Chicken noodle soup

AdvertisementGood Food logoRecipesComfort foodChicken noodle soupEnjoy a nourishing bowl of this timeless staple. Bursting with goodness and ideal for chilly days, it’s a brilliant way to prep ahead and feed the crew.Sarah PoundApril 28, 2026SaveYou have reached your maximum number of saved items.Remove items from your saved list to add more.PrintShareAdvertisementChicken noodle soup.Sarah PoundeasyTime:30 mins - 1 hourServes:4-6Comfort foodOnion & leekCarrotZucchiniChickenPastaSpinach & silverbeetEgg-freeNut-freeClassic AustralianSoupPoultryVegetablesHealthyMain courseRecipesFamily mealsMidweek dinnerHealthy eatingThis classic chicken noodle soup is a comforting, family-friendly meal featuring wholesome vegetables and made-from-scratch bone broth to bolster immune health. It’s a wonderful winter warmer that feeds the whole family and is ideal for batch cooking and freezing for busy nights.AdvertisementIngredients1 tbsp extra virgin olive oil1 large leek, sliced3 garlic cloves, chopped2 large carrots, cut into thin rounds4 celery sticks, diced1 large zucchini, diced1.3kg whole raw chicken250g spaghetti, strands broken in half60g (1 cup) parsley leaves, chopped2 cups baby spinachfreshly ground pepper to servecrusty bread to serveMethodStep 1Heat the olive oil in a large pot over medium heat. Add the leek and garlic and cook, stirring, for 2-3 minutes until fragrant and softened.Step 2Add the carrots, celery, and zucchini, cooking for 5-6 minutes until the vegetables begin to soften.Step 3Place the whole chicken in the pot and add enough water to just cover it. Bring to a boil, then reduce heat to a gentle simmer. Cover with a lid and cook for about 30 minutes, allowing the broth to develop a rich flavour.Step 4Carefully remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, shred the meat from the bones, discarding the skin and bones.Step 5Bring the broth back to a boil, add the broken spaghetti, and cook over medium heat for 8-10 minutes or until the pasta is tender.Step 6Turn off the heat, then stir in the shredded chicken, chopped parsley and baby spinach, allowing the greens to wilt gently in the hot soup.Step 7Scoop the soup into bowls, add a little freshly ground pepper, and serve hot with crusty bread.Make-ahead noteIf you plan to freeze the soup, remove the pot from the stove top at step 4, add the shredded chicken, allow the soup to cool completely, then pour into labelled and dated airtight containers in single or family-sized portions. Leave about 2cm of headspace at the top of the container, as liquids expand when frozen. To serve, thaw the soup (ideally overnight in the fridge), then resume from step 5, adding the broken spaghetti, chopped parsley and baby spinach and reheating.The best recipes from Australia's leading chefs straight to your inbox.Sign up{"@context":"https://schema.org","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","item":{"@id":"https://www.smh.com.au/goodfood","name":"Home"},"position":1},{"@type":"ListItem","item":{"@id":"https://www.smh.com.au/goodfood/recipes","name":"Recipes"},"position":2},{"@type":"ListItem","item":{"@id":"https://www.smh.com.au/goodfood/topic/comfort-food-6fzm","name":"Comfort food"},"position":3}]}{"@context":"https://schema.org","@type":"Recipe","cookTime":"PT1H","datePublished":"2026-04-28T02:24:11Z","description":"Enjoy a nourishing bowl of this timeless staple. Bursting with goodness and ideal for chilly days, it’s a…

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