There is nothing more comforting than a big bowl of a homemade chicken noodle soup! This easy chicken soup with spinach has a flavourful dill infused broth with plenty of chicken, veggies and egg noodles. It’s seriously delicious and sure to be a favourite in your home as it is ours!
Hi everyone! How is January treating you so far? Are you completely frozen where you live? The older I get, the less I can tolerate the cold.
Remember that movie The Christmas Story where the mother dresses the youngest kid for school? He has so many layers of clothes on that he can’t even put his arms down. This is me on a cold day, LOL.
Any time of year, I crave comfort food: soup, pasta, all the carby goodness and it’s particularly true in the winter months.
That’s when this easy chicken noodle soup recipe hits the spot. I’d say it’s like grandma’s chicken soup only better!
This hearty chicken noodle soup is finished with some baby spinach for an extra kick of nutrition. And who doesn’t want that in the colder months of winter?
The recipe makes a big pot of soup but, trust me, it will disappear fast!!
Chicken soup with spinach is where it’s at, especially in the winter months! Yum!
Chicken Soup With Spinach Ingredients
- Olive oil
- Aromatics, like onion and garlic
- Veggies, like carrot, celery and spinach
- Herbs, like bay leaves and dill
- Chicken broth
- Egg noodles
- And, of course, plenty of cooked chicken
How to Make This Soup
The key to this quick and easy chicken noodle soup is that the veggies should be chopped not too thick, not too thin.
This soup comes together rather quickly and if they are too large, it will slow down the cooking process. Celery and carrot should be about ¼-inch thick.
The great thing here is that the chicken used is from a store-bought rotisserie chicken.
If you want to roast your own chicken instead, go for it! Leftover turkey works wonderfully here too.
Basically, to make this chicken noodle soup you just:
- Cook veggies (except spinach) until slightly tender
- Add dill, broth and seasoning
- Add egg noodles and cooked chicken to the party
- Finish with spinach and more dill (if you like)
- Portion up a big bowl and enjoy (full details are in the recipe card below).
Best Noodle to Use
I love to use egg noodles here. They’re substantial and hold up well when reheating.
If, however, you’d like to use something else, go for it! Ditali (a small pasta) works wonderfully too!
Should I Cook The Egg Noodles Before Adding to the Soup?
I add uncooked noodles to this chicken soup. They take minutes to cook and there’s lots of liquid in there for them to cook evenly.
Plus, it saves me from using more than one pot, which is never a bad thing if you ask me!
If you want to cook the noodles on their own and then add when serving, that’s okay too.
Tip: Adding uncooked noodles to your homemade chicken noodle soup will cause some of the broth to be absorbed by the noodles.
If you’d rather things more loose (and lots of broth), consider cooking noodles separately and then adding to the soup.
How To Add More Flavour To Chicken Soup
I love using fresh herbs, especially in the summer when we can grow them in our garden. This time of year, though, to the grocery store it is.
Fresh dill really adds a lovely savoury flavour. If you don’t have fresh dill handy, just use one third the amount of dried dill.
Don’t like dill or don’t have on hand? Try any of these:
- or some dried Herbes de Provence (a mixture of herbs)
- Pinch of chili flakes
- Crushed saltine crackers over top
- Squeeze of fresh lemon juice or sprinkle of lemon zest just before serving
How Long Does It Last
If you’re using freshly prepared chicken, this chicken soup will last about 2 to 4 days properly stored in an airtight container in the refrigerator.
It may thicken as it cools because the noodles may absorb some stock. No worries! Just add a little more broth upon reheating to loosen or thin out.
Any of these work wonderfully with chicken noodle soup:
- Crackers crushed over top
- Crusty bread to soak up that delicious dill infused broth
- Extra chopped fresh dill
- Vinegar. Yes, vinegar. I love a dash of vinegar, but that might be a tad odd for some people. I get that love of vinegar from my mom!
- Make things extra substantial and serve with your favourite sandwich
- Green salad
Tips and Variations
- If cooking the egg noodles separately, consider adding a little less broth to the pot of soup. When noodles are cooked in the actual soup, they absorb some of the broth, so if cooking separately, you can totally add less.
- I love chicken soup with spinach! However, if you’re not a fan of spinach, don’t have on hand or rather use something else, that’s okay! You can omit or use kale or Swiss chard. If using those, you will want to cook just a tad longer as they are heartier.
- Try freshly chopped parsley instead of dill, if you prefer.
More Yummy Soup Recipes
If you make this homemade chicken soup recipe, be sure to leave a comment below!
Homemade Chicken Soup With Spinach and Dill
- 1 tablespoon olive oil
- 1 yellow onion, , peeled and diced
- 3 cloves garlic, , minced
- 3 carrots, , peeled and thinly sliced about ¼ inch thick (about 2 cups)
- 3 ribs celery, , thinly sliced about ¼ inch thick (about 2 cups)
- 1 ¼ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 fresh (or dried) bay leaves
- 1.5 to 2 tablespoons fresh dill, , finely chopped, plus more to taste for optional garnish (or about 1.5 teaspoon of dried dill or dill weed)
- 10 cups low sodium chicken broth
- 2 cups egg noodles (uncooked)
- 4.5 to 5 cups cooked chicken , , chopped or shredded (from about one rotisserie chicken)
- 4 to 5 cups fresh baby spinach
- Heat olive oil in a large pot over medium-low heat.
- Add onion and cook until softened, about 5 minutes. Add garlic and cook an additional minute.
- To pot, add carrots and celery and cook 1 to 2 minutes, stirring to combine. Stir in salt, black pepper and bay leaves.
- Add dill (1.5 to 2 teaspoons, depending on how much dill flavour you want) and broth to pot. Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer. Cover and cook for 10 to 15 minutes or so or until carrot and celery are not quite tender, but almost.
- Add egg noodles and cooked chicken to the pot and cook, covered, for an additional 10 minutes (the last two minutes add spinach and stir to combine). Remove and discard bay leaves.
- To serve, ladle the soup into bowls and garnish with dill (if desired). Enjoy!
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.