Chicken noodle soup made with vegetables, chicken breast, noodles, herbs, and broth! This homemade chicken noodle soup is super satisfying, healthy, made in one pot within 40 minutes, and tastes absolutely delicious.
This healthy chicken noodle soup is a light and comforting soup recipe. It is seasoned with salt, pepper, and Italian flavors.
We love soups. Especially this one is my kids' favorite. If you love Chicken soup, check out my Thai chicken noodle soup, and chicken Manchow soup recipes.
This is the best chicken soup recipe. Serve this hearty and flavorful soup with a slice of crusty bread or garlic bread. Perfect for cold winter nights!
Why you might need this one-pot chicken noodle soup?
- Quick & easy - This easy chicken soup can be made quickly at home within 30 minutes.
- Healthy - It is a healthy and low-calorie soup recipe. It is loaded with lots of fresh vegetables (fiber), mushrooms & chicken (protein), and whole-wheat noodles (healthy carbohydrates).
- One-pot recipe - The recipe is made in one-pot, easy to clean up, and fewer dishes to go.
- Easy to customize - It is made with simple ingredients that are easily available in the kitchen pantry. Check out the ingredients notes below for possible substitutions.
- Meal prep friendly - You can cut the vegetables ahead of time. Store it in an airtight container in the refrigerator. Stays good for a week. Also, you can shred the chicken in advance and store it in the freezer.
What you will need to make this recipe?
Ingredients Notes
- Chicken - For this homemade chicken soup recipe, I have used boneless and skinless chicken breast. You can also use chicken thighs. Or use pre-cooked or rotisserie chicken.
- Vegetables - I have used onion, garlic, celery, carrots, red and green bell pepper and corn for making the soup. I have used fresh vegetables but you can also make chicken soup with frozen vegetables. Add any vegetable of your choice like green beans, green peas etc. or add some greens like spinach.
- Noodles - Classic chicken noodle soup is made with egg noodles. Here, I have used whole-wheat noodles to make it healthy. You can substitute it with zucchini noodles, egg noodles or spaghetti. Or add any pasta of your choice.
- Mushrooms - I have used white button mushrooms. Mushrooms add a nice depth of flavor to the soup. If not available, skip it.
- Chicken broth - I have used homemade chicken broth. Chicken broth enhances the flavor of the soup. If using store bought, use low sodium chicken broth.
- Cilantro - I have added fresh cilantro (coriander leaves). To substitute you can add fresh basil or parsley.
- Oil - You can use olive oil or canola oil. Or use any cooking oil you have.
- Flavoring - Salt, red pepper flakes, black pepper powder and Italian seasoning. Skip addition of red pepper flakes, if you prefer less spicy or you are making it for kids. Also, you can substitute Italian seasoning with ½ teaspoon oregano and ¼ teaspoon thyme.
- Cornflour - Addition of cornflour is optional. It helps to thicken the soup.
- Lemon juice - Add lemon juice at the end when you are ready to serve the soup. It enhances the flavor of the soup.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
If you like this recipe, you may like these other amazing soup recipes
- Thai Chicken Noodle Soup
- Chicken Manchow Soup
- Chicken Stew with Vegetables
- Vegan Pumpkin Soup
- Minestrone Soup
- Vegetable Manchow Soup
How to make homemade chicken noodle soup
- Heat 2 tablespoon of oil in a large dutch oven or soup pot to medium high heat.
- Add red onions, celery, carrot and bell peppers. Sauté until vegetable soften, for about 3-4 minutes.
- Next add in the mushrooms and garlic. Cook, stirring occasionally, for 2-3 minutes.
- Add Italian seasoning, red pepper flakes (optional), black pepper and salt. Sauté for a minute.
- Add chicken broth.
- Add the chicken breast to the pot.
- Let it come to a boil. Cover and cook until the chicken is cooked. It may take 15-20 minutes.
- Remove the chicken breast from the pot. Shred it.
- Put this shredded chicken back to the pot.
- Add corn and uncooked noodles. Let it cook for 8 minutes or until the noodles are cooked.
- In a small mixing bowl, combine cornflour and water to prepare cornflour slurry.
- Add this slurry to the pot and cook until the soup thickens. Addition of cornflour is optional. You can skip this step.
- Taste and add more salt or pepper, if required.
- Garnish with coriander leaves and serve.
Cooking tips
- You can shred the chicken in advance. Store it in an airtight container and freeze. Stays good for a month
- You can cut all the veggies for meal prep and store it in an airtight container in the refrigerator. It stays good for a week.
- It is easy to make chicken broth at home. Homemade chicken broth is the best. You can make it in advance and store it in the freezer. If you do not have broth at home then add water in the same quantity with 2 chicken stock (bullion) cubes.
- If you are using store-bought chicken broth opt for low-sodium chicken broth.
- Planning to make the soup ahead of time, do not add noodles to the pot. Add noodles while you reheat the soup, cook until aldente and serve. Or you can cook the noodles separately and add it directly to the bowl. Pour soup over it and serve.
- If there are leftovers, you have to add some additional chicken broth to the soup while reheating it. The noodles will soak the broth if it sits longer in the soup.
