Creamy Chicken Noodle Soup Delight Recipe
A comforting and creamy chicken noodle soup made with tender shredded chicken thighs, fresh vegetables, pasta, and a rich, velvety cream-based broth seasoned with dill and salt-free spices. Perfect for a hearty meal that warms you up from the inside out.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Ingredients
Soup Base
- 6 cups low sodium chicken broth
- 5 cups water
- Salt to taste (approximately 1/2 Tbsp initially)
- 3-4 skinless chicken thighs (bone-in or boneless)
Vegetables
- 1 medium onion, finely chopped
- 3 medium carrots (2 grated, 1 sliced into thin rings or half circles)
- 2 medium celery stalks, finely chopped or thinly sliced
- 1 cup corn (from 15 oz can, drained, or preferably 1 cooked cob)
Pasta
- 2 cups pasta such as rotini, egg noodles, or your favorite kind
Roux & Cream
- 4 Tbsp unsalted butter
- 1/3 cup all-purpose flour
- 1/2 cup heavy cream
Seasoning & Herbs
- 3 Tbsp fresh or frozen dill
- 1 tsp Mrs. Dash or your favorite salt-free seasoning
- 2 Tbsp olive oil
Instructions
- Boil the Chicken: In a large soup pot, combine 6 cups chicken broth, 5 cups water, and 1/2 tablespoon salt. Bring the mixture to a boil, then add the chicken thighs. Boil uncovered for 20 minutes, skimming off any impurities that rise to the top. This creates the flavorful base for the soup.
- Sauté Vegetables: While the chicken cooks, heat 2 tablespoons olive oil in a large pan over medium heat. Add the finely chopped onion and sauté for about 5 minutes until softened. Increase the heat to medium-high, add the grated carrots and chopped celery, then sauté for another 5-7 minutes, stirring frequently until the vegetables are soft and golden. Transfer the sautéed vegetables to the soup pot.
- Shred the Chicken: Remove the chicken thighs from the pot and let them cool slightly until they are safe to handle. Shred the chicken using two forks or your hands, discarding any bones and fat, which should come off easily. Return the shredded chicken to the soup pot after completing the next step.
- Add Pasta and Corn: To the soup pot, add 2 cups of your chosen pasta, the sliced carrot rings, and 1 cup of corn. Continue cooking over low boil for about 15 minutes, or until the pasta is cooked to your desired softness. You can skim off any excess oil from the top now if you prefer a lighter soup.
- Make the Cream Roux and Add Cream: In a medium saucepan over medium heat, melt 4 tablespoons of unsalted butter. Whisk in 1/3 cup of all-purpose flour and cook while whisking constantly for 1 to 2 minutes until the mixture turns just barely golden, forming a roux. Ladle 1 cup of hot broth from the soup pot into the roux, whisking continuously until smooth and well blended. Whisk in 1/2 cup heavy cream, then stir this mixture back into the soup pot until fully combined.
- Season and Finish: Season the soup with 1 teaspoon of Mrs. Dash or your preferred salt-free seasoning, and add more salt to taste if needed. Stir in 3 tablespoons of fresh or frozen dill. Return the soup to a boil briefly, then turn off the heat. Serve hot and enjoy your creamy chicken noodle soup delight!
Notes
- Using low sodium broth allows you to control the salt level to your preference.
- Bone-in chicken thighs add more flavor to the broth, but boneless can be used for convenience.
- Grating some carrots and slicing others gives texture variation in the soup.
- Skimming excess oil after pasta cooking helps reduce the soup’s fat content if desired.
- Roux thickens the soup and adds creaminess when combined with heavy cream.
- Fresh dill adds a bright, herbaceous note—frozen works fine if fresh is unavailable.
- Salt-free seasoning blends like Mrs. Dash keep the soup flavorful without added sodium.
- Leftovers store well refrigerated for up to 3-4 days and freeze well for up to 2 months.