Is there such a thing as a good homemade chicken soup without noodles? This No Noodle Chicken Soup is precisely that. Instead of noodles, this chicken vegetable soup is made with a ton of nutrient-dense veggies that help keep you feeling full longer. The soup is gently cooked to perfection and then seasoned with fresh herbs and lime juice.
Everyone needs a chicken soup recipe in their recipe box because it’s something we all eat every once in a while. So, why not make it without noodles this time?
I like making this soup on Sundays to enjoy for lunch or dinner throughout the week.
It is also my go-to chicken soup recipe to soothe a cold and make for loved ones when they have the sniffles. A bowl of this chicken soup is a perfect meal for cold winter nights. I hope you enjoy this no noodle chicken soup as much as I do.
Why You’ll Love This Recipe
- You can make it with raw chicken or with rotisserie chicken leftovers.
- This homemade soup is the best for sipping on when you’re feeling under the weather.
- No noodle chicken soup has fewer carbs than classic chicken noodle soup.
- You can make it once to enjoy throughout the week.
- There are so many vegetables in this soup that you won’t even miss the noodles.
- This easy recipe is perfect for cold weather.
Ingredients You’ll Need
- Leeks: Thinly sliced leeks give this soup a mild and savory onion flavor.
- Celery: Chopped celery adds flavor and texture.
- Carrot: Grated carrot adds flavor and helps thicken the soup.
- Red Bell Pepper: Chopped red bell pepper adds flavor, texture, and a splash of bright color to the soup.
- Corn & Peas: Frozen corn and peas are high in fiber and healthy carbs to keep you fueled.
- Fresh Herbs: I love adding parsley and dill to this soup. Adding fresh herbs brightens up all of the flavors.
- Chicken Stock: Water and chicken stock are combined to create the liquid component of this soup. You can use store-bought or homemade chicken broth.
- Dried Oregano: This popular herb adds a peppery, sweet flavor to the dish.
- Lime Juice: Adding acidic lime juice balances out all of the flavors. For a chicken soup with tangy lemon flavor, use lemon juice instead.
- Chicken: You can use breasts, thighs, or a combination of both.
- Salt & Pepper: Add to taste to highlight all of the natural flavors.
How To Make Chicken No Noodle Soup
These easy-to-follow-instructions will show you how to make the best homemade chicken soup without noodles:
- Cook the vegetables: In a large pot, heat the olive oil over medium heat until hot but not smoking. Add the thinly sliced leeks, chopped celery, grated carrots, and chopped pepper. Cook, occasionally stirring until the veggies begin to soften (about 4 to 5 minutes).
- Cook the chicken: Add the chicken stock, water, and chicken pieces to the pot. Bring the liquid to a boil, reduce the heat, cover the pot and let simmer until the chicken is cooked through (about 15 minutes). You can turn the stove off while you’re shredding the chicken during the next step.
- Shred the chicken: Carefully transfer the cooked chicken from the soup pot to a cutting board. Let rest until it’s cool enough to handle, and then shred the chicken using a fork to hold it down.
- Add the chicken and season: Add the shredded chicken back into the pot along with the frozen corn, peas, oregano, lime juice, and pepper. Season to taste with salt and bring liquid back to a boil
- Simmer everything together: Cover the pot and let the chicken soup simmer until the peas and corn are thawed and warmed through (about 3 minutes).
- Add herbs and serve: Add freshly chopped parsley and dill to the soup and turn off the heat.
Chop the veggies in similar size and shape, so they cook evenly.
If you have leftover cooked chicken (like a rotisserie chicken), you can use it to make this chicken soup.
This recipe is for chicken soup without noodles or rice. But if you still would like to add them to the soup, you can cook them separately according to the packaging instructions. Then you can add the cooked noodles or rice to individual servings of chicken soup.
I recommend waiting until all of the ingredients are in the soup pot before adding any salt. Depending on the chicken stock you use, you may only need to add a little.
You are welcome to mix and match the veggies with your favorites. Mushrooms, grated parsnip, diced zucchini, shredded cabbage, and diced potato are good options.
Experiment with seasonings by adding your favorite dried herbs. For example, dried rosemary, basil, or thyme would be great in this recipe. You can also add one or two bay leaves for extra flavor.
Instead of real noodles, you can stir in a handful of spiralized zucchini noodles or your favorite vegetable noodle into your bowl of hot chicken soup.
You can also add cauliflower rice to the soup.
Storing & Freezing
- Storing: Let soup cool to room temperature before storing it in an airtight container in the refrigerator for up to 5 days.
- Reheating: You can reheat leftover chicken soup over medium heat for 5 to 7 minutes or until it’s hot and heated. You can also quickly warm it up in the microwave.
- Freezing: Pour cooled soup into freezer-safe bags or airtight containers with some room to expand. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
Frequently Asked Questions
Does canned chicken work in soup?
In most recipes, canned chicken can be used interchangeably with freshly cooked chicken. However, the canned chicken’s flavor and texture are undoubtedly different from fresh chicken, so your soup may not taste the same.
Can I freeze this homemade chicken soup without noodles?
Yes! You can freeze it in an airtight container or freezer-safe bag for up to 3 months.
What is best to serve with homemade chicken soup?
More Healthy Soup Recipes
- Barley Vegetable Soup
- Bulgur Soup
- Canned Black Bean Soup
- Ground Turkey Soup
- Chicken and White Bean Soup
- 1 leek, thinly sliced
- 2 celery stalks, chopped
- 1 carrot, grated
- 1 red pepper, chopped
- 2 cups frozen corn
- 2 cups frozen peas
- handful parsley, chopped
- handful dill, chopped
- 4 cups chicken stock
- 4 cups water
- 1 Tbsp dried oregano
- juice of 1/2 lime
- 3 skinless chicken breasts or 6 skinless chicken thighs
- 2 Tbsp olive oil
- salt and pepper to taste
- In a large pot, heat the olive oil over medium heat. Add the leeks, celery, carrot, and red pepper and cook, stirring occasionally, until the vegetables start to soften, for about 4 to 5 minutes.
- Add the chicken stock, water, and chicken. Bring to a boil; reduce heat, cover and simmer until the chicken is cooked through, for about 15 minutes.
- Carefully remove the chicken to a cutting board and shred it using a fork to hold the chicken. You can turn off the heat while you are shredding the chicken.
- Stir the shredded chicken back into the soup. Add the corn, peas, oregano, lime juice, and pepper. Season with salt if needed.
- Bring to a boil; reduce heat, cover and simmer until the peas and corn are cooked, for about 3 minutes.
- Add the parsley and dill to the soup and turn off the heat.
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Nutrition InformationYield 6 Serving Size 1/6 of recipe
Amount Per Serving Calories 361Total Fat 10.7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 104.1mgSodium 417.8mgCarbohydrates 27.3gFiber 4.8gSugar 8.1gProtein 39.2g
Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.