Easy Classic Chicken Noodle Soup with Garden Veggies

There’s nothing quite like a steaming bowl of Easy Classic Chicken Noodle Soup with Garden Veggies to bring comfort to your table—especially on chilly evenings or when you’re feeling under the weather. This wholesome, 30-minute recipe delivers tender shredded chicken, soft yet firm rotini noodles, and a colorful mix of carrots, celery, and onion simmered in rich chicken broth. A finishing touch of fresh dill and pressed garlic in the last two minutes unlocks a bright, aromatic depth that elevates this humble soup into something truly special. Whether you’re cooking for your family or preparing a healing meal for a friend, this soup is both nourishing and deeply satisfying.

Why You’ll Love This Easy Classic Chicken Noodle Soup with Garden Veggies

This soup checks all the boxes: fast, flavorful, family-friendly, and freezer-smart. Using chicken thighs instead of breast keeps the meat juicy and full of flavor without requiring hours of simmering. Olive oil—not butter—for sautéing means leftovers reheat beautifully without greasy separation. And that secret finishing move with fresh dill and raw garlic? It’s a game-changer that adds restaurant-quality freshness without extra work. Plus, it’s naturally free of alcohol and pork, and easily made gluten-free. In under 30 minutes, you get a soul-warming bowl that feels both nostalgic and refreshingly modern.

Ingredients for Easy Classic Chicken Noodle Soup with Garden Veggies

Main Soup Base

• 4 chicken thighs, skin removed (bone-in or boneless)
• 8 cups low-sodium chicken broth
• 6 cups water
• 1 Tbsp sea salt (plus more to taste)

Sautéed Garden Vegetables

• 2 Tbsp olive oil
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, sliced into thin rings

Noodles & Finishing Touches

• 6 oz rotini pasta (or egg noodles)
• 3 Tbsp fresh or frozen dill
• 1 garlic clove, freshly pressed
• 1 tsp Mrs. Dash (or other salt-free seasoning blend)

Ingredient Notes

Chicken Thighs: These stay moist and flavorful during quick cooking. If you prefer breast, reduce cook time to 15 minutes to avoid dryness.

Broth + Water Mix: Using both balances richness and prevents the soup from becoming overly salty or intense. If using homemade broth, you may need less added salt.

Gluten-Free Option: Swap rotini for your favorite certified gluten-free pasta. Cook it separately and add just before serving to avoid sogginess.

Dill Substitute: Fresh parsley, thyme, or even a pinch of dried dill weed work if fresh dill isn’t available. Avoid omitting the fresh herb—it’s key to the soup’s signature brightness.

Low-Sodium Needs: Use low-sodium broth and adjust sea salt at the end. Mrs. Dash adds flavor without sodium, making this recipe heart-healthier.

Step-by-Step Instructions

Step 1 – Cook the Chicken

In a large pot, combine chicken broth, water, and 1 Tbsp sea salt. Bring to a boil, then add chicken thighs. Reduce heat slightly and simmer uncovered for 20 minutes, skimming off any foam that rises to the surface.

Step 2 – Sauté the Vegetables

While the chicken cooks, heat olive oil in a skillet over medium-high heat. Add chopped onion and celery. Sauté for 4–5 minutes until softened and lightly golden. Transfer to the soup pot.

Step 3 – Add Noodles, Carrots, and Finish

Add sliced carrots and rotini pasta to the pot. Simmer for 15 minutes or until noodles are al dente. While simmering, remove chicken thighs, shred the meat with forks, discard bones and excess fat, and return the chicken to the pot. In the final 2 minutes of cooking, stir in pressed garlic, fresh dill, Mrs. Dash, and additional salt to taste. Turn off heat and let rest 2–3 minutes before serving.

Pro Tips for Success

• Prevent Mushy Noodles: If you plan to store leftovers beyond 1–2 days, cook noodles separately and add them to individual bowls when reheating.
• Use Frozen Dill: It works just as well as fresh and keeps the flavor bright. No need to thaw—add it straight from the freezer.
• Skim the Broth: Removing foam while boiling chicken keeps the broth clearer and cleaner-tasting.
• Boost Umami: Add a splash of white wine vinegar or lemon juice at the end if you want extra brightness (optional, but great for depth).
• Double the Batch: This soup freezes beautifully (without noodles), so make extra for future comfort meals.
• Custom Veggie Boost: Stir in a handful of frozen peas or spinach during the last 2 minutes for added color and nutrition.

Flavor Variations

• Herb-Forward Version: Add a sprig of fresh thyme or rosemary while simmering for an earthy note.
• Creamy Twist: Stir in ¼ cup heavy cream or coconut milk at the end for a richer, velvety texture.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for gentle heat.
• Asian-Inspired: Swap dill for cilantro, add a splash of soy sauce (or tamari for GF) and a squeeze of lime.
• Lemon-Dill Zing: Stir in 1–2 Tbsp fresh lemon juice with the dill for a brighter, more vibrant finish.

