Homemade Chicken Noodle Soup
Homemade 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 noodles to make the perfect comfort food!
Is Chicken Noodle Soup healthy?
Chicken Noodle Soup can certainly be considered healthy! This recipe makes 6 servings and each generous serving is loaded with protein and vegetables. Each serving has 363 calories as well as 30 grams of protein. For the complete nutritional information just scroll down to the recipe card.
What noodles go in chicken noodle soup?
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 orrecchiette
- Long Pastas: Broken fettuccine or Lasagna noodles
- Gluten Free: Barilla elbows or penne
Ingredients for Chicken Noodle Soup
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
- Chicken broth: low sodium chicken stock or 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.
- 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.
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!
Saute 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. This step will take 3-4 minutes.
Add the Garlic
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, and add the diced chicken and shredded kale. Stir until everything is heated through and the kale has softened to your personal preference.
Serve
Serve this soup immediately with a load of warm, crusty bread! If you prefer something a little more hearty this Air Fryer Grilled Cheese is great with soup! Also, to make this a more well-rounded meal we recommend serving it with a Wedge Salad or this Salad with White Beans and Bacon.
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.
What broth should I use?
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.
Tips & Tricks
- Feel free to use any cooked chicken in this recipe, a roast or rotisserie chicken adds great flavor!
- 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 Soup FAQ
Yes. You can use any cut of chicken including a whole chicken, breasts, or thighs. As written I use a whole rotisserie chicken removed from the bone.
No, you can skip the kale if you prefer.
Yes, this recipe will work with Barilla elbow or penne noodles. The cooking time is the same, just be sure not to overcook gluten-free pasta.
Chicken Soup Recipes
- Olive Garden Chicken Gnocchi Soup: this copycat recipe is simply irresistible!
- Chicken Bacon Ranch Soup: a flavor-packed soup that is low in carbs and high in flavor!
- White Bean Chicken Chili: my all-time favorite dish!
- Broccoli Cheddar Soup: a classic flavor combo, but with a new spin!
- Chicken Enchilada Soup: a hearty dinner that packs all the flavor of enchiladas into a healthy soup.
Homemade 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.
