You can make cozy, nutritious Creamy Chicken Noodle Soup in less than 30 minutes to share with the kids. It’s great for a sick day or any day!
This post is sponsored by Colavita.
A few years ago, my oldest kiddo added my Chicken Noodle Soup for kids to our family list of favorite dinners so we eat it regularly in the colder months. And this new creamy version has been making my kids so happy!
This 20-minute soup for kids is high in iron, fiber, and vitamin A, but it’s also easy to make, super cozy, and so delicious.
The leftovers even reheat well for future easy meals, and there’s an easy way to make it dairy free if needed.
Why This Recipe Works
With just a handful of simple ingredients and a straightforward method, you can make a flavorful chicken soup for kids that’s easy to eat, nutritious, and yummy enough for parents.
This post is my latest collaboration with Colavita, my favorite source for Italian pantry staples. The company is family-owned and operated and makes pasta, olive oil, beans, sauces, and so much more. Use my exclusive code YUMMY25 in their online store for 25% off.
(You may also like my Roasted Veggie Pasta Sauce, Chicken Cutlet Sandwich, and my Carrot Pasta Sauce.)
Table of Contents
Ingredients You Need
Here’s a look at the ingredients you need to make this easy Creamy Chicken Noodle Soup so you know what to have on hand.
- Extra virgin olive oil: I use Colavita Extra-Virgin Olive Oil here to saute the vegetables since it has a neutral flavor and adds beneficial fats.
- Garlic and onion: You can use fresh or frozen garlic and onion to add flavor to the base of the soup.
- Carrots: Sliced carrots become soft when simmered in the chicken broth and are a kid-friendly veggie in this mix.
- Reduced-sodium chicken stock or Vegetable Broth: You can use either of these as the liquid in the soup.
- Fully cooked chicken: I like to use rotisserie chicken in this recipe since it is very tender and easy to chew. If you have only raw chicken, dice it up with kitchen scissors and simmer for 8 minutes in the broth before adding the noodles.
- Noodles: I prefer to use Colavita tagliatelle pasta here since they hold their shape well, are flavorful, and are so good in the flavor mix.
- Heavy whipping cream: A little cream adds flavor and creaminess. To make this dairy-free, use coconut cream or blend 1 cup white beans with 1/2-1 cup broth and stir into the soup.
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent your way!
Step-by-Step Instructions
Below is an overview of how to make this Creamy Chicken Noodle Soup so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including the amounts and timing.
Step 1. Saute the vegetables in olive oil until just soft.
Step 2. Add the broth and bring to a simmer.
Step 3. Add the chicken and fully cooked noodles.
Step 4. Add the cream, parsley (if using), and season to taste with salt.
Frequently Asked Questions
You can use a slotted spoon to portion out the soup to reduce the amount of broth. That is the easiest way to make soup easier for little kids and also less messy.
I prefer to use rotisserie chicken since it’s tender and easy, but you can also poach diced chicken breasts, chicken tenders, or chicken thighs if you prefer.
You can add a little heavy cream at the end of cooking, add in pureed white beans, add potato to the veggies and cook until it completely breaks down, or add a little coconut cream if non-dairy is needed.
How to Store
Store leftover Creamy Chicken Noodle Soup in an airtight container in the fridge for up to 5 days. Reheat in 30-second increments, stirring in between, in the microwave or in a pot on the stove.
Add more broth or water when reheating as needed as the pasta may continue to absorb the liquid.
Best Tips for Success
- Add fresh herbs such as parsley and dried herbs such as thyme or oregano for more flavor.
- Top with grated Parmesan cheese and cracked black pepper if desired.
- Add minced celery to Step 1 if your family likes it.
Related Recipes
Creamy Chicken Noodle Soup
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic (peeled and minced)
- 1 cup onion (peeled and minced; about 1 small onion)
- 2 cups diced carrot (from about 4-5 medium carrots)
- ½ teaspoon salt
- 1 quart reduced-sodium chicken stock
- 2 cups diced chicken breast (fully cooked)
- 8 ounces noodles
- ½ cup cream (or coconut cream or 1 cup white beans blended with ¼ cup broth)
- Dried oregano, bay leaf, fresh parsley, and/or grated Parmesan cheese (optional for more flavor)
Instructions
- Place a large pot over medium heat and add the olive oil. Stir in the garlic, onion, and carrots. Add the salt and cook for 8 minutes, stirring occasionally until just soft.
- Add the broth and turn up the heat to medium to bring to a simmer.
- Meanwhile, cook the noodles according to package directions. Drain.
- Add the noodles and chicken to the soup.
- Add cream, herbs (if using), and serve warm with grated Parmesan cheese, if desired. (Season with salt as needed.)
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in 30 second increments, stirring in between, in the microwave or in a pot on the stove. Add more broth or water when reheating as needed as the pasta may continue to absorb the liquid.
- If you have only raw chicken, dice it up with kitchen scissors and simmer for 8 minutes in the broth before adding the noodles.
- Omit the veggies and start with my Vegetable Broth if your kids don’t like small pieces of vegetables.
- Add extra flavor to the whole pot or one bowl at a time by stirring in pesto or grated Parmesan cheese.
- To make this vegetarian, sub in 2 cans of drained and rinsed white beans for the chicken and use vegetable broth.
- To make this dairy-free, use coconut cream or blend 1 cup white beans with 1/2-1 cup broth and stir into the soup.
My family loves this recipe!
Love chicken soup and it was a good day to make your new recipe. We loved it for a simple dinner!
I am glad you enjoyed it!
This recipe came together easily and was delicious! I will definitely be making it again!
Thanks for sharing!