You know those days, right? The ones where you need a culinary hug in a bowl? That’s exactly when I turn to this recipe. Forget those complicated, days-long broth recipes—I’ve cracked the code for the absolute easiest, yet deeply satisfying, **Nourishing Chicken Noodle Soup** you’ll ever make. Seriously, it comes together faster than you can decide what movie to watch while you’re eating it!
This soup isn’t just about nostalgia; it’s genuinely good for you. When I was recovering from a brutal flu last winter, this recipe—my perfected version of a classic—was my absolute go-to. It’s packed with veggies and lean protein. I always keep the basic ingredients stocked because I know I can whip up a wholesome meal in under forty minutes. Trust me, you’re going to keep this recipe card handy for emergencies, sick days, or just when you need real, honest comfort food!
Why This Nourishing Chicken Noodle Soup is Essential Comfort Food
We all need that one classic recipe that never lets us down, and this soup is mine. I’ve tried fancy broths and gourmet additions, but honestly, the beauty of this chicken noodle soup is how straightforward it is. It proves you don’t need a dozen rare spices for real flavor. Because we use lean chicken breast, it stays nice and light, too—only 7 grams of fat per serving, which is fantastic for an everyday meal!
Here’s why I keep coming back to this simple formula:
- It’s unbelievably fast! Prep is just 15 minutes, so we are done cooking in about 40 minutes total.
- It relies on pantry champions: broth, dried herbs, and whatever vegetables I have handy (carrots are a must, though!).
- It is deeply satisfying. That cozy feeling you get? It’s all here, packed into every spoonful.
Honestly, if you’re looking for something warm that doesn’t weigh you down, you need this soup in your rotation. If you want to explore other cozy yet healthy options later, check out this comforting cauliflower chicken soup recipe I shared!
Ingredients for Your Nourishing Chicken Noodle Soup
Listen, the success of any great soup starts right here on the ingredient list. For this **Nourishing Chicken Noodle Soup**, we are keeping things nice and simple, which is why it’s such a beginner favorite! Everything here is designed to build flavor without adding unnecessary work or a ton of fat.
You need to be precise with your prep, though. Don’t just eyeball those veggies! Grab the following:
- One tablespoon of olive oil—no more, no less, since we are keeping this low-fat.
- One medium onion, which I like to chop up pretty finely so it just melts away into the broth.
- Two healthy carrots, sliced thinly. This is important so they cook through in time!
- Two sturdy celery stalks, also sliced.
- A full eight cups of good chicken broth. If you can use homemade, do it—it makes a huge difference!
- Two cups of cooked, shredded chicken breast. Rotisserie chicken works perfectly here if you’re in a rush.
- One cup of egg noodles. If you want to try making your own? I have a fantastic egg noodle recipe you can try with that!
- One teaspoon of dried thyme.
- Half a teaspoon of dried rosemary.
- Salt and freshly ground black pepper—and be generous with the pepper!
That’s it! Simple building blocks for maximum comfort. Make sure those carrots and celery are chopped evenly so everything finishes cooking at the same time.
Step-by-Step Instructions for the Best Nourishing Chicken Noodle Soup
Okay, buckle up, because this is where the real magic happens! It’s so easy you’ll wonder why you ever bought soup in a can. Remember, cooking soup is forgiving, but if you follow these steps—especially the starting point—you guarantee flavor.
Sautéing the Base Vegetables
First things first, get a big pot—a Dutch oven works perfectly—on medium heat. We need to warm up that tablespoon of olive oil. Once it shimmers just slightly, toss in your chopped onion, carrots, and celery. This step is non-negotiable for building the flavor base for your **Nourishing Chicken Noodle Soup**! Don’t rush this part. You cook them until the onions start looking see-through, or translucent, which takes about five to seven minutes. You want those veggies to start getting sweet and soft before they hit the liquid.
Simmering the Broth and Tenderizing Carrots
Once those aromatics are singing, pour in all eight cups of that chicken broth. Now, crank the heat up until it hits a rolling boil—you’ll see the bubbles coming up fast. Here’s where we slow things down. Immediately reduce that heat way down so the broth is just gently bubbling. We need to let this simmer for a good 10 minutes. Why ten minutes? That gives the carrots time to become truly tender without turning to mush later on. It’s the perfect balance!
