Chicken Noodle Soup (Classic or Immune-Boosting!)

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When it’s chilly outside or you’re feeling under the weather, nothing is quite as comforting as a big bowl of soup. Especially when it involves noodles and reminds you of childhood. This super delicious and adaptable chicken noodle soup recipe can be made a few ways — 1) keep it classic, 2) include the optional ginger and turmeric for extra immune support, or 3) replace some of the chicken with white beans for a fiber boost!

Made in 1 pot with 10 simple ingredients, this soup is the answer for weeknight meals, chilly weather, and incorporating more homemade broth, or to have on hand whenever you’re craving comfort in a bowl. Let’s make soup!

History of Chicken Noodle Soup

Versions of chicken soup have been enjoyed around the world for centuries and have a long history of use as a remedy for colds and other illnesses.

Most chicken soup recipes consist of chicken broth, chicken meat, vegetables, and some form of starch — noodles, dumplings, root vegetables, or grains. And though noodles in chicken soup existed long before the 1900s, the term “chicken noodle soup” is thought to have originated from a radio advertisement by Campbell’s Soup Company in the 1930s.

The following is our inspired version with options for keeping it classic, infusing with healing spices, or bulking it up with beans.

How to Make Chicken Noodle Soup

Just like classic chicken noodle soup, this version begins with sautéing onions, carrots, celery, and garlic for a flavorful base. You can cut them any size you want, but we love small, bite-sized pieces.

Inspired by the “Medicinal Chicken Noodle Soup” from Food Front Co-Op in Portland, we love adding ginger and turmeric to this soup. Thyme is also lovely! Not only do these herbs and spices contribute healing properties, but they also add delicious flavor.

  • Ginger – best known for its anti-inflammatory and anti-nausea effects
  • Turmeric – rich in a potent anti-inflammatory compound called curcumin
  • Thyme – has a long history of use for supporting respiratory health

Next come the flavor essentials: salt and pepper plus your choice of broth or stock. We love the robust flavor of homemade (bone broth or Instant Pot), but store-bought works just fine, too!

Then for the chicken, you can use either breast or thigh meat. It cooks in the broth, infusing it with flavor and making it easy to shred or cut into bite-sized pieces. Or if you have leftover cooked chicken around, you can repurpose it by adding it to the soup a little later in the cooking process.

All that’s left to do is add your favorite noodles and slurp any sickness away! Note that if you’re not serving the soup right away, it’s best to keep the noodles separate so they hold their texture.

We hope you LOVE this chicken noodle soup! It’s:

& SO easy!

What to Serve with Chicken Noodle Soup

Chicken noodle soup is pretty much the definition of comfort in a bowl, but if you want to step up the comfort level even more, pair it with your favorite carb-y side! Think flatbread, biscuits, garlic bread, roasted potatoes, or even a simple slice of buttered toast.

If you’re feeling more in a veggie mood, try it with a side of roasted cabbage, kale salad, or arugula salad.

More Comforting Soup Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Chicken Noodle Soup (Classic or Immune-Boosting!)

Nourishing chicken noodle soup made in 1 pot with 10 simple ingredients. Comforting, brothy, and bursting with flavor. Gluten-free optional!
Author Minimalist Baker
5 from 6 votes
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
Servings 6(~2 cup servings)
Course Entree, Soup
Cuisine Dairy-Free, Gluten-Free
Freezer Friendly 1 Month (without noodles)
Does it keep? 3-4 Days (keep noodles separate)



  • 8oz.pasta of choice(gluten-free friendly as needed // we like fusilli or bowtie)
  • 1Tbspsalt


  • 1Tbspolive oil
  • 1largeyellow or white onion, diced (1 large onion yields ~3 cups or 450 g)
  • 3stalkscelery, finely chopped (3 stalks yield ~1 ¾ cups or 230 g)
  • 3mediumcarrots, finely chopped(3 carrots yield ~ 1 ¼ cups or 150 g)
  • 4clovesgarlic, minced
  • 1-2Tbspfreshly minced ginger (optional)
  • 1tspdried thyme(or double the amount if using fresh)
  • 1/2tspground turmeric (optional)
  • 1/4tsp eachsea salt and black pepper(plus more to taste)
  • 8cupschicken broth or stock(homemade for best flavor // or sub bone broth or store-bought)
  • 1lb.boneless, skinless chicken thighs or breasts (organic, pasture-raised when possible // or sub 2-3 cups leftover roasted chicken // or two 15-oz. cans drained white beans for a fiber boost)

GARNISH optional

  • Freshly chopped parsley


  • Bring a large pot of water to a boil and add 1 Tbsp salt to the water for more flavorful pasta. Cook the pasta according to package instructions until al dente. Then drain, toss in a little olive oil to prevent sticking (optional), and set aside.
  • While the pasta is cooking, chop the veggies. Or if they’re already chopped, you can cook them in a separate pot while the pasta is cooking to speed up the process.
  • Heat the (now empty) large pot over medium heat. Add the olive oil, onion, celery, carrots, garlic, and ginger (optional) and sauté for 5-7 minutes, stirring occasionally, until softened.
  • Stir in the thyme, turmeric (optional), salt, and pepper and cook for 1 minute.
  • Add the chicken broth, raw chicken thighs or breasts (if using pre-cooked chicken, add it in step 6), and white beans (if using). Bring the soup to a gentle simmer, then reduce the heat to low, cover, and cook for 5-8 minutes, or until the chicken is cooked through (cook time will depend on the size of the chicken thighs or breasts and how quickly the broth comes to a simmer).
  • When the chicken is cooked, remove it from the pot and shred or dice into bite-sized pieces. Return the chicken to the soup and cook for 1-2 minutes longer. If using pre-cooked chicken, add it at this time. Season with additional salt and pepper to taste.
  • Divide the pasta between bowls, ladle in the soup, and garnish with fresh parsley (optional). Enjoy warm.
  • Leftovers will keep in the refrigerator for 3-4 days or in the freezer up to 1 month — store noodles and soup separately for best texture. Reheat soup in a saucepan until warm.



