Healthy Homemade Chicken Noodle Soup Recipe {One Pot}

• Boneless skinless chicken breasts: The chicken cooks right in the broth, keeping it tender and juicy. If you have rotisserie chicken or leftover shredded chicken, stir in about 3 cups during the last few minutes instead.
• Onion, carrots, celery, and garlic: The classic combination that gives homemade chicken noodle soup its signature flavor. Dice everything to a similar size so it cooks evenly. For younger kids, chop the carrots and celery a little smaller.
• Low-sodium chicken broth: Because broth makes up most of the soup, it’s worth buying one you enjoy. I almost always reach for a low-sodium chicken broth so I can build flavor gradually instead of starting with an overly salty base.
• Pasta: While traditional egg noodles are delicious, I often use whole grain or fiber-enriched pasta because it adds a little extra fiber and makes the soup even more satisfying. The flavor is still classic, and most kids don’t even notice the difference. Gluten-free pasta works too.
• Seasoning: Fresh thyme and parsley really elevate this recipe. If you only have dried thyme, that’s perfectly fine, but I highly recommend using fresh parsley just before serving for the best flavor. You’ll also need salt, black pepper to season at the end, and a sprinkle of fresh parsley to brighten the bowl before serving.

• Step 1: Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, celery, and garlic and cook for 5–6 minutes, stirring occasionally, until softened and the onion is translucent. Stir in the fresh thyme and cook for another minute until fragrant.
• Step 2: Pour in the low-sodium chicken broth and add the bay leaves. Increase the heat and bring to a gentle boil.

• Step 3: Add the chicken breasts to the simmering broth. Reduce the heat and simmer for about 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
• Step 4: Add the pasta directly to the pot and cook until just al dente. Follow package directions to avoid overcooking. They’ll continue to soften as the soup sits.
• Step 5: Transfer the cooked chicken to a cutting board and shred with two forks. If one chicken breast is larger than another, simply remove the smaller one once it reaches 165°F while allowing the larger piece to finish cooking.

• Step 6: Add the pasta directly to the pot and cook until just al dente. Follow package directions to avoid overcooking. They’ll continue to soften as the soup sits.Return to the soup, remove the bay leaves, and season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley. Enjoy!

Recipe Variations

The beauty of this homestyle chicken noodle soup recipe is that you can adapt it to suit your taste preferences.

• Rotisserie chicken shortcut: Save time with cooked pre-shredded chicken. Dutch Oven Shredded Chicken works great. You can also use 3 cups of shredded or diced store-bought rotisserie chicken.
• Chicken thighs: Boneless skinless thighs work beautifully and create an even richer broth.
• Gluten-free: Substitute your favorite gluten-free pasta and cook it separately if making ahead.
• To make vegan: Use vegetable broth and sub in tofu for the chicken.
• For a spicy kick: Add a pinch of crushed red pepper flakes or cayenne to give the soup some heat.
• More vegetables: Bulk it up for your hungry teens with some baby spinach, frozen peas, corn, zucchini, mushrooms, or green beans, all of which work well. Stir leafy greens in at the very end.
• Brighten the flavor: A squeeze of fresh lemon juice just before serving adds freshness and balances the broth. You can also add fresh dill, rosemary, or additional thyme.