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 skinless chicken thighs, bone in (or 8 legs)
- 2 quarts (litres) chicken stock or broth
- 1-2 chicken bouillon cubes, crushed (adjust to your tastes)
- 7 oz (200 g) green beans, chopped in thirds
- 3/4 cup corn kernels
- 4 oz (120 g) baby spinach leaves
- 1/2 quart (litre) of water, as needed
- 6 oz (200 g) vermicelli or egg noodles (or angel hair pasta)
- Salt and pepper, to taste
- 1/4 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.
Alicia says
I cook this once a fortnight in Winter and always drop leftovers to my friends as they absolutely love it!
Tonya says
AH-MAY-ZING. This was THE BEST chicken noodle soup ever!!!!
Hannah says
Holy jaysus! This was delicious! I made this for my friend who is currently in labour, but I want it all for myself now!
I don’t really cook, but I am so proud of myself with this one! Recipe for life!
Hita says
So yum I don’t know how many helping I took . This is perfect for a rainy weather
Jacinta Murray says
Made this tonight & it was the best my husband & I loved it so much. Thank you for a great recipe.
Gail says
I made this tonight and my husband said “this is what chicken soup is supposed to taste like!” Fantastic recipe and a new family favorite. I used chunky bites of zucchini instead of spinach and peas instead of corn. Also at the end I added sautéed chunky bites mushrooms for my husband’s & my bowl and sautéed Brussels sprouts in just his. We wouldn’t do this every time but it’s cold weather, already have some snow on the ground and we just wanted to make it a bit more rustic.
Jem Graham says
With the nutrition data, I’m guessing it’s per serving, but how many grams or cups is a serving?
PS: Love the soup I’ve made it 3 times already in the last couple of weeks!
Francesca says
I made this today and it was amazing!! Thanks for sharing yet another great recipe.
Michala says
Thank you for this great recipe! I used vermicelli and added some curry powder. I also used frozen spinach, just thawed and drained before I added it. Delicious!
Jo says
Absolutely delicious! My first time making a chicken soup and it turned out great. Didn’t have any premade stock on hand so used 2 litres water with 2 beef stock cubes. The soup turned out darker with a rich flavour.
I have bookmarked this recipe – it will be a go to from now on.
Sally Mihihara Steedman says
Can’t beat this recipe.
Robert Querio says
For less calories and no carbs, use Miracle Noodles or Pasta Zero. Also, add a little Better Than Bullion for another flavor boost.
DrewB says
Very good! I ended up making this very bare-bones, no corn or green beans at my daughter’s request. We really enjoyed it and will be making it again!
Linda says
Hi, I must say it is the best chicken noodle soup I have had, I only had chicken drum stick in my freezer but really it doesn’t matter you can use any type of chicken, I have made it twice now love it and thank you
Sunny says
This turn out really really nice! Fast and easy to make too, thank you so much! It was my first attempt to make chicken noodle soup.
Sarah says
Made this recipe, no bouillon cube. Used vermicelli rice noodles, which turned out lovely and light. I found it quite bland so added extra water and some powdered French onion soup. The rest of the family enjoyed it as it was. Overall, very successful dinner, thank you.
Rich says
I make this about every 2 weeks. My favorite veggies are broccoli and corn as I like the yellow and green colors. I have tried spinach and don’t like the mouth feel. I have tried various pastas and have chosen Fusilli as my favorite. I use both boneless breasts and thighs. I add Itailian seasoning and pepper. I start off with bacon. I have been looking for a recipe like this for years. I will make this for the rest of my life. Thanks.
Michelle Gentry-Wiseman says
LOVED this recipe – and everyone in my family felt the same. I used gluten free noodles and I had thighs with skin on so, I used them and took the skin off after they were cooked. I will be making this recipe on a regular basis!!
Ileana says
I never ever comment on recipes, even good ones (a ungrateful posture I should perhaps reconsider), but having just made this recipe and been bowled over, I had to come on here to thank you for conceiving and walking me through the most loving recipe I’ve ever made for myself. I’m sick and working from home, and this soup is comforting, delicious, nourishing, and, as you rightly point out, forgiving and flexible. I used half a package of frozen sweet potato cubes (at the beginning) and a whole bag of baby spinach, as indicated, and I shredded a large cube of ginger into the soup at the simmering phase. I haven’t had a better chicken soup anywhere. Thank you very much for creating and sharing this wonderful recipe.
Ileana says
*AN* ungrateful posture
Taylor says
This recipe is so easy and so delicious. Will definitely be making this again!