*Nutrition information is a rough estimate calculated with gluten-free brown rice noodles, store-bought chicken broth, chicken breasts, and without optional ingredients. It was also calculated with less salt because not all the salt in the pasta water gets absorbed.
*Inspired by Food Front Co-Op‘s Medicinal Chicken Noodle Soup and adapted from our 1-Pot Chickpea Noodle Soup.

Nutrition (1 of 6 servings)

Serving: 1servingCalories: 296Carbohydrates: 37.9gProtein: 23.1gFat: 5.7gSaturated Fat: 0.8gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 2.5gTrans Fat: 0gCholesterol: 62mgSodium: 408mgPotassium: 504mgFiber: 2.9gSugar: 2.8gVitamin A: 5214IUVitamin C: 4.9mgCalcium: 41mgIron: 1.2mg

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Reader Interactions

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    • Support @ Minimalist Bakersays

      Aw, we’re so glad everyone enjoyed it! We hope your kids are feeling better soon! xo

  1. Cindysays

    This was really delicious! I used red lentil pasta and cooked white beans. I did use chicken broth and the turmeric and ginger. I would definitely make it again and I’m glad I have a little leftover for tomorrow 😊

    • Support @ Minimalist Bakersays

      Wonderful! Thanks so much for the lovely review and for sharing your modifications, Cindy. So glad you enjoyed!

  2. Robinsays

    I made this soup today for my mother-in-law who has the dreaded you-know-what virus and I must say, I have never been displeased with any of minimalist baker’s recipes, but this one was absolutely over the top! So delicious, comforting and perfect for this occasion. I could feel it warming my whole body from head to toe! And yes, I’m glad it made a big pot so that I was able to keep some for my family too. Win-win situation!! I printed the recipe and put it into my recipe lol because I will most definitely want to revisit! Thanks again for your superb recipes!!

    • Support @ Minimalist Bakersays

      Aw, yay! We’re so glad you enjoyed the recipe so much, Robin. Thank you for your kind words and lovely review! We hope your mother-in-law is feeling better soon! xo

  3. Nicole Madsensays

    I made this soup yesterday afternoon for lunch and it was delicious! I made a few changes- no chicken. I added a large can of Navy beans. I also added some soy sauce to the soup (a couple tablespoons at least), and some peas. We all loved it and had it for lunch 2 days in a row! My toddler requested it the second day, she really loved the broth.

    • Support @ Minimalist Bakersays

      Wonderful! We’re so glad you and your family enjoyed it with some modifications! Thank you for sharing, Nicole! xo

  4. Miresays

    Is there a way to get the picture of the recipe to be displayed when printing the PDF? I selected the picture option but it’s not showing up on the PDF. I tried other to print other recipes and the same thing is occurring.

    • Support @ Minimalist Bakersays

      Hi Mire! We’re not sure, but on our end we’re able to right click on the photo we want and select “open in new tab” then if we select that page (the black part next to the photo) we can right click and select “print”. Hope this helps!

  5. Sarasays

    This turned out really nice! I used a rotisserie chicken and Jovial cassava pasta.
    Thank you for sharing!

    • Support @ Minimalist Bakersays

      Amazing! We’re so glad you enjoyed it, Sara! Thank you for the lovely review! xo

  6. Suesays

    This was amazing. I wouldn’t have thought to add ginger or turmeric, but followed the recipe, and so happy I did. The method for cooking the chicken worked perfectly. Even with store-bought chicken broth, this was a winner.

    • Support @ Minimalist Bakersays

      We’re so glad you gave it a try and enjoyed, Sue! Thank you for sharing! xo

    • Support @ Minimalist Bakersays

      Hi Erika, we haven’t tested that, but we think it would work if you cooked the noodles separately (if using gluten-free) or added them in the last 30-40 minutes (if not gluten-free). For best flavor, we’d suggest sautéing the onions, celery, carrots, etc. before slow cooking. We’d recommend cooking on low for 4-6 hours. Let us know if you try it!

    • Support @ Minimalist Bakersays

      Hi Lorena, If you’d like to see only our vegan content, you can subscribe to our vegan-only email list (sign up for the email list and click the subscriber preferences at the bottom of the email). Or, visit our recipe page and select “special diet” “vegan” or click here.

      • in2insightsays

        Hi, I am in the same boat.
        I miss seeing your vegan recipes and followed the suggestion for emails with only vegan options, but there is no “subscriber preferences” that I can see.

        A follow up email from you said: (As a quick note, by default you will receive all emails from us. If you’d only like vegan recipes, please click here!)
        The click here link is broken and will not work in Safari nor Chrome.

        • Support @ Minimalist Bakersays

          Hi, At the bottom of emails we send, you should see a section that says “Need to Update Your Subscription Preferences? Want Only Vegan Recipes? Click here!” Is that link working for you or also appearing as a broken link?

    • Samsays

      If you check her ‘about’ section, she states that this is not a vegan or plant-based exclusive website and that all eaters are welcome.

      She’s never once claimed to host an all-vegan blog so I genuinely have no idea where people keep getting this from.

    • Support @ Minimalist Bakersays

      That would work! We’d suggest cooking on high pressure for 15-20 minutes and cooking the noodles separately on the stovetop.