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Here is one more amazing comfort-food recipe to add to your rotation. If you’ve tried my reader-favorite ground beef stew, you already know how much we love cozy, family-approved meals around here. Today, I’m so excited to share my Creamy Chicken Noodle Soup (No Cream)—a soft, nourishing, and comforting soup that quickly became a hit with the whole family.

This soup delivers all the classic flavors of chicken noodle soup in a creamy, ultra-comforting version all without using any cream. I’ve included both Instant Pot and stovetop instructions, so you can make it whichever way works best for you.

Why You’ll Love This Soup

Simple Ingredients: Uses pantry staples you probably already have.
Dairy-Free: You get a rich, creamy consistency without any actual heavy cream or dairy.
Perfect Texture: A mix of a smooth, blended base with hearty chunks of veggies.

Ingredient Overview

Chicken: Chicken breast.
Pasta: I used orzo, but you can use any kind of shortcut pasta you like.
Vegetables: Onion, garlic, carrots, and potatoes (divided).
Herbs & Spices: Salt to taste, paprika, basil leaves, and fresh parsley.
The “Noodle”: Your favorite shortcut pasta.
Liquid: Water.

Instructions Overview

Sauté: Start by sautéing the garlic and onion in a drizzle of olive oil until fragrant
Initial Cook: Add the chicken, some chopped potatoes, carrots, and seasonings. Cook until the chicken and veggies are tender.
The Creamy Base: Remove the chicken. Use a blender to blend everything else remaining in the pot until it’s perfectly smooth and creamy.
Add Texture: Add the rest of your chopped potatoes and carrots into the creamy base. Cook for about 5 minutes.
Pasta: Stir in your shortcut pasta and cook until tender.
Combine: Shred the chicken, add it back in with the fresh parsley.
Ladle the hot soup into deep bowls, garnish with the fresh parsley (optional), and serve immediately.

How to Store (Read Before Freezing!)

Refrigerate: Store the soup in an airtight container in the fridge for up to 3–4 days.
Note on Liquid: The pasta will absorb the liquid as it sits. When reheating, just add a small splash of water to bring back that creamy consistency.
Can I freeze this? I actually do not recommend freezing this soup. Between the potatoes and the pasta, the texture can become grainy and mushy once thawed. It’s definitely best enjoyed fresh!

How to Serve homemade chicken soup

Grilled Cheese: Is there anything better than a gooey grilled cheese dipped into creamy soup? This is the #1 choice.
Hearty Sandwich: A classic turkey club or a ham and cheese sandwich makes this a very filling meal.
Crusty Bread: A thick slice of buttered sourdough is perfect for cleaning the bowl!

Variations

Make it Spicy: If you like a little kick, add a pinch of red pepper flakes or a dash of hot sauce when sautéing your onion and garlic
For Extra Flavor: For a boost of umami, you can add a parmesan rind to the pot while the soup simmers, or simply sprinkle grated parmesan cheese on top of each bowl before serving (if you aren’t strictly dairy-free!).
Gluten-Free Option: This recipe is already dairy-free! To make it completely gluten-free, simply use your favorite gluten-free shortcut pasta.
Extra Veggies: Feel free to add celery with the onions or stir in some frozen peas at the very end for extra color and nutrition.
The Perfect Blend: If you don’t have an immersion blender to blend the soup directly in the pot, you can carefully transfer part of the liquid with the veggies to a standard blender. Once blended, pour it all back in. Just be careful with the hot steam and do not burn yourself with the hot liquid!

Frequently Asked Questions (FAQ)

Can I make this on the stovetop instead of an Instant Pot? Absolutely! To make this in a regular pot, simply follow the same steps but simmer the chicken and vegetables for about 20–25 minutes until the potatoes are fork-tender before blending. You may need to add a bit more water as some will evaporate during stovetop cooking.

How does it get creamy without dairy? The “magic” is in the potatoes! By blending half of the cooked potatoes and carrots directly into the broth, you create a thick, velvety base that mimics the texture of heavy cream without any of the fat or dairy.

What is the best pasta to use? I recommend “shortcut” pasta like ditalini, small shells, or broken-up spaghetti. Smaller shapes are easier to eat, especially if you’re recovering from something like dental work!

Can I use chicken thighs instead of breasts? Yes! Chicken thighs stay very juicy in the Instant Pot. Just make sure they are boneless and skinless for the best results in this specific soup.

The Grains: If you aren’t a fan of pasta or want a gluten-free option without buying special noodles, rice is a fantastic substitute. Just be sure to use cooked rice or adjust your liquid levels, as rice will soak up that creamy base much faster than shortcut pasta will!

Substitutions

The Protein: Use chicken thighs or turkey breast.

Using Rice: If you choose rice, instead of pasta, add it to the pot at the same time as the second round of potatoes and carrots. Because rice takes longer to cook than shortcut pasta, adding them together ensures your vegetables are tender right when the rice is perfectly fluffy. Just remember to add a little extra water, as rice is very thirsty!

Join the Conversation!

