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Healthy Chicken Noodle Soup – Two Ways!

 May 29, 2024

There is nothing better when you’re feeling under the weather than a cozy bowl of chicken noodle soup. This is my Healthy Chicken Noodle Soup, and it is a better-for-you take on the classic recipe. It comes together with two different methods, making it so easy to throw together on those days when you’re not feeling well (or any other day!)

A pot of homemade chicken noodle soup is filled with shredded chicken, spaghetti noodles, sliced carrots, and herbs in a flavorful broth. A ladle rests in the pot, ready to serve. Fresh cilantro, lemon slices, and wooden utensils are in the background.

Friends, no matter what time of year it is, whenever myself or one of my boys is feeling under-the-weather, I make a big batch of chicken noodle soup. It’s the classic for a reason! Growing up, when I was sick, my mom would prepare cans of Campbell’s Chicken Noodle Soup with saltine crackers to help me get my energy back up. The combination of the warm soup, paired with the crunchy crackers, was everything that I needed!

But now, I’ve perfected my own recipe for a Healthy Chicken Noodle Soup that is so simple and easy to make. And, as a bonus: it comes together two different ways. First, in an Instant Pot for an easy, (mostly) hands-off recipe. And second, in a traditional pot, on the stove, for the classic preparation method!

Plus, like most soup recipes, this is one that gets better with time. As the flavors stew together, the result is a rich, flavorful soup that is packed with flavor. Yum!

What You Need to Make This Warm and Cozy Soup

  • 🥕 Carrots: Carrots are rich in Vitamin A and betacarotene, which adds a healthy balance to this soup.
  • Celery: Celery is loaded with fiber, helping you stay fuller for longer!
  • 🧅 Onion: Any onion works well, in this recipe, but I recommend a white or yellow onion!
  • Chicken Broth or Bone Broth: Of course, it wouldn’t be a soup without the broth! A high-quality chicken broth makes the perfect liquid base for this soup. If you want a boost of protein, you can also opt for chicken bone broth.
A pot of raw chicken thighs seasoned with spices sits atop chopped carrots, celery, and onions. A measuring cup filled with broth is being poured into the pot. Nearby are a wooden spoon, a bowl of uncooked pasta, seasoning, a dish with herbs, and a bottle of oil.
  • 🍗 Chicken Thighs: Bone-in, skin-on chicken thighs work perfect, for this recipe.
  • Olive Oil or Butter: If you want to keep this recipe dairy-free, opt to use oil. But if you want a richer flavor, I love using butter!
  • 🧄 Garlic: Don’t skip the fresh garlic, here – it’s the best!
  • Pasta: Any pasta shape works well, for this recipe. And if you want to keep this soup gluten-free, you can use any gluten-free pasta of your choosing!
  • 💦 Water: A little water ensures that this soup gets to the right texture.
  • Seasonings: To season this soup, you’ll need a combination of turmeric, sea salt, ground black pepper, dried oregano, dried dill, and paprika.
  • Parsley: Fresh, chopped parsley adds the perfect finishing touch to this soup recipe!
A large white pot filled with chicken noodle soup is shown. Three pieces of chicken, a bundle of pasta, and slices of carrot and celery are visible in the flavorful broth. A wooden spoon rests on the pot, and herbs and seasonings are scattered around.
Next, add in the chicken thighs, chicken broth or bone broth, water, pasta, all of the spices (the turmeric, sea salt, ground black pepper, dried oregano, dried dill, paprika, and parsley) and stir to combine.

Two Ways to Make This Chicken Noodle Soup

There are two ways to bring this soup to life: first, with an Instant Pot, and second, with a pot on the stove. Both methods work just as well, and yield the perfect chicken noodle soup, every time!

How to Make This Soup in an Instant Pot:

To make this soup in an Instant Pot, start by preparing the veggies. Wash and chop the carrots, celery, and onion, and set them aside. Next, turn the Instant Pot on to the “sauté” setting and add in the oil or butter.

Once the pot has warmed up, add in the chopped onions, carrot, and celery, alongside the mashed garlic and sea salt. Allow them to cook for about 5 minutes, stirring well. Next, add in the chicken thighs, chicken broth or bone broth, water, pasta, all of the spices (the turmeric, sea salt, ground black pepper, dried oregano, dried dill, paprika, and parsley) and stir to combine.

Then, turn the Instant Pot on the ‘soup’ function and allow everything to cook for about 8 minutes. Once the 8 minutes are up, allow the pressure to release on its own. Then, remove the chicken thighs from the Instant Pot and transfer them to a plate.

Use two forks to shred the chicken thighs, removing the bones from them. Then, transfer the shredded chicken back to the pot, and stir to combine. Finally, garnish with chopped parsley, then serve and enjoy!

