Houston decided it wanted to have a bit of winter these last few weeks.  So that means I have been stuck in the house under a blanket seeking warm comfort foods like soups.  Rather than opting for that can stuff, I decided to make my own!  I used my new dutch oven once again to create my own Creamy Chicken Noodle Soup recipe.  Many of you asked for me to share the recipe, so here it is!  Super simple and great for a winter day!


Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup featuring coconut milk 

Servings 4 Large Servings


  • 8-10 ounces egg noodles
  • 3 tbsp olive oil
  • 1/2 medium sized yellow onion, diced
  • 1.5 lb boneless, skinless chicken thighs
  • 8 ounces cut and peeled carrots I purchase prepackaged ones
  • 6 stalks celery, chopped
  • 6 stalks green onion, chopped
  • 3 cloves garlic chopped
  • 2 cups low sodium chicken broth
  • 4 tbsp unsalted butter
  • 2 cans full fat coconut milk *cans are 13.5 fl ounces
  • 1 can coconut cream *cans are 13.5 fl ounces
  • 1/4 cup flour
  • 3-4 sprigs fresh parsley


  1. Boil noodles and set to the side once finished. I prefer more noodles in my soup so I would go for closer to 10 ounces.  If you like less, go for 8 ounces of noodles. 

  2. In a separate bowl, chop up chicken thighs in to small pieces.  Use your preferred seasoning on the chicken thighs.  (I used herbs de provence, pepper, garlic powder and a bit of lawrys because it is an old habit).  Set to the side after seasoned.

  3. On medium heat in a dutch oven, add three tablespoons of olive oil.  Then add the carrots, yellow onion, green onion, garlic and celery.  Add in some seasonings as well. Continue to stir. 

  4. After the veggies begin to cook, add in the uncooked chicken.  Continue to cook until the chicken is done. 

  5. Next, add in the chicken broth and cooked egg noodles. Continue to cook at medium low heat. 

  6. While the broth cooks, melt four tablespoons of butter in a separate pan to create your roux.  After the butter melts, add in the 1/4 cup of flour.  Whisk until butter and flour combine.  Then add in coconut milk and cream.  Continue to cook on medium high heat until the mixture thickens.  Add in seasoning as needed. 

  7. Combine the coconut cream mixture to the chicken noodle soup.  Allow to simmer and add more seasonings and fresh parsley as needed.  Skim off any excess oil and serve hot. 

Recipe Notes

In an effort to lower my dairy intake I opted for coconut milk and coconut cream instead of heavy cream.  I got the same effect, a creamier soup without all that lactose.  Plus coconut milk has a subtle sweetness that adds another flavor note to the dish, so again a win.  If you want to stick with plain ole dairy add a few cups of milk or heavy cream to your roux mixture.  Let it thicken and add it to the soup.

This soup also reheats really well and is so easy to make!  Hope you all enjoy!