Heather says
There’s nothing better than homemade chicken soup! Love this recipe. Going to give it a try!
Cris says
So easy to follow the receipe and tastes delicious! This is a keeper!
Paula says
Since our South Texas weather is bi-polar this year, I decided this was the perfect recipe to try. This was perfect! The spinach was an awesome addition. Thanks for the recipe! This will be a staple.
Valleycat1 says
I brown the chicken along with the sofrito veggies. Then proceed with the added liquid etc. Adds a good depth of flavor. This is my go-to method for any chicken or beef stews, soups, pot roast.
Lisa says
Absolutely the best chicken soup! The whole family loved it.
Laya says
This recipe turned out sooo delicious. I used the flat egg noodle, omitted the green beans, corn and spinach, and added lemon juice from a whole lemon to help fight off a cold. Oh, and my grocery store did not have skinless bone in thighs, so I had to get skinless, boneless thighs (still turned out juicy and shredded apart easily). Thanks for this!
Robyn says
Absolutely delish! Thanks for the recipe.
Danielle McCandless says
Can I use boneless skinless thighs?
Johnny Rohtten says
no – it will have no taste !
Krizia says
Made this recipe tonight. Your directions were easy to follow and the soup taste delicious! Saved this recipe for the future. Thanks 🙂
Jennifer Roscioli says
Do I boil the raw chicken in with the veggies ?
Karina says
Yes, it adds so much flavor to the chicken. You will not be disappointed! Hope you enjoy! XOXO
Rich says
I used boneless. chicken thighs, Pacific Foods organic bone broth unsalted.(90 mg).and Italian Seasoning. Not salty enough for me but others on a low salt diet might appreciate it. Next time I’ll try a bone broth with some more salt and experiment from there.
Anna says
Add some slap your mama in there and a couple teaspoons of chicken base 🙂
Momica says
Is the sodium high on this one? Or is that normal for soup???
Tom says
Use no salt chicken broth and don’t add salt, just pepper. We slice carrots in a garlic slicer, gets the pieces really thin. Also use corn cut off the cob and scrape cob, much better. We use herbs to enhance flavor.
Steph says
Hi. I can’t wait to try this recipe. I have a question concerning the bouillon cube. Usually I make the chicken stock by adding water to the bouillon cube. So in that case I do the chicken stock with bouillon and water and I add the extra bouillon cube? Thanks 🙂
Karina says
You do not need to mix the bullion cube before putting it into the soup. It will just be added with the other ingredients.
Stephanie Rivera says
Hands down the best chicken soup I’ve ever had in my LIFE! I ommited some of the veggies, but used more celery, carrots, and corn to compensate. Oh and btw I live in Houston Texas. The fact that my friends and I ate several bowls of it while it was 90 degrees outside shows how incredible it really is. 12/10 ⭐️
Jasmine says
Great recipe – super tasty 🙂 added extra garlic and it was divine! mother in law loved it which was a relief haha
Casey says
Tried this last night and it was a wonderful, vegetable laden soup. I actually cooked with a whole free range chicken and modified the cooking time a little with my past experience boiling whole chickens.
I didn’t use bouillon powder which probably made the soup taste a little flat everyone at the dinner table, including my toddler happily ate it. Using alphabet pasta probably helped.
Sharon says
So good! And easy. I’m not usually the biggest soup person but this is tasty. Thank you
Karina says
Oh that is great to hear! I am glad that you tried it and liked it. Thanks so much for sharing! XO
catriona Kelly says
Can you use breast of chicken instead of thigh or leg as I only like this
Karina says
Yes, of course! You are welcome to change or substitute any of my recipes to make your own. I am so glad that you chose one of my recipes to make! Enjoy!! XO
Tanya says
The only recipe I will ever use to make chicken noodle soup. Absolutely delish!
Ana says
Just made this soup today and o, my world it’s so yummy and delicious xxx will be definitely in my menu ??
RobinG says
Going to try this in the slow cooker! Hope it works out! I’m using spinach, mushrooms, maybe carrots, Zach’s, and leftover rotisserie chicken!
Korina K. says
How did it work out in the slow cooker? I would like to try it.
LaTrice says
I LOVE chicken noodle soup. It’s the ultimate comfort food at its finest. Can’t wait to make this recipe!! 🙂
Wendy says
That looks so good.I have no doubt it will taste great, like all of your other recipes I’ve tried.
Chicken Noodle Soup. The Ultimate comfort food.