5.0 from 39 votes
Chicken Noodle Soup (Classic or Immune-Boosting!)
Nourishing chicken noodle soup made in 1 pot with 10 simple ingredients. Comforting, brothy, and bursting with flavor. Gluten-free optional!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 (~2 cup servings)
Calories: 296 kcal
Course:
Main Course , Soup
Cuisine:
gluten-free
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 talks 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.
Cup of Yum
Notes
- *Nutrition information is a rough estimate calculated with gluten-free brown rice noodles, store-bought chicken broth, chicken breasts, and without optional ingredients. It was also calculated with less salt because not all the salt in the pasta water gets absorbed.*Inspired by Food Front Co-Op's Medicinal Chicken Noodle Soup and adapted from our 1-Pot Chickpea Noodle Soup.
Nutrition Information
Serving
1serving
Calories
296
(15%)
Carbohydrates
37.9g
(13%)
Protein
23.1g
(46%)
Fat
5.7g
(9%)
Saturated Fat
0.8g
(4%)
Polyunsaturated Fat
0.9g
Monounsaturated Fat
2.5g
Trans Fat
0g
Cholesterol
62mg
(21%)
Sodium
408mg
(17%)
Potassium
504mg
(14%)
Fiber
2.9g
(12%)
Sugar
2.8g
(6%)
Vitamin A
5214IU
(104%)
Vitamin C
4.9mg
(5%)
Calcium
41mg
(4%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 6(~2 cup servings)
Amount Per Serving
Calories 296
% Daily Value*
| Serving | 1serving | |
| Calories | 296 | 15% |
| Carbohydrates | 37.9g | 13% |
| Protein | 23.1g | 46% |
| Fat | 5.7g | 9% |
| Saturated Fat | 0.8g | 4% |
| Polyunsaturated Fat | 0.9g | 5% |
| Monounsaturated Fat | 2.5g | 13% |
| Trans Fat | 0g | 0% |
| Cholesterol | 62mg | 21% |
| Sodium | 408mg | 17% |
| Potassium | 504mg | 11% |
| Fiber | 2.9g | 12% |
| Sugar | 2.8g | 6% |
| Vitamin A | 5214IU | 104% |
| Vitamin C | 4.9mg | 5% |
| Calcium | 41mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.