This Nourishing Chicken No Noodle Soup is not only delicious but makes you feel like you’re wrapped in a cozy blanket. With tender chicken, a rich golden broth, and plenty of herbs and vegetables, it’s wholesome, hearty, and will warm you up from the inside out.
Classic chicken soup is the ultimate comfort food, providing nourishment and lifting your spirits. It’s my solution to a craving for a hearty, wholesome meal. And it’s especially welcome when you’re feeling a little bit under the weather and in need of some TLC.
If you’re a fan of comforting and healthy recipes like this one, check out my Chicken Chasseur, Creamy Sweet Potato Coconut and Chilli Soup (Vegan), or this Roasted Butternut and Carrot Soup.
Why You’ll Love This Recipe
- Healthy and wholesome. This soup has plenty of lean chicken, hearty chicken stock, and colorful vegetables. It’s a nutritional powerhouse that’s good for you and tastes amazing.
- Simple ingredients. We’re talking about real food ingredients, the kind you can find at your local grocery store. No fancy stuff, just pure goodness.
- Freezer-friendly. Make a big batch and enjoy a bowl of soup when you’re craving comfort food. It’s the best soup on a chilly day.
- Allergy-friendly. This stove top soup is dairy-free, gluten-free, nut-free, and egg-free. It’s also paleo-friendly, keto, and suitable for low-carb diets.
If, like me, you’re embracing the coziness of soup season during these colder months, I’ve got you covered. All the ingredients you’ll need are right here.
- Chicken Breasts: Lean, protein-packed, whole chicken breasts will simmer in broth, and then they’re shredded at the end. This way, you’ll get flavorful and tender chicken in every spoonful.
- Low Sodium Chicken Stock: The base of this soup. Opt for a low-sodium stock to control the salt content. You can use either chicken stock or chicken broth, but since this ingredient plays a crucial role in the soup’s taste, choose a brand you love. Even better, use homemade chicken stock for an extra boost of flavor.
- Carrots and Celery: Classic soup vegetables that add layers of flavor and bring an array of vitamins, minerals, and antioxidants to the party.
- Onion and Garlic: Aromatic superstars, the onion and garlic will infuse the soup with rich and savory depth.
- Zucchini: Adds texture and extra nutrients.
- Dried Herbs: A trio of dried rosemary, dried thyme, and bay leaves will work their magic to infuse the soup with herby-savory goodness.
- Ground Turmeric: Known for its anti-inflammatory properties, turmeric adds a golden hue and a healthful kick.
- Extra Virgin Olive Oil: A healthy fat loaded with disease-fighting antioxidants, that helps the onions and garlic to sweeten and caramelize.
- Salt and Pepper: To season and boost the overall taste.
These visual step-by-step instructions provide a quick overview of the recipe. You can find the recipe card with the full list of ingredients and detailed instructions at the bottom of this post. ⇩
Chicken no noodle soup is incredibly simple to make in your own kitchen. Here’s how to make this easy recipe in eight simple steps.
1: Grind Herbs (optional)
First thing, if you have a spice grinder or a mortar and pestle, give the dried thyme, but particularly the rosemary, a grind. It will improve the overall texture of the broth.
Heat a little oil over medium high heat in a large pot or Dutch oven. Add the chopped onion and garlic and sauté until the onion becomes translucent.
3: Add Turmeric
Add the turmeric, stir to coat the onions and garlic, and cook for about a minute to release its flavor.
4: Add Chicken
Add the raw chicken breasts to the pot and cook for a few minutes until they start to turn white on the outside.
5: Add Stock
Pour in the chicken stock, add the sliced carrots, celery, bay leaf, ground thyme, and rosemary, and season with salt and pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 15-20 minutes.
6: Add Zucchini (Courgette)
Add the zucchini to the simmering broth for the final 6 minutes. You want the chicken to be fully cooked through and the vegetables to have softened with a nice bite.
7: Shred Chicken
Once fully cooked, remove the chicken from the soup and shred it using two forks.
