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
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 the 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 on hand, just use one-third the amount of dried dill for the fresh dill.
Don’t like dill or don’t have on hand? Try any of these:
- Rosemary
- Thyme
- Basil
- Herbes de Provence (a mixture of dried herbs)
- Pinch of chili flakes
- Crushed saltine crackers over top
- Squeeze of fresh lemon juice or sprinkle of lemon zest just before serving
Leftovers
If you’re using freshly prepared chicken, this chicken soup will last about 2 to 3 days properly stored in an airtight container in the refrigerator. Reheat when ready to enjoy.
Reheating
Reheat the chicken soup in a saucepan over medium heat, stirring occasionally, until heated through. As you are reheating, if the soup is too thick, add a little more chicken broth (or water) to thin out the soup to your desired consistency (the leftover soup tends to thicken because of the noodles).
Serving Ideas
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 soup, they absorb some of the broth. So, if you are cooking the noodles separately, you can add a little less broth to the soup.
- 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.
- The chicken used is from a store-bought rotisserie chicken, which really helps to make this soup come together quickly. If you want to roast your own chicken instead, go for it! Leftover turkey works wonderfully here too.
- 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.
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
Ingredients
- 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 to 2 teaspoons of dried dill or dill weed)
- 10 cups low sodium chicken broth
- 2 cups egg noodles (uncooked)
- 4.5 to 5 cups chopped or shredded cooked chicken, from about one rotisserie chicken
- 4 to 5 cups fresh baby spinach
Instructions
- Heat olive oil in a large pot or Dutch oven over medium 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 for 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 chicken broth to pot. Increase the heat to high and bring to a boil. Then reduce the heat (to about medium-low) to maintain a simmer. Cover and cook for 10 to 15 minutes 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 or until the egg noodles are cooked al dente.
- Stir in the baby spinach until wilted. Remove and discard the bay leaves.
- To serve, ladle the soup into bowls and garnish with dill (if desired). Enjoy!
Notes
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
© Girl Heart Food Inc. Photographs and content are copyright protected.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Gayle @ Pumpkin 'N Spice says
I am the exact same way…I just can’t tolerate the cold like I used to ! Which is why one day, I’ll live in a warmer climate! But until then, give me ALL the soup! I am addicted to soup, especially chicken noodle. And homemade is the best! I would love a big bowl of this for dinner tonight! Looks so warm and cozy, and much needed right now. Pinned! Hope your week is off to a great start!
Girl Heart Food says
Glad I’m not the only one!! And I totally agree about homemade being best 🙂 Thanks Gayle! Have a wonderful week!
Carol says
Dawn this soup looks perfect for a cold winter day!! I agree with Tara the picture showing the size to cut vegetables is a great bonus.
Girl Heart Food says
Thank you Carol! Really happy you like that 🙂
Mary Ann | The Beach House Kitchen says
I NEED a big bowl of this today Dawn! It’s freaking freezing here and there’s a chance of snow later today! This would be perfect!
Girl Heart Food says
Woo hoo! Thanks Mary Ann! Stay cozy, my friend, and curl up with a big bowl of soup 🙂
Milena | Craft Beering says
You have hit my sweet spot here with the fresh dill. I love dill so very much, always have some in the fridge (dill dies every single time I try to grow it, I am doomed to buying it for eternity). I am sure your chicken soup has a whole other dimension to it courtesy of dill. Think I will be smiling all day thinking about it. Stay warm up there!
Girl Heart Food says
Yay! Haha – I feel ya, Milena….I’m the same way with basil – no luck at growing it at all!! Thanks so much and you stay warm too 🙂
Kelsie | the itsy-bitsy kitchen says
It’s like you know I’ve been craving chicken noodle soup! This looks FABULOUS and I just want to dive face-first into your pictures. It’s been chilly here (relatively speaking) and I’m totally like you–I don’t go outside unless I’m wearing multiple layers because I just turn into such a baby when I get cold. Have a great week, Dawn!
Girl Heart Food says
Hahaha!! You’re too kind, Kelsie! Thank you!! Have a great week too 🙂
Liz says
Nothing better than a bowl of chicken soup on a cold day! I’ve been sniffling all morning so I need this!
Liz says
Nothing better than a bowl of chicken noodle soup on a cold day! I’ve been sniffling all morning so I need this!
Girl Heart Food says
Totally! Hope you feel better, Liz 🙂
Tara says
Yum! Such a comforting bowl of soup! I could really use this right about now with the cold temperatures outside. I love the visual of how thick to slice the vegetables.
Girl Heart Food says
Thanks Tara! Really appreciate the kind words 🙂
Monica | Nourish & Fete says
The ultimate comfort food!! I especially love the infusion of dill – such a lovely flavor here, and really takes this classic to the next level! Stay warm my friend!
Girl Heart Food says
Thanks so much, Monica! It really does 🙂 Stay warm too and have a wonderful week!
David @ Spiced says
Homemade chicken noodle soup really is the epitome of perfect comfort food! I would love to have a big pot of this one simmering on the stovetop right now. 🙂 And, yes, I totally agree with you about all of the layers required for going out in the winter. I’ve never lived anywhere that I needed a sweatshirt AND a big jacket on top of that. I feel like the marshmallow man when I get dressed to go out. Haha! Great recipe, my friend!
Girl Heart Food says
I agree!! I totally laughed out loud when I read the ‘marshmallow’ sentence…picturing that now….thanks for the Monday chuckle, David 🙂
Jennifer @ Seasons and Suppers says
We have finally broken free from the deep freeze here in Ontario. Now it’s just normally cold 🙂 Loving this soup, especially the dill! Need this.
Girl Heart Food says
Haha! Well, that’s good 🙂 Thanks Jennifer!
Dana says
Ouuuu! I’ve never had a brothy soup infused with dill before and I love the idea! I have a dill and chickpea spinach soup, but it’s a rich and creamy soup. Brothy + dill has me thinking I need to get on this stat.
And now I want soup. And it’s not even 9am. Lol.
Girl Heart Food says
Try it next time 🙂 I think it’s totally acceptable to eat this for breakfast 😉 Thanks Dana!
Kristen Chidsey says
You are so right, nothing is better than Chicken Noodle Soup. And the more fresh herbs the better. Even a squeeze of lemon juice right before serving helps to really brighten up the soup. YUM!
Girl Heart Food says
Gotta love those fresh herbs 🙂 Lemon is a great idea! I’ll try that next time instead of vinegar! Thanks Kristen!
Kathy @ Beyond the Chicken Coop says
There’s nothing better than a delicious bowl of chicken noodle soup. Our temps here haven’t been too crazy yet. This past week it has been hoovering just above freezing. The only problem is everything melts just a bit and then freezes again as a nice sheet of ice! Our driveway is a mess! Stay warm – and bundle up! 🙂
Girl Heart Food says
I agree, especially this time of year 🙂 You stay warm too, Kathy! Have a great week!
annie@ciaochowbambina says
You’ve got that right! There is nothing more comforting than a big bowl of homemade chicken soup! It’s a classic for a reason!! Stay cozy, my friend! XOXO
Girl Heart Food says
Totally! You too, Annie! XOXO