I truly hope this becomes the best chicken noodle soup in your recipe rotation, just like it has in mine! Whether you’re recovering from surgery like I was or just need a bowl of pure comfort, this dairy-free version never misses the mark. If you make this at home, please leave a comment on the recipe below and let me know how it turned out—I love hearing your tweaks and substitutions! Also, don’t forget to snap a photo and tag me on Instagram so I can share your beautiful creations. Happy cooking, and I can’t wait to see your cozy bowls!

Equipment

8qrt Instant Pot (or large soup pot)
Immersion blender (or regular blender)

Ingredients

1 skinless boneless chicken breast whole; lightly seasoned with salt
1 tablespoon olive oil
1 medium onion diced
3 garlic cloves minced
1 teaspoon paprika
½ large carrot cut into large chunks
½ large carrot cut into small pieces
1 potato cut into large chunks
1 potato cut into small pieces
5 cups water
¾ teaspoon salt plus more to taste
½ cup small cut pasta I used orzo
2 bay leaves optional
fresh parsley finely chopped

Instructions

Instant Pot Instructions

Set the Instant Pot to Sauté. Heat the olive oil and cook the onion for about 1–2 minutes, until softened and translucent. Add the garlic and cook for 30 seconds, just until fragrant. Stir in the paprika.
1 tablespoon olive oil, 1 medium onion, 3 garlic cloves, 1 teaspoon paprika
Add chicken breast, carrots (large chunks), potatoes (large chunks), water, bay leaves and salt
1 skinless boneless chicken breast, ½ large carrot, 1 potato, 5 cups water , 2 bay leaves optional, ¾ teaspoon salt
Lock the lid and pressure cook on High for 7–8 minutes. Allow a 5-minute natural release, then carefully quick release the remaining pressure.
Once all pressure is released, open the lid. Remove the chicken breast and set it aside. Remove and discard the bay leaf.
Using an immersion blender, blend the soup directly in the pot until smooth.
If using a regular blender, remove the cooked carrot and potato with a slotted spoon and transfer them to the blender. Add 1–2 cups of the hot broth to help it blend smoothly, then pour the purée back into the pot.
Switch the Instant Pot back to Sauté. Add the remaining ½ carrot (small dice) and 1 potato (small dice). Simmer for 5 minutes, then add the pasta and cook according to the package instructions, stirring occasionally. (see notes)
½ large carrot, 1 potato, ½ cup small cut pasta
While the pasta cooks, shred or dice the reserved chicken. Once the pasta and vegetables are tender, return the chicken to the pot. Finish with chopped parsley, if desired.
fresh parsley
Taste and adjust salt as needed before serving.

Stovetop Instructions

Heat olive oil in a large soup pot over medium heat. Add the onion and cook until soft. Add the garlic and paprika and stir briefly until fragrant.
1 tablespoon olive oil, 1 medium onion, 3 garlic cloves, 1 teaspoon paprika
Add the chicken breast, ½ large carrot (large chunks), 1 potato (large chunks), water, bay leaves and salt. Bring to a gentle boil, then reduce to a simmer. Cook for 15–18 minutes, or until the chicken is cooked through and the vegetables are easily pierced with a fork.
1 skinless boneless chicken breast, ½ large carrot, 1 potato, ¾ teaspoon salt, 2 bay leaves optional, 5 cups water
Remove the chicken and set aside. Discard the bay leaf.
Using an immersion blender, blend the soup until smooth.(Alternatively, remove the cooked carrot and potato, blend with some broth, and return the purée to the pot.)
Add the remaining ½ carrot (small dice) and 1 potato (small dice). Simmer for 5 minutes, then add the pasta and cook until tender. (see notes)
½ large carrot, 1 potato, ½ cup small cut pasta
While the pasta cooks, shred the chicken. Return the chicken to the pot, heat briefly, and finish with chopped parsley.
fresh parsley
Taste and adjust salt as needed before serving.

Notes

Pasta & vegetable timing:
The carrots and potatoes are added a few minutes before the pasta so everything finishes cooking at the same time. Pasta cooking times vary by brand and shape. If your pasta cooks faster than about 8–9 minutes, give the vegetables a longer head start. If your pasta takes longer to cook, add it slightly earlier so both the pasta and vegetables are tender together.

Vegetable size matters:
For best results, cut the second round of carrots and potatoes into small, even pieces (about ½-inch / 1–1.5 cm). Larger pieces will need extra simmering time, while very small pieces may overcook.

Blending the soup:
Blending the first round of carrots and potatoes creates a creamy texture without adding dairy. For a thicker soup, blend a bit more of the vegetables. For a thinner soup, add extra hot water or broth after blending.

Chicken texture:
Removing the chicken immediately after pressure cooking prevents it from becoming dry. Add it back only at the end to warm through.

Leftovers:
This soup thickens as it sits. Add a splash of water or broth when reheating. For best texture, slightly undercook the pasta if you plan on storing leftovers.

Equipment note:
This recipe was tested using an 8-quart Instant Pot. Other sizes may require minor adjustments to simmer time.

Nutrition

Creamy Chicken Noodle Soup (No Cream)