Chicken Noodle Soup

Nourishing and delicious, this Healthy Chicken Noodle Soup will definitely hit the spot when you need a comforting meal that is easy to make. Juicy chicken, tender noodles, and fresh dill just like my Ukrainian Grandma made.

Chicken thighs bone in or boneless Bay leaves Peppercorns whole Onion Garlic cloves Chicken stock Carrots Potatoes Egg noodles or any short pasta Salt Olive oil Fresh dill, parsley, or green onion

Ingredients You Need

In a large Dutch oven or pot, add chicken thighs, bay leaves, peppercorns, onion, 2 garlic cloves and stock.


On high heat, bring soup to a boil covered and then move lid to the side a bit. Cook for 20 minutes, removing foam as it rises to the top with a mesh strainer, occasionally.


Meanwhile dice potatoes and carrots. Chop dill and grate garlic. Then, ad potatoes and carrots, stir and reduce heat to medium. Cook with half lid open for 5 minutes.


Add pasta, stir and cook for another 5 minutes. I would stir a few more times to prevent pasta from sticking.


Discard onion, bay leaves and peppercorns with a mesh strainer.


Add salt, olive oil, grated garlic clove, dill and ground black pepper to taste. You can also shred chicken right in the pot now.


Stir and adjust any seasonings to taste. If you have time, let chicken noodle soup sit covered for 5 minutes. Serve hot with a slice of toasted bread.



Chicken noodle soup lasts for up to 5 days if refrigerated. It is normal for noodles to expand with each day. Reheat in a small pot by simmering and stirring on low heat.


If you want to make this recipe for freezing, do not add pasta. It just doesn't freeze well. Add cooked pasta after thawing and warming up. Or even cooked rice would be so good.

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