8: Finishing Touches
Return the tender chicken meat to the pot. Adjust the seasoning as needed and remove the bay leaf. Serve the chicken soup hot, and garnish with fresh herbs if you’d like.
Use quality ingredients. To create the most flavorful chicken no-noodle chicken soup, start with high-quality ingredients. Choose chicken raised on high-quality feed for a rich, natural flavor, and select fresh, crisp vegetables for vibrant colors and great taste.
Make your own stock. While store-bought broth offers convenience, nothing beats the rich, deep flavor of homemade chicken stock. It’s also easier to make than you might think. Just simmer chicken bones, veggies, and herbs in water until the stock is rich and flavorful. If you want to give it a go, grab my Easy Chicken Stock Recipe. Or buy a store-bought stock that’s low in salt and contains natural ingredients.
Avoid overcooking the chicken. Even though you are cooking the chicken in liquid, overcooking can turn the chicken rubbery and unpleasant. Aim for a gentle simmer and remove the chicken from the pot as soon as it’s cooked through to retain its tenderness and moisture.
Don’t overcook the vegetables. Overcooked vegetables are mushy and bland. Cook them just enough that they retain their vibrant color and have a nice bite, and their natural flavors will shine through.
- Chicken Breast: Boneless, skinless chicken thighs are a great option if you prefer dark meat and want a slightly richer flavor from your chicken. If you’re short on time, you could also use shredded store-bought rotisserie chicken or last night’s leftover chicken roast.
- Low-Sodium Chicken Broth: If you don’t have low-sodium broth, you can use regular broth and adjust the salt accordingly. Alternatively, homemade chicken stock is fantastic. You could also use vegetable broth if you’d prefer.
- Zucchini: Feel free to use other green vegetables like spinach, kale, or green beans.
- Ground Turmeric: About a half-inch of grated fresh turmeric root can be used instead of ground turmeric for a more intense flavor.
- Dried Herbs: Fresh herbs can be used instead of dried. One tablespoon of each chopped rosemary and chopped thyme should do the trick!
- Classic Chicken Noodle Soup: For a chicken soup that contains noodles, opt for brown pasta for extra fiber. Spaghetti, fusilli, risoni (orzo), and shells all work well in this recipe. However, I do like to cook the noodles in a separate pot to avoid the starchy liquid from changing the flavor and texture of the broth. Add the cooked pasta to a bowl and pour chicken soup over the top.
- Gluten-Free Homemade Chicken Noodle Soup: Zucchini noodles (courgette), spiralized butternut squash, or spaghetti squash make brilliant gluten-free noodles. Add them to the soup for the last couple of minutes of cooking. They take no time at all to cook.
- Chicken Soup with Grains: If you’re looking for a heartier alternative to pasta noodles in your chicken soup, try experimenting with grains like barley, bulger, brown rice, quinoa, freekeh, and amaranth. Brown rice noodles are also a great option. Again, I’d cook them separately from the chicken broth soup.
Customize your soup just how you like it with some fun toppings.
- Fresh Herbs: Add freshness and color with finely chopped herbs like parsley, cilantro (coriander), or chives.
- Grated Cheese: Sprinkle some freshly grated Parmesan, Pecorino, or Asiago cheese over your soup for some creamy saltiness.
- Croutons: Crispy homemade croutons provide a satisfying crunch.
- Sour Cream or Greek Yogurt: Swirl into the soup for some creamy tanginess.
- Avocado Slices: Thin slices of ripe avocado bring a creamy, buttery texture to your soup.
- Bacon Bits: Crispy bacon bits offer a smoky, savory dimension that’s hard to resist.
- Lemon Zest: Grate fresh lemon zest over your soup for a bright, zesty kick.
- Spice: Drizzle a few drops of hot sauce or sprinkle red pepper flakes (red chilli flakes) over your soup if you crave heat.
Chicken soup has been a popular remedy for colds and flu for centuries. But does it actually work, or is it just an old wives’ tale?