Adding Chicken and Noodles to Finish the Nourishing Chicken Noodle Soup
After that 10-minute simmer, it’s time to bring in the good stuff! Gently stir in your two cups of shredded chicken, the cup of egg noodles, your teaspoon of thyme, and that half teaspoon of rosemary. Be sure to stir well so those noodles don’t clump together at the bottom. Now, this part depends on your noodle package, but usually, we let this cook for about six to eight minutes. Keep an eye on them! You want them done, but not falling apart. As soon as they look right, kill the heat, stir in your salt and pepper to taste—and don’t be shy with the pepper—and that’s it! It’s ready to serve. If you’re planning on leftovers, check out this guide on crockpot chicken noodle soup for tips on handling large batches.
Expert Tips for Next-Level Nourishing Chicken Noodle Soup
Now that you have the basic steps down for this incredible **Nourishing Chicken Noodle Soup**, let me share a few tricks I’ve picked up over the years that take it from good to absolutely legendary. These small tweaks really bump up the flavor and texture, even though the total cook time stays super quick!
If you’ve got the time, the absolute best thing you can do is use your own homemade chicken broth. I know, I know—it sounds like extra work—but the difference in depth and richness is unbelievable. If you don’t have that ready, don’t sweat it! Just make sure you use a good quality, low-sodium store-bought broth so you can control the final salt level yourself at the end. That brings me to my biggest tip for leftovers.
If you know you won’t eat this whole batch right away, do *not* cook the noodles completely in the soup pot! Cook them just a minute or two shy of the package directions, then fish them out and store them separately. When you reheat the soup the next day, just add as many pre-cooked noodles as you need to your bowl and let them warm up there. This stops the whole batch from turning into grainy mush overnight. Honestly, if you love slow-cooking soups, you should totally look at my slow cooker chicken wild rice soup for inspiration on effortless batch cooking!
Ingredient Substitutions for Your Nourishing Chicken Noodle Soup
I get asked all the time about swapping things out, especially when dealing with allergies or just what’s available in the fridge. The great news is that this **Nourishing Chicken Noodle Soup** is super flexible, as long as we keep the core principle—health and flavor—in mind!
If gluten is something you need to avoid, don’t panic! You can easily swap those egg noodles for rice noodles or even spiralized zucchini if you’re looking for a lower-carb option. Just remember that zucchini will soften ridiculously fast, so only add it right at the very end before serving. If chicken broth isn’t on hand, vegetable broth works just fine; it just changes the flavor profile from deeply savory to a little brighter. And if you need a shortcut on the chicken, please, just use store-bought rotisserie chicken—it works like a dream and saves you the trouble of shredding!
For those looking for strictly gluten-free results, make sure you check out my guide on quick gluten-free dinners for more ideas. It’s all about making meals work for your life!
Serving Suggestions for Nourishing Chicken Noodle Soup
When you pull a steaming bowl of this **Nourishing Chicken Noodle Soup** off the stove, you’ve got a complete meal right there, but why stop short of perfection?
This soup is practically begging for something crunchy on the side. I always, *always* serve this with a thick slice of crusty sourdough bread for dipping—the best part is soaking up that herby broth leftover in the bowl! If you want something softer, a batch of my fluffy, buttery dinner rolls is a brilliant match. For something a little lighter, a simple side salad tossed with a bright lemon vinaigrette cuts through the warmth of the soup beautifully.
Storage and Reheating Instructions for Nourishing Chicken Noodle Soup
This **Nourishing Chicken Noodle Soup** tastes amazing the next day, but we have to talk about the noodles! If you plan on having leftovers, here’s the crucial tip I mentioned earlier: store the soup base (broth, veggies, chicken) separately from the noodles if you can. If you keep them together, those noodles will soak up every last bit of broth in the fridge and become super soft.
If you already stored them mixed, no problem! Just reheat slowly on the stovetop over medium-low heat. If it looks too thick, splash in a little extra water or chicken broth. It might not be perfect, but it will still taste like comfort. Keep leftovers tightly sealed in an airtight container, and it’s good for about four days!
Frequently Asked Questions About Nourishing Chicken Noodle Soup
Can I make this easy soup recipe in a slow cooker?
