Spring Chicken Noodle Soup

Name: Spring Chicken Noodle Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 3 medium carrots, sliced; 2 celery stalks, sliced; 4 cups chicken broth; 2 cups cooked chicken, shredded; 1 cup egg noodles; 1 teaspoon dried thyme; 1 teaspoon dried dill; Salt and pepper to taste; Juice and zest of 1 lemon; Fresh parsley for garnish

Highlighted under: Home Recipes

I love making Spring Chicken Noodle Soup when the weather starts to warm up. It's a refreshing twist on the classic comfort food, filled with tender chicken, vibrant vegetables, and perfectly cooked noodles. I enjoy how the flavors meld together, creating a hearty yet light meal that feels like a hug in a bowl. Plus, it's a fantastic way to use fresh spring produce! This recipe is quick, satisfying, and a great go-to for weeknight dinners or relaxing weekends.

Created by

Quincy Harper

Last updated on 2026-01-24T09:33:34.260Z

When I first made Spring Chicken Noodle Soup, I wanted something light yet comforting. I decided to add fresh herbs like dill and parsley which really brighten the flavors. After experimenting with various broths, I found that a chicken broth enriched with a hint of lemon zest made all the difference. It brought a refreshing zing that cut through the richness, elevating the dish to a new level.

One of my favorite parts of this recipe is how quickly it comes together. By pre-cooking the noodles separately, I ensure they stay firm and don’t absorb too much broth as they sit. It keeps every spoonful perfectly flavorful and enjoyable, proving that light meals can be both satisfying and incredibly tasty!

Why You'll Love This Recipe
Fresh herbs that elevate every bite
Tender chicken and veggies bring comfort to spring
Quick to prepare, perfect for busy weeknights

The Importance of Fresh Ingredients

Using fresh herbs such as thyme and dill in this Spring Chicken Noodle Soup not only enhances the flavor but also contributes to the overall vibrancy of the dish. Fresh herbs release essential oils that create a more aromatic and flavorful broth compared to their dried counterparts. When possible, I recommend opting for fresh herbs, particularly in the spring when they’re in season, as they provide a bright, garden-fresh taste that feels essential to the essence of this soup.

Additionally, the quality of your chicken broth significantly impacts the outcome of your soup. If you can, choose a low-sodium, homemade broth or a high-quality store-bought option. This allows you to control the seasoning as you add in the salt and pepper. A flavorful broth serves as the base for this dish, and will absorb the flavors of the chicken, vegetables, and herbs, creating a rich and satisfying experience with each spoonful.

Cooking the Perfect Noodles

Cooking egg noodles to the right texture is key to completing this recipe. I recommend boiling them separately according to package instructions, but make sure to cook them just until al dente. This ensures they retain some bite and won't become mushy once added to the soup. After draining, tossing the noodles with a small drizzle of olive oil can prevent them from sticking together while you finish preparing the soup.

You might encounter a common problem where the noodles absorb too much soup, leading to a thicker consistency than desired. To prevent this, consider serving the soup and noodles separately if you're making a larger batch that you plan to store. In this case, keep the noodles stored in a separate container and add them only when ready to serve. This keeps the broth at its ideal consistency for longer.

Ingredients

For the Soup

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
3 medium carrots, sliced
2 celery stalks, sliced
4 cups chicken broth
2 cups cooked chicken, shredded
1 cup egg noodles
1 teaspoon dried thyme
1 teaspoon dried dill
Salt and pepper to taste
Juice and zest of 1 lemon
Fresh parsley for garnish

Instructions

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the garlic, carrots, and celery, cooking for another 5-7 minutes until softened.

Build the Broth

Pour in the chicken broth and bring to a simmer. Add the shredded chicken, thyme, dill, lemon juice, and zest. Season with salt and pepper to taste. Let it cook on low for 15 minutes to let the flavors meld.

Prepare the Noodles

In a separate pot, cook the egg noodles according to package instructions. Drain and set aside.

Combine and Serve

Add the cooked noodles to the soup, stirring to combine. Serve hot, garnished with chopped fresh parsley.

Pro Tips

For extra flavor, consider adding a splash of white wine while cooking the vegetables. You can also adjust the vegetables based on what you have on hand for added versatility.

Make-Ahead Tips

This Spring Chicken Noodle Soup is a fantastic make-ahead option, as the flavors intensify after sitting for a day. To prepare, you can complete all steps except for adding the noodles. Store the soup in the refrigerator for up to three days, allowing your flavors to meld beautifully. When you’re ready to enjoy your leftovers, simply reheat in a pot on medium heat and add freshly cooked noodles for the best texture.

If you want to extend its life even further, consider freezing the soup without the noodles. Transfer it to a freezer-safe container and store it for up to three months. When you’re ready to eat, defrost it overnight in the fridge, reheat on the stove, and cook fresh noodles separately. This ensures each serving is warm and comforting, just as if you made it fresh.

Serving Suggestions

To enhance your Spring Chicken Noodle Soup, consider a few delightful serving suggestions. A squeeze of fresh lemon juice just before serving will amplify the brightness of the dish. You can also top each bowl with crunchy croutons or a sprinkle of Parmesan cheese for added flavor and texture. For a more substantial meal, serve the soup alongside a fresh green salad dressed with a light vinaigrette.

This soup is versatile and can easily be customized based on what’s in your kitchen. If you have leftover vegetables—like spinach or peas—feel free to toss them in during the last few minutes of simmering to add extra nutrients and color. Experimenting with spices, such as adding a pinch of red pepper flakes, can introduce an unexpected kick, making each bowl uniquely yours.

Questions About Recipes

→ Can I use leftover chicken for this recipe?

Absolutely! Leftover rotisserie chicken works great.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this soup?

Yes, but it's best to freeze the broth separately from the noodles.

→ What can I use instead of egg noodles?

Feel free to substitute with any pasta you prefer, like whole wheat or gluten-free options.