Chicken Noodle Soup Recipe

This warming, savory Ground Chicken Noodle Soup is made with tender egg noodles, aromatic vegetables, and lean meat, ready in just 30 minutes. The rich golden broth thickens slightly as the pasta releases its starch, creating pure comfort in a bowl. I make this whenever I need a quick, nourishing meal without roasting a whole bird.

What Makes This Version Different

Most traditional soups require simmering a carcass for hours, but ground meat changes the game completely. I discovered that browning the chicken directly in the pot builds a deep fond that intensifies the broth’s flavor instantly.

However, my first attempt failed when I added the noodles too early. They turned into mush before dinner was served, so now I always drop them in during the final few minutes of cooking.

Ground Chicken Noodle Soup Ingredients

• 1 tbsp olive oil
• 1 lb ground chicken
• 1 yellow onion, diced
• 3 medium carrots, peeled and sliced rounds
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp salt (plus more to taste)
• 1/4 tsp black pepper
• 6 cups low-sodium chicken broth
• 6 oz dried wide egg noodles
• 2 tbsp fresh parsley, chopped

How To Make Ground Chicken Noodle Soup

1. Sauté Vegetables: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery, cooking for 5-7 minutes until they begin to soften.
2. Brown the Meat: Push the vegetables to the side and add the ground chicken, breaking it up with a wooden spoon. Cook for 5-6 minutes until the pink is gone and the meat is lightly browned.
3. Simmer Base: Stir in the minced garlic, thyme, oregano, salt, and pepper, cooking for 1 minute until fragrant. Pour in the chicken broth, bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
4. Cook Pasta: Increase the heat slightly and stir in the egg noodles. Cook for 6-8 minutes, or until the noodles are tender but still have a bite.
5. Finish Dish: Remove the pot from heat immediately to stop the cooking process. Stir in fresh parsley and taste for additional salt before serving.

Recipe Tips

• Watch the noodles: Egg noodles cook very quickly compared to dried pasta. Test them two minutes before the package instructions say they are done.
• Use lean meat: I prefer 93% lean ground chicken so the soup doesn’t end up with a greasy film on top. If you use a fattier blend, drain the excess fat before adding broth.
• Boost the flavor: If the broth tastes flat, a squeeze of fresh lemon juice right at the end brightens the entire dish without making it sour.

What To Serve With Ground Chicken Noodle Soup

This soup pairs perfectly with a slice of crusty sourdough bread to soak up the savory liquid. For a heartier meal, serve it alongside a crisp green salad or a classic grilled cheese sandwich.

How To Store

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Note that the noodles will absorb more broth as they sit, so you may need to add a splash of water or stock when reheating.

FAQs

Can I use ground turkey instead?
Yes, ground turkey works as a direct substitute for chicken. It has a slightly stronger flavor but pairs equally well with the herbs and vegetables.

Can I freeze this soup?
You can freeze the soup base without the noodles for up to 3 months. If you freeze it with noodles, they will become very soft and likely fall apart upon reheating.

Do I need to cook the noodles separately?
Cooking noodles directly in the broth adds flavor and starch, which gives the soup better body. However, cooking them separately is a good idea if you plan to have lots of leftovers.

Nutrition

• Calories: 320
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 85mg
• Sodium: 890mg
• Total Carbohydrate: 28g
• Protein: 26g

Try More Recipes:

• Chilis Chicken Enchilada Soup Recipe
• Creamy Cajun Chicken Pasta Soup Recipe
• Cheesy Chicken And Potato Soup Recipe

Ground Chicken Noodle Soup

Recipe by Emily Mitchell

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

Savory Ground Chicken Noodle Soup combines tender egg noodles and aromatic herbs in a rich broth, ready in under 40 minutes. This comforting meal uses quick-cooking meat for an easy weeknight dinner.

Ingredients

• 1 tbsp olive oil

• 1 lb ground chicken

• 1 yellow onion, diced

• 3 medium carrots, peeled and sliced rounds

• 2 celery stalks, sliced

• 3 cloves garlic, minced

• 1 tsp dried thyme

• 1/2 tsp dried oregano

• 1/2 tsp salt (plus more to taste)

• 1/4 tsp black pepper

• 6 cups low-sodium chicken broth

• 6 oz dried wide egg noodles

• 2 tbsp fresh parsley, chopped

Directions

• Sauté Vegetables: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery, cooking for 5-7 minutes until they begin to soften.
• Brown the Meat: Push the vegetables to the side and add the ground chicken, breaking it up with a wooden spoon. Cook for 5-6 minutes until the pink is gone and the meat is lightly browned.
• Simmer Base: Stir in the minced garlic, thyme, oregano, salt, and pepper, cooking for 1 minute until fragrant. Pour in the chicken broth, bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
• Cook Pasta: Increase the heat slightly and stir in the egg noodles. Cook for 6-8 minutes, or until the noodles are tender but still have a bite.
• Finish Dish: Remove the pot from heat immediately to stop the cooking process. Stir in fresh parsley and taste for additional salt before serving.