When I was sick, my Mom would always make me some version of a hearty chicken soup. Whether it be chicken noodle, chicken and dumpling, or chicken vegetable. This Creamy Chicken Noodle soup is an ode to my childhood and my moms comforting soups.

Now that fall is approaching, it’s finally time to break out some soup recipes. Although I love summer, fall is my favorite time of year for foods, because I really appreciate a good bowl of chicken noodle.

If you want this recipe to be less creamy or if you don’t eat dairy, you can omit the cream and just add a bit more chicken broth. It’s still delicious this way!

When we made this recipe today, we used skinless, bone-in chicken thighs. You can do the same, or you can use boneless skinless, or even bone in skin on. If you use a skin on chicken thigh, I would suggest removing the skin after boiling and discarding it. I will say, that using a bone in thigh really brought some added flavor and richness to the broth.

If you’d like a lighter version of this, you can also use chicken breast. We just like chicken thighs in soups as they tend to stay moister. You can also alter it to add vegetables that you enjoy. We’ve made this recipe with added cauliflower, spinach, kale, or broccoli. It’s a delicious way to get in some veggies!

Let’s get started on our Creamy Chicken Noodle Soup!