Easy Homemade Chicken Soup Without Noodles - Bless This Meal (2024)

This easy homemade chicken soup without noodles is cozy, nutritious, hearty, and perfect for a weeknight. Every spoonful is packed with a rich broth that's seasoned with flavorful chicken and so many vegetables. Enjoy on a cool day with warm crusty bread for dipping.

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Chicken soup is a timeless staple, is it not? Especially in these colder months packed with chilly days. They call it soup season for a reason. Who doesn't love a warm cup of soup made with shredded chicken and veggies? I can't think of anyone.

It's comfort food at its finest that the whole family will enjoy. This is a fun twist on the classic homemade chicken noodle soup recipe. I wanted to make this soup without noodles of any kind, this include rice noodles, spaghetti squash, or any other type of noodle.

I did this for a few reasons. First, I find that cooked noodles tend to absorb a lot of the broth so after storing, I'm left with chicken and noodles, no broth. I'm always incredibly disappointed when this happens. The second reason is because I've been wanting to explore a little bit of a gluten free, paleo diet.

There's something about enjoying a bowl of soup with no processed ingredients. I always feel good and energized afterwards from the perfect amount of complex carbs, fiber, and of course protein from the chicken. More of my favorite cozy soups without noodles I frequently enjoy are 15 bean soup with sausage, EASY 4 ingredient potato soup, and crockpot cowboy soup.

Why Omit Noodles?

There are plenty of reasons to avoid adding noodles to soup. When you remove the noodles, you get to focus more on the protein, broth and vegetables. Omitting noodles also helps the soup become lighter so you don't feel as heavy afterwards. This is also a great way to cut back on extra calories.

Many times omitting noodles is a personal choice based on diet. For example, those adhering to a Paleo diet often exclude noodles because it's processed. Those following a gluten free diet may have sensitivity to wheat based products all together. Whatever your reason is, you're going to love this homemade chicken soup.

All About Chicken Soup Without Noodles

Healthier Choice:Chicken soup without noodles is made with whole food ingredients. No simple carbs from the processed noodles. This may not be considered a low carb option but you can be sure that the carbs in this soup are complex and will help keep you full for hours without weighing on you too much.

Gluten-Free:For all of you who love eating gluten free, this is for you. There's no wheat, barley, or rye so you can enjoy as much of this soup as you'd like.

Rich Broth:Rich Broth:This is not just your typical broth. Yes chicken broth or chicken stock is used but bone in chicken thighs are our first choice for this easy recipe because the chicken is tender and the broth will be infused with the flavor of the chicken bones.

Quick and Easy Preparation:Looking for a hassle free soup that you can set and walk away from? Yes please. All the ingredients are placed in a pot and then it's cooked for around 45 minutes. It doesn't get much easier than that. You'll spend the most time prepping the vegetables.

Perfect for All Seasons:Who doesn't love a soup that can be customized all year round? I highly recommend you use vegetables that are currently in season. They're fresher, tastier, and are the perfect way to make this recipe your own.

Multiple Cooking Methods:This recipe calls for the soup to be made on the stove in a dutch oven however, you can make this in the instant pot in half the time or make it an all day thing in the slow cooker. Regardless of the cooking method you choose you'll end up with a delicious cozy recipe.

Ingredient Notes and Substitutions

Bone in chicken thighs trimmed of excess fat - We love chicken thighs around here for a few reasons. First, they're affordable and two the chicken from a bone in chicken thigh is so incredibly tender, especially the dark meat. As the bone in chicken thighs cook, they release so much flavor into the broth making it rich and delicious. Shredded rotisserie chicken can be substituted but I recommend adding toward the end so you don't overcook the chicken.

Leftover chicken can also be used as a quick and convenient option. Chicken breasts can be substituted. If using, I recommend sautéing in some olive oil with salt and pepper until cooked through. Remove from the chicken from the pot and proceed with cooking the soup. Shred the chicken when it cools then, add the chicken back to the soup at the end. This ensures your chicken doesn't get too tough.

Chicken broth - Broth or stock can be used. Vegetable broth can be substituted. I highly recommend using a homemade broth for the best flavor. If you have a bone broth made from a whole chicken that is a huge plus.

I don't necessarily recommend bouillon cubes because this can make the broth too salty with not as much depth. However, if you have a homemade broth that's under salted I recommend using some to enhance it a little bit over regular salt.

The Veggies

Yellow potatoes - These have been my go to lately because of their beautiful color and they are velvety and moist. Any type of potato you have on hand can be used.

Carrots - These are obviously a staple in chicken soup. I chose to use large carrots over baby carrots because we cook the soup for 40-45 minutes and I don't like my veggies mushy so I like to cut the carrots into large slices and I love using the thicker end in the soup. I typically omit the skinny part and will save those for another recipe.

Celery - Also a very common ingredient in chicken soup. I recommend chopping the leaves of the celery for added flavor in the broth.

Onion - Any onion you have on hand can be used. I've made this with yellow and white.

Garlic - Fresh garlic is my favorite, you can use garlic powder instead.

White beans - Canned white beans are best for this. They're added in at the end to prevent overcooking. You can use any bean of your choice. Try it with pinto or lima beans instead. Be sure to drain and rinse the beans before adding.

Kale - This is one of my favorite ingredients in this soup. I chose kale instead of spinach because kale is a little heartier and holds its shape better. Spinach can be substituted.

