Great way to use leftover chicken.
- Flavorful spices, herbs, and vegetables.
- Reader-favorite recipe.
- Ultimate winter comfort food!
The Best Ingredients for the Best Soup
You’ll need one large pot and a few staple ingredients. This is a flexible recipe, so let’s explore some potential substitutions.
- Butter: Just a tablespoon to soften the vegetables.
- Vegetables: Onion, carrots, and celery form the classic mirepoix base.
- Herbs/Flavors: A blend of garlic, dried or fresh thyme and oregano, fresh ground pepper, and salt. Feel free to experiment with other herbs.
- Flour or Cornstarch: Thickens the liquid for a creamy texture. (See recipe Note for substitution.)
- Chicken Broth: Or stock.
- Potato: The secret ingredient for creaminess, heartiness, and satisfaction.
- Chicken: Pre-cooked rotisserie chicken is a time-saver. Leftover cooked turkey also works well. You can also poach or roast chicken breasts.
- Milk or Half-and-Half: Another key to the creamy texture. Use 1 cup of whole milk or half-and-half. For regular chicken noodle soup, substitute more broth.
- Noodles: Wide egg noodles are preferred, but any dry pasta works, or you can omit noodles altogether.
If you can find wide egg noodles, use them! Any small dry pasta will work—break larger pasta before using. Some readers have even used tortellini!
How the Magic Happens: Thickening the Soup
Sautéing the onion, carrots, and celery is crucial. Adding flour and herbs after cooking the vegetables creates a thick base. This is similar to how biscuit vegetable pot pie is started.
(Image: Carrots, celery, and onions mixed with herbs in a big pot.)
Whole milk or half-and-half further thickens the soup. You can even use half the amount of heavy cream in a pinch (add more broth if using heavy cream; see recipe Note).
(Image: Nice and thick soup.)
After the vegetable mixture cooks, add flour, seasonings, broth, and potato. Boil, then simmer before adding milk/half-and-half, chicken, and noodles. Finish cooking—it’s that simple!
(Slow cooker instructions in the recipe Notes below!)
(Image: Overhead view of an orange pot of creamy chicken noodle soup.)
Noodles or No Noodles? Rice Instead?
Yes, you can skip the noodles entirely. Or, substitute 1 cup of uncooked rice, adding it when you would add the noodles.
Creamy Chicken Noodle Soup
This creamy yet light chicken noodle soup features potato, thyme, oregano, and rotisserie chicken. It can be made on the stove or in a slow cooker.
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yields: About 12 cups
Ingredients:
- 1 tablespoon (14g) unsalted butter
- ¾ cup (100g) chopped yellow onion
- 1 cup (120g) sliced or diced carrots
- 1 cup (120g) sliced or diced celery
- 2 garlic cloves, minced
- ¼ cup (31g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves (or 2 teaspoons fresh)
- ½ teaspoon dried oregano (or 1 teaspoon fresh)
- 8 cups (1.92 liters) chicken broth (reduced sodium recommended)
- 1 medium potato, peeled and diced (about 1 ½ cups or 280g)
- 2 cups (about 250g) shredded or chopped cooked chicken
- 1 cup (240ml) half-and-half or whole milk
- 3–4 cups (about 112-150g) uncooked wide egg noodles (or other dry pasta or 1 cup uncooked rice)
- Optional garnish: fresh thyme leaves
Instructions:
- Melt butter in a large pot or Dutch oven over medium heat. Add onion, carrots, celery, and garlic. Cook, stirring occasionally, for 5 minutes, until softened. Stir in flour, salt, pepper, thyme, and oregano. Cook for 2 minutes.
- Add chicken broth and potato. Stir. Increase heat to medium-high and bring to a boil (don’t stir). Boil for 3 minutes. Reduce heat to medium-low, partially cover, and simmer for 25 minutes, until potatoes are soft. Season to taste.
- Add chicken, half-and-half/milk, and noodles. Cook for 10 minutes, until noodles are tender and soup has thickened. Season to taste.
- Serve warm. Refrigerate leftovers for up to 1 week. Reheat over medium heat, adding broth if needed.
Notes:
- Freezing: Freeze for up to 3 months. Thaw in the refrigerator and reheat on the stove.
- Slow Cooker: Prepare through step 1. Transfer to a slow cooker with broth and potato. Cook on low for 2 hours. Add chicken, half-and-half/milk, and noodles. Cook on low for 1 more hour.
- Flavor Tip: Add a squeeze of lemon juice in the last few minutes of cooking.
- Flour Substitute: Use 2 tablespoons (16g) cornstarch instead of flour.
- Herb Substitute: Use 1 ½–2 teaspoons Italian seasoning.
- Broth: Use low-sodium broth. If using regular broth, start with ¼ teaspoon salt.
- Chicken: Rotisserie chicken is recommended. You can also roast or boil chicken breasts.
- Milk: Whole milk or half-and-half is best. Oat milk or almond milk can be used (but the soup won’t be as creamy). Heavy cream can be used (use ½ cup and add ½ cup broth).
- Noodles: Wide egg noodles are preferred. Other pasta or 1 cup uncooked rice can be used. Adjust cooking time as needed.