My easy Chicken and Vegetable Noodle Soup is like a warm hug for those cold night or when you're feeling sick. Nutrient-dense and oh so cozy!
Chicken noodle soup is simply good for the soul. Maybe there's no scientific evidence, but I can tell you anecdotally that I always feel a little bit better after a warm bowl of my chicken vegetable soup. It's the BEST soup for when you're sick, packed with immune supporting ingredients and anti-inflammatory spices.
I know nothing will top your grandma's homemade chicken noodle soup, but I hope my easy chicken and vegetable soup comes in as a close second. Just like my lemon white bean turkey soup, it's also a great way to use up leftover rotisserie chicken and load up on some veggies. Pair with crackers or sourdough for the best comfort meal.
Why This Recipe Is Dietitian Approved
- Immune support. We're entering flu season, so it's a good time to focus on those immune supporting nutrients. This is a great soup for when you're sick because it's got turmeric, ginger, garlic and lots of veggies to support your recovery.
- Lower in sodium. Soups can be a huge source of hidden sodium in our diets, especially the canned types. This recipe is a great low sodium chicken noodle soup you can make at home.
- Make ahead. Did you know that you can freeze soups? This easy chicken and vegetable soup freezes really well, so you can make a huge batch and enjoy it throughout the winter.
Ingredients
Mirepoix. This is a fancy term for diced celery, carrots and onions that is cooked down and used in many soups and stew bases. It's also very nutrient-dense and lends lots of flavour to this chicken vegetable soup.
Bone broth. To make this a low sodium chicken noodle soup, we use a low sodium bone broth. Bone broth is a good source of collagen protein, and you can make it at home or buy it at the store. If sodium isn't a concern, go for any broth of choice.
Pasta. Ditalini is my favorite shape because it mixes in well with the other veggies, however choose any small pasta shape you like.
Mixed vegetables. We keep this chicken noodle soup super easy by using a frozen vegetable mix. Mine has beans, corn, carrots, peas, but truly any variety works.
Rotisserie chicken. I make this chicken soup with rotisserie chicken because it saves lots of prep time. However, any cooked chicken can be shredded and used here- perfect if you have leftovers.
Fresh aromatics. We have lots of flavour in this soup, with fresh bay leaves, thyme, rosemary, turmeric and ginger.
Lemon. Just a squeeze of lemon juice adds some acidity to bring out all the flavors in this chicken and vegetable soup.
Garlic and onion. Classic but necessary for flavour.
Spices. All you need are salt, pepper, paprika and turmeric.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- To a large pot over medium heat add olive oil. Once hot add onion, celery and carrots. Stir well and cook until onions are translucent in colour and are fragrant. Stir in garlic, black pepper, salt and paprika.
- Pour the bone broth over the vegetables, add bay leaves and stir. Cover and bring to a low boil.
- Once boiling, reduce heat to low and add dry pasta, frozen vegetables and cooked chicken. Cook for about 7 minutes until pasta is cooked. Stir in thyme, rosemary, turmeric, ginger and lemon juice and enjoy.
Substitutions and Variations
To make gluten-free: substitute the noodles for any gluten free pasta of choice. This would be a great option.
To make dairy-free: this recipe is naturally dairy-free.
To make vegan: swap the bone broth for vegetable broth, and swap the chicken for chickpeas.
To make nut-free: this recipe is naturally nut-free.
This recipe is great because you can customize it with any vegetables you like. Any frozen vegetables will work in this recipe, however I do recommend dicing them or chopping them up so they're nice and small.
Equipment
- Vegetable chopper (optional)
- Pot
Storage
This easy chicken and vegetable soup is a great make ahead option because it can be stored in an airtight container in the fridge for up to 5 days, or frozen for up to 3 months. I recommend using containers such as these Souper Cubes for easy pre-portioned freezer storage.
To defrost, place in the fridge to thaw overnight. Alternatively, you can pop the portioned soup out of the container and place in a pot over low heat. Allow to defrost as the soup warms, stirring as necessary.
Top Tips for Success
To make this recipe as easy (and minimal prep) as possible, I recommend using frozen vegetables and rotisserie chicken. For the onion, celery and carrots, try using a vegetable chopper to avoid spending 20 minutes chopping everything up.
Frequently Asked Questions
Try my baked chicken breast recipe.
This chicken noodle soup is lower sodium than a traditional canned variation. A regular chicken noodle soup will contain about ~800mg of sodium per serving, which is more than half of the sodium we should be consuming daily.
No! You can add the frozen vegetables right into the soup and they will thaw while in the broth.
The pasta does get a little softer once stored. Unfortunately that seems to be the case with most soups and I still haven't found a great solution for it (other than keeping the noodles separate and adding once you are ready to eat). However I do find using smaller pasta helps avoid any mushy texture in your soup- and the taste is still amazing!
More Easy Soup Recipes
Happy Soup Season!
- Broccoli Cheddar Soup
- Lemon White Bean Soup with Turkey and Greens
- Panera Thai Chicken Soup
- Creamy Tortellini Spinach Soup
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this easy chicken and vegetable soup, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Easy Chicken and Vegetable Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 cups celery chopped
- 2 cups carrots sliced
- 3 cloves of garlic minced
- ⅛ teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- 6 cups low sodium bone broth or chicken broth
- 2 bay leaves
- Salt to taste
- 1 cup dry ditalini pasta or any small pasta
- 1 cup frozen mixed vegetables beans, corn, carrots, peas
- 1 lb cooked rotisserie chicken cubed
- 1 tablespoon fresh thyme finely chopped
- 1 tablespoon fresh rosemary finely chopped
- 2 teaspoon fresh turmeric or ½ teaspoon dried
- 2 tablespoon freshly grated ginger
- Juice of 1 lemon 3 tbsp
Instructions
- To a large pot over medium heat add olive oil. Once hot add onion, celery and carrots. Stir well and cook until onions are translucent in colour and are fragrant. Stir in garlic, black pepper, salt and paprika.
- Pour the bone broth over the vegetables, add bay leaves and stir. Cover and bring to a low boil.
- Once boiling, reduce heat to low and add dry pasta, frozen vegetables and cooked chicken. Cook for about 7 minutes until pasta is cooked. Stir in thyme, rosemary, turmeric, ginger and lemon juice and enjoy.
Notes
Nutrition
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