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Homemade Chicken Noodle Soup made with tender shredded chicken, fresh vegetables, and rotini pasta in a flavorful broth. This classic chicken soup is simple to prepare, perfect for family dinners, meal prep, or cold-weather comfort. A healthy and hearty recipe that brings together chicken thighs, carrots, celery, onion, and dill for a rich and nourishing soup everyone will love.

Ingredients

4 chicken thighs, skin removed (bone-in or boneless)
8 cups chicken broth (low sodium recommended)
6 cups water
2 Tbsp olive oil (for sautéing)
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 carrots, sliced into rings
6 oz rotini pasta
3 Tbsp fresh or frozen dill
1 tsp Mrs. Dash (or any salt-free seasoning blend)
1 Tbsp sea salt (or to taste)
1 garlic clove, pressed

Instructions

Cook the Chicken
- In a large soup pot, combine 6 cups water, 8 cups chicken broth, and 1 Tbsp sea salt.
- Bring to a boil, then add chicken thighs. Boil partially covered for 20 minutes, skimming off any foam that rises to the top.
Sauté Vegetables
- While chicken is cooking, heat 2 Tbsp olive oil in a skillet over medium-high heat.
- Add onion and celery, sauté until softened, then transfer to the soup pot.
Add Pasta and Carrots
- Stir in the pasta and sliced carrots. Simmer for 15 minutes or until pasta reaches desired tenderness.
Shred the Chicken
- Remove chicken thighs from the pot. Shred the meat with forks or by hand, discarding bones and excess fat.
- Return shredded chicken to the soup.
Season and Finish
- Stir in 1 tsp Mrs. Dash (or seasoning of choice), press in the garlic clove, and adjust salt to taste.
- Add fresh dill, stir, and remove from heat. Serve warm.

Why You’ll Love This Recipe

A wholesome, comforting soup perfect for any season.
Balanced with protein, veggies, and pasta for a hearty one-pot meal.
Quick and simple, ready in about 45 minutes.
Family-friendly and great for leftovers.

Tips

For extra flavor, sear the chicken thighs in the pot before boiling.
Use wide egg noodles instead of rotini for a more classic chicken noodle soup.
Add the dill at the very end to keep its flavor fresh and bright.
Skim foam from the broth while boiling chicken for a clearer soup.

Variations and Substitutions

Protein: Swap chicken thighs with chicken breasts or leftover rotisserie chicken.
Vegetables: Add peas, corn, or spinach for more color and nutrition.
Herbs: Try parsley, thyme, or bay leaf instead of (or in addition to) dill.
Pasta: Substitute gluten-free pasta, egg noodles, or orzo.
Low-carb option: Replace pasta with zucchini noodles or cauliflower rice.

FAQs

Can I make this ahead of time?
Yes! Prepare the soup without pasta, store in the fridge, and add freshly cooked pasta when reheating.

Can I freeze chicken noodle soup?
Yes, but freeze without pasta (pasta can get mushy). Add fresh pasta when reheating.

Can I use boneless chicken?
Absolutely. Bone-in adds more flavor, but boneless thighs or breasts also work well.

Serving Suggestions

Serve with warm crusty bread, garlic bread, or homemade biscuits.
Pair with a simple green salad for a complete meal.
Add a squeeze of lemon before serving for brightness.
Perfect for cozy dinners, meal prep, or as a comforting dish when feeling under the weather.