Hearty Chicken Noodle Soup with Pasta: Cozy Bowl, Big Flavor

This isn’t your grandma’s gentle little soup. This is the take-charge, clean-out-the-sinuses, hug-your-soul kind of bowl that actually fills you up.

We’re talking real chicken, toothsome pasta, and a broth that tastes like you simmered it all day—even if you didn’t. If “comfort food” had a captain, this would be it.

You’ll want seconds. Then you’ll hide the leftovers.

For research.

Why You’ll Love This Recipe

Comfort upgraded: Classic chicken noodle, but with pasta that holds its bite and carries all that savory broth.
Weeknight-friendly: One pot. Straightforward steps.
Minimal cleanup. Maximum victory.
Flavor-first: Layered aromatics, a splash of lemon, and fresh herbs make it sing—not just simmer.
Meal-prep ready: Keeps well, reheats beautifully, and actually tastes better the next day.
Flexible: Swap veggies, use rotisserie chicken, or go gluten-free—no drama.

Servings, Prep Time, Cooking Time, Calories

Servings: 6 hearty bowls
Prep Time: 15 minutes
Cooking Time: 35–40 minutes
Calories: ~420 per serving (varies with pasta and add-ins)

Ingredients

2 tablespoons olive oil
1 tablespoon unsalted butter (optional, for richness)
1 large yellow onion, diced
3 medium carrots, sliced
3 celery ribs, sliced
4 garlic cloves, minced
1 teaspoon kosher salt (plus more to taste)
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
8 cups low-sodium chicken stock
1 pound boneless, skinless chicken thighs (or breasts, but thighs = more flavor)
8 ounces short pasta (egg noodles, ditalini, or small shells)
1 tablespoon lemon juice (plus zest if you’re fancy)
1/4 cup fresh parsley, chopped
Optional boosts: 1 teaspoon poultry seasoning, 1/2 cup frozen peas, pinch of red pepper flakes

Final Steps to Deliciousness

Sweat the aromatics: Heat olive oil and butter in a large pot over medium heat.
Add onion, carrots, and celery. Cook 6–8 minutes until softened and lightly golden.
Build the base: Stir in garlic, salt, pepper, thyme, oregano, and bay leaf.
Cook 1 minute until fragrant. If using poultry seasoning or red pepper flakes, add now.
Broth + chicken: Pour in chicken stock and bring to a gentle boil.
Nestle in chicken thighs. Reduce to a simmer, cover, and cook 15–18 minutes until the chicken is cooked through.
Shred like a pro: Transfer chicken to a board and shred with two forks.
Skim excess fat from the surface if desired. Return chicken to the pot.
Pasta time: Add pasta and simmer until al dente (usually 7–10 minutes, check package).
Stir occasionally so nothing sticks. FYI: Egg noodles cook faster.
Brighten and finish: Turn off heat.
Stir in lemon juice and parsley. Taste and adjust salt and pepper.
If using peas, add and let the residual heat warm them through.
Serve: Ladle into bowls, top with extra parsley or lemon zest if you’re feeling extra. Maybe a crack of black pepper.
Maybe a crusty bread situation. Your call.

How Long Does It Keep?

Fridge: Up to 4 days in an airtight container.

The flavors deepen, and the pasta gets cozier (read: softer). If you like a firmer bite, keep the pasta separate and add when reheating.

Freezer: Up to 3 months.

Freeze without the pasta for best texture; add fresh pasta when reheating. If you must freeze with pasta, undercook it by 2 minutes.

Reheat: Stovetop over medium heat.

Thin with a splash of stock or water if it thickens. Microwaving works in a pinch—stir halfway.

Why It’s Worth Making

Real ingredients, real payoffs: You control the sodium, the richness, and the herbs.

No weird aftertaste, no mystery thickeners.

Cost-effective: A pot feeds six for the price of two takeout bowls. And it actually feels like food, not a side quest.

Therapeutic: Chopping veggies and stirring a simmering pot?

Free stress relief. Smells like you’ve got life figured out—even if your inbox says otherwise.

Nutrition Stats

Protein: ~30–35g per serving from chicken—solid for recovery and satiety.
Carbs: ~45–55g, mostly from pasta and veggies.
Great for energy, not a sugar bomb.
Fat: ~10–14g depending on thighs vs. breasts and added butter. Adjust to taste and goals.
Fiber: 4–6g with generous veggies and small pasta shapes.
Add more carrots/celery for a bump.
Sodium: Varies with stock. Use low-sodium broth and salt to taste for better control.
Micros: Carrots bring beta-carotene; parsley adds vitamin K; stock offers trace minerals.
Simple, effective.

Tips to Prevent Errors

Don’t overcook the pasta: Add it near the end and check early. Mushy noodles are the villain here.
Season in layers: Salt the veggies, taste the broth, adjust at the end.
Bland soup is optional, not inevitable.
Simmer, don’t boil: Hard boiling toughens chicken and clouds the broth. Gentle bubbles = clear, flavorful soup.
Mind the stock: Low-sodium gives you control.
If your stock is salty, dilute with water and adjust.
Cut uniform veggies: Even sizes cook evenly. No crunchy carrot ambushes.
Add acid last: Lemon at the end wakes up the whole pot.
Adding it early can mute the brightness.

Switch It Up

Rotisserie shortcut: Use 3 cups shredded rotisserie chicken. Add after pasta cooks to warm through.
Dinner in record time, IMO.
Gluten-free: Use GF pasta and watch the cook time closely. Some GF shapes soak up more broth—keep extra stock handy.
Veggie add-ins: Spinach or kale in the last 2 minutes, or mushrooms with the onions.
Peas for sweetness, corn for crunch.
Creamy twist: Stir in 1/3 cup cream or half-and-half at the end for a velvety vibe.
Herb swap: Fresh dill or tarragon changes the personality fast—in a good way.
Spice lane: A pinch of turmeric for color and warmth, or smoked paprika for depth.

FAQ

Can I cook the pasta separately?

Yes. Cook it in salted water until al dente, then add to bowls and ladle soup over.

This keeps the pasta firm and prevents it from stealing broth overnight.

Thighs or breasts—what’s better?

Thighs win for flavor and tenderness. Breasts are leaner and still good—just don’t overcook them.

Pull breasts at 160°F and rest; they’ll finish in the hot broth.

How do I make it in a slow cooker?

Add everything except pasta, lemon, and parsley. Cook on low 6–7 hours or high 3–4 hours.

Shred chicken, add pasta, cook until al dente, then finish with lemon and parsley.

Can I use water instead of stock?

You can, but boost flavor with extra aromatics, a spoon of concentrate, or a Parmesan rind during simmering. Otherwise it’ll taste a bit shy.

What if my soup is too thick?

It happens—pasta drinks broth like it’s rent-free.

Add more stock or hot water until it’s your desired consistency. Re-season with salt and a squeeze of lemon.

How do I make it dairy-free?

Skip the butter and stick to olive oil.

The soup is naturally dairy-free otherwise, unless you go creamy. Easy win.

The Bottom Line

Hearty Chicken Noodle Soup with Pasta is the reliable hero you want on busy nights and sniffly mornings.

It’s simple, customizable, and tastes like comfort grew muscles. Make a big pot, stash some for later, and let your kitchen smell like victory.

Your future self will high-five you—twice.