- I have used fresh corns. If you are using frozen corn then add it in the last 5 minutes of cooking.
- Add some lemon juice to this homemade chicken noodle soup just before serving it.
Frequently Asked Questions
Can I freeze the soup?
Yes, you can. Cook the soup without adding the noodles. Let it cool down to room temperature. Transfer it to an airtight container and freeze. It stays good for a month.
Thaw the soup overnight in the refrigerator and reheat. Add noodles while reheating the soup and cook it until al dente and serve.
Is chicken noodle soup good for you?
Yes, it is good for you. It is loaded with a lot of fresh vegetables that add fiber to your diet.
There are mushrooms and chicken for protein and whole-wheat noodles that add carbohydrates essential for energy.
Also, the addition of pepper, Italian seasoning, and fresh herbs adds a lot of health benefits to the soup. It keeps you warm and hydrated when you are feeling unwell.
How do you keep noodles from getting mushy in soup?
Noodles soak the liquid from the soup if it sits longer in it. There is the possibility that it might get mushy.
To avoid this, add noodles at the final stages of cooking and serve them immediately. If you plan to serve it later then cook the soup without adding noodles. While reheating the soup add noodles, cook, and serve it.
Storage suggestion
Whether you are planning to store the soup in the refrigerator or freezer, refrigerate it within 2 hours of cooking.
- In the refrigerator - Let the soup cool down to a room temperature. Transfer it to an airtight container and store it in the refrigerator. It stays good for 2 days.
- The noodles will soak up the broth. Reheat the soup by adding some additional broth until piping hot. Also adjust the seasoning as per taste.
- In the freezer - If you are planning to freeze then do not add the noodles. Make the soup, let it come to a room temperature, store it in an airtight container and freeze. It stays good for a month.
- Thaw the soup overnight in the refrigerator and reheat. While reheating, let the soup comes to a boil, simmer, add noodles and cook until aldente.
Variations that you can try
- You can substitute noodles with rice. Make chicken and rice soup.
- Skip the addition of noodles in the recipe. It tastes equally delicious and healthier too.
If you make this recipe, please leave a comment and a starred review below.
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Homemade chicken noodle soup with vegetables (One-pot recipe)
Homemade chicken noodle soup made with chicken breast, vegetables and noodles cooked in a seasoned broth. Quick and easy one pot chicken soup recipe made within 40 minutes.
Servings 4
Calories 160kcal
Equipment
- Large Pot or Dutch Oven
Ingredients
- 1 onion diced
- 2 celery stalks chopped
- 1 carrot peeled & diced
- 1 small red bell pepper
- 1 small green bell pepper
- 50 gram white button mushroom 6 mushrooms, chopped
- 4 garlic finely chopped or minced
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper powder
- ½ teaspoon red pepper flakes
- salt to taste
- 5 cups chicken broth. Add enough to cover the vegetables.
- 2 chicken breast
- ½ cup corn (fresh or frozen)
- 50 gram whole wheat noodles or use egg noodles
- 2 tablespoon oil
- 2 teaspoon cornflour (optional)
- 2 tablespoon coriander leaves finely chopped
- 1 tablespoon lemon juice
Instructions
- Heat 2 tablespoon of oil in a large dutch oven or soup pot to medium high heat.
- Add red onions, celery, carrot and bell peppers. Sauté until the vegetable softens for about 3-4 minutes.
- Next add in the mushrooms and garlic. Cook, stirring occasionally, for 2-3 minutes.
- Add Italian seasoning, red pepper flakes (optional), black pepper and salt. Sauté for a minute.
- Add chicken broth and the chicken breast to the pot.
- Let it come to a boil. Cover and cook until the chicken is cooked. It may take 15-20 minutes.
- Remove the chicken breast from the pot. Shred it and put it back to the pot.
- Add corn and uncooked noodles. Let it cook for 8 minutes or until the noodles are cooked.
- In a small mixing bowl, combine cornflour and water to prepare cornflour slurry.
- Add this slurry to the pot and cook until the soup thickens. This step is optional.
- Taste and add more salt or pepper, if required.
- Garnish with coriander leaves, add lemon juice and serve.
Video
Notes
- You can shred the chicken in advance. Store it in an airtight container and freeze. Stays good for a month
- You can cut all the veggies for meal prep and store it in an airtight container in the refrigerator. It stays good for a week.
- It is easy to make chicken broth at home. Homemade chicken broth is the best. You can make it in advance and store it in the freezer. If you do not have broth at home then add water in the same quantity with 2 chicken stock (bullion) cubes.
- If you are using store-bought chicken broth opt for low-sodium chicken broth.
- Planning to make the soup ahead of time, do not add noodles to the pot. Add noodles while you reheat the soup, cook, until al dente, and serve. Or you can cook the noodles separately and add them directly to the bowl. Pour soup over it and serve.
- If there are leftovers, you have to add some additional chicken broth to the soup while reheating it. The noodles will soak the broth if it sits longer in the soup.
- I have used fresh corn. If you are using frozen corn then add it in the last 5 minutes of cooking.
- Add some lemon juice to the soup just before serving it.
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