Chicken Noodle Soup — Cozy, Colorful, Weeknight-Ready

Quick Facts
Time: 15 min prep • 25 min cook • 40 min total
Yield: 6 servings
Skill: Beginner-friendly
Method: One-pot stovetop
Diet: Family-friendly, dairy-optional

Introduction

Chicken Noodle Soup is the bowl you crave when you want calm, but this version brings energy: zucchini for gentle crunch, peas for sweetness, and spinach for a clean, green finish. The result is still soothing—soft noodles, tender chicken, savory broth—but it’s brighter and more balanced, ideal for anyone who wants comfort without the nap. It’s perfect for families with mixed preferences, meal-preppers who want reliable leftovers, and cooks who like Soup Noodle Recipes they can riff on—from Chicken Pasta Soup to light Rice Noodle Soup bowls.

Want more variations you can trust? Start with our Chicken Noodle Soups.

Why You’ll Love It

• Weeknight-easy: one pot, straightforward steps, consistent timing.
• Flexible: trade noodles or veggies with what you’ve got.
• Balanced flavor: savory base, herbs, and a citrus finish.
• Great leftovers: keep the broth lively; add fresh noodles as needed.

Amanda Patel

Chicken Noodle Soup — Cozy, Colorful, Weeknight-Ready

A vibrant twist on the classic comfort soup, this chicken noodle bowl includes zucchini, peas, and spinach for texture and brightness. Ideal for weeknights, meal prep, or when you need a cozy pick-me-up with a fresh finish.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 bowls

Course: Main Course, Soup

Cuisine: American, Comfort Food

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 tbsp olive oil
• 1 medium onion, diced
• 2 medium carrots, sliced
• 2 celery ribs, sliced
• 3 cloves garlic, minced
• 8 cups low-sodium chicken stock
• 2 cups cooked shredded chicken
• 2–2½ cups egg noodles (or other pasta)
• 1 small zucchini, thinly sliced
• 1 cup frozen peas
• 2 cups baby spinach
• 1 bay leaf
• 1 tsp Italian seasoning (or thyme + oregano)
• 1–1½ tsp kosher salt, to taste
• ½ tsp black pepper
• 1–2 tbsp lemon juice, to taste
• Fresh parsley for serving

Equipment

• 5–6-quart pot or Dutch oven Prevents noodle sticking and has room for simmering.
• fine-mesh skimmer Use to remove foam if needed.
• Citrus juicer For squeezing fresh lemon juice at the end.
• cutting board and knife For prepping vegetables and herbs.

Method

 

1. Warm olive oil over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook until the onion turns translucent, about 5 minutes. Stir in garlic and cook for 30 seconds.
2. Pour in the chicken stock, add bay leaf, Italian seasoning, and black pepper. Bring to a steady simmer.
3. Stir in the shredded chicken and let simmer for 8–10 minutes so the flavors infuse into the meat.
4. Add noodles and cook until almost tender, stirring occasionally to separate them.
5. Stir in zucchini and peas. Simmer for 2–3 minutes until vegetables are bright and crisp-tender.
6. Stir in spinach to wilt. Remove the bay leaf. Finish with lemon juice and fresh parsley.
7. Taste and adjust seasoning with salt, pepper, or more lemon as needed before serving.

Nutrition

Calories: 280kcalCarbohydrates: 25gProtein: 22gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 680mgPotassium: 540mgFiber: 4gSugar: 5gVitamin A: 4100IUVitamin C: 10mgCalcium: 60mgIron: 2mg

Notes

Make ahead without noodles for best texture. Use low-sodium broth for more control. For creamy style, stir in tempered yogurt or evaporated milk off-heat. Freeze base only (no noodles/spinach) for up to 3 months. Top with garlic croutons, herbs, or chili flakes to customize.

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Ingredients

• 1 Tbsp olive oil
• 1 medium onion, diced
• 2 medium carrots, sliced
• 2 celery ribs, sliced
• 3 garlic cloves, minced
• 8 cups low-sodium chicken stock
• 2 cups cooked shredded chicken
• 2–2½ cups egg noodles (or other pasta)
• 1 small zucchini, thinly sliced
• 1 cup frozen peas
• 2 cups baby spinach
• 1 bay leaf
• 1 tsp Italian seasoning (or thyme + oregano)
• 1–1½ tsp kosher salt, to taste
• ½ tsp black pepper
• 1–2 Tbsp lemon juice, to taste
• Fresh parsley for serving

What each ingredient does:
Oil sautés; mirepoix sweetens; garlic deepens; stock carries flavor; chicken adds protein; noodles add body; zucchini/peas/spinach bring color and texture; bay and herbs add warmth; salt and pepper balance; lemon brightens.

