cup of chicken soup
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roast chicken
cut up chicken

Pull together all your veggies.  Chop up your carrots, celery and onions. 

Melt butter with olive oil in a pot over medium-high heat. Add onion, carrots, celery, salt, and pepper and cook until vegetables are soft and translucent. About 8 – 10 minutes. Add the flour and stir into the vegetables.

cut up veggies and frozen veggies in a cup
cut up veggies in a pot
cooked veggies with flour in a pot

Pull the thyme leaves off the stems and roughly chop.  Have your bouillon cubes ready to go.

Add the broth, milk and half and half and let the mixture come to a boil. Then, add the chicken bouillon cubes and stir until disolved.  Add the uncooked noodles or pasta to the boiling soup.

chopped herbs
pot of creamy soup

Cover and cook noodles or pasta about 8 minutes until partially cooked. Stir in the cooked chicken, thyme, corn and peas and cook until pasta reaches desired doneness and chicken and peas are warmed through, about 2 – 3 minutes.

pot of creamy soup with veggies and chicken added
ladle of soup
cup of soup
cup of chicken soup

The Healthiest Creamy Chicken Noodle Soup

This is the best and healthiest creamy chicken noodle soup you'll find online. Packed with veggies and loaded with chicken, it is light but filling as works as a complete meal.
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soups & Salads
Cuisine General
Servings 6 Served
Calories 143 cal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
 
 

  • 2 Tbsp. Land ‘o Lakes light butter
  • 1 Tbsp. Olive oil
  • 2 Cups Chopped yellow onion about one large onion
  • 1 Cup Chopped Carrots about 2 medium carrots
  • 1 Cup Chopped celery about 2 large stalks
  • 1 – 2 Tsps. Kosher salt start with one and taste – add more if needed
  • Freshly ground black pepper to taste
  • 1 Tbsp. Fresh thyme leaves plus more to garnish
  • 4 Chicken Bouillon Cubes
  • 3 Tbsp. All-purpose flour
  • 4 Cups Chicken stock
  • 1 Cup Whole milk
  • 1 Cup Fat free half and half
  • 1 Cup Uncooked whole-wheat egg noodles or pasta of your choice
  • 3 Cups Coarsely chopped rotisserie chicken dark and white meat from 1 rotisserie chickens
  • 1 Cup Frozen green peas
  • ½ Cup Frozen corn kernels
  • Freshly grated Parmesan cheese optional

Instructions
 

  • Melt butter with olive oil in a pot over medium-high heat. Add onion, carrots, celery, salt, and pepper and cook until vegetables are soft and translucent. About 8 – 10 minutes. Add the flour and stir into the vegetables.
  • Add the broth, milk and half and half and let the mixture come to a boil. Then, add the chicken bouillon cubes and stir until disolved. Add the uncooked noodles or pasta to the boiling soup.
  • Cover and cook noodles or pasta about 8 minutes until partially cooked. Stir in the cooked chicken, thyme, corn and peas and cook until pasta reaches desired doneness and chicken and peas are warmed through, about 2 – 3 minutes.
  • Ladle into bowls, top with more thyme and freshly grated Parmesan and serve. I use those cut soup bowls with the handles which is just great for getting the soup to the table without spilling anything. (Plus, they look great.) Soup Bowls with Handles

Nutrition

Calories: 143calCarbohydrates: 17gProtein: 8gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 12mgSodium: 1914mgPotassium: 327mgFiber: 0.3gSugar: 7gVitamin A: 97IUVitamin C: 1mgCalcium: 101mgIron: 1mg
Keyword fall soup recipes, healthier choice, soups
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