Easy Chicken Noodle Soup Recipe

Introduction

This easy chicken noodle soup is a comforting classic, perfect for chilly days or when you need a simple, wholesome meal. With tender shredded chicken, fresh vegetables, and flavorful herbs, it comes together quickly and satisfies every time.

Ingredients

• 4 chicken thighs, skins removed (bone-in or boneless)
• 8 cups chicken broth (low sodium recommended)
• 6 cups water
• 2 Tbsp olive oil, to sauté vegetables
• 1 medium onion, finely chopped
• 2 medium celery sticks, finely chopped
• 2 carrots, sliced into rings
• 6 oz rotini pasta
• 3 Tbsp fresh or frozen dill
• 1 tsp Mrs. Dash or salt-free seasoning of choice
• 1 Tbsp sea salt, or to taste
• 1 garlic clove, pressed

Instructions

1. Step 1: In a large soup pot, combine 6 cups water, 8 cups chicken broth, and 1 tablespoon sea salt. Bring to a boil, then add chicken thighs. Boil partially covered for 20 minutes, skimming off any foam that rises, while preparing vegetables.
2. Step 2: In a large skillet over medium-high heat, heat 2 tablespoons olive oil. Sauté chopped onion and celery until softened, then transfer them to the soup pot.
3. Step 3: Add pasta and sliced carrots to the soup pot. Continue cooking at a low boil for about 15 minutes, or until pasta reaches desired tenderness.
4. Step 4: Remove chicken thighs from the pot. Use forks or your hands to shred the chicken, discarding bones and fat. Return shredded chicken to the soup.
5. Step 5: Season the soup with 1 teaspoon Mrs. Dash (or your favorite seasoning) and additional salt if needed. Press in the garlic clove and stir in 3 tablespoons dill. Remove from heat and serve.

Tips & Variations

• For a gluten-free version, substitute the rotini pasta with gluten-free noodles or rice.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• Use bone-in chicken thighs for richer broth, or boneless for quicker shredding.
• Fresh dill gives the best flavor, but frozen dill works well in a pinch.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until steaming hot. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Note that pasta may soften further after freezing; cooking pasta separately is an option for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but thighs tend to stay more tender and flavorful in soup. If using breasts, watch cooking time closely to avoid drying out the meat.

What can I substitute if I don’t have Mrs. Dash?

You can use any salt-free seasoning blend, dried herbs like thyme or parsley, or simply increase the garlic and dill for flavor without added salt.

Easy Chicken Noodle Soup Recipe

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★★★★★

4.7 from 67 reviews

• Author: Charlotte
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This Easy Chicken Noodle Soup recipe is a comforting homemade classic that combines tender shredded chicken, rotini pasta, and fresh vegetables simmered in a flavorful chicken broth. Perfect for chilly days or when you need a soothing meal, this soup balances savory herbs with hearty ingredients for a satisfying bowl.

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Ingredients

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Soup Base

• 8 cups low sodium chicken broth
• 6 cups water
• 1 Tbsp sea salt, or to taste

Chicken

• 4 chicken thighs, skins removed (bone-in or boneless)

Vegetables & Aromatics

• 1 medium onion, finely chopped
• 2 medium celery sticks, finely chopped
• 2 carrots, sliced into rings
• 1 garlic clove, pressed

Seasonings & Herbs

• 1 tsp Mrs. Dash, or your favorite salt-free seasoning
• 3 Tbsp fresh or frozen dill
• 2 Tbsp olive oil (for sautéing)

Pasta

• 6 oz rotini pasta

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Instructions

1. Prepare broth and cook chicken: In a large soup pot, combine 6 cups of water with 8 cups of chicken broth and 1 tablespoon of sea salt. Bring to a boil over medium-high heat. Once boiling, add the chicken thighs, partially cover the pot, and let it boil for 20 minutes. During this time, skim off any foam that forms on the surface to keep the broth clear.
2. Sauté vegetables: While the chicken is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the finely chopped onion and celery, sautéing until vegetables are softened and aromatic, about 5 minutes. Transfer the sautéed vegetables into the soup pot with the broth and chicken.
3. Add pasta and carrots: Add the 6 ounces of rotini pasta and sliced carrots to the soup pot. Reduce to a low boil and cook for about 15 minutes or until the pasta is tender but not mushy. Stir occasionally to prevent the pasta from sticking.
4. Shred chicken: While the pasta cooks, carefully remove the chicken thighs from the pot. Using forks or your hands, shred the meat, discarding bones and any fat. Return the shredded chicken meat back into the soup pot.
5. Season and finish: Season the soup with 1 teaspoon of Mrs. Dash or your preferred salt-free seasoning. Add more sea salt if needed to adjust the taste. Press in the garlic clove and stir well. Finally, add 3 tablespoons of fresh or frozen dill, stir, and remove the pot from heat.
6. Serve: Ladle the soup into bowls and enjoy warm, savoring the hearty flavors and comforting broth.

Notes

• For a lower sodium version, adjust the amount of sea salt or use unsalted chicken broth.
• Bone-in chicken thighs add extra flavor but boneless work well too.
• You can substitute rotini with egg noodles or any preferred pasta shape.
• Fresh dill is preferred, but frozen dill works great if fresh is unavailable.
• Skimming the foam during boiling helps keep the broth clear and clean-tasting.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: chicken noodle soup, easy chicken soup recipe, homemade chicken soup, comforting soup, rotini pasta soup