Light and Creamy Chicken Noodle Soup Recipe

Light and Creamy Chicken Noodle Soup Recipe

How To Make Light and Creamy Chicken Noodle Soup

Chicken noodle soup that tastes just like how your mom made it, but in a lighter version. You can use either egg noodles or pasta for this dish.

Preparation: 5 minutes
Cooking: 30 minutes
Total: 35 minutes



  • 1tbspolive oil
  • 1small white onion,diced
  • 2carrots,peeled and diced
  • 2celery stalks,diced
  • 2cloves garlic,minced
  • cupflour
  • 8cupschicken broth
  • 3cupschicken,cooked and shredded
  • 2cupsegg noodles,or pasta, uncooked
  • 12ozevaporated skim milk
  • 1tspsalt
  • ½tspdried oregano
  • ½tspground black pepper
  • ¼tspdried thyme
  • fresh parsley,chopped, optional garnish


  1. Heat oil over medium-high heat in a large stockpot or Dutch oven. Saute onion, carrots, and celery for 7 minutes.

  2. Add garlic and cook for an additional minute. Sprinkle flour over vegetables, and cook and stir for an additional minute.

  3. Gradually stir in broth and bring to boil. Reduce heat and simmer, partially covered, for 10 to 15 minutes.

  4. Add remaining ingredients, and stir to combine. Cook for 10 minutes or until noodles are al dente. Season with additional salt and pepper or seasonings if needed.

  5. Serve warm, garnished with fresh parsley if desired.


  • Calories: 398.65kcal
  • Fat: 17.51g
  • Saturated Fat: 4.61g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 8.09g
  • Polyunsaturated Fat: 3.43g
  • Carbohydrates: 32.67g
  • Fiber: 1.88g
  • Sugar: 9.76g
  • Protein: 26.18g
  • Cholesterol: 73.87mg
  • Sodium: 954.81mg
  • Calcium: 165.33mg
  • Potassium: 754.17mg
  • Iron: 2.48mg
  • Vitamin A: 306.38µg
  • Vitamin C: 12.00mg
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