Ultra Creamy Chicken Noodle Soup: Lightened Up & Irresistibly Delicious (No Heavy Cream!)
Prepare to fall in love with a classic comfort food reimagined! This Super Creamy Chicken Noodle Soup isn’t just any soup; it’s a bowl of pure bliss that defies expectations. Imagine the velvety texture of your favorite creamy soup, but without the guilt. That’s right – we’ve lightened it up with half the calories and, remarkably, *no heavy cream*! It’s the perfect soothing meal for a chilly evening or when you simply crave something heartwarming and incredibly flavorful.
Our unique Creamy Chicken Noodle Soup recipe stands out for all the right reasons. Each generous serving clocks in at just over 350 calories, making it a fantastic choice for those seeking a healthier alternative without compromising on taste. And the best part? It all comes together in one single pot. Forget the endless cleanup and complicated steps; this recipe is all about maximizing flavor and minimizing effort, proving that “lightened up” can also mean “full of deliciousness.”
You truly won’t miss the heavy cream in this rendition. Many guests have mistaken it for a traditional, indulgent version, only to be surprised by its lighter profile. This soup is so satisfying that your family will undoubtedly ask for seconds. If they’re anything like mine, there might even be a playful argument over who gets to sop up the very last drops of this golden goodness from the pot with a piece of crusty toasted garlic bread. It’s more than just a meal; it’s an experience that brings warmth and joy to the dinner table.
Why This Creamy Chicken Noodle Soup Will Be Your New Favorite
It’s not everyday I share a soup recipe on my blog, but when I do, you know it’s a winner. After the success of my Slow Cooker Chicken Potato Corn Chowder, the popular Roasted Tomato Basil Soup, and the comforting Slow Cooker Lasagna Soup, I knew this Creamy Chicken Noodle Soup had to make an appearance. With the weather being unpredictable and often quite miserable and cold, soup has become a staple in our household.
This particular recipe quickly ascended to the top of my list, becoming the latest and arguably BEST soup to emerge from my kitchen. While it’s tempting to achieve creaminess by simply pouring in a bottle (or three!) of heavy or thickened cream, this recipe takes a smarter, healthier, yet equally delicious approach.
Lightened Up, Big on Flavor!
So, how exactly do we achieve that ultra-creamy, rich texture without any actual cream? The secret lies in a clever combination of a simple roux and the magic of milk. Yes, regular milk works wonders here! And we’re not taking any shortcuts with pre-cooked chicken thrown in at the last minute. Oh no, no, no. We’re building flavor from the ground up, ensuring every spoonful is bursting with authentic, pure chicken goodness.
How To Make This Soup Bursting With Flavor
The key to a truly flavorful soup, especially a chicken noodle soup, is to build layers of taste from the very beginning. Here’s a detailed look at the steps that make this recipe incredibly robust and delicious:
- Sear for Success: Start by searing succulent bone-in chicken thighs in a small amount of olive oil. This crucial step develops a rich, golden crust on the chicken, locking in moisture and creating those delectable browned bits at the bottom of the pot. These bits, known as “fond,” are pure flavor gold and will be incorporated into your soup.
- Aromatic Foundation: Next, add your chosen vegetables – onions, carrots, and celery are a classic trio that forms the aromatic base of any good soup. Sautéing them until softened releases their natural sweetness and depth.
- The Creamy Secret: Incorporate flour into the pot, stirring it into the rendered chicken fat and sautéed vegetables to create a roux. This is the thickening agent that will give your soup its luxurious, creamy body. Gradually whisk in milk, ensuring a smooth, lump-free base.
- Simmer to Perfection: Pour in chicken broth (or stock) and bring the mixture to a gentle simmer. Allow your ingredients to cook until they are wonderfully soft and tender, and the chicken is cooked through and easily shreddable. This simmering process allows all the flavors to meld beautifully.
- The Grand Finale: Carefully remove the chicken, discard the bones, and shred the meat into bite-sized pieces. Return the shredded chicken to the pot along with your chosen noodles and additional milk. Watch as the magic happens, transforming your broth into a thick, creamy, comforting soup.
Instead of traditional egg noodles, consider adding zucchini noodles for a lower-carb option, or sweet potato noodles for a healthier, nutrient-rich twist. Whatever your preference, the aroma of this soup simmering on your stove will have you impatiently drooling, eager for that first warm, satisfying spoonful.
Expert Tips for the Best Creamy Chicken Noodle Soup
- Chicken Choice: While bone-in, skinless chicken thighs are recommended for maximum flavor and moisture, you can substitute with boneless, skinless chicken breasts or thighs. Adjust cooking time accordingly, as boneless chicken will cook faster. Shredding cooked rotisserie chicken is also an option for a quicker meal, but you’ll lose some of the depth from searing.