How to Make This Soup on a Stovetop:

If you’re not using an Instant Pot, follow steps 1-5 above, replacing the Instant Pot with a soup pot, on the stove, on medium-high heat. Once the soup is boiling, reduce the heat to low, cover and allow the soup to simmer for 45 minutes. At the 35 minute mark, add in the pasta and stir before placing the cover back on the pot.

Once the 45 minutes are up, remove the chicken thighs from the pot and transfer them to a plate. Use two forks to shred the chicken thighs, removing the bones from them. Then, transfer the shredded chicken back to the pot, and stir to combine.

Finally, garnish with chopped parsley, then serve and enjoy!

Frequently Asked Questions

Can I use boneless, skinless chicken breasts instead of thighs?

Yes, you can. However, I recommend using chicken thighs, as they are much more flavorful!

What kind of noodles can I use?

Any noodles work well, in this recipe! You can use a shorter-grain pasta, like egg noodles, penne, or even orzo. Or, you can opt for longer noodles, like spaghetti or fettuccine. Use what you have!

Can I make this soup vegetarian-friendly?

Yes! Simply swap out the chicken broth for a vegetable broth, and replace the chicken with a plant-based chicken alternative. I also recommend adding in some additional veggies (like mushrooms) for more flavor!

How can I freeze leftover soup?

To freeze this soup, prepare it as instructed and allow it to cool completely. Then, transfer it to an airtight container and place it in the freezer, for up to three months. Once you’re ready to enjoy it, simply thaw the soup overnight in the refrigerator and reheat gently on the stovetop.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on InstagramTikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim
A pot of homemade chicken noodle soup is filled with shredded chicken, spaghetti noodles, sliced carrots, and herbs in a flavorful broth. A ladle rests in the pot, ready to serve. Fresh cilantro, lemon slices, and wooden utensils are in the background.

Healthy Chicken Noodle Soup – Two Ways!

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Nicole Modic
SERVES 4 Servings
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There is nothing better when you're feeling under the weather than a cozy bowl of chicken noodle soup. This is my Healthy Chicken Noodle Soup, and it is a better-for-you take on the classic recipe. It comes together with two different methods, making it so easy to throw together on those days when you're not feeling well (or any other day!)

Ingredients

  • 3 Large Carrots peeled and chopped
  • 4 Spears Celery chopped
  • 1 Onion
  • 3 Cups Chicken Broth or Bone Broth
  • 3 Chicken Thighs bone-in, skin-on
  • 3 Tablespoons Olive Oil or Butter
  • 4 Cloves Garlic mashed
  • 1 12 Ounce Package Pasta of Choice
  • 4 Cups Water
  • ½ Teaspoon Turmeric
  • 1 Tablespoon Sea Salt
  • 1 Teaspoon Ground Black Pepper
  • 1 Tablespoon Dried Oregano
  • 1 Tablespoon Dried Dill
  • 1 Teaspoon Paprika
  • Parsley chopped – for garnishing

Instructions

To make this soup in an Instant Pot:

  • To make this soup in an Instant Pot, start by preparing the veggies. Wash and chop the carrots, celery, and onion, and set them aside.
  • Next, turn the Instant Pot on to the "sauté" setting and add in the oil or butter.
  • Once the pot has warmed up, add in the chopped onions, carrot, and celery, alongside the mashed garlic and sea salt.
  • Allow them to cook for about 5 minutes, stirring well.
  • Next, add in the chicken thighs, chicken broth or bone broth, water, pasta, all of the spices (the turmeric, sea salt, ground black pepper, dried oregano, dried dill, paprika, and parsley) and stir to combine.
  • Then, turn the Instant Pot on the 'soup' function and allow everything to cook for about 8 minutes.
  • Once the 8 minutes are up, allow the pressure to release on its own.
  • Then, remove the chicken thighs from the Instant Pot and transfer them to a plate.
  • Use two forks to shred the chicken thighs, removing the bones from them. Then, transfer the shredded chicken back to the pot, and stir to combine.
  • Finally, garnish with chopped parsley, then serve and enjoy!

To make this soup in a pot on the stove:

  • If you're not using an Instant Pot, follow steps 1-5 above, replacing the Instant Pot with a soup pot, on the stove, on medium-high heat.
  • Once the soup is boiling, reduce the heat to low, cover and allow the soup to simmer for 45 minutes.
  • At the 35 minute mark, add in the pasta and stir before placing the cover back on the pot.
  • Once the 45 minutes are up, remove the chicken thighs from the pot and transfer them to a plate.
  • Use two forks to shred the chicken thighs, removing the bones from them. Then, transfer the shredded chicken back to the pot, and stir to combine.
  • Finally, garnish with chopped parsley, then serve and enjoy!

Did you make this recipe?

I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!

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