Spring Chicken Noodle Soup

Name: Spring Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breasts, cooked and shredded; 4 cups chicken broth; 1 cup egg noodles; 1 cup carrots, sliced; 1 cup celery, chopped; 1 cup green peas, fresh or frozen; 1 medium onion, diced; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley, chopped; Lemon wedges

Highlighted under: Hearty Home Cooking

I absolutely love making Spring Chicken Noodle Soup when the weather starts warming up. There's something so comforting about warm soup filled with vibrant vegetables and tender chicken. This dish truly highlights the freshness of spring, combining the hearty flavors of chicken with crisp greens and slurpable noodles. It’s the perfect meal for cozy family gatherings or simply a light dinner on a sunny day. Plus, it’s quick to prepare, making it a go-to recipe in my kitchen during the busy spring season.

Created by

Callie Morgan

Last updated on 2026-02-02T00:05:35.700Z

When I first made this Spring Chicken Noodle Soup, I was excited to use fresh herbs and vegetables from my garden. It was such a joy to walk outside and gather them, knowing they would elevate the flavors of the soup. The mixture of chicken, fresh thyme, and bright greenery creates a truly refreshing dish that has quickly become a family favorite.

One key tip I learned is to add the noodles toward the end of the cooking process. This keeps them perfectly tender without overcooking, allowing them to absorb the delicious broth while maintaining their integrity. Trust me, your soup will taste so much better!

Why You Will Love This Recipe
Packed with fresh ingredients that celebrate spring's bounty
A comforting bowl of warmth that's quick and easy to make
Customizable with your favorite vegetables or noodles

Selecting the Best Chicken

For this Spring Chicken Noodle Soup, the choice of chicken is crucial for achieving a rich flavor. I recommend using boneless, skinless chicken breasts for a lean option, but thighs are also wonderful if you're looking for more depth. Just ensure they are cooked thoroughly, either by boiling or baking, before shredding. This method typically takes about 20-30 minutes, depending on the size, and helps keep the meat tender and juicy.

Don't overlook the quality of the chicken broth either, as this is the base of your soup. Homemade broth is ideal but store-bought works just as well. Aim for a low-sodium version to control the salt levels in your soup; you can always add more if needed. A good broth will be golden and flavorful, setting the stage for the fresh vegetables and chicken.

Vegetable Variations

One of the best aspects of this soup is its versatility. While the recipe calls for carrots, celery, and peas, you can easily substitute or add other vegetables like zucchini, bell peppers, or even leafy greens such as spinach or kale. Just keep in mind that sturdier veggies should be added earlier in the cooking process, while softer ones like spinach should be added towards the end to avoid overcooking them.

For a unique twist, consider adding a splash of soy sauce or fish sauce for umami depth, or a hint of ginger for a flavor kick. These adjustments can elevate the soup into a more complex dish, perfect for those who enjoy experimenting with flavors. Just be cautious with seasonings if you add these extras, as they can quickly alter the soup's overall profile.

Storing and Reheating

If you're preparing this soup in advance, it's best to store the broth and noodles separately to avoid sogginess. Let the soup cool completely before transferring it to airtight containers. When stored properly in the refrigerator, it will last for up to three days. For longer storage, consider freezing the soup without noodles. Just portion it out in freezer-safe bags, ensuring you leave room for expansion as it freezes.

When it comes to reheating, gently warm the soup on the stovetop over medium heat, stirring occasionally until it reaches your desired temperature. If the soup seems too thick, simply add a little extra broth or water. I find that reheating in a pan helps maintain the soup's texture better than a microwave, which can sometimes lead to uneven heating or overcooked noodles.

Ingredients

For the Soup

2 chicken breasts, cooked and shredded
4 cups chicken broth
1 cup egg noodles
1 cup carrots, sliced
1 cup celery, chopped
1 cup green peas, fresh or frozen
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste

For Garnishing

Fresh parsley, chopped
Lemon wedges

Instructions

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add diced onions, carrots, and celery, sautéing until they begin to soften, about 5 minutes. Stir in minced garlic and sauté for another minute.

Add Chicken and Broth

Add the shredded chicken to the pot, followed by the chicken broth and dried thyme. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes.

Cook the Noodles

Stir in the egg noodles and let the soup simmer until the noodles are tender, about 8-10 minutes. If using frozen peas, add them in the last 2 minutes of cooking.

Season and Serve

Season the soup with salt and pepper to taste. Ladle into bowls and garnish with chopped parsley and a squeeze of lemon for extra freshness.

Pro Tips

Feel free to swap in seasonal vegetables like green beans or asparagus for added flavor and nutrition. This soup also freezes well, so make a big batch for later!

Serving Suggestions

To make your Spring Chicken Noodle Soup even more delightful, consider serving it with a side of crusty bread or homemade rolls. This not only adds a comforting touch but also provides the perfect accompaniment for soaking up the flavorful broth. A light salad with a citrus dressing can also complement the soup, balancing the hearty flavors with a fresh, crispy element.

For added richness, you might enjoy a sprinkle of freshly grated Parmesan or a dollop of sour cream on top of the soup just before serving. This adds a creamy layer that contrasts beautifully with the vibrant broth and tender chicken. Don't forget a squeeze of lemon juice as mentioned—it brightens the dish and emphasizes the freshness of the ingredients.

Adjusting for Dietary Needs

If you're looking to make this soup gluten-free, simply swap out the egg noodles for gluten-free alternatives like rice noodles or quinoa. Just be sure to adjust the cooking times as these options can cook quicker than traditional noodles—often within 5-7 minutes. This makes the soup just as accessible for those with dietary restrictions while maintaining its comforting essence.

For a lighter version of the soup, feel free to substitute the chicken with chickpeas or lentils, which not only provides great protein but also a different texture. Remember to adjust your cooking times accordingly, as lentils typically take longer to cook than chicken. This ensures everyone can enjoy a bowl of this delicious springtime soup, no matter their dietary preferences.

Questions About Recipes

→ Can I use rotisserie chicken?

Absolutely! Using rotisserie chicken will speed up the prep time significantly.

→ Can I make this soup in advance?

Yes, but it's best to add the noodles just before serving, as they can become mushy when stored.

→ What other herbs can I use?

You can replace thyme with dill or parsley for a different flavor profile.

→ Is it possible to make this soup gluten-free?

Yes, simply substitute the egg noodles with gluten-free noodles or skip them altogether for a low-carb option.