Nothing warms you up quite like a bowl of chicken noodle soup. This version keeps the comfort you love while staying light, fresh, and packed with nutrients. It’s the kind of soup you can make on a busy weeknight or simmer slowly on a chilly Sunday.

The broth is bright and savory, the vegetables stay tender-crisp, and the chicken is juicy and satisfying. Whether you’re feeling under the weather or just craving something wholesome, this recipe hits the spot.

What Makes This Special

This is chicken noodle soup with a healthier twist—no heavy creams, no excessive salt, and plenty of vegetables for color and crunch. The broth gets depth from simple aromatics, a splash of lemon, and fresh herbs, so every spoonful tastes clean and comforting.

You can use leftover rotisserie chicken or poach your own for extra flavor. It’s budget-friendly, customizable, and comes together with pantry staples. Most of all, it’s a soup you’ll actually want to make again and again.

Cooking process of healthy chicken noodle soup

Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced
3 carrots, peeled and sliced into coins
2 celery stalks, sliced
3 garlic cloves, minced
8 cups low-sodium chicken broth (or a mix of broth and water)
1 pound boneless, skinless chicken breasts or thighs (or 3 cups cooked shredded chicken)
2 cups whole-grain or egg noodles (wide egg noodles are classic; whole-wheat for extra fiber)
1 bay leaf
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 teaspoon dried oregano
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
Juice of 1/2 lemon (about 1 tablespoon), plus wedges for serving
1/4 cup fresh parsley, chopped
Optional add-ins: 1 cup baby spinach, 1 cup sliced mushrooms, 1/2 cup frozen peas

How To Make This Healthy Chicken Noodle Soup

Sauté the aromatics. Heat the olive oil in a large pot over medium heat.
Add the onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables start to soften.
Add garlic and herbs. Stir in the garlic, thyme, oregano, and bay leaf. Cook for 30 seconds until fragrant.
Season with a pinch of salt and pepper.
Pour in the broth. Add the chicken broth and bring to a gentle boil. If you’re using raw chicken, add it now.
Poach the chicken. Reduce heat to a simmer. Cover and cook for 12–15 minutes, or until the chicken is cooked through (internal temp 165°F/74°C).
Remove the chicken to a plate and let it rest for a few minutes.
Cook the noodles. Add the noodles to the simmering broth. Cook according to package directions until just al dente. Avoid overcooking, as they’ll continue to soften in the hot soup.
Shred the chicken. While the noodles cook, shred the chicken using two forks.
Keep the pieces bite-sized for easy eating.
Combine and brighten. Return the shredded chicken to the pot. Stir in lemon juice and parsley. Taste and adjust salt and pepper.
If using spinach, mushrooms, or peas, stir them in now and simmer for 2–3 minutes.
Rest and serve. Turn off the heat and let the soup sit for 5 minutes to meld flavors. Remove the bay leaf. Ladle into bowls and serve with extra lemon and a crack of black pepper.

Tasty top view of healthy chicken noodle soup

How to Store

Refrigerator: Store cooled soup in airtight containers for up to 4 days.
If you plan to keep it longer than 2 days, consider storing the noodles separately to prevent them from getting mushy.
Freezer: Freeze the soup without noodles for best texture. Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Add freshly cooked noodles when reheating.
Reheating: Warm on the stove over medium heat until hot, 8–10 minutes.
If the soup thickens, add a splash of water or broth to loosen it.

Benefits of This Recipe

Light yet satisfying: Lean protein, veggies, and a clean broth keep this meal filling without feeling heavy.
Nutrient-rich: Carrots, celery, garlic, and herbs add vitamins, minerals, and antioxidants.
Easy to digest: Gentle on the stomach and ideal for days when you want something soothing.
Flexible: Works with leftover chicken, rotisserie chicken, whole-wheat noodles, or gluten-free pasta.
Budget-friendly: Uses simple, accessible ingredients you likely already have.

Common Mistakes to Avoid

Overcooking the noodles: They’ll keep absorbing liquid as the soup sits. Cook them just until al dente or cook them separately and add to bowls when serving.
Boiling the chicken: A hard boil can toughen the meat. Keep the heat at a gentle simmer for tender, juicy chicken.
Skipping the acid: A touch of lemon or a splash of vinegar brightens the broth and balances the salt.
Don’t skip it.
Underseasoning: Low-sodium broth is great, but you’ll need to taste and adjust at the end. Salt gradually and finish with fresh herbs.
Crowding the pot: If you add too many extras at once, the soup can turn muddy. Add delicate veggies toward the end.

Alternatives

Protein swaps: Use shredded rotisserie chicken, turkey, or white beans for a vegetarian-friendly version (use vegetable broth).
Noodle options: Try whole-wheat egg noodles, brown rice pasta, chickpea pasta, or even cooked farro or quinoa for extra fiber.
Herb variations: Fresh dill, rosemary, or a sprinkle of Italian seasoning changes the vibe without extra effort.
Broth boosters: Add a parmesan rind while simmering (remove before serving) or a teaspoon of miso paste for deeper umami.
Low-carb twist: Swap noodles for spiralized zucchini or add more celery and mushrooms to bulk up the veggies.

FAQ’s For Healthy Chicken Noodle Soup

Can I make this in a slow cooker?

Yes. Add all ingredients except noodles, lemon, and parsley to the slow cooker and cook on Low for 6–7 hours or High for 3–4 hours. Shred the chicken, add cooked noodles, lemon, and parsley at the end, and season to taste.

How do I keep the noodles from getting soggy?

Cook them separately and store them in a container away from the soup. Add noodles to each bowl right before serving, then ladle hot broth over the top.

What if I only have cooked chicken?

Great. Skip the poaching step. Add the cooked shredded chicken in the last 5 minutes of simmering to warm through without drying out.

Can I make it gluten-free?

Use gluten-free noodles and confirm your broth is certified gluten-free. Keep an eye on cooking time, as some gluten-free pastas cook faster.

How can I add more flavor without extra salt?

Bloom dried herbs in the oil with the aromatics, add a parmesan rind or a small piece of kombu while simmering, finish with fresh lemon and herbs, and use freshly cracked pepper. A splash of apple cider vinegar can also lift the flavors.

Is it okay to add more vegetables?

Absolutely. Mushrooms, spinach, kale (thinly sliced), peas, or chopped zucchini all work well. Add heartier vegetables earlier and delicate ones at the end.

Can I use bone-in chicken?

Yes. Simmer bone-in thighs for 30–35 minutes until cooked through, then remove, shred, and return the meat to the pot. You’ll get an even richer broth.

How do I thicken the soup slightly?

Let it simmer uncovered for a few extra minutes to reduce, or mash a few cooked carrots with a ladle of broth and stir back in. You can also add a handful of cooked rice for body.

Final Thoughts

This comforting healthy chicken noodle soup is simple, nourishing, and endlessly adaptable.

With clean flavors and a bright finish, it’s a reliable go-to for any night of the week. Make a pot, stash a few servings in the freezer, and you’re set for those moments when you want something warm that still feels light. It’s classic comfort—made a little smarter.