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Chicken Noodle Soup Recipe
Nancy

Chicken Noodle Soup Recipe

There’s nothing like a warm bowl of chicken noodle soup on a cold day, and this version is packed with hearty vegetables, protein-rich noodles, and flavorful spices. It's the kind of comforting dish you’ll want to make again and again.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Soup
Calories: 280
Ingredients Method

Ingredients
  

  • 1 whole cooked chicken shredded (leftover or rotisserie chicken works best for flavor and ease)
  • Salt to taste, helps build flavor base in broth
  • Pepper for balanced heat
  • 1 teaspoon paprika adds color and light smokiness
  • ½ teaspoon cumin earthy and warm flavor booster
  • 1 teaspoon garlic powder layered flavor without needing fresh garlic
  • 1 teaspoon onion powder adds savory depth
  • A dash of turmeric optional, for color and anti-inflammatory benefits
  • 4 celery sticks sliced (adds crunch and flavor to the broth)
  • 3 carrots chopped (for natural sweetness and color)
  • 2 zucchinis quartered (add near the end for tenderness)
  • 4 medium potatoes peeled and cut into chunks (makes the soup hearty)
  • 1 box chickpea spiral pasta adds protein and texture; substitute with any pasta you like
  • A handful of chopped parsley fresh or dried (for a fresh finish)
  • Olive oil a light drizzle to start the broth
  • 1 wedge lime per serving optional, but brightens the whole dish

Method
 

  1. Start by filling your large stock pot with water (about two-thirds full) and set it over medium-high heat. Drizzle in a little olive oil to help the spices bloom. Add salt, pepper, paprika, cumin, garlic powder, onion powder, and a dash of turmeric. Let it come to a gentle boil while stirring occasionally. This is the base of your soup’s flavor, so don't hold back on the seasoning.
  2. Once the broth starts boiling, add the shredded cooked chicken. Stir it in so the flavors begin to combine. Then, toss in the sliced celery and chopped carrots. Let them simmer for 10–12 minutes or until they begin to soften. These vegetables give the soup structure and a comforting texture, so don’t rush this part.
  3. Next, stir in the potatoes and your choice of pasta (chickpea spirals recommended for extra protein). These take a bit longer to cook and absorb flavor from the broth. Cook for another 10–12 minutes, keeping the pot at a steady simmer. Stir occasionally to make sure the pasta doesn’t stick to the bottom of the pot.
  4. When the potatoes are nearly tender, add the quartered zucchinis and sprinkle in chopped parsley. These ingredients cook fast and don’t need much time. Turn off the heat, cover the pot with a lid, and let the soup rest for 10 minutes. This lets everything finish cooking gently and brings out the final layer of flavor.
  5. Ladle the hot soup into bowls and serve with a wedge of lime on the side. The citrus adds a fresh, tangy finish that complements the deep flavors of the broth. It’s great with crusty bread or just on its own.