This homemade nourishing No Noodle Chicken Soup is a super simple one-pot classic for busy weeknights! Made with Israeli couscous instead of noodles and plenty of veggies, this lemony chicken soup is light yet filling. Perfect for cold and flu season! {Dairy-free}
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About the Recipe
It’s soup season and I’m officially IN LOVE with this super easy no noodle chicken soup! Similar to my healthy chicken noodle soup recipe and chicken pastina soup, it’s warm and cozy, hearty, and so flavorful!
We’ve been making this one on repeat since it’s so simple to prepare and can be made all in one pot on the stove. If you use leftover rotisserie chicken, you’ll be done in no time!
Bonus – My kids LOVE this recipe, too, and even drink the broth!
Be sure to check out some of my other High Protein Soup Recipes too!
Before You Get Started
Technically, Israeli couscous is a type of pasta, so you could possibly classify them as “noodles.” They’re quite different from standard egg noodles or spaghetti though, and are a fun twist.
You can absolutely skip them if you prefer, which would also make this soup naturally low carb, too.
Personally, we like to have some sort of starch in the soup to make it heartier, but that can easily be cooked barley or quinoa instead.
If serving this soup to little ones: You may wish to halve or quarter the carrot slices to make it easier for them to eat. Alternatively, sometimes I’ll chop up baby carrots for smaller pieces that are easier for the kids to chew.
Key Ingredients
- Boneless skinless chicken breasts: I’ve found that cooking chicken breasts directly in the broth infuses it with lots of extra flavor. Chicken thighs work great, too, but you can absolutely substitute pre-cooked chicken, if that’s easier!
- Low-sodium chicken broth: You could use a bone broth too for extra protein
- Fresh lemon zest and juice: You can add extra if you like your soup extra zesty.
- Red pepper flakes (optional): If you want an extra kick of spice.
- Israeli (or Pearl) couscous: This is the larger type of couscous often available in the pasta aisle.
How to Make Chicken Soup with No Noodles
- In a large pot or Dutch oven on the stovetop, heat olive oil over medium-high heat. Add the chopped onion, carrots, celery and garlic and saute for 3-4 minutes or until fragrant.
- Add the broth, chicken breasts, lemon zest, lemon juice and red pepper flakes. Increase the heat to high, cover and bring the mixture to a full boil. Once boiling, reduce heat to medium and simmer for 5 minutes. (If using cooked chicken, don’t add it at this point and wait until the last few minutes of cooking.)
- Stir in the couscous (or cooked quinoa) and salt and pepper to taste. Simmer for 5 minutes. Turn off the heat.
- Remove chicken from pot and shred using two forks. Return the shredded chicken to the pot, then stir in the green onions. Season with salt and pepper to taste.
- Serve in bowls topped with a sprinkle of feta cheese and additional green onion or fresh parsley, if desired.
Check out the recipe card below for the full printable recipe!
Slow Cooker Version
Add everything to the slow cooker, except for the couscous and green onion, and cook on low for 6 hours. Stir in the couscous other grains at the end of cooking time and let it cook for 10 minutes. Shred the chicken, add the green onion and stir everything together. Season with salt and pepper, to taste.
Storage and Reheating Guidelines
Refrigerator: Let the leftover soup cool completely and store in an airtight container in the fridge for up to 4 days.
Freezer: Pack the soup in airtight freezer-friendly containers or in large ziplock bags and freeze for up to 3 months.
How to reheat: If the soup has been in the freezer, place in the fridge overnight to defrost.
To reheat the soup, dump into a large sauce pan and bring to a light simmer until heated through. Alternatively, you can place in the microwave for a minute or so to reheat.
This soup tends to thicken up the longer that it sits since the grains absorb the liquid. You may wish to add a bit more broth before serving if you prefer a thinner soup, or if making it far in advance, wait to add the pearl couscous until ready to serve.
Does chicken soup actually help a cold?
Although the evidence isn’t incredibly strong, there are a number of studies that demonstrate that chicken soup may help to fight the common cold.
