
Velvety chicken noodle soup with tender thighs, plump noodles, and fresh dill in a rich, comforting broth everyone loves.

Every time I make this, there is a quiet moment at the table after the first spoonful. My family leans in, and someone inevitably says, this is exactly what I needed. The combination of dill and cream delivers a nostalgic diner-style chicken noodle vibe, but with a fresher, homemade feel. It is the soup I bring to friends who need comfort and the one my kid requests whenever cold season hits.
My favorite thing about this soup is its balance: rich but not heavy, familiar yet lifted with fresh dill. When my neighbor was under the weather, a jar of this and a loaf of bread was the most appreciated doorstep delivery I have ever made. The sweet notes from corn and carrots coax picky eaters to the table, and the noodles make it feel like a complete meal with minimal fuss.
Cool the soup to room temperature within 1 hour, then refrigerate in airtight containers for 3 to 4 days. For best texture, store noodles separately if you anticipate leftovers, as pasta absorbs liquid and can become too soft. Reheat gently over medium-low heat until steaming, avoiding a hard boil to keep the cream smooth. If the soup thickens in the fridge, loosen with a splash of broth or water. To freeze, omit the noodles, chill completely, and pack in freezer-safe containers, leaving headspace. Freeze up to 3 months. Thaw overnight in the fridge, reheat, then add freshly cooked noodles before serving.
Use boneless, skinless thighs if you prefer leaner bites; reduce simmering time by 3 to 5 minutes. Chicken breast works, but monitor closely to prevent dryness and shred larger pieces for better texture. Gluten-free noodles and a gluten-free all-purpose flour blend make this wheat-free; whisk thoroughly since some blends thicken faster. For dairy-free, replace butter with olive oil and use a dairy-free creamer (unsweetened) or omit cream and thicken with additional roux. If you do not have dill, try parsley plus a squeeze of lemon. No corn on hand? Add peas or extra carrots for sweetness.
Serve this soup piping hot with a sprinkle of fresh dill and cracked black pepper. A squeeze of lemon brightens the creaminess, especially if you enjoy a tangy finish. Pair with warm crusty bread, buttered toast, or a simple green salad tossed with a Dijon vinaigrette. For a heartier spread, add roasted vegetables or a cheese board with pickles and olives to contrast the soup’s richness. If entertaining, ladle into warmed bowls and garnish with extra dill fronds and a drizzle of olive oil for a polished restaurant-style presentation.
Creamy chicken noodle soup feels like a cross between classic American chicken noodle and Eastern European dill-forward soups. The mirepoix and egg noodles are American pantry staples, yet the fresh dill and light cream echo flavors popular in Ukrainian and Polish kitchens. Roux-thickened soups became widespread through French technique, and home cooks embraced the method to achieve body without long reductions. What you get here is a comforting hybrid that leans familiar while gently nodding to old-world herb traditions, making it both timeless and a little special.
In spring, add peas and tender spinach at the end for a fresh green finish. Summer loves sweet corn off the cob and extra dill. In fall, stir in sautéed mushrooms or a pinch of nutmeg to complement the cream. For winter, boost warmth with a bay leaf and a dash of poultry seasoning, then finish with chopped parsley if dill is scarce. Around the holidays, cook the noodles separately so the soup holds well on a buffet without over-softening.
For weekly prep, cook the broth, chicken, and vegetables, then portion the soup base into containers without noodles. Boil noodles fresh and add to each serving as you reheat to keep them bouncy. Store the base up to 4 days in the fridge and freeze some for later. Microwave single portions in 60 to 90 second bursts, stirring between intervals for even heating. If packing for lunch, preheat a thermos with boiling water for 5 minutes, drain, then add hot soup to keep it warm until mealtime.
Set a pot on the stove, gather your ingredients, and enjoy the aroma as it fills your kitchen. This creamy chicken noodle soup is the kind of simple, generous cooking that brings everyone to the table and invites second helpings. Make it your own and share it with someone who needs a warm bowl today.
Salt progressively, not all at once; low-sodium broth gives control at the finish.
Add hot broth to the roux slowly and whisk constantly for a smooth, lump-free base.
Do not boil hard after adding cream to keep the soup velvety.
Cook noodles separately for the best leftovers and to prevent over-softening.
This nourishing creamy chicken noodle soup recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Cook the noodles separately to al dente, rinse briefly to stop cooking, and store them in a separate container. Add to hot soup when serving so they do not turn mushy.
Thighs provide richer flavor and tenderness, especially after simmering and reheating. If using breasts, reduce simmer time and avoid vigorous boiling.
Use a gluten-free flour blend to make the roux and gluten-free pasta. Add broth gradually when whisking, as some blends thicken more quickly than wheat flour.
This Creamy Chicken Noodle Soup recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Combine broth, water, and salt in a large pot and bring to a boil. Add chicken thighs and simmer uncovered for 20 minutes, skimming any foam.
In a large pan, heat olive oil over medium. Cook onion 5 minutes until translucent. Increase heat, add grated carrots and celery, sauté 5 to 7 minutes until soft and golden; transfer to the pot.
Remove chicken to a plate, cool slightly, then shred with two forks, discarding bones and fat. Return shredded chicken to the pot and adjust salt if needed.
Add noodles, sliced carrot, and corn. Maintain a low boil 12 to 15 minutes until pasta is just tender. Skim excess surface fat if desired.
Melt butter in a medium saucepan over medium heat. Whisk in flour and cook 1 to 2 minutes. Whisk in 1 cup hot soup broth until smooth, then whisk in heavy cream.
Stir the creamy roux into the soup. Season with Mrs. Dash and more salt to taste. Stir in dill, bring briefly to a boil, then turn off heat and rest 3 minutes.
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This recipe looks amazing! Can't wait to try it.
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