Easy Lightened Creamy Chicken Noodle Soup
I make this soup when I need comfort, fewer dishes, and to remind myself that boiling noodles in chicken broth is basically adult magic. Easy Lightened Creamy Chicken Noodle Soup is what happens when cozy home cooking meets the desire to not nap in the soup pot. It’s lighter than the dairy-laden stuff your aunt brings to potlucks, but still silky and comforting enough to make you cancel plans and eat soup in sweatpants. Try it because it’s forgiving, quick, and the kind of recipe that still tastes like effort even when you half-watch it while doom-scrolling.
My husband once tried to “help” by stirring the pot with a spatula and then proudly announced he’d invented noodle confetti. He dumped a handful of extra egg noodles in, three garlic cloves (whole), and a bay leaf he’d kept since last summer “for nostalgia.” The soup was swollen with noodles and suspiciously aromatic. I pretended to be annoyed, but also saved the “extra” bowl for lunch the next day. That’s marriage—equal parts culinary sabotage and second-helping generosity.
MORE OF OUR FAVORITE…
Why You’ll Love This Easy Lightened Creamy Chicken Noodle Soup
– It tastes like you simmermed it for hours, but you actually didn’t.
– Lightened = less guilt, same amount of comfort. Your jeans will thank you.
– Kid-approved (translation: it’s sneaky enough to hide veggies and still pass muster).
– Flexible: use leftover chicken, rotisserie, or a chicken that silently judged you in the fridge.
– Stretches well—feed a crowd or make enough leftovers to fuel your midnight emotional eating.
Time-Saving Hacks
– Shortcuts that work but feel a little wrong. — Use pre-cooked rotisserie chicken and pre-chopped mirepoix if you want to feel like a genius in under 30 minutes.
– Hacks to avoid dishes (because who washes those?). — Cook the noodles in the broth, then serve from the pot. Fewer bowls, fewer dishes, slightly more smug.
– The sneaky tricks you actually use when rushing. — Instant broth cubes in a pinch, Greek yogurt instead of cream for richness, and a splash of lemon to fake depth.
Serving Ideas
– Pair with crusty bread and pretend carbs are soul food.
– Add a simple green salad and tell yourself it balances the universe.
– Serve with wine if the kids drove you nuts (or just because it’s soup o’clock).
– Want to keep it simple? Put soup in a bowl, sit down, and eat it like a civilized human.
What to Serve It With
– Crusty bread or buttered toast (no judgement if you dunk).
– A dollop of plain yogurt or a swirl of olive oil for extra richness.
– Steamed greens on the side if you’re trying to impress your dentist.
Tips & Mistakes
Tip: Don’t overcook the noodles—nobody likes sponge soup.
Mistake: Salting too early can concentrate flavors too much. Taste at the end and adjust.
Burn alert: If the bottom scorches, don’t scrape it—transfer to a clean pot and keep going. I speak from experience (and guilt).
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Easy Lightened Creamy Chicken Noodle Soup
Ingredients
Main Ingredients
- 1 tablespoon olive oil for sautéing
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups low sodium chicken broth
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 cup milk preferably low-fat
Instructions
Preparation Steps
- Heat the olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
- Pour in the chicken broth and add the carrots and celery. Bring to a boil.
- Once boiling, add the egg noodles and cook until tender, about 7-8 minutes.
- Stir in the cooked chicken and milk, and simmer for an additional 5 minutes.