When the weather turns cool or you’re simply craving something warm and comforting, a good bowl of chicken soup often hits the spot.
But sometimes, those rich, creamy versions can feel a little heavy. That’s where these light chicken soups come in, offering all the cozy satisfaction you desire without leaving you feeling weighed down.
These recipes are designed to be both delicious and easy to prepare, making them perfect for busy weeknights or a relaxed weekend lunch. They prove that comfort food can indeed be light, flavorful, and incredibly fulfilling, bringing warmth to your kitchen and smiles to your table.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
- Questions People Always Ask Before Making This Recipe
Light and Easy Chicken Noodle Soup
- Total Time: 30-40 minutes
- Yield: 4-6 servings 1x
Description
This light chicken soup recipe offers all the cozy satisfaction of traditional chicken soup without feeling heavy. It’s designed to be delicious, easy to prepare, and perfect for busy weeknights or a relaxed weekend lunch, proving that comfort food can be light, flavorful, and incredibly fulfilling.
Ingredients
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften and the onion becomes translucent.
2. Add the cut chicken pieces to the pot with the softened vegetables. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
3. Pour in the low-sodium chicken broth and water. Stir in the dried thyme, black pepper, and salt. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes, or until the chicken is cooked through.
4. Increase the heat back to medium-high and add the egg noodles or small pasta to the simmering soup. Cook according to package directions, usually 7-10 minutes, until the pasta is al dente. Stir occasionally to prevent the pasta from sticking.
5. If using frozen mixed vegetables, add them during the last 5 minutes of the pasta cooking time.
6. Taste the soup and adjust the salt and pepper if needed. Ladle the hot soup into bowls and garnish generously with fresh chopped parsley before serving.
- Prep Time: 10-15 minutes
- Cook Time: 20-25 minutes
- Category: main dish
- Method: stovetop
- Cuisine: american
Nutrition
- Serving Size: 1.5 cups
Keywords: chicken, soup, noodle, light, easy, comfort food, weeknight, healthy, quick, homemade
What You’ll Love About This Quick And Easy Recipe
This collection of light chicken soup recipes is a true lifesaver for anyone looking for a wholesome, satisfying meal that doesn’t require hours in the kitchen. It’s perfect for busy parents, individuals seeking healthier meal options, or anyone who simply appreciates a delicious, fuss-free dinner. You’ll love how quickly these soups come together, often using ingredients you likely already have on hand. They are fantastic for a cozy weekend meal, a nourishing lunch to power through your workday, or even a comforting dinner after a long day. These soups are also incredibly versatile, making them a great base for customization to suit various tastes and dietary needs. They offer that wonderful feeling of being nurtured and cared for, without the heaviness often associated with traditional comfort foods.
Everything You Need To Make This Recipe Without Stress
These recipes focus on simple, accessible ingredients that deliver maximum flavor with minimal effort. You won’t find any obscure items here; just everyday staples that combine to create something truly special.
INGREDIENTS:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups low-sodium chicken broth
- 1 cup water
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1 cup egg noodles or small pasta (like ditalini or orzo)
- 1/4 cup fresh parsley, chopped, for garnish
- Optional: 1 cup mixed frozen vegetables (peas, corn, green beans)
For substitutions, feel free to use rotisserie chicken for an even quicker prep time; simply shred the meat and add it towards the end of the cooking process. If you don’t have fresh carrots or celery, a bag of pre-chopped mirepoix mix can save you time. Vegetable broth can be used instead of chicken broth for a lighter flavor profile, though it won’t be a “chicken soup” in the traditional sense. Any small pasta will work if you don’t have egg noodles, just be mindful of cooking times.
Time Needed From Start To Finish
One of the best aspects of these light chicken soups is their efficiency. They are designed to be quick and easy, fitting perfectly into a busy schedule.
- Prep time: 10-15 minutes
- Cook time: 20-25 minutes
- Total time: 30-40 minutes
This realistic timeframe ensures you can have a warm, homemade meal on the table without feeling rushed or overwhelmed.
How To Make It Step By Step With Visual Cues
Making these light chicken soups is straightforward, even for beginner cooks. Follow these steps for a delicious and comforting meal.
- Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften and the onion becomes translucent. You’ll notice a fragrant aroma filling your kitchen as they cook down.
