When it’s chilly outside or you’re feeling under the weather, nothing is quite as comforting as a big bowl of soup. Especially when it involves noodles and reminds you of childhood. This super delicious and adaptable chicken noodle soup recipe can be made a few ways — 1) keep it classic, 2) include the optional ginger and turmeric for extra immune support, or 3) replace some of the chicken with white beans for a fiber boost!
Made in 1 pot with 10 simple ingredients, this soup is the answer for weeknight meals, chilly weather, and incorporating more homemade broth, or to have on hand whenever you’re craving comfort in a bowl. Let’s make soup!
History of Chicken Noodle Soup
Versions of chicken soup have been enjoyed around the world for centuries and have a long history of use as a remedy for colds and other illnesses.
Most chicken soup recipes consist of chicken broth, chicken meat, vegetables, and some form of starch — noodles, dumplings, root vegetables, or grains. And though noodles in chicken soup existed long before the 1900s, the term “chicken noodle soup” is thought to have originated from a radio advertisement by Campbell’s Soup Company in the 1930s.
The following is our inspired version with options for keeping it classic, infusing with healing spices, or bulking it up with beans.
How to Make Chicken Noodle Soup
Just like classic chicken noodle soup, this version begins with sautéing onions, carrots, celery, and garlic for a flavorful base. You can cut them any size you want, but we love small, bite-sized pieces.
Inspired by the “Medicinal Chicken Noodle Soup” from Food Front Co-Op in Portland, we love adding ginger and turmeric to this soup. Thyme is also lovely! Not only do these herbs and spices contribute healing properties, but they also add delicious flavor.
- Ginger – best known for its anti-inflammatory and anti-nausea effects
- Turmeric – rich in a potent anti-inflammatory compound called curcumin
- Thyme – has a long history of use for supporting respiratory health
Next come the flavor essentials: salt and pepper plus your choice of broth or stock. We love the robust flavor of homemade (bone broth or Instant Pot), but store-bought works just fine, too!
Then for the chicken, you can use either breast or thigh meat. It cooks in the broth, infusing it with flavor and making it easy to shred or cut into bite-sized pieces. Or if you have leftover cooked chicken around, you can repurpose it by adding it to the soup a little later in the cooking process.
All that’s left to do is add your favorite noodles and slurp any sickness away! Note that if you’re not serving the soup right away, it’s best to keep the noodles separate so they hold their texture.
We hope you LOVE this chicken noodle soup! It’s:
Comforting
Brothy
Flavorful
Nourishing
Adaptable
& SO easy!
What to Serve with Chicken Noodle Soup
Chicken noodle soup is pretty much the definition of comfort in a bowl, but if you want to step up the comfort level even more, pair it with your favorite carb-y side! Think flatbread, biscuits, garlic bread, roasted potatoes, or even a simple slice of buttered toast.
If you’re feeling more in a veggie mood, try it with a side of roasted cabbage, kale salad, or arugula salad.
More Comforting Soup Recipes
- Cozy Thai-Inspired Chicken Noodle Soup
- 1-Pot Tuscan-Style Beef & Lentil Soup
- Easy 1-Pot Black Bean Soup
- 1-Pot Chickpea Noodle Soup
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Chicken Noodle Soup (Classic or Immune-Boosting!)
Ingredients
NOODLES
- 8 oz. pasta of choice (gluten-free friendly as needed // we like fusilli or bowtie)
- 1 Tbsp salt
SOUP
- 1 Tbsp olive oil
- 1 large yellow or white onion, diced (1 large onion yields ~3 cups or 450 g)
- 3 stalks celery, finely chopped (3 stalks yield ~1 ¾ cups or 230 g)
- 3 medium carrots, finely chopped (3 carrots yield ~ 1 ¼ cups or 150 g)
- 4 cloves garlic, minced
- 1-2 Tbsp freshly minced ginger (optional)
- 1 tsp dried thyme (or double the amount if using fresh)
- 1/2 tsp ground turmeric (optional)
- 1/4 tsp each sea salt and black pepper (plus more to taste)
- 8 cups chicken broth or stock (homemade for best flavor // or sub bone broth or store-bought)
- 1 lb. boneless, skinless chicken thighs or breasts (organic, pasture-raised when possible // or sub 2-3 cups leftover roasted chicken // or two 15-oz. cans drained white beans for a fiber boost)
GARNISH optional
- Freshly chopped parsley
Instructions
- Bring a large pot of water to a boil and add 1 Tbsp salt to the water for more flavorful pasta. Cook the pasta according to package instructions until al dente. Then drain, toss in a little olive oil to prevent sticking (optional), and set aside.
