Growing up, my Mom used to make this Chicken Noodle Soup in the Winter for us to enjoy as a family.

There is nothing more comforting than a bowl of this hot soup with a slice of buttered bread during the cooler months. With a hint of dill and tasty egg noodles, the flavour combination is wonderfully cozy.

All you need is a big pot of this Chicken Noodle Soup, your favourite bread and butter, and your family and friends for a perfect Winter Gathering.

One of my favourite things to do is host people at our house for delicious food and drinks.

I love getting together for easy-going meals where we can enjoy each other’s company over great food. This Chicken Noodle Soup packs a ton of flavour and most of the recipe time is spent at the beginning prepping the ingredients.

Table of Contents

Ingredients in this chicken noodle soup

Chicken: You can use boneless, skinless chicken thighs or chicken breasts in this recipe.

Vegetables: A mix of carrots, onion, celery, mushrooms, broccoli and peas make this soup extra delicious.

Spices & Seasonings: Dried dill, thyme and rosemary plus salt and pepper make up most of the spices. Plus we use a bayleaf and a bit of soy sauce to round out the flavours.

Noodles: I absolutely love egg noodles in this recipe but you could truly use any favourite noodle.

Once everything is simmering away in the pot all you have to do is enjoy your guests’ company until the soup is done.

Chicken Noodle Soup

5 from 5 votes

Course: dinner, Lunch, Main Course

Cuisine: American

Keyword: soup

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: -6

Author: Jess

With a hint of dill and tasty egg noodles, the flavour combination in this Chicken Noodle Soup is wonderfully cozy. All you need is a big pot of this Chicken Noodle Soup, your favourite bread and butter, and your family and friends for a perfect Winter Gathering.

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Ingredients

Chicken

1 tbsp extra virgin olive oil
375 g boneless skinless chicken thighs, sliced into small pieces
1 tsp coarse salt
1/2 tsp ground pepper

Vegetables

2 tbsp extra virgin olive oil
1 cup diced yellow onion
1 cup chopped celery
1 tbsp minced garlic
1 1/4 cup chopped tomatoes
1 cup sliced carrots sliced into circls
1 cup sliced mushrooms
2 cups broccoli florets

Spices & Broth

9 cups chicken broth
2 1/2 tsp dried dill
1 bay leaf
1/2 tsp dried thyme
1/2 tsp dried rosemary
1 tsp soy sauce or tamari sauce
1/2 tsp kosher salt
150 g egg noodles
1/2 cup frozen peas

Instructions

Add extra virgin olive oil to a large soup pot and heat the pot to medium-high.
Add the chicken pieces, salt and pepper. Cook the chicken, stirring occasionally until done, about 5-8 minutes.
Turn the heat off and remove the cooked chicken from the pot, leaving any oil and/or brown bits in the pot. Set aside the chicken.
Turn the heat back to medium-high on the soup pot and add 2 tbsp extra virgin olive oil to the pot. Then add the onion, celery and garlic. Sauté for 5 minutes, until vegetables are soft and start to brown.
Add in the tomatoes and cook for 2 minutes, stirring once.
Add in the carrots, mushrooms and broccoli, sautéing for 5 minutes and stirring occasionally.
Add in the chicken broth, dill, bay leaf, thyme, rosemary, soy sauce and salt. Bring to a boil over high heat and then turn the heat down to keep the soup at a simmer for 20 minutes, covering the pot partially with the lid.
Add in the chicken, noodles and peas, simmer for 5-10 mins until noodles are done. Taste and adjust seasoning with additional salt and pepper if needed.
Remove the bayleaf and serve with crusty bread and butter.

Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!

The secret ingredient in this soup is the dill; it adds wonderfully to the overall flavour and goes so perfectly with the chicken and egg noodles. If you’re a lover of dill like I am, I think this is the soup for you!

Expert Tips for making this chicken noodle soup

Prep and measure all of the vegetables and seasonings ahead of time if you’d like to make it a much faster cooking experience.
Cook the noodles separate from the soup; then just add to your soup bowl and pour over the soup when done. This helps keep the noodles from going soggy (if they were cooked directly in the soup).
Make it on the weekend and enjoy for lunch or a dinner during the week! Just store the soup and noodles separately in the fridge; heat the soup over medium-low heat until warm enough; and then add the noodles to your bowl before serving up the soup.

So, set aside an afternoon or evening, invite your friends and family over to enjoy this Chicken Noodle Soup and the coziness of a Winter Gathering.

Looking for more soup inspiration?

More delicious soup recipes from the blog

Easy Chicken Pot Pie Soup

Roasted Tomato Soup

Cauliflower Soup

Simple Potato Leek Soup

Until the next cooking adventure,
Jess

Comments

5 from 5 votes (1 rating without comment)