Creamy Chicken Noodle Soup Lightened Up

This Creamy Chicken Noodle Soup recipe is unlike any other, in its own amazing and unique way! Just over 350 calories per serve! ONE pot. NO cream. FULL of flavour.

You won’t even miss the cream in this soup, mistaking it for a non-forgiving, fat producing bowl of calories. Its safe to say your family (including you, of course) will go back for seconds with this soup. Well, if they’re anything like mine, they will argue over who gets to soak up the very last drops of soup left over in the pot with toasted garlic bread.

Creamy Chicken Noodle Soup

It’s not often I share a soup recipe on my blog. The last was the Slow Cooker Chicken Potato Corn Chowder and before that was this popular Roasted Tomato Basil Soup and this Slow Cooker Lasagna Soup. Because the weather has been SO miserable and cold, going backwards instead of forwards, soup has been coming out of our ears. This was the latest and BEST soup out of my kitchen. With creamy soups it is so easy to just throw in a bottle or three of heavy or thickened cream. In comes this soup.

Lightened Up!

So how do we get this ultra creamy soup with no cream? You’re going to use milk. Yes, it works. And none of this pre-made chicken and throwing it in the end business. No no no. We want FLAVOUR. Pure chicken flavour.

How To Make Soup Full Of Flavour

Sear some succulent chicken thighs in a small amount of olive oil first. Add your veggies. Throw in some flour and milk. Pour in some broth (or stock) and simmer your ingredients until soft and tender, and the chicken is easily shredded. Discard the bones; add the chicken back into the pot with noodles and milk and watch the magic happen.

Thick and creamy soup. Instead of noodles, you can add in zucchini noodles for a lower carb option, or sweet potato noodles for a healthier option. Whatever you choose, this soup simmering away on your stove will have you impatiently drooling.