Frozen corn - Adds the perfect crunch to the soup. Try using fresh corn when it's in season for the perfect sweetness.

Herbs and Seasonings

Thyme - Adds a little bit of earthiness to the broth. You can substitute with dried Italian seasoning or opt for fresh thyme instead.

Bay leaf - Enhances the broth subtly. Love the aromatics from this herb? Feel free to add two bay leaves to enhance the flavor even more.

Tomato paste - Adds a little color and depth to the broth. Want to spice it up a little bit? Substitute for sofrito.

Salt and pepper to taste - To enhance the flavor of course. If you want to take it up a notch try adding black peppercorns or your favorite poultry seasoning to enhance the flavor even more.

Lemon - Adds the perfect amount of zesty, bright flavor to the broth. I recommend fresh lemon, don't add the pre-packaged stuff.

Garnish:

Fresh parsley - For color and added freshness. Feel free to add any other fresh herbs of your choice.

How to Make Chicken Soup Without Noodles

Step 1. Place chicken thighs, yellow potatoes, carrots, celery, onion, thyme, garlic, bay leaf, chicken broth, and tomato paste in a large pot or dutch oven. Make sure the chicken thighs are at the bottom.

Step 2. Heat the pot over high heat until the broth has come to a boil. Reduce heat, cover, and cook on low to medium low for 40-45 minutes.

Step 3. When the soup is done cooking, remove from heat. Remove the lid and carefully take out the chicken thighs. Set aside. Skim the surface of the broth of any excess fat or impurities.

Step 4. Add white beans, corn, salt and pepper to taste, and kale. Simmer covered for 5 minutes.

Step 5. While the beans are cooking, shred the chicken thighs from the bone. Discard the skin, bones, and excess fat.

Step 6. Once the beans, corn, and kale are done. Remove the soup from heat. Add chicken thighs back and stir in fresh lemon juice. Serve immediately with fresh parsley garnished over the top.

Make It In The Instant Pot

What if I told you this chicken vegetable soup could be made in way less than 45 minutes? You can with a pressure cooker. To do this, place the chicken thighs, potatoes, celery, carrots, onion, thyme, garlic, bay leaf, chicken broth, and tomato paste in the instant pot.

Place the lid on and seal the Instant Pot, set it to manual or pressure cook mode, and cook on high for 10-12 minutes for bone-in chicken thighs. When the cooking is done, allow for a natural release for about 10 minutes before carefully performing a quick release.

Remove the chicken thighs, shred the meat from the bones, and return the shredded chicken to the soup. While the soup is still on warm, add the white beans, corn, kale, and stir in the lemon juice. Allow to cook for about 3-4 minutes. Top with fresh parsley and serve immediately.

Try It In The Slow Cooker

Allow the chicken soup to slow cook all day on a weekend in the crock pot. Your house is going to smell so good. To do this, add the chicken thighs, potatoes, celery, carrots, onion, thyme, garlic, bay leaf, chicken broth and tomato paste to the slow cooker.

Cook on high for 3-4 hours or on low for 6-8 hours or until the chicken is fully cooked and the vegetables are cooked and tender. Remove the chicken thighs from the pot and shred the meat from the bones then add back to the soup.

While the soup is on the keep warm setting fold in the beans, corn, kale and stir in the lemon juice. Allow to cook for around 5-10 minutes. Top with fresh parsley and serve immediately.

Pro Tips

Bone-In Chicken for Flavor:You'll want to choose a bone in chicken for this soup. The bones contribute depth and complexity to the simmering broth.

Don't Overcook The Chicken:Around 40-45 minutes is when the chicken should be done cooking. If using a boneless chicken you're going to need to cook the chicken in less time. Watch this so you don't overcook the chicken. Tough chewy chicken is not what you want for this soup.

Cut Vegetables in Similar Sizes:Making sure the veggies are cut the same size is super important because it will prevent some from being overcooked while others are more firm. Ideally you want all the veggies to have a little bite and you can do that by cutting them on the thicker side and making sure they resemble a uniform shape.

Use a Sturdy Pot:A heavy and sturdy pot like a dutch oven is best for this soup. If you don't have one I recommend adding one to your collection. A sturdy pot will retain heat well making it perfect to cook slowly for 40-45 minutes.

Must Try Seasonal Variations

Spring:Incorporate fresh, vibrant spring vegetables such as asparagus, peas, and baby spinach. Use light and refreshing herbs like dill and parsley to enhance the soup's flavor.

Summer:Opt for a lighter broth and include summer vegetables like zucchini, cherry tomatoes, and corn. Fresh basil and mint can add a delightful aroma and taste.

Fall:Embrace the flavors of fall with hearty vegetables such as butternut squash, sweet potatoes, and kale.

Winter:Create a hearty and warming winter soup with root vegetables like carrots, parsnips, and turnips. Use robust herbs such as rosemary and sage for depth of flavor. .

Storing and Reheating

To store chicken soup, transfer to an airtight container and refrigerate within 4-5 days for the best results. For longer storage, you can freeze the soup in air tight containers for up to 3 months. Be sure not to overfill to leave space for expansion. Thaw before reheating.

To reheat, simply transfer the soup to a saucepan on the stovetop over medium heat. Gently reheat, stirring occasionally, until the soup is heated through. Alternatively, use the microwave, heating in short intervals and stirring in between to ensure even warming.