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chicken noodle

Canadian Recipes/ Featured

Creamy Chicken Noodle Soup

Well, cold and flu season is upon us and we are feeling it hard in our household. My toddler has been sick off and on for weeks. She has a runny nose and a cough that will come and go every other week. I kind of expected her to be sick more often after starting daycare in the fall, but not this much! I’ve had a cold a couple times over the past couple months, but sometimes I don’t know if it’s a cold or just the typical congestion that comes with being pregnant. But this weekend, my husband really went down for the count. He’s congested and has completely lost his voice. He was working 14 hour days for a few days there and didn’t see our daughter for awhile. The first night when he came home in time to see her before bedtime, he tried talking to her and she lost her mind! She was so scared of his raspy voice!

I wanted to make a really healthy soup to help the whole family feel better. My toddler is still napping 2-3 hours in the middle of the day, so that gave me plenty of time to make this to enjoy for lunch and dinner that same day. There was a lot leftover so I also took some for lunch today, and I’m sure my husband will be eating some for lunch at home today as well since he’s still off sick.

If you watched my Instagram stories yesterday, I did document how I made this. One of the things I talked about was cleaning my chicken breasts. My mom does this with all of her meat, especially if she’s using it in a stew, soup or braised dish. Have you ever noticed that when you boil meat, you get impurities that rise to the top in the form of scum or foam that you have to skim off? If you clean your meat before cooking it, you won’t have as much (or any) of these impurities to skim off. What I did with my chicken breasts was give them a healthy sprinkle of salt on both sides. I have a cheap box of Windsor table salt that I use purely for this purpose. Then using my hands, I scrub the salt well into the chicken. It’s like you’re exfoliating the chicken! Then rinse the chicken well under cold water to get rid of all the salt. After doing this step, I did not have any impurities to skim off my broth at all. The chicken boiled nice and cleanly. My mom does this all the time with pork, chicken, beef, fish, etc. I must admit, that I don’t do it all the time, but I will now that I see how nice and clean and pure my broth was!

There’s also a step in this recipe to make a roux with butter, flour and a little bit of cream to make it into a creamy chicken noodle soup. I love all types of creamy soups, so I added this step. If you’re just a broth-soup type of person, just omit this step!

Give this recipe a try to kick any of your winter colds and flus!

Creamy Chicken Noodle Soup

Print Recipe
Serves: 6-8 Cooking Time: 45 mins


  • 6 cups chicken broth
  • 5 cups water
  • 4 small chicken breasts (you can also use boneless chicken thighs)
  • 6 tbsp butter, divided
  • 1 onion, finely chopped
  • 3 carrots: 2 grated and 1 sliced into half circles
  • 2 celery sticks, thinly sliced
  • 2 cups of rotini
  • 2 cups frozen corn
  • 1/3 cup all-purpose flour
  • 1/2 cup heavy cream
  • 2 tbsp dried dill
  • salt and pepper to taste



Clean your chicken breasts by giving them a healthy sprinkle of household table salt on both sides and scrubbing with your hands. Rinse in cold water and set aside.


In a large soup pot, combine 6 cups chicken broth, 5 cups water, and 1/2 tbsp of salt. Bring to a boil and add your chicken breasts. Boil uncovered for 20 minutes. Skim off any impurities that rise to the top (you shouldn't have anything thing to skim off if you've cleaned your chicken well).


While chicken is cooking, place a large pan over medium heat and add 2 tbsp butter. Add chopped onion and saute for 5 minutes. Add grated carrots and chopped celery and saute for another 5 minutes.


Remove chicken from the pot. Add the sauteed vegetables to the pot and continue to let boil gently.


Using two forks, shred the chicken and return to the pot.


Add 2 cups of dried rotini, sliced carrot, and the frozen corn to the soup pot and continue cooking at a low boil for 15 minutes.


(You can skip this step if you just want a broth soup, instead of a creamy soup). In a medium sauce pan over medium heat, melt 4 tbsp butter. Whisk in 1/3 cup of flour and cook for 1 to 2 minutes, whisking constantly. Add in 1 cup of the hot broth from the soup pot into the flour mixture and whisk until well blended. Add in 1/2 cup of heavy cream, and whisk until well blended. Transfer to soup pot and stir until well blended.


Add in 2 tbsp of dill and salt and pepper to taste. Continue to cook at a low boil for another 5 minutes.