Pro tip: Use low-sodium stock so final seasoning is precise.

Substitutions & Swaps

• Aromatics: shallots instead of onion; add a pinch of turmeric for color.
• Protein: leftover roasted chicken or cooked turkey; tofu cubes for a meatless bowl.
• Veg: broccoli florets (for a Chicken And Broccoli Soup mood), green beans, or corn.
• Starch: swap to small pasta shapes or Rice Noodle Soup (cook separately).
• Flavor spins: a spoon of miso for umami, or a dash of chili flakes for heat.

Equipment Notes

Use a 5–6 quart pot or Dutch oven; the extra volume keeps noodles from sticking. A fine-mesh skimmer helps if any foam forms. Keep a citrus juicer handy for the finishing lemon.

Step-by-Step

1. Sauté aromatics: Warm oil over medium; add onion, carrots, and celery with a pinch of salt. Cook until the onion turns translucent (about 5 minutes). Stir in garlic for 30 seconds.
2. Simmer broth: Pour in stock; add bay leaf, Italian seasoning, pepper. Bring to a steady simmer.
3. Add chicken: Stir in shredded chicken; simmer 8–10 minutes to season the meat.
4. Cook noodles: Add noodles and cook until almost tender, stirring to separate strands.
5. Veggie fold-in: Add zucchini and peas; simmer 2–3 minutes until bright and crisp-tender.
6. Greens + finish: Stir in spinach to wilt. Remove bay leaf; add lemon juice and parsley.
7. Taste: Adjust salt, pepper, and lemon so the broth tastes lively.

Doneness cues: noodles tender with bounce; zucchini tender but not soft; peas bright green; spinach silky.

Make-Ahead, Storage & Reheating

• Make-ahead: Cook the soup without noodles; chill. Boil noodles fresh and add to bowls as you reheat the base.
• Fridge: 3–4 days in sealed containers.
• Freeze: Up to 3 months without noodles/spinach. Add fresh after thawing.
• Reheat: Stovetop over medium-low with a splash of stock or water; finish with lemon.

Batch cooking this? Keep your plan flexible with these soups.

How to Lighten / Make It Creamy

• Lighten: Use 1½ cups noodles + extra zucchini; finish with more lemon.
• Creamy: Off heat, whisk in ¼–⅓ cup plain yogurt or evaporated milk. Temper first with warm broth to avoid curdling.

Toppings, Garnishes & Finishes

Crunch (garlic croutons), fresh (parsley, dill), tang (extra lemon), heat (red pepper flakes), richness (a little butter stirred in hot).

Sides & Pairings

Serve with a chopped salad, roasted green beans, or warm bread. For drinks, try citrusy sparkling water; light-bodied white wines also pair well if serving guests.

Scaling the Recipe

Double in an 8-quart pot and undercook noodles by 1 minute (carryover heat finishes them). For a half-batch, keep aromatics generous to maintain flavor.

Nutrition & Dietary Notes

Protein from chicken; fiber from zucchini, peas, and spinach. Gluten present with egg noodles—use GF pasta or rice noodles for gluten-free bowls.

Troubleshooting

• Too salty: add stock/water and lemon.
• Flat flavor: pinch of salt, splash of lemon, or a handful of parsley.
• Too thin: simmer uncovered or add a small cornstarch slurry.
• Overcooked noodles: add a handful of new noodles; ladle in fresh hot broth.

FAQs

Can I use rotisserie chicken? Yes—shred and add in step 3.
Best noodle type? Egg noodles for classic, or small pasta for Chicken Pasta Soup style.
Dairy-free/gluten-free? Skip dairy; use GF noodles or rice noodles.
How long does it keep? 3–4 days in the fridge; freeze the base up to 3 months.
Can I add other greens? Kale or chard work; give them 5 extra minutes before the noodles.

Variations

• Lemony Herb: extra zest + lemon; finish with dill.
• Spicy Chipotle: a spoon of chipotle in adobo; balance with a touch of honey and lime.
• Creamy Parmesan: stir in grated Parmesan and a splash of milk or yogurt off heat.

Chef Notes / Test Kitchen Tips

Add tender vegetables toward the end so they stay vibrant. Season after adding lemon; acid changes the salt perception. Most stoves bring this together in 40 minutes end-to-end; don’t rush the final 2-minute rest—it helps the noodles settle and the broth clarify.

Conclusion

This cozy, colorful take on a classic gives you comfort plus freshness—exactly what weeknights need. Make a big pot, stash a jar for tomorrow, and come back to this Chicken Noodle Soup whenever you want a fast, feel-good meal. If you enjoyed it, leave a rating and share your favorite noodle swap!