Soup season is upon us and nothing soothes the soul like a great chicken noodle soup. Lauded as helpful for colds and sniffles, many people turn to this classic soup when they are ill as well as when they just need some warmth.

While chicken noodle soup right out of a can isn’t as healthy as homemade chicken noodle soup, who has the time to spend hours making it from scratch?

I have come across a great middle ground recipe that I think is close enough to homemade chicken noodle soup. It feels much healthier than store bought, pre-canned soup but doesn’t take hours stuck in the kitchen.

In fact, this chicken noodle soup is ready to eat in 30  minutes!


(Use all organic, if possible)

-8 cups chicken broth or stock (2-32 ounce boxes)

-1 large onion, finely chopped (or if you don’t like onion, like me, you can use onion powder or granules)

-6 carrots, peeled and chopped

-3 stalks celery, chopped

-2 Tbsp parsley

-1 tsp dried thyme leaves

-2 tsp salt

-1/4 tsp pepper

-1 bay leaf (you can leave this out, like I do)

-4 cups pre-cooked cubed chicken thighs

-3 cups wide egg noodles

-1 cup finely diced zucchini (about 2 zucchini)

-2 Tbsp dill weed


1. Add chicken broth to large stock pot and bring to a boil.

2. Add onion, carrots, celery, parsley, thyme, salt, pepper, and bay leaf. Reduce heat to medium-low, cover, and simmer for 5 minutes.

3. Add cubed chicken, noodles, zucchini, and dill. Bring to boil and cook for 10  minutes or until noodles and vegetables are tender. Remove bay leaf (if added). Adjust seasoning with salt and pepper if needed.

4. Enjoy with a warm piece of bread. We usually buy some sea salt ciabatta rolls from Whole Foods, warmed with butter on them.


Remember how I pre-cook chicken thighs for lunches? This is another use for those. Just grab some out and let them thaw.

And if you are looking for another great soup recipe, our other staple is potato kale soup, made with a side of cornbread!


Wendy –

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