Name: Mediterranean Chicken Noodle Soup Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 3 tablespoon (¼ cup) extra virgin olive oil; 1 medium brown/yellow onion, peeled and finely diced; 1 large carrot, washed and finely diced; 2 ribs celery, finely diced; 3 cloves garlic, finely chopped; 1 teaspoon fresh rosemary, finely chopped; 1 teaspoon dried oregano; ¼ teaspoon dried red chilli pepper flakes; 1 piece Parmesan rind (about 7 ½ cm/3 inches); 4 cups (1 litre) chicken stock; 400 g (14 oz) tin of crushed tomatoes; 2 skinless, boneless chicken breasts (approx. 500 g / 17 oz total weight); 120 g (4.2 oz) noodles (egg noodles or pasta of your choice, about 3cm/1 inch in length); Sea salt and freshly ground black pepper, to taste; 2 tablespoon fresh basil leaves, finely chopped (to serve); Parmesan cheese, freshly grated (to serve); Extra virgin olive oil, a drizzle (to serve)

Jump to Recipe· 4.1 from 14 reviews

I absolutely adore this Mediterranean Chicken Noodle Soup Recipe because it combines all my favorite comfort food elements into one bowl. The rich, aromatic broth infused with traditional Mediterranean herbs, tender shredded chicken, and perfectly cooked noodles makes it a soul-satisfying meal any day of the week. Whenever I’m craving warmth and wholesome flavors, this is the dish I turn to—it’s like a little Mediterranean hug in a bowl.

Why You’ll Love This Mediterranean Chicken Noodle Soup Recipe

From the very first spoonful of this Mediterranean Chicken Noodle Soup Recipe, I’m hooked by the vibrant yet cozy flavor profile it offers. The blend of fresh rosemary, oregano, and a subtle kiss of chili flakes adds such complexity without overpowering the delicate chicken and silky noodles. Plus, the Parmesan rind gently simmers in the broth, enriching it with a subtle umami depth that I don’t find in most chicken soups. It’s truly a balanced harmony of tastes that feels both nourishing and exciting.

What really makes me love this recipe is how straightforward it is to prepare, despite those sophisticated flavors. It’s exactly the kind of recipe that welcomes home cooks into the kitchen without any stress. I usually make it on a Sunday afternoon or during busy weeknights when I want something comforting but don’t have hours to spend cooking. Whether I’m feeding my family or having friends over, this soup stands out as a hearty, satisfying main course that’s both impressive and approachable.

Ingredients You’ll Need

The image shows ingredients arranged neatly on a white marbled surface. In the center, there is a small white plate with two raw chicken pieces, pale pink in color and smooth in texture. Around the plate, there are several ingredients: a whole orange carrot on the left side, a bunch of green basil leaves below the carrot, two garlic cloves above the plate, an orange onion below the plate, and two light green celery stalks to the left. To the right, there is a small glass jar filled with red tomato sauce and a white bowl with dry spaghetti pasta sticks. Near the bottom middle is a piece of pale yellow cheese, a sprig of rosemary, and a small amount of olive oil in a clear glass bowl. There are also two tall glasses filled with a light yellow drink at the top right corner. Small white bowls with green and red spices are spread near the center. A woman's hand reaches slightly toward the top left. The photo taken with an iphone --ar 4:5 --v 7

The ingredients for this soup are wonderfully simple but each brings something essential to the final dish. They create a perfect balance of color, aroma, texture, and flavor, making it a staple in my cooking arsenal.

