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Celebrate the autumn harvest with a fall-inspired chicken noodle soup! This easy pot includes butternut squash, herbs, and fresh greens for a cozy, seasonal supper in less than 1 hour.
Table of Contents
If you love homemade chicken soup recipes as much as we do, be sure to try this chicken and wild rice soup, a bowl of zesty chicken tortilla soup, an old-fashioned chicken and dumpling soup, this creamy chicken noodle soup, and a pot of the kids’ favorite chicken and stars soup, too!
Why You’ll Love this Easy Chicken Noodle Soup with Fall Vegetables
- Nourishing. Whether you’re nursing a sick child, coping with a cold, or just looking for a hearty, healthy, and satisfying homemade meal, this soup is loaded with good-for-you ingredients like chicken broth, lean meat, and fresh, in-season veggies.
- Easy. Thanks to help from a store-bought rotisserie chicken and prepared chicken broth, this soup comes together with minimal effort in less than 1 hour.
- Big Batch. This recipe yields about 14 cups of soup, or enough for approximately 6-8 people. Prepare a batch over the weekend and reheat leftovers for easy weeknight lunches or dinners. It’s also great for sharing!
- The Most Flavor. By sauteing the veggies first, and by adding plenty of fresh, cool-weather herbs, layers of flavor develop as it simmers, giving the autumn chicken noodle soup the most rich, deep flavor.
- Thick. If you’re looking for a satisfying pot of soup, then this is the winner! It’s not watered down with too much broth, but instead is chock full of veggies, chicken, and noodles. You can always add extra broth or water at the end to reach a thinner consistency, but otherwise this meal resembles the texture of a stew!
Ingredients
This is a quick overview of the ingredients that you’ll need for a pot of our fall favorite chicken noodle soup. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Olive oil: to sauté the vegetables.
- Butternut squash: this winter squash adds sweetness and a golden glow to the fall soup. Buy pre-diced butternut squash at the grocery store for a shortcut.
- Carrots, celery, onion, and garlic: savory aromatics that add classic flavor to the base of the soup.
- Rosemary, sage, and thyme: fresh herbs add a bright touch and a fresh, earthy fall flavor.
- Bay leaf: makes the soup taste like it’s been simmering on the stovetop all day long!
- Chicken broth: the base of the soup. Use homemade stock or homemade broth if available, or a high-quality store-bought brand. Start with a low-sodium variety if you don’t want your soup too salty.
- Chicken: I like the convenience of a store-bought rotisserie chicken for this recipe, but you have other options as well. See my notes below for those suggestions.
- Egg noodles: cook right in the broth so you don’t need to boil them separately!
- Kale: fresh winter greens add color, nutrition, and texture to the soup. You can omit the kale entirely, or substitute with other leafy greens like spinach or collards.
- Apple cider vinegar: an optional finishing touch that adds bright, acidic flavor.
- Salt and pepper: use these sparingly, as you might not need any extra salt (depending on how salty your broth is).
The Best Noodles to Use for Chicken Noodle Soup
Egg noodles are the most traditional addition to chicken noodle soup. You can use homemade egg noodles if you’re feeling very ambitious, or purchase a package of wide egg noodles at the store. The wide egg noodles cook in the broth in about 5 minutes, so they’re quick and easy!
If your family prefers other types of noodles, that’s fine. Substitute with about 8 ounces of any dry pasta that you like — rotini, farfalle, penne, stars, and wheels are all good options.
The Best Chicken to Use for an Easy Soup
You’ll need a total of 3 cups of cooked, shredded (or diced) chicken for this soup — more or less. There’s some flexibility there, so if you have more chicken on hand, feel free to toss it into the pot!
I prefer the convenience of a store-bought rotisserie chicken when I need a meal on the table quickly, but you have some other options, too. Pick whichever works best for you and your schedule:
- Rotisserie Chicken: one store-bought rotisserie chicken should yield approximately 3 cups of shredded meat — a perfect amount for this recipe.