You absolutely can! This is a great way to make a big batch of **Nourishing Chicken Noodle Soup** for a crowd. You’ll follow the sautéing steps for the vegetables on the stovetop first—that flavors needs that initial heat sear before hitting the slow cooker. Then, just dump everything but the noodles into the crockpot. Set it on low for about six hours. Add the egg noodles during the last 30 minutes of cooking time so they don’t get totally waterlogged. It’s perfect for those busy weeknights!
What specifically makes this Chicken Noodle Soup so ‘nourishing’?
That’s a great question! When I call it nourishing, I mean it’s a well-rounded meal that fuels you up without weighing you down. We are getting a huge punch of lean protein (28 grams!) from the chicken breast, lots of good fiber and vitamins from the carrots and celery, and it’s naturally low in fat—just 7 grams. It’s warm, hydrating, and packed with simple, recognizable ingredients, which is exactly what you need when you’re trying to feel your best. If you want to compare it to other healthy soups, I highly recommend checking out my crockpot chicken noodle soup guide for another simple take.
How can I make the chicken broth richer without using cream?
Ah, wanting that deeper, savory baseline! The easiest way to get a richer flavor in this **easy soup** is twofold. First, as I mentioned earlier, nothing beats homemade broth. If you can’t make it, just look for a high-quality, reduced-sodium chicken broth and then add just one bay leaf while it simmers between steps 3 and 4. Remove it before serving, of course! Another trick is to just use a little less water when you start, or even use 6 cups of broth and 2 cups of water if you have some leftover roasted chicken drippings to stir in.
Can I use dried parsley instead of rosemary?
Yes, you totally can! Rosemary has a very distinct, piney flavor that I personally love with chicken, but if that scent isn’t your favorite, dried parsley is a perfect substitute. You can use the same measurement—half a teaspoon—or even skip the rosemary entirely and use two teaspoons of dried parsley instead. It gives you that classic, familiar **chicken noodle soup** taste without the strong herbaceous punch of the rosemary.
Estimated Nutrition Facts for Nourishing Chicken Noodle Soup
Now, one of the things I love most about this **Nourishing Chicken Noodle Soup** is that it isn’t loaded down with heavy fats or sugars, which means you feel good eating it! It’s a really balanced meal packed into one bowl.
Based on the standard measurements in the recipe—using lean white meat and keeping the oil minimal—here’s what you can generally expect per 1.5-cup serving size. Remember, these are just my best estimates, since what you use matters so much!
- Calories: Around 280
- Protein: A whopping 28 grams—great for staying full!
- Fat: Only about 7 grams total. It’s naturally low fat, which is fantastic.
- Carbohydrates: Roughly 28 grams, mostly coming from those wonderful egg noodles and the veggies.
- Sodium: This one hovers around 650 mg, entirely dependent on how salty your chicken broth is, so watch that label!
- Fiber: About 3 grams.
I always want to be transparent with you though: since we all use different brands of broth and maybe your “medium” onion is bigger than mine, your numbers might vary slightly. If you’re tracking macros super strictly, try to use a low-sodium broth to keep that sodium count down. But for a classic, comforting bowl of **chicken noodle soup**, these numbers are pretty darn excellent!
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Nourishing Chicken Noodle Soup
- Total Time: 40 min
- Yield: 6 servings 1x
- Diet: Low Fat
Description
A simple recipe for classic chicken noodle soup that provides good nutrition.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 8 cups chicken broth
- 2 cups cooked, shredded chicken breast
- 1 cup egg noodles
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until vegetables soften, about 5 to 7 minutes.
- Pour in chicken broth. Bring the mixture to a boil.
- Reduce heat and simmer for 10 minutes, or until carrots are tender.
- Add shredded chicken, egg noodles, thyme, and rosemary.
- Cook according to noodle package directions, usually 6 to 8 minutes, until noodles are done.
- Season with salt and pepper before serving.
Notes
- For richer flavor, use homemade chicken broth.
- You can substitute dried parsley for rosemary if desired.
- If you prefer softer vegetables, cook them longer before adding broth.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4
- Sodium: 650
- Fat: 7
- Saturated Fat: 1.5
- Unsaturated Fat: 5.5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 28
- Cholesterol: 75
Keywords: chicken noodle soup, nourishing soup, easy soup, comfort food, chicken broth