- While the pasta is cooking, chop the veggies. Or if they’re already chopped, you can cook them in a separate pot while the pasta is cooking to speed up the process.
- Heat the (now empty) large pot over medium heat. Add the olive oil, onion, celery, carrots, garlic, and ginger (optional) and sauté for 5-7 minutes, stirring occasionally, until softened.
- Stir in the thyme, turmeric (optional), salt, and pepper and cook for 1 minute.
- Add the chicken broth, raw chicken thighs or breasts (if using pre-cooked chicken, add it in step 6), and white beans (if using). Bring the soup to a gentle simmer, then reduce the heat to low, cover, and cook for 5-8 minutes, or until the chicken is cooked through (cook time will depend on the size of the chicken thighs or breasts and how quickly the broth comes to a simmer).
- When the chicken is cooked, remove it from the pot and shred or dice into bite-sized pieces. Return the chicken to the soup and cook for 1-2 minutes longer. If using pre-cooked chicken, add it at this time. Season with additional salt and pepper to taste.
- Divide the pasta between bowls, ladle in the soup, and garnish with fresh parsley (optional). Enjoy warm.
- Leftovers will keep in the refrigerator for 3-4 days or in the freezer up to 1 month — store noodles and soup separately for best texture. Reheat soup in a saucepan until warm.
Video
Notes
*Inspired by Food Front Co-Op‘s Medicinal Chicken Noodle Soup and adapted from our 1-Pot Chickpea Noodle Soup.
Selina says
This recipe is a favorite for our family and has been for several years! Warm, comforting and delicious. Definitely recommend this soup with bow tie pasta!
We’re so glad this recipe is a favorite in your house, Selina! Thank you for the lovely review! xo
Rasha says
Hi,
My hubby is not a celery fan. I know it is the classic soup recipe but I am looking for a good replacement for the celery that also works taste- wise. Any recommendations?
Thanks. Love your website and IG page
Thank you for your kind words, Rasha! We’d say leave it out or sub more carrots. It will still be tasty!
Kyla says
Maybe broccoli would be good🤷♀️
Rebecca says
Made this today in UK as was feeling under the weather, it tasted exactly how I imagine, I enjoyed two big bowlfulls so I only have about another 2 portions left. Looking forward for the colder months to arrive so I can enjoy this dish more often. I added two bayleafs to my soup which was added in at the same time with the other seasonings. Thank you Dana :) x
We’re so glad it hit the spot, Rebecca! Thank you for the lovely review! Sending well wishes your way! xo
Melissa Jackson says
Love love love this recipe! My husband & I have made it multiple times during this rare SoCal rainy weather. We’ve made the Immune Boosting version and have added chickpeas when we didn’t have white beans. Have also added sweet potatoes and use Herbs de Provence instead of thyme. All variations have been winners! This delicious recipe will be a regular go-to; especially since it’s also easy to make!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Melissa!
Curt says
Yes, i, too, am a vegetarian who made this for my carnivorous husband after he contracted covid even though we’re quadruple boosted and still wear masks. I love that i didn’t have to handle the raw meat and could just plop it in; i actually didn’t know you could cook chicken like this! 😅I used half store-bought broth, then added water, an extra onion, a few carrots, and continued adding the scraps from the veggies i was chopping. (You have to strain it, obviously.) It’s not as good as following a broth recipe and letting it simmer a long time, but it does make store-bought broth taste way better. Thanks for this recipe! 🙏
Thanks so much for sharing, Curt. So glad you had success with this recipe, we hope your husband feels better soon!
Britni Ludwig says
First time I’ve cooked meat in probably years. It was delicious! I will make it again! My husband has a cold so was very thankful for the soup (and the meat lol). Used veggie broth and added a can of white beans. Will try with a bay leaf next time, as other reviewers suggested!
Britni Ludwig says
First time I’ve cooked meat in probably years. It was delicious! I will make it again! My husband has a cold so was very thankful for the soup (and the meat lol). Used veggie broth and added a can of white beans. Will try with a bay leaf next time, as other reviewers suggested!
Thanks so much for the lovely review, Britni. We are so glad you and your husband enjoyed it!
Madison says
Thank you so much for this delicious feel good recipe. My partner was starting to get sick so I made this for him and it was perfect! I added 2 bay leaves, juice of a lemon, fresh chives and extra garlic and mmmm mm. So tasty! Will be my go to chicken noodle soup 😋
Amazing! Thanks so much for the lovely review and for sharing your modifications, Madison!
