I made this creamy chicken noodle soup again tonight and literally want to drink the broth from a glass. It’s creamy, comforting and heavenly.

Tender chicken, carrots and bowtie pasta simmer in an herby chicken broth that gets its creaminess from coconut milk instead of heavy cream. You won’t be able to taste a difference, and it comes together in one pot while the pasta cooks.

The Best Creamy Chicken Noodle Soup (No Heavy Cream)

I’m not sure where you live, but our Utah weather is crazy. Last week, we had a foot of snow dump in the morning, and by the afternoon it was melted. Since Utah can’t decide whether it’s winter or spring, I’m taking advantage of these last few cold days by spoiling myself with this creamy chicken noodle soup. Am I the only one who obsesses over soup recipes during cold weather?

I’m a big believer in tweaking recipes to make them healthier. If you can’t taste a difference, why not? Creamy soups 90% of the time call for heavy whipping cream. I swap it for coconut milk. You won’t be able to taste a difference, and it makes the soup so creamy and luscious.

I don’t purchase everything organic because it can start getting pretty pricey. However, some things must be an organic purchase, and carrots are one of them. I was enjoying a raw carrot once and realized my tongue started to tingle afterwards, along with a horrible aftertaste. I was instantly converted to organic carrots. They are actually pretty cheap and make a huge difference in quality and taste. Do the taste test yourself and let me know which carrot tastes better.

Am I the only one who is dying for grilling weather? The winter months can be long without using my grill, so this soup is the perfect excuse to grill chicken indoors.

Why You’ll Love This Creamy Chicken Noodle Soup

Creamy without cream. Coconut milk makes the broth rich and silky, and it is dairy free.
Classic comfort. Chicken, carrots, noodles and herbs, just like the soup you grew up with.
Fast. The soup simmers in one pot while the pasta cooks.
Grilled or simmered chicken. Grill the chicken for extra flavor, or cook it right in the soup.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

Bowtie pasta: I use organic Garofalo bowtie pasta. Fusilli or penne work too. Cook it separately according to the package and add it at the end so it doesn’t soak up all the broth or turn mushy.
Olive oil: For softening the onion and garlic at the start. Give the oil a minute to heat so the onion sizzles gently when it hits the pot.
Sweet onion and garlic: A sweet onion and a spoonful of minced garlic build the savory base of the soup. Cook them just until the onion turns slightly translucent.
Organic chicken broth or stock: The backbone of the soup. Low sodium broth lets you control the salt, and a good quality broth gives the soup a deeper chicken flavor without simmering bones for hours.
Carrots: Peeled and sliced. They simmer until slightly tender and add sweetness and color. Organic carrots are one thing I always buy organic for the best taste.
Dried oregano, basil and parsley: A simple trio of dried herbs that makes the broth taste like it simmered all day.
Salt and black pepper: Taste and adjust at the end, since broths vary in saltiness.
Chicken tenders: Thawed and cut into 1 inch pieces. Tenders cook quickly and stay juicy. You can grill them first or simmer them right in the soup.
Coconut milk: I used Silk original coconut milk, the kind sold in a carton for drinking, not thick canned coconut milk. It makes the soup creamy without heavy cream, and you won’t taste coconut. Add it at the end and heat only until warm so it stays smooth.

How to Make Creamy Chicken Noodle Soup

Cook the pasta. Prepare the pasta according to the package directions, drain and set aside. Cook it just to al dente, since it will soften a little more in the hot soup.
Start the soup. Meanwhile, heat the olive oil in a large pot over medium heat for about 1 minute. Add the onion and garlic and cook for about 2 minutes, until the onion is slightly translucent and fragrant. Add the chicken broth and bring it to a boil.
Simmer the carrots. Add the carrots, oregano, basil, parsley, salt and pepper. Reduce the heat to a simmer and cook for 6 to 8 minutes, until the carrots are slightly tender.
Cook the chicken. Either grill the tenders for 3 to 4 minutes, cut them into 1 inch pieces and add them to the soup, or cut the raw tenders into 1 inch pieces and simmer them in the soup. Cook until the chicken is no longer pink and reaches 165°F.
Make it creamy. Stir in the coconut milk and cook only until heated through. Don’t let it boil hard, or the coconut milk can separate. The broth should look pale, creamy and steaming.
Add the pasta. Remove the pot from the heat and stir in the drained pasta. Serve warm and enjoy!

