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Square side shot of a pot of easy chicken noodle soup with fall vegetables.
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Autumn Chicken Noodle Soup

An easy chicken noodle soup recipe with a fall twist!
Course Dinner, Lunch
Cuisine American
Keyword autumn soup, chicken noodle soup recipe, chicken noodle soup with vegetables, easy chicken noodle soup, fall soup
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 14 cups
Calories 149kcal
Author Blair Lonergan

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.
    Sauteing fall veggies in a dutch oven.
  • 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.
    Process shot showing how to make an easy homemade chicken noodle soup in a Dutch oven.
  • 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.
    Square overhead shot of a pot of easy chicken noodle soup with butternut squash and kale.

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: 1cup | Calories: 149kcal | Carbohydrates: 16g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 663mg | Potassium: 291mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3991IU | Vitamin C: 14mg | Calcium: 57mg | Iron: 1mg