Best Chicken Noodle Soup

A lightened version of classic creamy chicken noodle soup that still feels indulgent and comforting. Tender chunks of juicy chicken, ribbon-like egg noodles, and bright carrots and celery swim in a smooth, pale broth finished with a touch of half-and-half and a sprinkle of fresh parsley—just as pictured.

Why You’ll Love This Recipe

This soup delivers all the cozy satisfaction of traditional creamy chicken noodle soup but with fewer calories and less fat. It comes together in one pot, uses simple pantry staples, and still boasts a luxuriously silky broth that clings to each noodle and morsel of chicken. Perfect for chilly evenings, busy weeknights, or whenever you need an easy, heartwarming meal.

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, diced (about 1 cup)
• 2 celery stalks, chopped (about 1 cup)
• 2 medium carrots, peeled and sliced (about 1 cup)
• 3 garlic cloves, minced (about 1 tablespoon)
• 6 cups (48 fl oz) low-sodium chicken broth
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• ¾ teaspoon fine sea salt, plus more to taste
• ½ teaspoon ground black pepper
• ½ teaspoon dried thyme
• ¼ teaspoon paprika
• 1 cup half-and-half
• 8 ounces egg noodles (about 2 cups uncooked)
• 2 tablespoons chopped fresh parsley, plus more for garnish

Directions

1. Prepare all ingredients: Dice the onion, chop the celery, slice the carrots, and mince the garlic. Cut chicken into bite-sized pieces and season lightly with salt and pepper.

2. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat until shimmering. Add onion, celery, and carrots. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Sauté, stirring occasionally, until vegetables are tender and the onions turn translucent, about 4–5 minutes.

3. Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Be careful not to let it brown.

4. Pour in the chicken broth, using a wooden spoon to scrape up any brown bits from the bottom of the pot. Stir in the chicken pieces, dried thyme, and paprika. Increase heat until the soup just begins to bubble.

5. Reduce heat to medium-low, partially cover the pot, and simmer until the chicken is cooked through (internal temperature reaches 165°F), about 10–12 minutes. Remove the chicken with a slotted spoon and transfer to a cutting board.

6. Pour the half-and-half into the simmering broth, stirring to combine. Bring the soup back to a gentle boil over medium heat.

7. Add the egg noodles, stirring gently to separate them. Return to a boil, then reduce heat to medium. Cook uncovered, stirring occasionally, until the noodles are al dente, about 6–8 minutes.

8. While the noodles cook, shred or chop the cooked chicken into bite-size pieces. Return the chicken to the pot and stir until heated through.

9. Taste and adjust seasoning with additional salt and pepper as desired. Remove from heat and stir in the chopped parsley.

10. Ladle into bowls, garnish with extra parsley, and serve immediately, revealing the creamy, picture-perfect swirl of chicken, noodles, and veggies.

Pro Tips and Variations

– For extra flavor, sauté a pinch of crushed red pepper flakes with the garlic.
– Swap half-and-half for light coconut milk for a dairy-free twist.
– Use rotisserie or leftover shredded chicken to skip the boiling step.
– Stir in frozen peas or corn in the last 2 minutes of cooking for added color and sweetness.
– To thicken further, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into simmering soup before adding noodles.

Serving Suggestions

This soup shines on its own or alongside warm crusty bread, garlic toast, or soft dinner rolls. For a heartier meal, serve with a side salad tossed in a bright vinaigrette or roasted vegetables drizzled with olive oil and herbs.

Storage/Reheating

Allow soup to cool slightly, then transfer to an airtight container. Refrigerate up to 3 days. Noodles absorb liquid over time—store soup and noodles separately if possible. To reheat, warm gently on the stovetop over low heat, adding a splash of broth or milk to restore creaminess. Freeze cooled soup (without noodles) up to 3 months; thaw overnight before reheating and adding fresh noodles.

FAQs

Can I use chicken thighs instead of breasts?
Yes—dark meat stays juicy and adds richer flavor. Just adjust cooking time until thighs are cooked through.

Is this soup freezer-friendly?
Freeze before adding noodles; then cook fresh noodles when ready to serve.

How do I make this dairy-free?
Replace half-and-half with light coconut milk or your favorite dairy-free creamer.

Can I make this in a slow cooker?
Yes—sauté veggies first, then combine all ingredients (except half-and-half and noodles) in the slow cooker on low for 4–6 hours. Stir in dairy and noodles at the end, cooking on high for 30 minutes.

Why did my noodles get too soft?
Overcooking or letting the soup sit with noodles inside will cause them to break down. Cook just until al dente and stir in chicken right away.

Conclusion

This lightened creamy chicken noodle soup hits all the comforting notes—silky broth, tender chicken, perfectly cooked noodles, and vibrant vegetables—while keeping things lighter than the classic version. With minimal prep, one-pot convenience, and endless customization options, it’s destined to become your new go-to for any day you crave cozy, homemade goodness. Enjoy!

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