Name: Easy Chicken and Vegetable Noodle Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 yellow onion (diced); 2 cups celery (chopped); 2 cups carrots (sliced); 3 cloves garlic (minced); 1/8 tsp black pepper; 1 tsp salt; 1 tsp paprika; 6 cups low sodium bone broth (or chicken broth); 2 bay leaves; Salt (to taste); 1 cup dry ditalini pasta (or any small pasta); 1 cup frozen mixed vegetables (beans, corn, carrots, peas); 1 lb cooked rotisserie chicken (cubed); 1 tbsp fresh thyme (finely chopped); 1 tbsp fresh rosemary (finely chopped); 2 tsp fresh turmeric (or 1/2 tsp dried); 2 tbsp freshly grated ginger; Juice of 1 lemon (about 3 tbsp)

Why You’ll Love Easy Chicken and Vegetable Noodle Soup Recipe

This soup is the kind of comforting recipe that works any time of year, especially when you want something warm, filling, and easy to make. Using rotisserie chicken keeps prep simple while still giving the soup plenty of rich flavor and protein. The combination of carrots, celery, onion, herbs, ginger, turmeric, and lemon creates a broth that tastes fresh, savory, and deeply comforting. It is also a great one-pot meal, which means less cleanup and more convenience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tbsp olive oil
1 yellow onion, diced
2 cups celery, chopped
2 cups carrots, sliced
3 cloves garlic, minced
⅛ tsp black pepper
1 tsp salt
1 tsp paprika
6 cups low sodium bone broth or chicken broth
2 bay leaves
Salt, to taste
1 cup dry ditalini pasta or any small pasta
1 cup frozen mixed vegetables
1 lb cooked rotisserie chicken, cubed
1 tbsp fresh thyme, finely chopped
1 tbsp fresh rosemary, finely chopped
2 tsp fresh turmeric or ½ tsp dried
2 tbsp freshly grated ginger
Juice of 1 lemon, about 3 tbsp

Directions

Add the olive oil to a large pot over medium heat. Once hot, add the diced onion, chopped celery, and sliced carrots. Stir and cook until the onion becomes translucent and fragrant. Add the minced garlic, black pepper, salt, and paprika, then stir to combine.

Pour the bone broth over the vegetables and add the bay leaves. Stir well, cover, and bring the soup to a low boil.

Once boiling, reduce the heat to low. Add the dry pasta, frozen mixed vegetables, and cooked chicken. Cook for about 7 minutes, or until the pasta is tender. Stir in the thyme, rosemary, turmeric, ginger, and lemon juice. Taste and add extra salt if needed, then serve warm.

Servings and timing

This recipe makes 6 servings.

Prep time is about 15 minutes, and cook time is about 45 minutes, for a total time of 1 hour.

Variations

You can easily adjust this soup based on what you have in your kitchen. Swap the ditalini for egg noodles, small shells, or orzo if you prefer a different pasta shape. For a lower-carb version, leave out the pasta and add extra vegetables instead. You can also use shredded cooked chicken breast or leftover roasted chicken in place of rotisserie chicken.

To change the flavor slightly, add a pinch of red pepper flakes for heat or stir in a handful of spinach or kale near the end of cooking for extra greens. If you want a richer broth, use all chicken broth instead of bone broth, or add a splash of cream for a more velvety finish.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Keep in mind that the pasta will continue to absorb broth as it sits, so the soup may thicken over time.

For longer storage, freeze the soup for up to 3 months. For best results, freeze it without the pasta and add freshly cooked pasta when reheating.

To reheat, warm the soup gently on the stovetop over medium-low heat until heated through. You can also microwave individual portions in 30-second intervals, stirring in between. Add a splash of broth or water if needed to loosen the soup.

FAQs

Can I use raw chicken instead of rotisserie chicken?

Yes, you can use raw chicken, but it will need extra cooking time. Make sure it is fully cooked before serving, then shred or cube it before adding it back to the soup.

What type of pasta works best in this soup?

Small pasta shapes like ditalini, small shells, or elbow pasta work best because they cook quickly and are easy to eat in a soup.

Can I make this soup gluten-free?

Yes, just use your favorite gluten-free pasta. You may want to cook it separately and add it at the end to prevent it from becoming too soft.

Can I use dried herbs instead of fresh?

Yes, dried thyme and dried rosemary can be used if fresh herbs are not available. Use a smaller amount since dried herbs are more concentrated.

Why add lemon juice at the end?

Lemon juice brightens the broth and balances the savory flavors. It adds freshness without making the soup taste overly acidic.

Will the ginger and turmeric make the soup spicy?

No, they add warmth and depth rather than heat. The flavor is mild and blends nicely with the broth and herbs.

Can I add more vegetables?

Yes, this soup is very flexible. Zucchini, spinach, kale, peas, or green beans all work well.

How do I keep the pasta from getting mushy?

Cook the pasta just until tender and avoid overcooking. If you expect leftovers, cook the pasta separately and add it to each bowl before serving.

Can I make this soup ahead of time?

Yes, it is a great make-ahead meal. The flavor often gets even better after sitting for a few hours or overnight.

What should I serve with chicken noodle soup?

This soup pairs well with crusty bread, crackers, a simple green salad, or a grilled cheese sandwich for a complete meal.

Conclusion

Easy Chicken and Vegetable Noodle Soup is a simple, hearty recipe that delivers comfort in every spoonful. With tender chicken, vegetables, pasta, and a flavorful broth infused with herbs, ginger, turmeric, and lemon, it is both satisfying and refreshing. Whether you make it for a cozy family dinner or prepare it ahead for easy lunches, this soup is a reliable recipe you will want to make again and again.

Easy Chicken and Vegetable Noodle Soup