Extra virgin olive oil: The heart and soul of Mediterranean cooking, it adds richness and helps gently sauté the vegetables.
Brown/yellow onion: Provides a mild sweetness when softened, forming the soup’s savory base.
Carrot: Adds natural sweetness and bright color, making the soup visually inviting.
Celery: Brings a subtle herbal crunch that balances the sweetness from other vegetables.
Garlic cloves: Infuses the broth with its unmistakable fragrant warmth.
Fresh rosemary: Offers an aromatic woodsy tone that’s truly Mediterranean.
Dried oregano: A classic herb contributing savory depth to the soup.
Dried red chili pepper flakes: Adds just a whisper of heat, lifting the flavors gently.
Parmesan rind: My secret weapon for enriching the broth with a subtle cheesy umami flavor.
Chicken stock: The liquid backbone that ties everything together with savory goodness.
Crushed tomatoes: Introduce a slight tang and vibrant color for balance and brightness.
Skinless, boneless chicken breasts: Cooked right in the soup, then shredded for tender, juicy protein.
Noodles (egg noodles or pasta): Add comforting texture and make the soup more filling.
Sea salt and freshly ground black pepper: Essential seasoning for bringing all the flavors into harmony.
Fresh basil leaves: Bright and herbal, perfect for garnishing with a fresh Mediterranean touch.
Parmesan cheese: To grate on top for a luscious, savory finish.
Extra virgin olive oil (for drizzling): Adds a final fruity richness that elevates every bowl.

Directions

Step 1: Heat the extra virgin olive oil in a large saucepan over medium heat. Add the finely diced onion, carrot, and celery. Sauté gently for about 5 to 7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. This step builds the flavor foundation of the soup.

Step 2: Stir in the chopped garlic and continue to sauté for about 1 minute until fragrant but not browned.

Step 3: Pour in the chicken stock, then add the chicken breasts, Parmesan rind, crushed tomatoes, fresh rosemary, dried oregano, and red chili flakes. Make sure the chicken breasts are fully submerged. Cover with a lid and reduce the heat to low, bringing the mixture gently to a simmer.

Step 4: Let everything simmer for about 12 to 15 minutes, monitoring to ensure the chicken is cooked through and reaches an internal temperature of 74°C (165°F). This ensures your chicken is tender and juicy.

Step 5: Remove the chicken breasts using tongs or a slotted spoon and place them on a cutting board to rest for 5 minutes. Resting lets the juices redistribute for moist shredded chicken.

Step 6: While the chicken rests, continue to simmer the soup uncovered for another 5 to 10 minutes until the vegetables are nearly tender.

Step 7: Return to the pot and add the noodles, stirring well to prevent sticking. Cooking time depends on the type of noodles or pasta you chose—usually around 5 to 7 minutes. Keep an eye on the texture; you want al dente noodles that hold their shape in the soup.

Step 8: Meanwhile, shred the rested chicken using two forks until it pulls apart into bite-sized pieces. Return the shredded chicken to the pot, stirring it gently into the soup to warm through.

Step 9: Taste the soup and adjust the seasoning with sea salt and freshly ground black pepper as needed. If the soup has thickened too much, add extra chicken stock to reach your desired consistency.

Step 10: Ladle the soup into bowls, discarding the Parmesan rind. Drizzle with a final touch of extra virgin olive oil, sprinkle with finely chopped fresh basil, and grate Parmesan cheese over the top before serving.

Servings and Timing

This Mediterranean Chicken Noodle Soup Recipe yields about 4 generous servings, perfect for a family meal or sharing with friends. The prep time clocks in around 20 minutes, mainly for chopping and prepping the veggies. Cooking time totals about 40 minutes, which includes simmering the soup and cooking the noodles. Altogether, you’re looking at approximately 1 hour from start to finish, with no additional resting time besides the brief chicken resting during shredding.

How to Serve This Mediterranean Chicken Noodle Soup Recipe

A white pot with golden handles holds a rich orange soup filled with shredded white chicken and small cubed vegetables, possibly carrots, floating within the broth. The soup's surface has a slight oily sheen and visible herbs, giving it a textured look. A metal ladle is resting inside the pot on the right side, partially submerged in the liquid. The pot sits on a round wooden board placed on a white marbled surface, with a gray cloth nearby. Fresh green basil leaves add a splash of color at the top right, and a small white bowl filled with grated white cheese is positioned at the bottom left. Photo taken with an iphone --ar 4:5 --v 7

When I serve this Mediterranean Chicken Noodle Soup Recipe, I love to pair it with a simple side salad dressed lightly with lemon vinaigrette to complement the herbaceous, tomato-rich broth. A crusty, rustic bread or warm garlic pita works wonderfully to soak up every last drop of that divine soup. For an extra touch, I sometimes set out bowls of crumbled feta cheese and kalamata olives on the side, channeling full Mediterranean vibes at the table.

