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I always seem to catch colds at the most inconvenient times.
I know — getting sick is never really convenient.
But seriously! I caught a little cold last week four days before heading to Wisconsin for the Kohler Food & Wine Experience, which I figured would be NBD because four days is a totally reasonable amount of time to kick a cold. Right? Oh no. A day after returninghome from an amazing weekend of said eating and drinking, I’m still sniffling away.
I even ended up being “that girl” on the plane ride home who convenientlyfell into a 5 minute coughing fit just as the plane landed. You know — that tense moment when everyone is stuck sitting in their seats without any portable electronic handheld devises to keep them company, itching to stand up and grab those bags that might have shifted during takeoff, while the seatbelt sign is clearly illuminated — barring me from getting up to grab a drink of water, Sprite, anything that would stop the coughing?!? Oh yes. I don’t think even screaming babies get shot as many dagger looks as that girl who is clearly going to infect the entire plane with nothing less than The Plague.
But alas, the one convenient thing about this cold was that I had been craving some creamy chicken noodle soup, and actually had all of the ingredients ready to go on the day that I felt the worst. And some of those leftovers were conveniently still waiting for me when I arrived home. It must have been meant to be.
For years, I had been looking for a way to “lighten up” creamy chicken soup. I had tried versions using milk or half and half, with so-so results. But when I saw that my friend Monica made a version with evaporated milk, I knew it was brilliant! I have been using evaporated milk to lighten up macaroni and cheese this past year, so was stoked to try it in a soup. Sure enough, the “skinny” version of this creamy chicken noodle soup recipe was a total success! The broth was wonderfully creamy and flavorful, and definitely hit the spot.
And speaking of “convenience”, it’s ready to go in about half and hour. Can’t beat that on a day when you’re rushed and not feeling well.
Comfort food at its best. :)
(Skinny!) Creamy Chicken Noodle Soup
5 Stars4 Stars3 Stars2 Stars1 Star4.9 from 11 reviews
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: About 4-6 servings 1x
Description
This “skinny” creamy chicken noodle soup is the perfect comfort food — lightened up!
Ingredients
Scale
- 1 Tbsp. olive oil
- 1 small white onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/3 cup flour
- 8 cups chicken broth
- 3 cups cooked shredded chicken
- 2 cups uncooked egg noodles or pasta (I used “wide” egg noodles)
- 1 (12 oz.) can evaporated skim milk
- 1 tsp. salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- (optional garnish) chopped fresh parsley
Instructions
- Heat oil over medium-high heat in a large stockpot or Dutch oven. Saute onion, carrots, and celery for 7 minutes. Add garlic and cook for an additional minute. Sprinkle flour over vegetables, and cook and stir for an additional minute. Gradually stir in broth and bring to boil. Reduce heat and simmer, partially covered, for 10-15 minutes.
- Add remaining ingredients, and stir to combine. Cook for 10 minutes or until noodles are al dente. Season with additional salt and pepper or seasonings if needed.
- Serve warm, garnished with fresh parsley if desired.
Notes
Recipe slightly adapted fromThe Yummy Life.
posted on October 21, 2013 by Ali
Game Day, Main Dishes, Soups / Stews
71 Comments »
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71 comments on “(Skinny!) Creamy Chicken Noodle Soup”
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Lexi — November 9, 2015 @ 2:37 pm Reply
Is there anything I could substitute for the evaporated skim milk?
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Hayley @ Gimme Some Oven — November 9, 2015 @ 8:26 pm
Hi Lexi! You can just use half whole milk and half and half instead. We hope you enjoy the recipe!
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Leanne — January 17, 2016 @ 5:20 pm Reply
Has anyone tried thus with a non-dairy milk? Like soy or rice milk? I would like to try the recipe but I don’t mix chicken and milk. Thank you.
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Heather — November 27, 2016 @ 9:13 pm Reply
Is it possible to replace wild rice for the noodles? Looking for A lighter option.
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Hayley @ Gimme Some Oven — November 28, 2016 @ 12:27 pm
Yes, definitely, and we think that would taste great! We hope you enjoy! :)
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Demitria M. — April 30, 2017 @ 5:18 pm Reply
This is my go to recipe for chicken noodle soup. My familys favorite for sure.
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Hayley @ Gimme Some Oven — June 20, 2017 @ 4:26 pm
Thanks for sharing, Demitria, we’re so happy you and your family love it!
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Buffy — June 4, 2017 @ 6:44 pm Reply
Made this tonight. My mom and I are in love with it. Shared the link on FB with two thumbs up!!! Best recipe ever!
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Hayley @ Gimme Some Oven — June 8, 2017 @ 2:03 pm
We’re so happy to hear that, Buffy! :D
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Ashlei — October 11, 2017 @ 4:57 pm Reply
Love this recipe! Is there a way I can stilnuse this recipe in a crock pot? My LO doesn’t give me much time to cook before my husband gets home from work and we end up eating later than usual.
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Spencer Masslieno — October 24, 2018 @ 9:48 pm Reply
I was trying to find my chicken noodle soup recipe that I normally make and came across yours and it is amazing!! I have to say I have that I put a lot of chicken in it and because my pots were not big enough I used a large pan so I could not use all of the chicken broth or Evaporated milk but it still was amazing
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SHARI — May 23, 2019 @ 9:32 pm Reply
Oh my goodness, this was soooo good!! I did add a little bit more on the spices, and I will add more veggies next time. But it’s definitely a keeper!! My husband LOVED it. ?
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SHARI — June 4, 2019 @ 8:03 pm Reply
Soooo delicious!!! Best chicken noodle I’ve ever had and my husband also LOVED it. This is the second time in 2 weeks making it. Restaurant worthy. Thank you!!!
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Sandy Reavill — March 20, 2020 @ 12:32 pm Reply
Love this soup-very yummy. I added 1 teaspoon turmeric for added nutrition. Anyone know the calorie count or WW points?
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Gin — March 29, 2020 @ 8:39 pm Reply
My family loves this recipe! We make it often, and it’s especially comforting during a pandemic :-/
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Nancy Lanway — June 29, 2020 @ 2:56 pm Reply
Sounds very tasty. Will make 1/2 recipe for me.
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Bri Becker — October 19, 2021 @ 12:28 pm Reply
PERFECT fall soup!! This tastes amazing!
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Stefanie — October 9, 2022 @ 1:32 pm Reply
I have made this soup at least a dozen times and it is the best chicken noodle I’ve ever had! I made a pot of it before I had surgery recently, and it was perfect to eat as I recovered. I’ve taken it to sick friends as well. It freezes well, when I don’t want to eat it all at the same time. I’ve shared this recipe with everyone I know, and they love it too!! Thank you!
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Mary Jean — October 21, 2022 @ 9:18 pm Reply
This is the best chicken noodle soup. I’m not a soup person and I love it. My husband said to tell you it’s the best he’s ever had.
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