You are going to love this favorite chicken noodle soup recipe! This One Pot Mexican Style Chicken Noodle Soup is the perfect weeknight dinner for the whole family. It’s packed with lots of hearty veggies, but my kids still go crazy for it! It’s our family’s favorite soup!
If you love soup recipes like we do, try our Tortellini Taco Soup too!
Homemade Chicken Noodle Soup Recipe
Nothing like a homemade chicken noodle soup! I really do love developing new simple weeknight dinner recipes. It’s so easy to get in a rut making the same dinners week after week. I hope that I can bring some new ideas into your kitchen.
I had this big pot of soup waiting for the boys after school this week and they devoured it…so did their friends 🙂 You won’t have a sink full of dishes either, just the one pot. Yippee! Hope you enjoy friends, be sure to let me know how you liked it!
Why You’ll Love This Recipe
- Homemade Perfection. This delicious pot of chicken noodle soup has the best homemade simmered all day flavor. You will love it!
- Easy To Make. With pre-chopped vegetables that you can find at many stores, this soup is easy to make with my step by step instructions.
- Leftovers. We love warming this soup up the next day, it’s just as delicious!
Try my Weeknight Chicken Tortellini Soup too! Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need For Chicken Noodle Soup
Here are the ingredients you’ll need to make this easy soup recipe at home. See the bottom of the post for full details.
- Extra Virgin Olive Oil– You’ll use olive oil to saute the soup vegetables.
- Onion– White onion is great, finely chop before adding to soup.
- Carrots– Wash and peel carrots before dicing.
- Celery– Wash and gently dry celery before dicing. Dice celery, carrots and onion the same size so they cook the same time.
- Garlic– Use fresh garlic and mince yourself or use the minced garlic that you can find in little jars near the produce section of the grocery store.
- Chicken Broth– Look for reduced sodium chicken broth.
- Cooked Shredded Chicken– Rotisserie chicken is a good option for quick usage.
- Thin Noodles Cooked– Thin spaghetti noodles work great here.
- Kosher Salt– Kosher salt is a coarse salt commonly used in cooking and baking.
- Freshly Ground Black Pepper– For best tasting results use fresh cracked black pepper.
- Garlic Salt– Lawry’s is my pick for best garlic salt.
- Ground Cumin– Cumin adds a touch of smoky Mexican flavor to the soup.
- Salsa Verde– Use your favorite prepared salsa verde.
- Lime Juice– Lime juice adds freshness to the soup.
- Fresh Cilantro– Fresh chopped cilantro adds the perfect freshness to the soup.
How To Make Chicken Noodle Soup Recipe
Heat Pot and Cook Vegetables. Heat oil in a large dutch oven over medium heat. Saute onion, carrots, celery and garlic. Cook and stir for about 10 minutes, until slightly softened.
Add Remaining Soup Ingredients. Stir in chicken broth, chicken, noodles, salt, pepper, garlic salt, cumin, salsa verde, lime juice and cilantro.
Simmer and Serve. Simmer on low for 15 minutes then serve.
Recipe Tips For Success
- Pre-Chopped Vegetables. I like to check my grocery store for pre chopped vegetables for quick prep time!
- Rotisserie Chicken. Use a shredded rotisserie chicken for the chicken in the recipe for another quick prep tip!
How To Serve One Pot Soup
Serve soup in individual serving bowls with some crusty bread for dipping. Serve with a side salad as well.
How To Store Leftovers
Store any leftover soup in an airtight container for up to 3-4 days in the refrigerator. Re-heat as needed.
Try More Homemade Soup Recipes
One Pot Mexican Style Chicken Noodle Soup
Equipment
- Dutch Oven or large pot
- large pot to cook pasta
- colander to drain pasta
- cutting board
- chef knife
- measuring cups
- measuring spoons
- mixing spoon
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 cup chopped white onion
- 1 cup diced carrots
- 1 cup diced celery
- 1 tablespoon minced garlic
- 50 ounces chicken broth
- 3 cups cooked shredded chicken
- 4 cups cooked thin noodles
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic salt
- 1 tablespoon ground cumin
- 1 cup salsa verde mild
- 1 lime juiced
- 1/2 cup chopped fresh cilantro
Instructions
- Heat oil in a large dutch oven over medium heat. Saute onion, carrots, celery and garlic. Cook and stir for about 10 minutes, until slightly softened. Stir in chicken broth, chicken, noodles, salt, pepper, garlic salt, cumin, salsa verde, lime juice and cilantro. Simmer on low for 15 minutes then serve.
Nutrition
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Thanks a lot for such a lovely article and a detailed explanation of the spices and chicken soup. It was really helpful for my today’s meal.
I’ve made this recipe before and it is delicious, but calling it a one pot recipe is deceptive. Two of the ingredients have to be cooked ahead of time.
This is one of my favorite soups. I use linguine noodles, broken in half, and plenty of them.
I’ve been meaning to make this for a while–I finally made it tonight. Easy, fast, and delicious. Don’t put the lime juice and cilantro in until the end. very good.
What kind of noodles did you use?
I used broken up thin spaghetti noodles.
I cannot wait to make this amazing looking soup. What kind of noodles do you use? Also you mention a chili was used but it is not in the directions.
This looks so good – but what kind of noodles are used?
I was wondering about the thin noodles, what brand?
When you say “thin noodle”, can you give an example? I am having a hard time imagining this soup with angel hair pasta noodles. They seem like they wouldn’t soften up enough to give the right texture for chicken noodle soup.
Sounds really good and I love your recipes – what kind of noodles are used? Thanks Jenny
I made this last week for dinner. I am happy to say my husband approved!! IT was so nice because it was easy to make and tasted yummy.
I love that we had a total chicken noodle soup mind meld!! This looks insane amazing!
I’m going to make double batch. One to eat right away and one to freeze, so when someone in the house is sick I’ll have it ready!
Oooo, I love soups like this for fall. So comforting!
I love the Mexican spin on chicken soup!!! And I can’t believe it’s almost November…
I hope this isn’t a dumb question but what kind of noodles are those, and where do I find them?
This is such a delicious and easy weeknight meal- we HAVE to try this!!
Nothing beats an easy one pot meal especially when it’s chicken noodle soup.
Did you read my mind today? It’s so cold and rainy and I am in dire need of hot, steamy, chicken noodle soup. I love the Mexican twist. Friday-Night-Mexican-Night every week 😉
Thanks Jennifer! Hope you enjoy!
Mmm have to try this version. Here at homebi make what we call “sopita” and I fry the dry noodles in oil add the veggies and continue sautéing then add in the rest of ingredients. Also sometimes a can of tomato sauce to give it the red look. Soon good. But I will try this way also because I’m always up to trying new ideas! Thanks!
Mmmm, sounds good!
The perfect chilly weather soup recipe!
Easy weeknight dinners are the best! Plus, Mexican food + soup + fall nights = yum! Thanks for the idea! 🙂
I agree Elizabeth!
Perfect fall weather soup!!! Love all the flavors and color from the veggies!!!
Nothing better in the Fall than a big pot of soup! We will definitely be trying this one!
Comfort food with a Mexican spin? Genius!! Pass me a big ol’ bowl!
Jenny, this looks fabulous! So comforting and love the Mexican spin!
Thank you Sandy! xo
Love one-pot wonders like this!!
Perfect pot of soup!
Yum! What a great take of chicken noodle soup! What tasty flavors!
Thank you Laura!