Serving Suggestions

Serve your Easy Classic Chicken Noodle Soup with Garden Veggies in warm bowls alongside crusty whole-grain bread, garlic toast, or saltine crackers for dipping. A simple side salad with lemon vinaigrette complements the soup’s savory warmth. For extra comfort, top with a sprinkle of grated Parmesan or a drizzle of extra-virgin olive oil. This soup also pairs wonderfully with a grilled cheese sandwich for a cozy lunch combo kids and adults alike will love.

Storage and Freezing Instructions

• Refrigerator: Cool completely and store in an airtight container. If noodles are in the soup, consume within 2 days. For longer storage (up to 5–7 days), keep broth and noodles separate; combine when reheating.
• Freezer: Freeze the soup base (without noodles) for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop. Cook fresh noodles separately and add to bowls before ladling hot soup over them.
• Reheating: Warm on the stovetop over medium heat until steaming. Avoid boiling vigorously to preserve noodle texture. Microwave in 60-second intervals, stirring in between.

Easy Classic Chicken Noodle Soup with Garden Veggies

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• Author: Jake
• Total Time: 30 minutes
• Yield: 6 servings

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Description

There’s nothing quite like a steaming bowl of Easy Classic Chicken Noodle Soup with Garden Veggies — a wholesome, 30-minute recipe with tender shredded chicken, firm rotini (or egg) noodles, and a colorful mix of carrots, celery, and onion simmered in rich chicken broth. A finish of fresh dill and pressed garlic in the last two minutes brightens the whole pot.

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Ingredients

• 4 chicken thighs, skin removed (bone-in or boneless)
• 8 cups low-sodium chicken broth
• 6 cups water
• 1 Tbsp sea salt (plus more to taste)
• 2 Tbsp olive oil
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, sliced into thin rings
• 6 oz rotini pasta (or egg noodles; cook separately if storing)
• 3 Tbsp fresh or frozen dill
• 1 garlic clove, freshly pressed
• 1 tsp Mrs. Dash or other salt-free seasoning blend
• Optional: frozen peas or spinach, lemon juice, grated Parmesan

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Instructions

1. In a large pot, combine chicken broth, water, and 1 Tbsp sea salt. Bring to a boil, then add the chicken thighs. Reduce heat slightly and simmer uncovered for 20 minutes, skimming any foam from the surface.
2. While the chicken cooks, heat 2 Tbsp olive oil in a skillet over medium-high heat. Add chopped onion and celery and sauté 4–5 minutes until softened and lightly golden. Transfer the vegetables to the soup pot.
3. Add sliced carrots and rotini pasta to the pot; simmer for about 15 minutes or until noodles are al dente. (If you prefer to avoid soggy noodles for leftovers, cook pasta separately and add just before serving.)
4. Remove the chicken thighs, shred the meat with forks, and discard bones and excess fat. Return shredded chicken to the pot.
5. In the final 2 minutes of cooking, stir in freshly pressed garlic, fresh or frozen dill, and 1 tsp Mrs. Dash. Taste and adjust salt. Turn off heat and let the soup rest 2–3 minutes before serving.
6. Ladle into bowls and serve with optional lemon juice, a sprinkle of Parmesan, or a handful of green peas or spinach stirred in at the end.

Notes

Use low-sodium broth and adjust salt at the end. For leftovers, store broth and noodles separately to keep noodles from getting mushy. Substitute rotini with certified gluten-free pasta and cook it separately for a GF version. Frozen dill works well—add directly from the freezer. Skim foam while boiling for a clearer broth.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Comfort

Nutrition Facts (Per Serving)

Note: Values are estimates and may vary based on specific ingredients and portion size.

FAQ About Easy Classic Chicken Noodle Soup with Garden Veggies

Can I use chicken breast instead of thighs?

Yes, but chicken breast cooks faster and can dry out if overcooked. Simmer breast pieces for only 12–15 minutes, or use pre-cooked rotisserie chicken: add it in the last 5 minutes just to warm through.

Why does the recipe use both water and broth?

Using a mix prevents the soup from becoming too salty or overly rich, especially with store-bought broths that are often high in sodium. It also allows the natural flavors of the chicken and vegetables to shine.

Can I make this soup ahead of time for meal prep?

Absolutely! Prepare the soup base (without noodles) up to 3 days ahead. Cook noodles fresh on serving day, or store them separately and reheat together. This keeps the texture perfect.

What if I don’t have Mrs. Dash?

Any salt-free herb blend works—like Italian seasoning, poultry seasoning, or even a mix of dried thyme, onion powder, and garlic powder. Just avoid adding extra salt until you’ve tasted the soup.

Is this soup gluten-free?

It can be! Simply substitute rotini with a certified gluten-free pasta (like brown rice or chickpea noodles). Again, cook GF noodles separately to maintain their structure during storage.

Final Thoughts

This Easy Classic Chicken Noodle Soup with Garden Veggies proves that simplicity, when done with care, creates something extraordinary. With its tender chicken, garden-fresh vegetables, and that brilliant dill-garlic finish, it’s no wonder this recipe has been a family staple for over a decade. It’s the kind of meal that nourishes both body and spirit—ready fast enough for a weeknight, yet comforting enough for life’s toughest days. Keep this one in your back pocket; you’ll reach for it again and again.