Garlic Chicken Noodle Soup

Our Garlic Chicken Noodle Soup recipe is made with chicken, carrots, celery, and buttery garlic noodles in a rich chicken broth. It’s the perfect  comforting soup to make when the weather turns chilly. 

This homemade chicken noodle soup with garlic noodles will keep you warm and cozy on cold winter nights and it’s a soothing soup to make when you’re feeling under the weather. 

Why You’ll Love This Recipe

• Quick and Easy To Make. This soup is made with simple pantry ingredients and comes together in about an hour. It’s the perfect soup to make when you need something quick and easy to make for dinner.
• Family Friendly. It has comforting and familiar flavors that your whole family will love.
• Loaded With Flavor.  Everyone loves a hot bowl of classic chicken noodle soup, but with our soup we level things up by serving the soup in bowls and topping them with garlicky buttery parmesan noodles. These noodles taste amazing and they add SO much flavor to the soup! 

Chicken Noodle Soup Recipe Ingredients

• Extra-Virgin Olive Oil AND Butter. We use both olive oil and butter it to saute the onion, garlic, vegetables and garlic butter noodles with.
• Onion AND Garlic. The soup uses a simple combination of onion and garlic for a rich flavored broth. We also use garlic for the butter noodles.
• Fresh Vegetables.  Carrots and celery are added to this soup. 
• Chicken Thighs. We use boneless and skinless chicken thighs for this recipe, but you can use boneless skinless chicken breasts if you like.
• Seasoning. This soup is seasoned with Italian seasoning, crushed rosemary, Turkish bay leaf, black pepper and red pepper flakes  Be sure to use Turkish bay leaves because they have a much better flavor than regular bay leaves. Add salt if needed. 
• Chicken Broth. We use low-sodium chicken broth for this soup.
• Pasta. We like to use a fusilli or rotini pasta for this recipe, but use whatever pasta shape you like best. 
• Parsley. We use fresh parsley that we toss with the garlic noodles and garnish the soup with.
• Parmesan Cheese. Use freshly grated parmesan cheese for this soup. 

Find printable recipe with the measurements below.

Variations

• Spinach or Kale. Add spinach or kale at the end of cooking time, just long enough so the leaves wilt. 
• Green Beans or Peas. Add green beans or peas during the last 5-7 minutes of cooking until they’re slightly tender.
• Zucchini or Yellow Squash. Chop into smaller pieces and add to the soup the last 3-5 minutes until they are just fork tender.
• Parmigiano Reggiano. Use parmigiano reggiano instead of parmesan cheese.

How To Make Chicken Noodle Soup

1. Make Chicken Broth. Put the chicken thighs and chicken broth in a large pot or Dutch oven over medium-high heat. Bring to a boil, then reduce heat to a simmer, cook for 20 minutes, or until the chicken is cooked through.  Using tongs transfer the chicken to a cutting board to let cool. When the chicken is cool enough to handle, chop or shred the chicken and set aside.
2. Strain Broth. Cool the broth, then pour it through a fine mesh strainer over a large bowl or pot. Set aside.
3. Cook Aromatics. Wipe the pot or Dutch oven clean, then heat oil and butter in large Dutch oven over medium-high heat. Add the onions, celery and carrots to the pot and sauté for approximately 5-7 minutes. Add the garlic and sauté for another 2-3 minutes until fragrant.
4. Add Seasoning. Stir in the seasoning and add 1 Turkish bay leaves.
5. Simmer Soup. Simmer for about 10-15 minutes. Add chicken back to the pot.
6. Make Garlic Butter Noodles. While the soup is cooking, cook the pasta noodles in a pot of salted water according to the directions on the package. Drain the pasta in a fine mesh colander and transfer them to a large bowl, While the pasta cooks, melt the butter and olive oil together in a small saucepan. Add the minced garlic and swirl. Remove from heat before the garlic browns. Pour the melted garlic butter over the pasta and toss. Sprinkle in the parmesan cheese and chopped parsley and toss again. 
7. Enjoy. Ladle the soup into bowls and top each bowl with the garlic butter noodles. Garnish with more finely grated parmesan cheese and finely chopped fresh parsley if you like.

What To Eat With Chicken Noodle Soup

• Salad. Serve this soup with a big salad like our Lemon Parmesan Lettuce Salad, Garden Salad, Lemon Arugula Salad, Everyday Mediterranean Salad, or our Italian Salad.
• Bread. We love to serve soup with warm crusty bread, our Italian Garlic Bread or our Parmesan Corn Muffins.

How To Store Leftovers

Store leftovers in an airtight container in the refrigerator. If properly stored, the leftover soup should last up to 3-4 days.

More Chicken Soup Recipes

• Chicken Cabbage Soup
• Immune Boosting Chicken Soup
• Chicken Tortilla Soup
• Mexican Chicken Rice Soup
• Lemon Chicken Quinoa Soup
• Roasted Garlic Chicken Soup

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Yield: 4 Servings

Garlic Chicken Noodle Soup

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Our Garlic Chicken Noodle Soup recipe is made with chicken, carrots, celery, and buttery garlic noodles in a rich chicken broth. It's the perfect  comforting soup to make when the weather turns chilly. 

Ingredients

• 2 pounds skinless, boneless chicken thighs
• 4 cups low-sodium chicken broth
• 1 cup water
• 1 cup carrots, peeled and chopped
• 1 cup celery, chopped
• 1 yellow onion, chopped
• 2 cloves garlic, finely minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed rosemary
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon black pepper

For the Garlic Noodles

Toggle ingredient group

• 2 cups dry pasta noodles
• 2 cloves garlic, finely minced
• 3 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1/4 cup finely grated parmesan cheese
• 1/4 cup finely chopped parsley

Instructions

1. Make Chicken Broth. Put the chicken thighs and chicken broth in a large pot or Dutch oven over medium-high heat. Bring to a boil, then reduce heat to a simmer, cook for 15-20 minutes, or until the chicken is cooked through.  Using tongs transfer the chicken to a cutting board to let cool. Skim the broth of any froth. When the chicken is cool enough to handle, chop or shred the chicken and set aside.
2. Strain Broth. Cool the broth, then pour it through a fine mesh strainer over a large bowl or pot. Set aside.
3. Cook Aromatics. Wipe the pot or Dutch oven clean, then heat oil and butter in large Dutch oven over medium-high heat. Add the onions, celery and carrots to the pot and sauté for approximately 5-7 minutes. Add the garlic and sauté for another 2-3 minutes until fragrant.
4. Add Seasoning. Stir in the seasoning. Add 2 Turkish bay leaves.
5. Simmer Soup. Simmer for about 10-15 minutes. Add chicken back to the pot.
6. Make Garlic Butter Noodles. While the soup is cooking, cook the pasta noodles in a pot of salted water according to the directions on the package. Drain the pasta in a fine mesh colander and transfer them to a large bowl, While the pasta cooks, melt the butter and olive oil together in a small saucepan. Add the minced garlic and swirl. Remove from heat before the garlic browns. Pour the melted garlic butter over the pasta and toss. Sprinkle in the parmesan cheese and chopped parsley and toss again. 
7. Enjoy. Ladle the soup into bowls and top each bowl with the garlic butter noodles. Garnish with more finely grated parmesan cheese and finely chopped fresh parsley if you like.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 638Total Fat: 33gSaturated Fat: 12gUnsaturated Fat: 21gCholesterol: 309mgSodium: 1448mgCarbohydrates: 24gFiber: 5gSugar: 4gProtein: 62g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.