Alla says
Love this soup. Making it often. Adding a bay leaf or two to the broth is also a hot tip :)
Lovely! Thanks so much for sharing, Alla!
Jen says
Delicious. My whole family enjoyed this! I have 2 sick kids today, so this was perfect
Aw, we’re so glad everyone enjoyed it! We hope your kids are feeling better soon! xo
Cindy says
This was really delicious! I used red lentil pasta and cooked white beans. I did use chicken broth and the turmeric and ginger. I would definitely make it again and I’m glad I have a little leftover for tomorrow 😊
Wonderful! Thanks so much for the lovely review and for sharing your modifications, Cindy. So glad you enjoyed!
Robin says
I made this soup today for my mother-in-law who has the dreaded you-know-what virus and I must say, I have never been displeased with any of minimalist baker’s recipes, but this one was absolutely over the top! So delicious, comforting and perfect for this occasion. I could feel it warming my whole body from head to toe! And yes, I’m glad it made a big pot so that I was able to keep some for my family too. Win-win situation!! I printed the recipe and put it into my recipe lol because I will most definitely want to revisit! Thanks again for your superb recipes!!
Aw, yay! We’re so glad you enjoyed the recipe so much, Robin. Thank you for your kind words and lovely review! We hope your mother-in-law is feeling better soon! xo
Nicole Madsen says
I made this soup yesterday afternoon for lunch and it was delicious! I made a few changes- no chicken. I added a large can of Navy beans. I also added some soy sauce to the soup (a couple tablespoons at least), and some peas. We all loved it and had it for lunch 2 days in a row! My toddler requested it the second day, she really loved the broth.
Wonderful! We’re so glad you and your family enjoyed it with some modifications! Thank you for sharing, Nicole! xo
Mire says
Is there a way to get the picture of the recipe to be displayed when printing the PDF? I selected the picture option but it’s not showing up on the PDF. I tried other to print other recipes and the same thing is occurring.
Hi Mire! We’re not sure, but on our end we’re able to right click on the photo we want and select “open in new tab” then if we select that page (the black part next to the photo) we can right click and select “print”. Hope this helps!
Sara says
This turned out really nice! I used a rotisserie chicken and Jovial cassava pasta.
Thank you for sharing!
Amazing! We’re so glad you enjoyed it, Sara! Thank you for the lovely review! xo
Sue says
This was amazing. I wouldn’t have thought to add ginger or turmeric, but followed the recipe, and so happy I did. The method for cooking the chicken worked perfectly. Even with store-bought chicken broth, this was a winner.
We’re so glad you gave it a try and enjoyed, Sue! Thank you for sharing! xo
Erika says
Do you think this would work in a crock pot? If so, what would be the time alterations?
Hi Erika, we haven’t tested that, but we think it would work if you cooked the noodles separately (if using gluten-free) or added them in the last 30-40 minutes (if not gluten-free). For best flavor, we’d suggest sautéing the onions, celery, carrots, etc. before slow cooking. We’d recommend cooking on low for 4-6 hours. Let us know if you try it!
Lorena says
Thought this was a vegan website. My mistake!
Hi Lorena, If you’d like to see only our vegan content, you can subscribe to our vegan-only email list (sign up for the email list and click the subscriber preferences at the bottom of the email). Or, visit our recipe page and select “special diet” “vegan” or click here.
in2insight says
Hi, I am in the same boat.
I miss seeing your vegan recipes and followed the suggestion for emails with only vegan options, but there is no “subscriber preferences” that I can see.
A follow up email from you said: (As a quick note, by default you will receive all emails from us. If you’d only like vegan recipes, please click here!)
The click here link is broken and will not work in Safari nor Chrome.
Hi, At the bottom of emails we send, you should see a section that says “Need to Update Your Subscription Preferences? Want Only Vegan Recipes? Click here!” Is that link working for you or also appearing as a broken link?
Vee says
Same! I was a bit put off seeing this recipe.
Nicole says
Breath deep and click “ vegan only” and all will be well in your world again.
Sam says
If you check her ‘about’ section, she states that this is not a vegan or plant-based exclusive website and that all eaters are welcome.
She’s never once claimed to host an all-vegan blog so I genuinely have no idea where people keep getting this from.
Amanda says
Can I make this in the instant pot with frozen chicken breasts?
That would work! We’d suggest cooking on high pressure for 15-20 minutes and cooking the noodles separately on the stovetop.