I was elbow-deep in laundry and school forms when the sniffles started—first my youngest, then my middle one. That quiet cough from the other room? I knew exactly what was coming. By dinnertime, we needed a hug in a bowl. Chicken Noodle Soup was the answer.

I’ve made this recipe more times than I can count, usually with one hand stirring and the other comforting a feverish kid. It’s the kind of soup that doesn’t just warm your belly—it soothes everything. The aroma alone makes the house feel gentler. And even when no one’s sick, it’s our family’s go-to on blustery days.

I’ve tried shortcuts before, but nothing beats the real deal with fresh dill, tender chicken thighs, and a slow-simmered broth. It’s not fancy, but it’s magic. And as soon as those bowls hit the table, everyone eats in happy silence. That, to me, is peace.

Chicken Noodle Soup - Chicken Noodle Soup

A Classic Chicken Noodle Soup

Chicken Noodle Soup starts with a simple but rich base of chicken broth and water, seasoned with sea salt and aromatic vegetables. Chicken thighs provide heartiness, while spiral pasta adds comforting texture. Fresh dill and garlic finish the soup with brightness. It’s the kind of meal that feels like home—perfect for sick days, chilly evenings, or anytime comfort food is in order.

Why You’ll Love This Recipe

It’s incredibly soothing and cozy, especially when someone’s under the weather.
Uses basic pantry and fridge staples—no fancy ingredients required.
Comes together in under an hour, but tastes like it simmered all day.
Kid-friendly, freezer-friendly, and perfect for leftovers.
Fresh dill adds a vibrant, herbal twist that lifts the whole bowl.

Ingredients

Main Ingredients:

10 cups water
4 cups chicken broth
1 tbsp sea salt (plus more to taste)
4 chicken thighs (bone-in, skin-on or boneless)
2 large or 3 medium carrots, peeled and thinly sliced
2 medium celery stalks, finely chopped
1 medium onion, finely chopped
2 tbsp olive oil
6–8 oz spiral pasta (adjust to preference)

Seasoning & Aromatics:

1 tsp Mrs. Dash or any salt-free seasoning blend
1 large garlic clove, pressed
3 tbsp fresh dill, chopped

Tools & Equipment

Large soup pot (at least 6-quart)
Medium skillet or sauté pan
Cutting board & knife
Vegetable peeler
Garlic press (optional)

Step-by-Step Instructions

Step 1: Boil the Broth
Pour 10 cups of water and 4 cups of chicken broth into a large soup pot. Add 1 tablespoon sea salt. Bring to a boil over medium-high heat.

Step 2: Cook the Chicken
Add the chicken thighs to the pot. Partially cover and reduce to a low boil. Simmer for 20 minutes.

Step 3: Prepare the Vegetables
While the chicken cooks, peel and slice the carrots. Finely chop the celery and onion.

Step 4: Sauté the Aromatics
In a separate pan, heat olive oil over medium-high. Add the onion and celery. Sauté for 5–8 minutes until golden.

Step 5: Combine Ingredients
Transfer sautéed vegetables and carrots to the soup pot. Add spiral pasta. Simmer for 15 minutes until pasta is tender.

Step 6: Shred the Chicken
Remove chicken thighs, shred with two forks, and discard bones or fat. Return shredded chicken to the pot.

Step 7: Final Seasoning
Add salt-free seasoning, pressed garlic, fresh dill, and more salt to taste. Simmer for 1 more minute.

Step 8: Serve and Enjoy
Turn off heat and ladle into bowls. Serve hot with crusty bread or crackers.

Notes & Variations

Swap spiral pasta with egg noodles or gluten-free pasta.
Add peas or corn for extra veggies.
Use rotisserie chicken for an even faster version.
Skip sautéing and toss all veggies in at once if you’re short on time.
Don’t overcook the pasta—it will keep softening in the broth.

Nutritional Benefits & Fun Facts

Chicken broth is full of electrolytes and collagen, great for hydration and joint support. Carrots are rich in beta-carotene, and fresh dill is a surprising source of antioxidants. A bowl of this soup is both nurturing and nourishing.

Storage & Reheating

Store cooled soup in an airtight container in the fridge for up to 4 days. The pasta will soak up some broth, so you might want to add a splash of water when reheating. Warm on the stovetop over medium heat until steaming hot. It also freezes well—just hold off on adding the pasta until reheating.

Serving and Pairing Suggestions

Serve this soup with buttered toast, garlic bread, or a simple green salad. It’s ideal for family dinners, sick days, or after a chilly soccer practice. For extra comfort, top with a sprinkle of Parmesan or a squeeze of lemon.

FAQs

1. Can I make this in a slow cooker? Yes! Cook on low for 6 hours, then add pasta for the last 20–30 minutes.

2. What if I don’t have fresh dill? Use 1 tsp dried dill or skip it. Parsley works too.

3. Can I freeze this soup? Absolutely. Freeze without pasta for best texture.

4. Is this soup gluten-free? It can be—just use gluten-free pasta.

5. What’s the best pasta to use? Any small shape like spirals, elbows, or egg noodles will work well.

Final Thoughts

Every time I make this Chicken Noodle Soup, it feels like a quiet win in the middle of chaos. It’s the dinner that says, “I see you, and I love you,” without needing words. If your days are feeling long or your people need a little TLC, this soup delivers. Try it, tweak it, and make it your own.