Kami’s tip: Grill the chicken if you can. My George Foreman makes grilling chicken quick and easy, and grilled chicken is crispy on the outside and juicy on the inside, which I love in this soup.

Ways to Customize Creamy Chicken Noodle Soup

Add more vegetables: Diced celery with the onion, or a handful of peas or spinach at the end, fit right in.
Swap the pasta: Use any short pasta you like, such as fusilli or penne.
Use leftover chicken: Stir in cooked, chopped chicken with the coconut milk and heat until hot.
Fresh herbs: A sprinkle of fresh parsley right before serving adds a bright finish.

Creamy Chicken Noodle Soup FAQs

What kind of coconut milk should I use? A carton coconut milk beverage like Silk original. Canned coconut milk is much thicker and has a stronger coconut flavor.
Will the soup taste like coconut? No. You won’t be able to taste a difference from a cream based soup.
Can I cook the chicken right in the soup? Yes. Cut the raw tenders into 1 inch pieces and simmer them until no longer pink and 165°F inside.
Why cook the pasta separately? Pasta cooked in the soup soaks up the broth and turns soft. Cooking it separately keeps the noodles firm and the soup brothy.
Can I use a different pasta? Yes. Bowtie, fusilli or penne all work.
How do I store leftovers? Refrigerate within 2 hours and enjoy within 3 to 4 days. Store the pasta separately if you can, and reheat until steaming hot, or 165°F.
Can I make it ahead? Yes. Make the soup a day ahead and refrigerate it, then cook the pasta fresh and add it when you reheat.
Can I freeze it? Freeze the soup without the pasta for up to 3 months. Cook fresh pasta when you reheat it.

Kitchen Tools for This Recipe

creamy chicken noodle soup recipe - No Diets Allowed

Chicken Noodle Soup with Coconut Milk

Chicken noodle soup with coconut milk, tender chicken, carrots and bowtie pasta in an herby chicken broth. Creamy and comforting with no heavy cream.

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Ingredients

16 oz bowtie fusilli, or penne pasta (I used organic Garofalo bowtie pasta), prepared according to package directions
2 Tbs olive oil
1 medium sweet onion diced
1 Tbs minced garlic
32 oz organic chicken broth/stock
4 large carrots peeled and sliced
1 Tbs dried oregano
1 Tbs dried basil
1 Tbs dried parsley
1 tsp salt
1 tsp black pepper
10 chicken tenders thawed
4 cups coconut milk I used Silk original coconut milk

Instructions

Prepare pasta according to package directions.
Meanwhile in a large pot , heat olive oil over medium heat for about 1 minute. Add onion and garlic. Cook for about 2 minutes until onions are slightly translucent. Add chicken broth and bring to boil.
Add carrots, oregano, basil, parsley, salt, and pepper and reduce heat to a simmer. Simmer carrots for about 6 to 8 minutes until slightly tender.
There are two options for cooking the chicken: grilling or boiling in soup. Either grill your chicken for 3 to 4 minutes, cut into 1 inch pieces, and add to soup or cut thawed chicken tenders into 1 inch pieces and add to soup. Simmer only until chicken no longer pink. Add coconut milk and cook only until heated through. Remove from heat and add drained pasta.
Serve warm and enjoy!

Made this soup? Leave a star rating in the recipe card and tell me how it turned out in the comments below. If you want to try coconut milk in a couple more recipes, check out my Healthy Olive Garden Zuppa Toscana or my Yellow Coconut Chicken Curry. You won’t regret it. For even more cozy bowls, browse all of my soup recipes.