Homemade Chicken Noodle Soup loaded with vegetables and a delicious broth made from scratch! One pot…one soup!
A homemade easy to make Chicken Noodle Soup perfect for any day of the week! With the broth AND the soup made from scratch in under an hour, you will be craving this often! Healthy, low calorie, filling with incredible flavours!
Chicken Noodle Soup
This is one recipe that we cook so often because it’s the best and most delicious way to get our veggies in with no one complaining. Why?
- Broth = good.
- Chicken = fall apart good.
- Egg noodles = carb good (sub with zucchini noodles for a low carb option).
There’s no need to use a whole chicken to make the broth for this. We cut corners in this family by using bone-in skinless chicken thighs. No skimming broth needed. No need to make a separate broth. Just one soup in one pot, and all from scratch!
Chicken Broth Recipe
The flavours that develop from cooking your chicken right into this soup from scratch are so much better and richer than just adding pre-cooked chicken or shredded rotisserie chicken at the end.
With a few chicken thighs (or legs) thrown in, the extra time boiling them and getting all that flavour wins over store bought broth every time.
How To Make Chicken Soup
We start this soup with a simple Soffritto (Sofrito or Mirepoix). Also know as the holy trinity of cooking. A simple combination of three aromatics:
- Onion
- Celery
- Carrots
The three are sautéed together to provide the flavour base for this soup.
For a hearty and flavourful soup, Chicken Thighs or Legs are ideal. The darker meats along with the bones provide a stronger taste compared to white meat (breast), creating a richer broth with plenty of flavour. Add them in along with your broth (or stock) after your soffritto is done.
Crushed Bouillon is an optional add in and go in along with your broth providing a lot of flavour. If you don’t have access to bouillon, use regular stock powder or omit!
Simmer until the chicken is falling off the bone and cooked through, then shred chicken with forks and throw the meat back into the soup.
What else goes in Chicken Noodle Soup?
This recipe is extremely forgiving in that you can add or take out whatever you like, don’t like.
Vegetables: our recipe suggests green beans, corn kernels and spinach. You could also add zucchini, cabbage, pumpkin, sweet potato or potatoes and peas (we use frozen and add them in just before the spinach)! You can make it your own.
Noodles: I love using vermicelli egg noodles in our soup, but you can use thin spaghetti, angel hair, a fat noodle or any other type of pasta you like.
As with all cooking, remember to carefully taste test, then season with a little extra salt and pepper if needed.
Homemade Chicken Soup Add Ins
Feel free to add in fresh or dried herbs, such as thyme, basil, oregano or rosemary to the liquid while the chicken is simmering.
Also, a good amount of black cracked pepper or crushed red chili flakes to kick up the spice if you like heat.
Of course, nothing says a big bowl of comfort like a steaming hot bowl of soups and some fresh bread rolls or garlic bread to mop up the broth afterwards.
Love soup? Try these!
Beef Cabbage Soup | Lentil Soup | Easy Broccoli Cheese Soup | 10-Minute White Bean Parmesan Spinach Soup | Slow Cooker Creamy Tortellini Soup | Creamy Roasted Tomato Basil Soup (No Cream)
Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 4 cloves garlic minced
- 2 large carrots chopped
- 1 rib celery chopped
- 6 bone-in skinless chicken thighs or 8 legs
- 2 quarts chicken stock or broth
- 1-2 chicken bouillon cubes crushed, adjust to your tastes
- 7 oz green beans chopped in thirds
- ¾ cup corn kernels
- 4 oz baby spinach leaves
- ½ quart water as needed
- 6 oz vermicelli or egg noodles or angel hair pasta
- 1 pinch salt to taste
- 1 pinch cracked pepper to taste
- ¼ cup fresh parsley finely chopped
Instructions
- Heat oil in a large pot over medium heat. Cook onion for 2 minutes, then add garlic, celery and carrots; cook for 5 minutes.
- Add the chicken thighs, broth (stock), crushed bouillon, green beans and corn kernels. Top up with water if needed to cover all of the ingredients.
- Increase heat and bring to a boil for about 4 minutes. Reduce heat, partially cover the pot with a lid, and allow to simmer for 20 minutes or until the chicken is cooked through.
- Transfer chicken to a plate and shred the meat; discard the bones.
- Add the chicken back into the soup along with the noodles. Cover and cook for 6-8 minutes while stirring occasionally to separate noodles.
- Stir in the spinach leaves and allow to wilt in the soup (about 3 minutes, pressing leaves into the liquid with the tip of a wooden spoon). Mix parsley through. Season with salt and pepper, to taste.
- Serve warm.
May McLaughlin says
This is such a good recipe which can be adapted to suit your requirements
Edie DellaRocca says
Simple and so tasty. I used organic boneless chicken breast, not a fan of dark meat. It seemed like my typical chicken soup until saw baby spinach and that did it for me. Spinach is full of flavor and so healthy for us. It’s absolutely amazing.
Viki says
I have made this so many times! It is always a winner! It’s absolutely delicious and the best chicken soup recipe I’ve ever made, it’s been the only one I have made for the past 2 years since discovering it! <3
Shelley says
Delish! Served for our monthly family gathering..Soup and Sandwich Sunday!
It was a hit with everyone. Followed the recipe to a T..though I did add a bit of Italian seasoning.
Can this be frozen or will the noodles get too mushy?
Thanks
Patti says
I have made this soup by the gallons for 3 years. It is delicious and very simple, but I make it even easier by using roaster chicken. I have frozen it also. Just use a Food Saver to portion 10 oz bags and freeze flat. When I want soup for lunch, it is as easy a tossing a bag in my lunch bag al9ng with some crackers! Yummy!
Shelley says
Delish! This is the perfect comfort soup! Great chicken flavor and blend of ingredients.
Next time, I will add a little more carrot and make the soup the day before serving up to the point of adding noodles and spinach.
Yum!
Janet says
This is the absolute BEST chicken soup. It’s saved in my Exceptional folder. I’ve made it many times to give to the sick (relatives, neighbors, friends). It’s exceptional.
Alicia says
I cook this once a fortnight in Winter and always drop leftovers to my friends as they absolutely love it!
Cali says
This is my go to recipe for chicken soup. I have made it every week since stumbling upon this recipe.
A huge hit with the kids AND my super fussy non soup loving partner. It’s full of so much flavour and takes minimal effort and time to make. Thanks for sharing!
Samantha says
I have never posted a review, not ever.
I have had a go-to chicken noodle soup recipe for years, it’s delicious, however it’s quite time consuming, and wasn’t feeling up to it yesterday.
I looked on-line for something a little more time-friendly, and ran across your recipe, scanned the ingredients and noticed baby spinach on the list.
Just so happened that I had a 3/4 full bag of baby spinach in my veggie drawer that I needed to use before It spoiled.
Hmmmm…. Perfect.
So I tried the recipe.
Only change I made was subbing 2 tsp of Better than Bouillon for the crushed cubed.
Omgosh. DELICIOUS!
Even better today, and I know this because I had it for breakfast.😋
Will never by canned chicken noodle soup again.
This is my new, now, and forever go-to chicken noodle soup recipe.
Thank you for sharing.
Jessica Hart says
This recipe is Amazing it deserves the 5 star reviews wow wow wow