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 tablespoons olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 2 carrots, sliced; 2 celery stalks, sliced; 1 pound boneless, skinless chicken breast; 6 cups chicken broth; 2 cups egg noodles; 1 cup fresh spinach; 1 tablespoon fresh parsley, chopped; 1 tablespoon fresh basil, chopped; Salt and pepper to taste

Highlighted under: Classic Inspiration

I love making Spring Chicken Noodle Soup, as it perfectly captures the essence of the season in a bowl. On warm days, this soup feels light yet satisfying, thanks to tender chicken and vibrant vegetables. Each spoonful brings a fresh burst of flavor, making it my go-to recipe for family gatherings and light meals. Plus, it’s incredibly easy to whip up, allowing me to enjoy quality time with loved ones while the soup simmers away. It’s a comforting dish that never goes out of style.

Created by

Darcy Penrose

Last updated on 2026-02-01T15:37:37.439Z

When we first made this Spring Chicken Noodle Soup, I was pleasantly surprised by how vibrant and fresh it turned out. The trick is to use seasonal vegetables, which not only enhance the color but also elevate the flavor profile. Fresh parsley and basil really make the dish pop!

I've learned that making your own broth takes the flavor to another level, but if you're short on time, a good-quality store-bought broth works just as well. The key is to add the vegetables in stages to ensure everything is perfectly cooked. This method truly enhances the overall harmony of the dish.

Why You'll Love This Recipe
A fresh, comforting bowl of nourishing ingredients
Perfectly balanced flavors with seasonal vegetables
Quick and easy to prepare for busy weeknights

The Role of Fresh Ingredients

The essence of Spring Chicken Noodle Soup lies in its fresh ingredients, which elevate its flavor profile. The tender chicken breast provides a lean source of protein, while the assortment of vibrant vegetables adds both color and nutrition. Carrots should be sliced about a quarter-inch thick to ensure they soften evenly; you'll want them tender but still retaining a slight bite. Fresh spinach offers a nutrient boost with its mild flavor. Consider substituting kale if you prefer a heartier green, but adjust cooking time accordingly, as kale typically needs slightly longer to wilt down.

Herbs like parsley and basil contribute aromatic layers to the soup, enhancing its freshness. In the spring, fresh herbs are more potent, so don’t skip this step. Chopping basil just before adding it ensures the oils are released fully, providing an intense burst of flavor. If fresh herbs are unavailable, dried herbs can be used, but be mindful that dried herbs are more concentrated. You might want to halve the amount if you're making that swap.

Mastering the Cooking Technique

The technique of sautéing the onions and garlic is crucial for building the foundational flavor of this soup. Use medium heat and keep stirring until the onions are translucent, about 5 minutes. This step should not be rushed; if the heat is too high, the garlic can burn, leading to a bitter taste. I often recommend keeping an eye out for that glossy appearance on the onions, which signals readiness for the next ingredients. Adding the carrots and celery afterward ensures a nice layering of flavors as they take on the aroma of the sautéed aromatics.

Removing the chicken to shred it adds a delightful texture to the soup. This technique also allows the chicken to cool slightly before handling, making shredding easier. For a quick shortcut, use a couple of forks to shred the chicken directly in the pot. Just be cautious about overcooking the noodles once added; they should be al dente to avoid becoming mushy. Stir occasionally while they cook to prevent sticking and ensure even cooking.

Ingredients

Gather these fresh ingredients to make your Spring Chicken Noodle Soup:

Ingredients

2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1 pound boneless, skinless chicken breast
6 cups chicken broth
2 cups egg noodles
1 cup fresh spinach
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
Salt and pepper to taste

Once you've prepared all the ingredients, you're ready to make a delicious soup.

Instructions

Follow these steps to create your Spring Chicken Noodle Soup:

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.

Cook the Vegetables

Add the sliced carrots and celery to the pot, cooking for an additional 5 minutes until they soften.

Add the Chicken and Broth

Place the chicken breast in the pot, pour in the chicken broth, and bring it to a boil. Reduce to a simmer and cook for 15 minutes.

Add the Noodles

Remove the chicken, shred it, and return it to the pot. Add the egg noodles and cook according to package instructions, usually around 8-10 minutes.

Finish with Greens

Stir in the fresh spinach, parsley, and basil. Season with salt and pepper to taste. Serve hot.

Enjoy your homemade Spring Chicken Noodle Soup packed with flavor and goodness!

Pro Tips

For an extra touch of flavor, squeeze a bit of lemon juice just before serving to elevate the freshness.

Make-Ahead and Storage Tips

Spring Chicken Noodle Soup is an excellent candidate for meal prep. You can prepare the soup base—sautéing the vegetables and adding the broth—up to two days in advance. Store it in an airtight container in the refrigerator. When ready to serve, reheat the soup in a pot, then add the noodles and chicken, simmering until the noodles are cooked through. This method allows the flavors to deepen over time, making the soup even tastier.

If you want to take it a step further, consider freezing portions of the soup without the noodles. This allows for easy reheating without the risk of them becoming overcooked or mushy upon thawing. When you’re ready to enjoy, simply heat your soup in a pot and add fresh noodles, cooking them right in the reheated broth for a delightful, comforting meal.

Variations and Serving Suggestions

To give Spring Chicken Noodle Soup a unique twist, try adding some seasonal vegetables, such as asparagus or peas, during the last few minutes of cooking. These ingredients will not only enhance the soup’s color but also its nutritional value. Other additions could include corn for sweetness or green beans for extra crunch—just remember to chop them to a similar size as the carrots for even cooking.

For a heartier version, consider adding beans or lentils, which can boost the protein content. This can make the soup a stand-alone meal. Pair it with a light salad or crusty bread for a complete dinner. A drizzle of lemon juice before serving can brighten the flavor, particularly on warmer days, complementing the fresh herbs beautifully.

Questions About Recipes

→ Can I use leftover chicken for this recipe?

Absolutely! Leftover rotisserie chicken works wonderfully and will save you time.

→ Is there a vegetarian option for this soup?

Yes! Replace the chicken with tofu or chickpeas and use vegetable broth instead of chicken broth.

→ Can I freeze Spring Chicken Noodle Soup?

Yes, but it's best to freeze the broth and cooked chicken separately from the noodles to avoid mushiness.

→ What other vegetables can I add?

Feel free to experiment with seasonal vegetables like zucchini, green beans, or peas for added variety and nutrition.