I love this recipe because it’s more than just soup—it’s a natural wellness boost. The bone broth gives it a rich, savory depth and provides collagen and minerals that make me feel good from the first spoonful. The herbs, garlic, and ginger add layers of flavor and a touch of immune-boosting goodness. It’s one of those soups I can enjoy when I’m feeling under the weather or just want a cozy meal that feels homemade and nourishing.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 2 tbsp olive oil extra virgin 1 large carrot peeled and diced 2 cup celery stalks diced 1 medium yellow onion diced 5 cloves garlic cloves minced or grated 2 sprigs fresh thyme 1 tsp dried oregano 1 tsp whole pimento berries or 1/4 tsp allspice 1 tbsp fresh parsley finely chopped 2 bay leaves 1 1/2 tsp sea salt add more to taste if desired 1/2 tsp freshly cracked pepper 6 cups bone broth add more if needed 1 cup water 1 lb boneless, skinless chicken breast 6 oz wide egg noodles or pasta of choice
Immune Boosting Add-Ins 1 inch fresh ginger peeled and grated 1 tsp fresh turmeric peeled and grated (turmeric powder works too) 1 tbsp lemon juice optional for a citrusy boost 1/4 cup fresh parsley chopped
Directions
In a large pot, I heat the olive oil over medium heat, then sauté the onion, carrots, and celery until they begin to soften, about 3–4 minutes.
I add the minced garlic, turmeric, and ginger, sautéing for another 30 seconds until fragrant.
I place the chicken breasts in the pot and pour in the bone broth and water. Then I add thyme, oregano, bay leaves, pimento berries, salt, and pepper.
I bring the soup to a boil and cook the chicken for 15–20 minutes, until fully cooked and no longer pink inside. I check with a meat thermometer to make sure it reaches 165°F (74°C).
Once cooked, I remove the chicken and let it cool slightly before shredding it into bite-sized pieces using two forks.
I return the shredded chicken to the pot, add the egg noodles, and cook them according to the package instructions (usually 8–10 minutes).
I taste the soup and adjust the seasoning with more salt and pepper if needed.
I finish with chopped parsley and a squeeze of lemon juice for brightness before serving.
Instant Pot Method:
I set my Instant Pot to sauté mode, heat the olive oil, and cook the onion, carrots, and celery for about 3–4 minutes until softened.
I stir in the garlic, ginger, and turmeric and cook for 1 minute until fragrant.
I add the chicken, bone broth, thyme, oregano, bay leaves, pimento berries, salt, and pepper.
I secure the lid, set to high pressure for 10 minutes, and allow the pressure to release before opening.
I switch back to sauté mode, stir in the egg noodles, and cook for 5–7 minutes until tender.
I finish with parsley and lemon juice and serve warm.
I sometimes use rotisserie chicken to save time—just add it when cooking the noodles.
For a heartier soup, I stir in chopped kale, spinach, or peas toward the end.
If I want more spice, I add a pinch of crushed red pepper or a dash of cayenne.
When I’m craving a creamier version, I stir in a splash of coconut milk at the end.
I’ve also swapped egg noodles for rice noodles or gluten-free pasta for a lighter option.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When I reheat it, I do so gently on the stove over medium heat. If the noodles have absorbed too much broth, I add a bit of extra bone broth or water. This soup also freezes beautifully—I just freeze it without the noodles and add freshly cooked pasta when reheating to keep the texture perfect.
FAQs
Can I use pre-cooked chicken instead of raw?
Yes, I often use leftover or rotisserie chicken. I just skip the boiling step and add it when cooking the noodles.
What type of bone broth works best?
I prefer chicken bone broth for this recipe, but turkey or beef bone broth works too for a richer flavor.
How do I make it more flavorful?
Letting it simmer a bit longer deepens the flavor. I also love finishing with fresh herbs and lemon juice for brightness.
Can I make this soup gluten-free?
Yes! I use gluten-free pasta or rice noodles instead of egg noodles, and the soup turns out just as delicious.
How do I know when the chicken is cooked through?
I check that it reaches an internal temperature of 165°F (74°C) and is no longer pink inside.
Can I make this in a slow cooker?
Yes. I add all ingredients except noodles and cook on low for 6–7 hours or high for 3–4 hours. Then I shred the chicken, add noodles, and cook for another 10 minutes.
Why add turmeric and ginger?
They add warmth and subtle spice, plus they have anti-inflammatory and immune-boosting benefits that make this soup even healthier.
Can I use vegetable broth instead of bone broth?
Yes, it will still taste great, though bone broth gives it a richer, more robust flavor.
How can I prevent the noodles from getting mushy?
I cook them just until tender and avoid overcooking. If I plan to store the soup, I cook and store the noodles separately.
What should I serve with this soup?
I like serving it with crusty bread, a side salad, or even a grilled cheese sandwich for a comforting meal.
Conclusion
This bone broth chicken noodle soup is the kind of dish I turn to when I want something both healing and hearty. The combination of tender chicken, fresh herbs, and aromatic broth feels like comfort in a bowl. It’s quick to make, full of nourishing ingredients, and endlessly customizable. I love knowing that every spoonful is not just delicious, but also good for me—perfect for any day I need a warm, wholesome meal.
A deeply comforting chicken noodle soup made with rich bone broth, tender shredded chicken, hearty vegetables, and immune-boosting herbs — the perfect nourishing bowl for any day.
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 3–4 minutes until softened.
Stir in minced garlic, ginger, and turmeric. Cook for 30 seconds until fragrant.
Add chicken breasts, bone broth, and water to the pot. Stir in thyme, oregano, bay leaves, pimento berries, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 15–20 minutes, until chicken is cooked through (165°F / 74°C internal temperature).
Remove chicken from the pot, let cool slightly, then shred with two forks.
Return shredded chicken to the pot and add egg noodles. Cook according to package directions, usually 8–10 minutes, until noodles are tender.
Taste and adjust seasoning as needed. Stir in lemon juice and chopped parsley before serving.
Instant Pot Method: Use sauté mode to cook vegetables and aromatics for 3–4 minutes. Add chicken, broth, herbs, and seasonings. Cook on high pressure for 10 minutes, then natural release. Switch to sauté, add noodles, and cook 5–7 minutes until tender. Finish with parsley and lemon juice.
Notes
Use rotisserie or leftover chicken to save time.
Add kale, spinach, or peas toward the end for extra nutrients.
For a creamier soup, stir in coconut milk just before serving.
Use rice noodles or gluten-free pasta for a gluten-free option.
Simmer longer for a deeper, richer flavor.
Freeze without noodles for best texture when reheating.