While chicken soup is no cure for the common cold, studies have shown that chicken soup may indeed have some medicinal properties, easing the symptoms of respiratory infections. [Source]
So, how does a humble homemade chicken soup work its magic? Well, the effectiveness lies in its immune-boosting and anti-inflammatory ingredients [Source]. Here are just a few examples:
- Chicken is a rich source of protein that plays a role in producing antibodies to help the body fight off viruses. [Source]
- Garlic has antiviral and antibacterial properties. [Source]
- Carrots, celery, and zucchini are rich in vitamin C, contributing to overall immune health. [Source]
- Thyme and rosemary are rich in antioxidants and anti-inflammatory compounds that help boost immunity [Source]
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently on the stovetop or in the microwave.
Alternatively, freeze leftover soup in freezer-safe airtight containers, soup pots, or freezer bags. To make life easier, freeze the soup in portions to make serving and reheating easier. For best results, freeze the soup for up to 3 months and defrost before reheating.
No. This recipe is naturally gluten-free if you use a gluten-free stock or broth.
Yes, this homemade noodleless chicken soup is healthy. It contains plenty of protein, fiber, vitamins, minerals, and antioxidants, making it nutritious and nourishing.
Absolutely. Start by placing your chicken breasts at the bottom of the slow cooker. Add in all the chopped vegetables and garlic. Sprinkle the herbs and spices over the ingredients. Pour in the low-sodium chicken broth until all the ingredients are submerged. Cover the slow cooker and set it to cook on low heat for 6-8 hours or on high heat for 3-4 hours. About 30 minutes before the end of the cooking time, you can remove the chicken breasts, shred them using two forks, and then return the shredded chicken to the slow cooker. This step allows the chicken to soak up the flavors of the soup.
More Soup Recipes
Looking for more delicious and nutritious soup recipes? Try these next time…
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Nourishing Chicken No Noodle Soup with Vegetables
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- Spice Grinder, or Mortar and Pestal (optional)
- Dutch Oven, or Large Stock Pot
- Garlic Press
- Kitchen Spatula
- 2 Forks
- 1½ teaspoons dried thyme
- 1½ teaspoons dried rosemary
- 1 tablespoon extra virgin olive oil
- 1 red onion, finely diced
- 3 garlic cloves, finely chopped or minced
- ½ teaspoon ground turmeric
- 3 boneless, skinless chicken breasts
- 6½ cups (1½ liters) chicken stock, or broth
- 2 large carrots, peeled, ends removed, sliced into half-moons
- 2 celery stalks, trimmed, sliced
- 1 bay leaf
- ½ teaspoon sea salt flakes, omit if your stock already contains salt
- ½ teaspoon freshly ground black pepper
- 1 zucchini (courgette), ends removed, sliced into half-moons
- Preparation: Gather your ingredients and get your equipment ready.
- Grind Herbs (optional): If you have a spice grinder or a mortar and pestle, give the dried thyme, but particularly the rosemary, a grind. It will improve their texture in the broth.
- Sauté: In a large soup pot or Dutch oven, heat the extra virgin olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion becomes translucent.
- Add Turmeric: Add the turmeric, stir to coat the onions and garlic, and cook for about a minute to release its flavor.
- Add Chicken: Add the chicken breasts to the pot and cook for a few minutes until they start to turn white on the outside.
- Add Stock: Pour in the chicken broth and add the sliced carrots, celery, bay leaf, ground thyme, and rosemary, and season with salt and pepper.
- Simmer: Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 15-20 minutes. You want the chicken to be fully cooked through and the vegetables to have softened with a nice bite.
- Add Zucchini: Add the zucchini (courgette) to the simmering broth for the final 6 minutes.
- Shred Chicken: Once the chicken is cooked (see note 1), remove it from the soup, place it onto a plate or cutting board, and shred it using two forks. Return the shredded chicken to the pot.
- Serve: Taste the soup and adjust the seasoning if needed. Remove the bay leaf, ladle the hot soup into bowls, and garnish with fresh parsley if you’d like. Enjoy!
Nutrition Information (Per Serving)
Nutrition Disclaimer: Nutritional information is estimated using an online nutrition calculator. For accuracy, we recommend you calculate using the exact ingredients and brands you used.