- Whole Chicken and Homemade Broth from Scratch: make a homemade chicken noodle soup from scratch by cooking your own whole chicken (as I show you in this recipe). Use the meat and the broth from the whole chicken for this soup. You’ll need to allow plenty of extra time for that prep work.
- Boneless, Skinless Chicken Breast or Chicken Thighs: Instead of cooking a whole chicken or buying a rotisserie chicken, you can boil boneless skinless chicken breast or thighs to use in this recipe. You’ll need about 1 ½ lbs. of raw boneless, skinless chicken breasts or thighs to equal approximately 3 cups of cooked, shredded meat. Boil the chicken in water until cooked through (about 15-18 minutes), then shred with two forks or dice into bite-size pieces before using in the soup.
How to Make Fall Chicken Noodle Soup
Starting with cooked chicken and store-bought broth makes this homestyle chicken noodle soup quick and easy!
- Cook the veggies just until they’re starting to soften.
- Add the herbs, broth, and chicken. Bring the soup to a simmer, and cook until the vegetables are tender, about 10-15 minutes.
- Stir in the uncooked egg noodles and the kale. Continue simmering the soup until the noodles are just barely al dente, about 5 minutes.
- Remove the soup from the heat, stir in the vinegar, and season with salt and pepper to taste. Ladle into bowls and serve!
Serving Suggestions
Pair each cozy bowl of chicken soup with any of these easy sides for the ultimate comfort food dinner:
- Kale Apple Salad with Bacon, Feta, and Creamy Poppy Seed Dressing, Wedge Salad with Buttermilk Ranch Dressing, Southern Caesar Salad, Green Salad with Red Wine Vinaigrette, Mixed Greens with Dijon Vinaigrette, House Salad with Candied Pecans, or Classic Caesar Salad
- One-Bowl Pumpkin Bread, Easy Pumpkin Muffins, or 2-Ingredient Pumpkin Muffins
- Homemade Soft Pretzels
- Flaky Buttermilk Biscuits, 3-Ingredient Buttermilk Biscuits, 4-Ingredient Butter Swim Biscuits, 7UP Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Pumpkin Spice Biscuits, Cheddar Biscuits with Bacon and Chives, Angel Biscuits, or Drop Biscuits
- Cast Iron Cornbread, Sour Cream Cornbread, Fluffy Bakery-Style Corn Muffins, Southern Cornbread, Jiffy Cornbread with Creamed Corn, Sweet Cornbread, Broccoli Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, Corn Sticks, or Honey Butter Cornbread
- 3-Ingredient Sour Cream Muffins
- Cranberry Orange Bread or One-Bowl Cranberry Orange Muffins
- Cheddar Chive Beer Bread (No Yeast, No Knead) or Honey Beer Bread
- Homemade Crescent Rolls or Soft Dinner Rolls
- A loaf of crusty Dutch Oven Bread, No-Knead Cranberry Walnut Bread, or French Baguette
- Fried Apples or Baked Apple Slices
Preparation and Storage Tips
- Make Ahead: If you’d like to prepare a batch of the soup in advance, I recommend making the soup through Step 2 (do not add the noodles). Cool the broth and store in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month.
- When ready to serve, bring the soup to a simmer, add the noodles, and follow the rest of the recipe.
- Storage: Leftover soup will keep in the refrigerator for 3-4 days or in the freezer for up to 1 month; however, cooked noodles may be mushy when frozen and reheated.
- How to Reheat: Warm leftovers in a covered saucepan over low heat, just until heated through. Do not overcook or the noodles will become mushy. You can also reheat individual portions in the microwave for 1-2 minutes.
Recipe Variations
- Instead of chicken, use leftover turkey from a holiday meal. It will be a Thanksgiving soup!
- Swap out the butternut squash for another winter squash, such as acorn squash. If using acorn squash, you do not need to peel it before dicing and adding to the soup.
- Omit the kale if you don’t care for it, or use other leafy greens, such as collards or turnip greens. You can also use fresh baby spinach, but you’ll want to add that at the very end, since it will wilt in the hot soup almost instantly.
