Homemade Chicken and Vegetable Noodle Soup

This Homemade Chicken and Vegetable Noodle Soup is ideal for warming up in winter or regaining your strength. A classic that’s comforting, nourishing and full of flavor. The homemade broth makes all the difference: healthier and more fragrant.

Ingredients for this Chicken and Vegetable Noodle Soup

For the chicken broth

I really recommend making your own chicken broth, it changes everything! Your soup will be even better, and what’s more, it’s preservative-free. You’ll see, it’s super simple:

• Chicken: I generally use a whole chicken to make a large quantity of stock and have leftovers. Otherwise, two chicken thighs or a carcass will suffice, you just need to reduce the quantities of vegetables and water a little.
• Vegetables: Carrots, celery, leeks, garlic and onions, the aromatic base of the broth.
• Herbs: Thyme, bay leaf and parsley are my favortie for flavoring the broth.
• Spices: I like to add cloves, juniper berries and peppercorns to enhance the flavors.

For the chicken and pasta soup

Once the broth is ready, you don’t need much more:

• Shredded cooked chicken: From the chicken broth.
• Pasta: Small pastas such as coquillettes or orzo.
• Vegetables: Carrots, celery and onion. You can also add leeks, peas or blanched broccoli.
• Thyme and bay leaf: For even more flavor (and because I love thyme!).
• Lemon: A touch of acidity and freshness at the end of cooking.

Chicken and Vegetable Noodle Soup: Step-by-Step

Prepare the chicken broth

You’ll find all my tips for making homemade chicken broth in my detailed recipe. Here’s how to make it:

Place the chicken, vegetables, bouquet garni and spices in a large casserole dish. Cover with cold water (about 12 cups or 3 liters).

Bring to a simmer, then simmer for 1.5 hour over low heat, skimming off any white foam that forms on the surface to remove impurities.

Note: You can prepare the broth the day before and leave it to infuse overnight to make it even more concentrated.

Add the broth 5 minutes before the end of cooking time. Remove the chicken, shred the flesh and set aside for the soup.

Strain the broth through a colander to remove vegetables and spices.

Tip: To reuse the cooked vegetables, just remove the burnt onion and garlic clove skins, blend with a little stock and you’ve got an express vegetable soup. Serve with a little crème fraîche and croutons!

Prepare the chicken and pasta soup

Sauté the carrots, celery and onion in a little olive oil in a medium Dutch-oven.

Add the chicken broth, shredded cooked chicken, raw pasta, bay leaf and thyme. Simmer for 10 minutes, until pasta is cooked. Taste, adjust seasoning, and serve with a sprinkling of fresh parsley.

Note: I use new vegetables, as those in the broth have lost most of their vitamins after long cooking. Plus, I prefer a crunchier texture. However, if you wish, you can use the carrots, celery and leeks from the broth for the soup.

Variations on chicken and pasta soup

• Creamy version: Add a dollop of crème fraîche or sour cream before serving, to add creaminess.
• Express version: Use store-bought chicken broth and add two chicken breasts to the soup. Cook for them 20 minutes in the broth, then shred and return to the soup before adding the pasta and cook for another 30 minutes.
• Spicy touch: Add slices of fresh ginger to broth and soup, it’s great for boosting your immune system!

How to serve this chicken pasta soup?

This soup stands on its own, but for a complete meal, you can serve it with :

• A slice of toasted bread rubbed with garlic.
• A fresh, crisp salad.
• A drizzle of lemon for a tangy touch.

Storage tips

• The broth: Keeps for 4 days in the fridge and up to 3 months in the freezer.
• Chicken soup with pasta: Keep for 2 days in the fridge. Reheat over low heat, adding a little water if necessary.

Frequently Asked Questions

Don’t hesitate to leave me a comment, it always makes me happy!

You can also find me on Instagram, Facebook and TikTok to see behind the scenes of my blog

Recipe card

Print Recipe

Homemade Chicken and Vegetable Noodle Soup

Click on the stars to rate!

This chicken and pasta soup is a comfort food staple. Easy to prepare, healthy and delicious, it warms both body and heart.

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Course Main course

Cuisine French

Servings 4

Calories 487 kcal

For homemade chicken broth (optional)

• 1 whole chicken approx. 3 lb or 1.5 kg (alternative: carcass or thigh and breast with skin)
• 12 cups of water 3 liters
• 4 sprigs thyme
• 2 bay leaves
• 4 parsley stems
• 2 carrots roughly cut
• 2 stalks celery roughly cut
• 1 leek light green part only, halved
• 1 yellow onion
• 2 cloves garlic
• 6 cloves
• 10 juniper berries
• 20 peppercorns
• Salt

For the chicken and pasta soup

• 1 tablespoon olive oil
• 2 carrots cut into small cubes
• 2 celery stalks cut into small cubes
• 1 yellow onion cut into small cubes
• 8 cups of chicken stock 2 liters
• 3 cups of cooked shredded chicken (about half the chicken from the broth), 400 g
• 2 cups of small pasta like coquillettes or orzo, 200 g
• 2 bay leaves
• 3 sprigs of thyme
• Salt and pepper

Serving

• Fresh parsley for decoration
• Lemon juice a dash

Preparing the chicken stock

• In a large Dutch-oven or pot, place the whole chicken, skin on, and add all the ingredients. Cover with cold water (about 3 liters).

• Heat over medium heat until simmering, then cook uncovered over low heat for 1.5 hours. In the first 30 minutes, skim off the white or sometimes brown foam that accumulates on the surface with a skimmer (spoon with a hole in it).

• Salt the stock 5 minutes before the end of cooking. Remove the chicken from the pot, shred it completely and reserve half for other recipes (gratin, pie, sandwich or salad…).

• Pass the stock through a fine sieve to remove vegetables and spices.

Preparation of chicken soup with pasta

Sauté the vegetables:

• Heat the olive oil in a medium Dutch-oven dish. Add finely diced carrots, celery and onion, then sauté over medium heat until slightly tender.

• Pour in the chicken stock. Add the shredded chicken, raw pasta, bay leaf and thyme.

• Simmer for 10 minutes, until the pasta is cooked through.

• Season with salt and pepper and serve immediately with fresh parsley and a squeeze of fresh lemon juice.

🌟 Tip: No Homemade Broth? No Problem!
If you’re not using homemade broth, opt for a good-quality store-bought chicken broth.
For the chicken, place two raw chicken breasts directly into the soup before adding the pasta. Let them cook for 20 minutes, then finely shred them before returning them to the soup along with the pasta.
🥣 Chicken Broth Leftovers:
Store it for up to 4 days in the refrigerator or 3 months in the freezer in an airtight container.
For even more tips, check out my homemade chicken broth recipe!

Calories: 487kcalCarbohydrates: 49gProtein: 48gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 123mgSodium: 1992mgPotassium: 1059mgFiber: 3gSugar: 9gVitamin A: 5206IUVitamin C: 9mgCalcium: 69mgIron: 2mg