- Brown the chicken: Add the cut chicken pieces to the pot with the softened vegetables. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides. It doesn’t need to be cooked through at this stage, just sealed and colored.
- Add liquids and seasonings: Pour in the low-sodium chicken broth and water. Stir in the dried thyme, black pepper, and salt. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes, or until the chicken is cooked through. The chicken should be white and opaque when cut open.
- Introduce the pasta: Increase the heat back to medium-high and add the egg noodles or small pasta to the simmering soup. Cook according to package directions, usually 7-10 minutes, until the pasta is al dente (tender but still firm to the bite). Stir occasionally to prevent the pasta from sticking.
- Incorporate optional vegetables: If using frozen mixed vegetables, add them during the last 5 minutes of the pasta cooking time. This ensures they are heated through but not overcooked and mushy.
- Taste and finish: Taste the soup and adjust the salt and pepper if needed. Ladle the hot soup into bowls and garnish generously with fresh chopped parsley before serving. The vibrant green parsley adds a lovely fresh note and visual appeal.
Easy Variations And Serving Ideas That Fit Real Life
These light chicken soups are incredibly adaptable, allowing you to easily switch things up based on what you have on hand or what your family prefers.
For a kid-friendly twist, consider using fun-shaped pasta like alphabet letters or stars instead of egg noodles. You can also add a small amount of mild cheddar cheese to their bowls just before serving for a melty, comforting touch. If you have picky eaters, finely mince the vegetables so they blend more seamlessly into the broth.
To add more greens, stir in a handful of fresh spinach or kale during the last few minutes of cooking until wilted. For a touch of heat, a pinch of red pepper flakes can be added with the other seasonings. A squeeze of fresh lemon juice at the end brightens all the flavors beautifully.
These soups are wonderful on their own, but they also pair perfectly with a variety of sides. Serve them with a simple side salad for a complete meal, or with crusty bread for dipping. A grilled cheese sandwich makes a classic and comforting companion. For a party or buffet, keep the soup warm in a slow cooker and set out a toppings bar with extra fresh herbs, a swirl of pesto, or a dollop of plain Greek yogurt for guests to customize their bowls.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have common pitfalls. Being aware of these can help ensure your light chicken soup turns out perfectly every time.
One frequent mistake is overcooking the chicken. Chicken breasts, especially when cut into smaller pieces, cook quickly. If overcooked, they can become dry and stringy. To avoid this, make sure to simmer the soup only until the chicken is just cooked through, then remove it from the heat once the pasta is done. Another common issue is mushy pasta. Different types of pasta have different cooking times. Always refer to the package instructions and start checking for doneness a minute or two before the suggested time. You want the pasta to be al dente, not soft and falling apart.
Using full-sodium broth without adjusting for it can lead to an overly salty soup. Always start with low-sodium broth and add salt gradually, tasting as you go. It’s much easier to add salt than to remove it. Lastly, don’t forget to stir the soup occasionally, especially after adding the pasta. This prevents the pasta from sticking to the bottom of the pot and ensures even cooking.
How To Store It And Make It Ahead Without Ruining Texture
Proper storage is key to enjoying your light chicken soup for days to come, and there are ways to prepare it ahead without compromising its delicious texture.
To store leftover soup, allow it to cool completely at room temperature for no more than two hours. Then, transfer it to an airtight container and refrigerate for up to 3-4 days. The pasta in the soup may absorb more liquid and soften further upon storage, but it will still be delicious.
For best results when making ahead, you can prepare the broth with the chicken and vegetables, but hold off on adding the pasta. Store this base in the refrigerator. When you’re ready to serve, bring the soup base to a simmer, then add the pasta and cook until al dente. This method prevents the pasta from becoming overly soft or mushy.
Reheating is simple: gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of extra chicken broth or water to thin it out if it has thickened too much in the refrigerator. Avoid boiling the soup vigorously when reheating, as this can further break down the pasta and vegetables.
Questions People Always Ask Before Making This Recipe
Q: Can I use different vegetables in this soup? A: Absolutely! This recipe is very flexible. Feel free to add or swap in other quick-cooking vegetables like zucchini, green beans, peas, or corn. Add them during the last 5-10 minutes of cooking.
Q: What kind of chicken is best for this recipe? A: Boneless, skinless chicken breasts or thighs work best as they cook quickly and are easy to cut. Thigh
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