- Egg noodles are a classic ingredient in chicken noodle soup; however, you can substitute with other pasta shapes. Try cut spaghetti or rotini, bowties or ditalini. Just make sure that you follow the cooking instructions on your package of noodles so that they’re cooked al dente.
- For even more flavor, add some poultry seasoning, extra fresh herbs, or a squeeze of fresh lemon juice.
Tips for the Best Autumn Inspired Chicken Noodle Soup Recipe
- Don’t overcook the noodles or they will become mushy in your soup. Add them to the pot just before you’re ready to serve. They will continue to soften as they sit in the hot broth.
- This is a fairly thick pot of soup. If you prefer more broth in your bowl, just add extra broth (or water) at the end to thin the soup to the desired consistency.
- Taste and season as you go. The total amount of salt necessary will vary depending on the saltiness of your broth, and on personal preference. Add extra salt for more flavor, and feel free to increase the other herbs and seasonings as well. Start with low sodium chicken broth if you’re sensitive to sodium, since many store-bought options can be quite salty.
- A fresh herb garnish and the apple cider vinegar at the end gives each bowl a pop of color and a bright touch. Try fresh parsley or thyme, and add toasted pumpkin seeds for a salty, nutty crunch.
More Chicken Soup Recipes to Try
Chicken Tortellini Soup
45 minutes mins
Lemon Chicken Orzo Soup
1 hour hr 40 minutes mins
Crock Pot Chicken Noodle Soup
2 hours hrs 40 minutes mins
Autumn Chicken Noodle Soup
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
An easy chicken noodle soup recipe with a fall twist!
Equipment
Ingredients
- 1 tablespoon olive oil
- 2 cups peeled and diced butternut squash
- 1 large carrot, peeled and diced
- 2 stalks celery, diced
- 1 small onion, diced
- 1 clove minced garlic (about 1 teaspoon)
- 1 tablespoon minced fresh rosemary (or 1 teaspoon dried rosemary)
- 1 tablespoon minced fresh sage (or 1 teaspoon dried sage)
- 2 teaspoons minced fresh thyme (or ½ teaspoon dried thyme)
- 1 bay leaf
- 10 cups chicken broth, plus extra broth or water to thin if necessary
- 3 cups cooked, shredded chicken (such as the meat from a rotisserie chicken)
- 8 ounces uncooked wide egg noodles (or other pasta of choice)
- 2 cups chopped kale, ribs and stems removed
- 1 tablespoon apple cider vinegar
- Kosher salt and ground black pepper, to taste
- Optional garnish: toasted pumpkin seeds; additional chopped fresh herbs
Instructions
- Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the squash, carrot, celery, and onion; cook until starting to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute.
- Add the rosemary, sage, thyme, bay leaf, broth, and chicken. Bring to a boil (this might take 5-10 minutes), then reduce the heat and gently simmer the soup, uncovered, until the vegetables are tender, about 10-15 minutes.
- Stir in the noodles and kale and cook until just barely al dente, about 5 minutes for wide egg noodles. Remove from heat and stir in vinegar. Season with salt and pepper, to taste.
Notes
- Don’t overcook the noodles or they will become mushy in your soup. Add them to the pot just before you’re ready to serve. They will continue to soften as they sit in the hot broth.
- This is a fairly thick pot of soup. If you prefer more broth in your bowl, just add extra broth (or water) at the end to thin the soup to the desired consistency.
- Taste and season as you go. The total amount of salt necessary will vary depending on the saltiness of your broth, and on personal preference. Add extra salt for more flavor, and feel free to increase the other herbs and seasonings as well. Start with low sodium chicken broth if you’re sensitive to sodium, since many store-bought options can be quite salty.
- A fresh herb garnish and the apple cider vinegar at the end gives each bowl a pop of color and a bright touch. Try fresh parsley or thyme, and add toasted pumpkin seeds for a salty, nutty crunch.
Nutrition
Serving: 1cupCalories: 149kcalCarbohydrates: 16gProtein: 13gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 42mgSodium: 663mgPotassium: 291mgFiber: 2gSugar: 2gVitamin A: 3991IUVitamin C: 14mgCalcium: 57mgIron: 1mg
