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This simple Chicken Noodle Soup is a recipe that nourishes your soul as well as your body! This easy chicken soup is loaded with vegetables, herbs, and egg noodles to make the perfect comfort food!
There is something unbelievably comforting and healing in a bowl of simple chicken noodle soup! Each generous serving is loaded with juicy protein, healthy veggies, a flavorful, hot broth, and tender egg noodles to hit the spot. With a grocery store rotisserie chicken, you can have this nutritious and delicious dinner ready in just 30 minutes!
Why you’ll love this easy chicken noodle soup recipe:
- Easy – You do not need any fancy cookware or tools, and we need no complicated cooking methods. This is a beginner-friendly recipe that feed a crowd, great for busy families or college students stretching a buck.
- Versatile – This is a very basic recipe, and you can always find a substitute to fit your dietary needs and preferences. Swap the kale for spinach or leave it out altogether! Use leftover turkey after the holidays to save money, use gluten-free elbow noodles if you like, or use frozen pre-chopped veggies to save time.
- Meal Prep Friendly – You can freeze this soup up to 3 months for easy lunches, quick dinners, and helpful meals for sick family and friends. It reheats perfectly in the microwave or over the stove and gets even better as it sits!
Chicken Noodle Soup Ingredients
As always, this is a quick overview of the ingredients needed for this recipe. For the complete recipe simply scroll to the recipe card. To make the perfect chicken noodle soup recipe you will need:
- Avocado oil: any other neutral oil such as extra virgin olive oil will work.
- Produce: onion, celery sticks, carrots, garlic cloves, and kale. I used fresh, but you could use pre-chopped frozen ones if that is more convenient.
- Chicken broth: low sodium chicken stock (homemade preferably) but regular will also work.
- Herbs and Spices: fresh dill, oregano, salt, and black pepper
- Wide egg noodles: you will start with dry, uncooked noodles. There is no need to precook them. For a gluten-free option, try Barilla’s GF elbow or penne.
- Rotisserie Chicken: any cooked chicken will work, but a rotisserie is an excellent and convenient option. It is highly seasoned and ready to be pulled off the bone. If you only have raw chicken, you can quickly cook it in the air fryer to get this soup on the table in less than an hour.
How to Make Chicken Noodle Soup
In addition to the ingredients listed above you will just need a large dutch oven or stock pot, knife, and cutting board. Below you will find the entire process documented step by step so you can make this homemade chicken soup!
Sauté Vegetables
In a large stockpot, heat avocado oil over medium heat. Add the chopped onion, celery, and carrots and sauté until the onion is translucent, stirring occasionally (about 3-4 minutes).
Add the garlic and sauté for 30 seconds more. The reason we do not add garlic in step one is that it burns more easily. Once the garlic is fragrant move to the next step.
Add Broth and Spices
Pour in the chicken broth, add the dill, salt, oregano, and black pepper, and bring to a boil. Boil for 5-6 minutes, or until the carrots are softened.
Add the Egg Noodles
Add the egg noodles and cook until almost tender, about 6-7 minutes. Remember, if using a different type of noodle your cooking time may vary.
Add Chicken and Kale
Reduce the heat to medium-low for a little simmer, and add the diced chicken and shredded kale. Stir until everything is heated through and the kale has softened to your personal preference. You could garnish with fresh parsley or thyme if you would like!
Serve
Serve this soup immediately with a load of warm, crusty bread! For a flavorful bread side that will not add more carbs, try this Jalapeno Cheddar Chaffle. If you prefer something a little more hearty, this Air Fryer Grilled Cheese is great with soup. For a fun salad pairing, enjoy loads of flavor in this Cranberry Apple Kale Salad!
Storage
- Refrigerate: This soup can be stored in an airtight container for up to 5 days.
- Freeze: You can freeze chicken noodle soup in a large freezer bag for up to 3 months.
- Reheat: To reheat microwave in 30-second increments, or reheat in a small saucepan over medium-low heat until warm.
Tips and Tricks:
- Feel free to use any cooked chicken in this recipe, a roast or rotisserie chicken adds great flavor! Chicken breasts, chicken thighs, anything you want as long as it’s already cooked. Substitute leftover turkey after Thanksgiving for a comforting way to use up your holiday spread!
- Regular chicken broth can be used instead of the low-sodium chicken broth, but definitely taste the broth before adding in the salt!
- Any small dry pasta can be used in this recipe in place of the egg noodles, but cooking time may be slightly longer/shortened depending on the noodle you use.
- Butter can be substituted for the avocado oil.
- Spinach can be substituted for the kale. The kale is optional but adds a nice texture and makes the soup a little more colorful and hearty.
Chicken Noodle Soup FAQs
Classic chicken soup features egg noodles, which is what I used in this recipe. Egg noodles are traditionally made from eggs and flour. They are typically a flat pasta that has a slightly twisted shape. They hold their form well as they cook and do not fall apart in the soup. Even though this is the most common form of noodle, it is definitely not the only option! This soup can be made with other forms of noodles including:
Short Pastas: such as elbows, orzo, farfalle, and orecchiette
Long Pastas: Broken fettuccine or Lasagna noodles
Gluten Free: Barilla elbows or penne
Of course, homemade chicken stock is always going to have a flavor that takes any dish from ordinary to extraordinary. As written, I’ve suggested low-sodium chicken broth. Shelf-stable chicken broth is always quite high in sodium so opting for a lower version does help make this dish more heart-healthy. You can use regular chicken broth if you prefer, just be sure to taste before adding any additional salt.
Yes, this recipe will work with Barilla gluten-free elbow or penne noodles. The cooking time is the same, just be sure not to overcook gluten-free pasta.
Delicious Soup Recipes
Simple Chicken Noodle Soup
Equipment
Ingredients
- 2 tbsp avocado oil
- ½ medium onion , diced
- 3 celery sticks , chopped
- 3 medium carrots, diced
- 2 garlic cloves , minced
- 10 cups low-sodium chicken broth
- 1 tbsp fresh dill , chopped
- 2 tsp salt
- 1 ½ tsp dry oregano
- ½ tsp black pepper
- 3 cups wide egg noodles, dry
- 3 cups rotisserie chicken , diced
- 2 cups shredded kale
Instructions
- In a large stockpot, heat avocado oil over medium heat. Add the onion, celery, and carrots and saute until the onion is translucent (about 3-4 minutes), stirring occasionally.
- Add the garlic and saute for 30 seconds more.
- Pour in the chicken broth, add the dill, salt, oregano, and black pepper and bring to a boil. Boil for 5-6 minutes, or until the carrots are softened.
- Add the egg noodles and cook until almost tender, about 6-7 minutes.
- Reduce the heat to medium-low, and add the diced chicken and shredded kale. Stir until everything is heated through and the kale has softened slightly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
