What’s better than chicken noodle soup? Creamy chicken noodle soup! This easy and healthy soup recipe is so comforting, delicious, and easy to make. The perfect way to have a light and scrumptious light dinner.
We love creamy-based soup. They keep you full and satisfied especially if they are packed with veggies and protein. This creamy chicken noodle soup recipe is easy to make and perfect for the whole family. Made with almond milk, flour, chicken breast, herbs, noodles, and loads of veggies. The perfect way to add those veggies into your diet, especially if you are serving the kids. This creamy chicken soup is so flavorful and can work as a side dish or a main meal for a light dinner option. Swap up the veggies with whatever veggies you liked and use any noodles of choice.
Why this chicken noodle soup will be a winner
- Creamy good: You will love how tasty and delicious this chicken noodle is. Enjoy creamy, velvety protein packed soup with each bite.
- Easy to make: Making soup can be the easiest meal you can put together. All made in one pot and reasy in just an hour.
- So filling: A bowl of chicken and veggie packed soup could be all you need for a light dinner option.
Ingredients you will need to make this easy chicken soup
- Olive oil: we used olive oil, but you may use any other oil you have on hand.
- Chicken breast: use boneless and skinless chicken breast as opposed to chicken thighs. Chicken thighs are still ok to use but has higher fat content. To save on time, you may use shredded rotisserie chicken.
- Veggies: we used carrots and celery. Fell free to add in any of your favorite veggues. More veggies won’t hurt!
- Yello onion: if you dont have any yellow onions, use sweet white onions.
- Broth: chicken broth prefered, but vegetable broth will work.
- Noodles: use any noodles you have on hand or your favorite kind.
- Milk: almond milk was used, but any other milk of choice works. 2% will work great.
- Flour: Gluten-free was used in making this creamy chicken noodle soup. If you would like to skip using flour, add a bit of corn starch instead. Another way would be to skip flour and cornstarch and use either heavy cream, or light coconut milk (in cans).
- Salt and pepper to taste,
- Fresh dill: used yo garnish. So, if you don’t like dill, you may skip.
How to make this creamy chicken noodle soup from scratch
In a large Dutch oven, heat 1 tablespoon of oil over medium heat. Add the chicken and cook until golden brown on both sides.
Add in the carrots, celery, onion; Pour over the chicken broth and simmer over low heat for 30 minutes, or until the chicken is cooked through and veggies are tender.
Remove the chicken from the pot and chop it. Return it back to the pan and add in the noodles.
In a small bowl whisk well the milk with the flour. Pour it into the soup slowly, stirring continuously.
Allow the soup to simmer for about 10 minutes, or until the noodles are done and the soup thickens. Season to taste and garnish with fresh dill.
Frequently asked questions
Herbs and veggies! Don’t worry about trying out some new herbs in your chicken noodle soup. If you have fresh herbs even better. Herbs like oregano, thyme, basil, or Italian seasoning work great. Also, consider loading it up with your favorite veggies. The more the merrier.
The quickest way to thicken your chicken noodle soup is to add some flour or cornstarch. Before you add in the flour or cornstarch, mix it first on the side with a bit of cold water or milk before adding it into the soup. This will prevent the flour or cornstarch from clumping.
The healthy way would be to add some milk and a little bit of flour. Also, consider adding in some pureed vegetables. Another way would be to add heavy cream or a healthy cream like sour cream or yogurt.
Chicken stock and broth are very similar and interchangeable in cooking. Most of us don’t know the difference between stock and broth. Stock is derived from simmering bones with herbs, Whereas, the broth is made by simmering the meat without herbs and thus requires more sodium. The better and healthier option would be to go with stock.
More easy and healthy soup recipes you may like
- Beef and Barley Soup
- Creamy Turkey Lemon Rice Soup
- Creamy Chicken Enchilada Soup
- Easy Moroccan Vegetable Soup
- Meatball Soup
- Beef Stroganoff Soup
- Homemade Tomato Rice Soup
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Creamy Chicken Noodle Soup
- 1 tbsp olive oil
- 1 lb chicken breast boneless skinless
- 4 medium carrots chopped
- 2 celery stalks chopped
- 1 medium yellow onion diced
- 4 cups chicken broth
- 6 oz noodles GF if needed
- 4 cups almond milk
- 1/4 cup GF flour
- Kosher salt and pepper to taste
- 2 tbsp chopped fresh dill weed
- In a large Dutch oven, heat 1 tablespoon of oil over medium heat. Add the chicken and cook until golden brown on both sides.
- Add in the carrots, celery, onion; Pour over the chicken broth and simmer over low heat for 30 minutes, or until the chicken is cooked through and veggies are tender.
- Remove the chicken from the pot and chop it. Return it back to the pan and add in the noodles.
- In a small bowl whisk well the milk with the flour. Pour it into the soup slowly, stirring continuously.
- Allow the soup to simmer for about 10 minutes, or until the noodles are done and the soup thickens.
- Season to taste and garnish with fresh dill.
- Serving size: 1 cup
- To save on time, consider using shredded Rotisserie chicken
- Almond milk may be substituted with any other milk of choice.
- Use any of your favorite veggies
- Any noodles of choice.
- Swap the olive oil with any other oil.
- If you would like to use chicken thighs instead of chicken breast that’s fine. But we prefer chicken breast since they are much leaner.
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