Garnishing fresh basil leaves and freshly grated Parmesan just before serving not only boosts flavor but also enhances the presentation, making the soup feel special and inviting. I usually serve this soup hot and steaming to maximize those comforting aromas that fill the kitchen. It’s perfect for cozy dinners, weekend lunches, or anytime you want to impress guests with a wholesome homemade meal without fuss.

For beverage pairings, I find that a crisp white wine like a Sauvignon Blanc or a light rosé beautifully echoes the Mediterranean herbs and tomato notes. If you prefer non-alcoholic options, a sparkling water with a splash of fresh lemon or iced herbal tea with mint is refreshing and cleansing between bites.

Variations

I often customize this Mediterranean Chicken Noodle Soup Recipe based on what’s in my pantry and dietary needs. For example, if I want a gluten-free option, I swap the egg noodles for gluten-free pasta or even spiralized zucchini for a lighter twist. You can also try quinoa or chickpea pasta to add some extra protein and fiber.

If I’m cooking for someone vegan or plant-based, I replace the chicken with hearty mushrooms or chickpeas, use vegetable stock instead of chicken stock, and omit the Parmesan rind and cheese. I add nutritional yeast if I want to replicate some of that cheesy umami flavor. The herb and tomato base keeps the soup full of zest and body even without animal products.

For a different flavor variation, I sometimes add a squeeze of fresh lemon juice right before serving for brightness or a pinch of smoked paprika for a subtle smoky note. Slow-cooking the soup in a crockpot also works beautifully, melding the flavors over several hours, while the noodles can be cooked separately and added before serving to prevent over-softening.

Storage and Reheating

Storing Leftovers

I store any leftover Mediterranean Chicken Noodle Soup in airtight containers in the refrigerator, where it will keep fresh for up to 3 to 4 days. I use glass containers whenever possible because they don’t absorb flavors and are easy to reheat. Before sealing, I make sure the soup has cooled to room temperature to preserve flavor and safety.

Freezing

This soup freezes quite well, minus the noodles, which can become mushy. I recommend freezing the soup base and shredded chicken separately from the noodles. Use freezer-safe containers or heavy-duty zip-top bags, label them with the date, and it will keep well for up to 3 months. When ready to eat, I thaw the soup overnight in the fridge before reheating, then add freshly cooked noodles to maintain texture.

Reheating

The best way to reheat this soup is gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. This method warms the soup evenly and brings back the fresh flavors. I avoid microwaving for long, as it can cause uneven heating and change the texture of the noodles and chicken. Adding a dash of extra stock or water while reheating also helps to restore the soup’s perfect consistency if it feels too thick.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will add a richer, more succulent flavor and stay tender during simmering. Just ensure they’re boneless and skinless for easier shredding, and adjust the cooking time slightly if needed—usually about 5 minutes longer.

What type of noodles work best in this Mediterranean Chicken Noodle Soup Recipe?

I prefer egg noodles or short pasta shapes like ditalini or small shells that hold up well in broth. Avoid very thin pasta that can quickly overcook and become mushy. You can also try orzo or small gluten-free pasta varieties, depending on your preference.

Is it okay to prepare the soup in advance?

Yes! This soup tastes even better the next day as the flavors have more time to meld. Just store it separately from the noodles if possible, and add fresh noodles when reheating. It’s a great make-ahead meal for busy days.

Can I make this recipe spicier?

Definitely! I suggest increasing the amount of dried chili flakes or adding a pinch of cayenne pepper based on your heat tolerance. For a smoky spice, adding smoked paprika or a dash of harissa can create an exciting variation.

What’s the substitution for the Parmesan rind if I don’t have it?

If you don’t have a Parmesan rind, you can simply omit it. To add a similar depth, you might add a tablespoon of grated Parmesan during cooking or a splash of soy sauce (if you don’t mind a slightly different flavor). The soup will still taste delicious and satisfying.

Conclusion

I hope you’ll love making and enjoying this Mediterranean Chicken Noodle Soup Recipe as much as I do. It’s such a comforting, flavorful dish that’s perfect for any occasion, whether a cozy night in or a special meal with family. Give it a try, and I promise you’ll have a new favorite soup to turn to whenever you need that warm, satisfying feeling in every spoonful.