Creamy Chicken Noodle Soup

A comforting, hearty soup loaded with tender chicken, fresh vegetables, and perfectly cooked pasta, all finished with a rich, creamy broth and fragrant dill. This soup is easy to make and perfect for chilly days or anytime you need some cozy nourishment.

---

Ingredients

• 6 cups low-sodium chicken broth
• 5 cups water
• Salt, to taste (start with ½ Tbsp)
• 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 thin into rings or half-moons)
• 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 freshly cooked from 1 cob)
• 4 Tbsp unsalted butter
• ⅓ cup all-purpose flour
• ½ cup heavy cream
• 3 Tbsp fresh or frozen dill
• 1 tsp Mrs. Dash or your preferred salt-free seasoning

---

Instructions

Step 1: Cook the Chicken Broth Base

In a large soup pot, combine chicken broth, water, and ½ tablespoon salt. Bring to a boil. Add the chicken thighs (no need to trim fat) and cook uncovered for 20 minutes, skimming off any impurities that rise to the surface.

---

Step 2: Sauté the Vegetables

While the chicken cooks, heat olive oil in a large pan over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Increase heat to medium-high, add grated carrots and celery, and cook for 5–7 minutes, stirring often, until vegetables are tender and golden. Transfer this mixture to the soup pot.

---

Step 3: Shred the Chicken

Remove chicken thighs from the pot and let cool enough to handle. Using forks or your hands, shred the chicken, discarding bones and fat. Return the shredded chicken to the soup pot.

---

Step 4: Add Pasta, Corn, and Sliced Carrots

Add pasta, sliced carrots, and corn to the soup. Simmer at a low boil for about 15 minutes, or until the pasta is cooked to your liking. Skim off any excess oil from the surface if desired.

---

Step 5: Make the Creamy Roux

In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook, stirring constantly, for 1–2 minutes until the mixture is just turning golden. Slowly ladle 1 cup of hot broth from the soup pot into the roux, whisking constantly until smooth. Stir in the heavy cream.

---

Step 6: Finish the Soup

Pour the creamy mixture back into the soup pot, stirring to combine thoroughly. Season with Mrs. Dash (or your favorite salt-free seasoning) and add more salt to taste if needed. Stir in the dill. Bring the soup back to a boil, then turn off the heat.

---

Why You’ll Love This Recipe

• Comfort food classic: Rich, creamy broth with tender chicken and fresh veggies.
• Balanced nutrition: Protein, veggies, and carbs in one hearty bowl.
• Easy to customize: Use your favorite pasta or fresh herbs.
• Perfect anytime meal: Ideal for lunch, dinner, or meal prep.

---

Tips

• Use low-sodium broth to control salt levels better.
• Sauté vegetables until golden for extra flavor depth.
• Shred chicken while it’s warm—it’s easier and less messy.
• Make the roux carefully to avoid lumps; whisk constantly.

---

Variations and Substitutions

• Chicken: Use boneless chicken breasts or leftover cooked chicken.
• Pasta: Swap with rice, quinoa, or gluten-free pasta.
• Dairy-free: Replace butter with olive oil and heavy cream with coconut milk or cashew cream.
• Herbs: Substitute dill with fresh parsley, thyme, or rosemary.

---

FAQs

Can I use a slow cooker?
Yes! Cook the chicken and broth in a slow cooker, then add vegetables, pasta, and roux later to finish.

How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Pasta may absorb broth, so you can add extra broth or water when reheating.

Can I freeze this soup?
Freeze without the pasta for best texture. Add fresh pasta when reheating.

---

Serving

• Serve hot with crusty bread or crackers.
• Garnish with extra fresh dill or a squeeze of lemon for brightness.
• Pair with a simple green salad for a full meal.

---

Suggestions

• For a spicier kick, add a pinch of crushed red pepper flakes with the sautéed vegetables.
• Stir in grated Parmesan cheese before serving for extra richness.
• Use homemade chicken broth for a deeper flavor.