Description
Cozy chicken noodle soup with tender chicken, small pasta, and a bright, lemony broth packed with soft greens. It comes together in about 30 minutes in one pot and tastes like classic chicken noodle with a fresher, lighter twist. Comforting, high-protein, and perfect for busy weeknights or make-ahead lunches.
Ingredients
2 tablespoons olive oil
1 small onion, finely diced
1 medium carrot, diced small
1 small fennel bulb, cored and diced (or extra onion/celery)
3–4 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon salt, plus more to taste
¼ teaspoon black pepper
6 cups low-sodium chicken broth
1 pound boneless, skinless chicken breasts or tenderloins
1 cup small pasta (orzo, small shells, ditalini, or egg noodles)
3 packed cups chopped spinach or kale (stems removed if using kale)
Juice of 1 large lemon (plus extra wedges for serving)
2–3 tablespoons chopped fresh parsley or dill (optional)
Grated hard cheese for serving (optional)
Instructions
Prep the ingredients: Dice the onion, carrot, and fennel. Mince the garlic. Chop the spinach or strip kale leaves from stems and slice into ribbons. Measure the pasta.
Build the flavor base: Heat olive oil in a large pot over medium heat. Add onion, carrot, and fennel with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until softened and lightly golden.
Add aromatics: Stir in garlic and dried thyme. Cook 30–60 seconds, just until fragrant, being careful not to brown the garlic.
Simmer the chicken: Pour in chicken broth and scrape up any browned bits from the bottom of the pot. Nestle in the chicken breasts. Bring to a gentle boil, then reduce to a simmer and cook 10–12 minutes, or until chicken is cooked through and shreds easily.
Cook the noodles: Transfer cooked chicken to a cutting board. Add the pasta to the simmering broth and cook according to package directions, usually 7–10 minutes for small shapes, stirring occasionally so it doesn’t stick.
Shred chicken & add greens: While pasta cooks, shred or chop chicken into bite-size pieces. When pasta is just tender, return chicken to the pot along with spinach or kale. Stir 1–2 minutes, until greens are wilted.
Finish the soup: Turn off the heat. Stir in lemon juice and taste. Adjust with more salt, pepper, or lemon as needed. Stir in parsley or dill, if using.
Serve: Ladle into bowls, making sure each serving has plenty of chicken, noodles, and greens. Top with grated cheese if desired and serve with extra lemon wedges.
Notes
Use low-sodium broth so you can control the salt at the end.
Swap fennel for celery, or use extra onion and carrot if needed.
You can use leftover cooked or rotisserie chicken—stir it in after the pasta is done and heat through.
For gluten-free, use gluten-free pasta or cooked rice.
For dairy-free, skip the cheese or use a dairy-free alternative.
For meal prep, store in the fridge 3–4 days; the noodles will soften but the flavor deepens.
To freeze, freeze without the pasta and add freshly cooked noodles when reheating.
Nutrition values are approximate and will vary with specific ingredients and brands.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-pot stovetop
- Cuisine: American