One study found that sipping on hot chicken soup helped clear nasal congestion, but it was only effective only for a few minutes and it wasn’t any more effective than sipping on hot water.
Other research suggests that chicken soup may contain anti-inflammatory substances that could help alleviate a cold, while some other theories claim that chicken soup helps with hydration and soothing a sore throat.
Although there may not be a cure for the common cold, chicken soup is a comforting food that can provide emotional and psychological benefits to both adults and kids.
Topping Suggestions
What I love about this soup is that it tastes amazing on its own, but it’s even BETTER with a few extra toppings!
We usually serve it with crumbled feta and chopped parsley for a Greek flair. Definitely squeeze a little extra lemon juice on top! It will really make it light and bright.
What to Serve with Chicken Soup
Serve up this healthy chicken soup with homemade crispy pita chips, kale chips, a serving of asparagus kale salad, crackers or crusty bread.
Recipe Variations
- Add lots of herbs: For even more aromatics, season the broth with dried thyme, rosemary, and bay leaf.
- Increase the protein: Substitute chicken bone broth or add extra chicken.
- Extra veggies: Add in other vegetables like mushrooms or bell peppers. Stir in some fresh or frozen spinach, sliced cabbage, or baby kale for an extra serving of greens.
- Make it vegetarian: Use veggie broth instead of chicken stock and replace the chicken with cubed firm tofu or canned white beans.
More Healthy Chicken Soup Recipes
- Creamy Chicken Potato Soup
- Healthy Chicken Tortilla Soup
- Chicken Meatball Soup
- Pumpkin Chicken Curry Soup
- Buffalo Chicken Chili
Did you make this recipe? Scroll down to leave a star rating and review!
Chicken Soup without Noodles
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 cup thinly sliced carrots, about two large carrots
- 3 celery stalks, sliced
- 8 garlic cloves, minced
- 1 1/2 pounds skinless boneless chicken breasts (or about 3 cups shredded chicken)
- 10 cups low-sodium chicken broth
- Zest of one lemon (about 1 tablespoon)
- Juice of half a lemon (about 1 tablespoon) or more to taste
- ¼ teaspoon red pepper flakes
- 1 cup Israeli or Pearl couscous or quinoa
- ¼ cup diced green onion
- Salt and pepper, to taste
Optional Garnishes:
- Crumbled feta cheese
- Additional sliced green onion
- Chopped parsley
Instructions
- In a large pot, heat olive oil over medium high heat. Cook onion, carrots, celery and garlic for 3-4 minutes or until fragrant.
- Add broth, chicken breasts, lemon zest, lemon juice and red pepper flakes. Increase the heat to high, cover and bring to a boil. Once boiling, reduce heat to medium and simmer for 5 minutes.
- Stir in couscous or cooked quinoa and salt and pepper to taste. Simmer for 5 minutes. Turn off heat.
- Remove chicken from pot and shred using two forks. Return to the pot. Stir in the green onion. Season with salt and pepper, to taste.
- Serve in bowls topped with a sprinkle of feta cheese and additional green onion or parsley, if desired.
Notes
- Israeli couscous, barley, or quinoa all work well in this soup.
- The grains will absorb liquid as it sits, so add extra broth before serving if needed. If making ahead, wait to add the couscous until ready to serve.
- For little ones, halve or quarter the carrot slices (or use chopped baby carrots) for easier chewing.
- To save time, use shredded or rotisserie chicken and stir it in during the last few minutes of cooking.
Nutrition
This recipe was originally posted October 2019 and was updated April 2024 to include more helpful tips and photos. The text, formatting and some photos were updated again in February 2026.
Question. When do you add celery?
Oh sorry about that! You cook the celery along with the onion, carrots and garlic. I updated the recipe instructions to include the celery. Thanks for catching that!
This is very really unique helpful information.I learn so much from you as well! Thank you so much for sharing your helpful information. Keep it up.
Thanks so much Mahidua! Glad you enjoyed the post!