Creamy Chicken Soup Recipe

This creamy chicken soup with pasta and vegetables is a comforting homemade recipe made with tender chicken thighs, fresh carrots, celery, corn, and dill in a rich broth. Perfect for cold weather, family dinners, or meal prep, this hearty chicken noodle soup is easy to make and packed with flavor.

Ingredients

• 6 cups low-sodium chicken broth
• 5 cups water
• Salt, to taste
• 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 into thin rings or half circles)
• 2 medium celery stalks, finely chopped or thinly sliced
• 2 cups pasta (rotini, egg noodles, or your favorite)
• 1 cup corn (from 15 oz can or 1 cooked 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 another salt-free seasoning blend)

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Instructions

1. Cook the chicken
   In a large soup pot, combine broth, water, and ½ Tbsp salt. Bring to a boil, add chicken thighs, and cook uncovered for 20 minutes. Skim off any foam that rises to the top.
2. Sauté vegetables
   In a skillet over medium heat, add olive oil and cook onion for 5 minutes until softened. Increase heat slightly, then add grated carrots and celery. Sauté 5–7 minutes until soft and lightly golden. Transfer to the soup pot.
3. Shred the chicken
   Remove chicken from the pot and let cool slightly. Shred with two forks, discarding bones and excess fat. Return shredded chicken to the soup.
4. Add pasta and vegetables
   Stir in pasta, sliced carrots, and corn. Simmer at a gentle boil for 15 minutes, or until pasta reaches desired tenderness. Skim off extra oil if preferred.
5. Make the cream mixture
   In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes until just golden. Slowly whisk in 1 cup hot broth from the soup, followed by heavy cream, until smooth. Stir this mixture back into the soup.
6. Season and finish
   Add dill and Mrs. Dash (or your seasoning of choice). Adjust salt to taste. Bring soup briefly to a boil, then remove from heat. Serve warm.

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Why You’ll Love This Recipe

• Comforting, creamy chicken soup that’s hearty and flavorful.
• Perfect balance of tender chicken, pasta, vegetables, and fresh dill.
• Family-friendly and easy to make with simple pantry ingredients.

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Tips

• Use bone-in chicken thighs for the richest flavor.
• Skim off excess fat after cooking for a lighter broth.
• Cook pasta until just tender; it will soften more as the soup sits.
• Fresh dill adds brightness—don’t skip it if possible.

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Variations and Substitutions

• Pasta: Swap rotini or egg noodles for rice or orzo.
• Protein: Use shredded rotisserie chicken for a shortcut.
• Vegetables: Add peas, green beans, or spinach for extra nutrition.
• Cream-free: Skip the cream mixture for a lighter, broth-based soup.

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FAQs

Can I make this soup ahead?
Yes, it keeps well in the fridge for up to 3 days. Reheat gently and add a splash of broth if needed.

Can I freeze creamy chicken soup?
Yes, but for best results, freeze without pasta and cream. Add those fresh when reheating.

What if the soup is too thick?
Simply add more broth or water until it reaches your preferred consistency.

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Serving Suggestions

• Pair with crusty bread or homemade rolls.
• Serve with a side salad for a complete meal.
• Garnish with extra fresh dill, cracked black pepper, or Parmesan cheese.