- Preventing Soggy Noodles: Add the noodles towards the end of the cooking process, as directed in the recipe. If you anticipate leftovers, consider cooking the noodles separately and adding them to individual bowls when serving to prevent them from becoming overly soft or mushy in the stored soup.
- Adjusting Thickness: If your soup turns out too thick, simply whisk in a little more milk or broth until you reach your desired consistency. If it’s not thick enough, create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water or milk) and whisk it into the simmering soup, allowing it to cook for a few minutes until thickened. Repeat if needed.
- Seasoning is Key: Always taste and adjust seasoning before serving. Chicken broth, bouillon, and individual preferences vary. You might need extra salt, pepper, or even a dash of onion or garlic powder to achieve your perfect flavor balance.
- Herb Power: Don’t underestimate fresh herbs! The parsley adds a bright, fresh note that elevates the entire dish. Feel free to experiment with other herbs like dill or thyme for different flavor profiles.
Variations & Customizations
This creamy chicken noodle soup recipe is wonderfully versatile. Feel free to make it your own with these delicious additions:
- Vegetable Boost: Add more vegetables like diced potatoes, green beans, corn kernels, or a handful of fresh spinach or kale during the last few minutes of cooking for extra nutrients and color.
- Spice It Up: A pinch of red pepper flakes added with the garlic can give your soup a subtle warmth and kick.
- Cheese Please: Stir in a handful of grated Parmesan cheese at the very end for an extra layer of savory, umami flavor and an even richer consistency.
- Gluten-Free Option: Substitute regular all-purpose flour with a gluten-free all-purpose flour blend and use gluten-free egg noodles or your preferred gluten-free pasta.
- Dairy-Free Adaptation: While the recipe relies on milk for creaminess, you can experiment with unsweetened dairy-free milk alternatives (like oat milk or cashew milk) and a dairy-free butter alternative for the roux. Keep in mind the flavor profile will shift slightly.
Storage and Reheating Tips
This soup makes excellent leftovers! Store any remaining soup in an airtight container in the refrigerator for up to 3-4 days. When reheating, the noodles may have absorbed a lot of the liquid, causing the soup to thicken considerably. Simply add a splash of extra milk or chicken broth as you gently reheat it on the stovetop or in the microwave, stirring until it reaches your desired consistency. Avoid boiling the soup vigorously when reheating to prevent the noodles from becoming too mushy.
WATCH US MAKE THIS Creamy Chicken Noodle Soup HERE:
CRAVING MORE CREAMY RECIPES? TRY THESE:
Creamy Champagne Chicken
Creamy Parmesan Carbonara Chicken (No Egg)
Creamy Chicken Francese
Creamy Chicken and Broccoli Pumpkin Alfredo
Pin
Creamy Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 6 skinless bone-in chicken thighs
- 1 yellow onion chopped
- 2 cloves garlic minced
- 2 carrots large, sliced
- 1 celery stalk diced
- 1/3 cup all-purpose flour plain
- 2 tablespoons fresh parsley chopped
- 1 chicken bullion cube crushed, or 2-3 teaspoons vegetable stock powder
- 1 pinch salt adjust to you taste
- 4 cups chicken broth
- 5 cups 2% milk
- 10 ounces egg noodles uncooked, or pasta of choice
- 1/3 cup frozen peas
Instructions
-
Heat the oil in a large pot over medium heat. Sear the chicken thighs on both sides until golden (about 3 minutes each side).
-
Add the onion, garlic, carrots, celery. Sauté for another 5 minutes until the onion becomes transparent and the celery begins to soften.
-
Add flour, parsley, crushed bullion cube (or vegetable stock powder), and salt. Mix all of the ingredients through and allow to cook for a further 3 minutes.
-
Pour in broth and mix everything together. Increase heat and bring to a boil for about 4 minutes (the broth will begin to thicken). Reduce heat, partially cover the pot with a lid, and allow to simmer for 20-25 minutes or until the chicken is cooked through.
-
Transfer chicken to a plate and shred the meat; discard the bones.
-
Add the chicken back into the soup along with the milk and noodles (or pasta). Bring to a boil and allow to cook for 6-8 minutes until the noodles are JUST beginning to soften.
-
Taste test the soup and add extra salt or pepper or stock powder if desired to suit your tastes.
-
Add the peas and continue to cook until the peas are cooked and the soup has thickened.
-
Serve warm.
Notes
If your soup is too thick once it’s finished, simply add more milk in 1/4 cup increments until reaching your desired consistency, Alternatively, if your soup is not thick enough to your liking, mix 1 tablespoon of cornstarch together with 2 tablespoons of extra milk. Pour the mixture into the soup and allow to boil for a few minutes to thicken, while stirring. Repeat for an even thicker soup!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
