Chicken Meatball Noodle Soup Recipe

There are certain dishes that just feel like a warm hug in a bowl, and this Chicken Meatball Noodle Soup is undeniably one of them. I remember the first time I made this for my family on a particularly chilly autumn evening. The aroma alone, that comforting blend of simmering broth, savory herbs, and gently cooking chicken, filled the house and drew everyone to the kitchen before the dinner bell even rang. Seeing my kids eagerly slurp down the tender meatballs and perfectly cooked noodles, and my partner going back for a second helping, confirmed it: this wasn’t just a soup recipe, it was our soup recipe. It strikes that perfect balance between being hearty enough to satisfy a real hunger but light enough that you don’t feel weighed down. It’s become our go-to for chilly weather, busy weeknights when we need something nourishing and quick, and especially when someone’s feeling a bit under the weather. It’s simple, wholesome goodness, elevated by the juicy, flavorful chicken meatballs that make it feel just a little bit special. Trust me, once you try this, it’ll quickly become a staple in your home too.

Complete Chicken Meatball Noodle Soup Ingredients

This recipe yields a generous pot of soup, perfect for a family meal with potential leftovers. Here’s what you’ll need:

For the Chicken Meatballs:

• Ground Chicken: 1 lb (450g) – Lean ground chicken works best for tender meatballs.
• Plain Breadcrumbs: ½ cup (60g) – Panko or regular fine breadcrumbs work well. Use gluten-free if needed.
• Grated Parmesan Cheese: ¼ cup (25g), finely grated – Adds a savory, umami depth.
• Large Egg: 1, lightly beaten – Acts as a binder.
• Yellow Onion: ¼ cup (40g), very finely minced or grated – Provides moisture and flavor.
• Fresh Parsley: 2 tablespoons, finely chopped – Adds freshness.
• Garlic Powder: ½ teaspoon
• Salt: ½ teaspoon (or to taste)
• Black Pepper: ¼ teaspoon (or to taste)
• Olive Oil: 1 tablespoon (optional, for searing meatballs)

For the Soup:

• Olive Oil: 1 tablespoon
• Yellow Onion: 1 medium, chopped (about 1 cup / 150g)
• Carrots: 2 medium, peeled and sliced or diced (about 1 cup / 130g)
• Celery Stalks: 2 medium, sliced or diced (about 1 cup / 110g)
• Garlic: 3-4 cloves, minced
• Chicken Broth: 8 cups (2 quarts / approx. 1.9 liters) – Use low-sodium if preferred, high-quality broth makes a difference.
• Dried Thyme: ½ teaspoon (or 1 teaspoon fresh thyme leaves)
• Bay Leaf: 1
• Egg Noodles: 8 oz (225g) – Wide or medium egg noodles are classic, but other pasta shapes work too. Use gluten-free pasta if needed.
• Salt: To taste (adjust based on your broth’s saltiness)
• Black Pepper: To taste
• Fresh Parsley or Dill: 2-3 tablespoons, chopped (for garnish)
• Optional additions: Frozen peas (½ cup), chopped spinach (1-2 cups), lemon juice (1-2 tsp at the end).

Step-by-Step Instructions

Follow these instructions carefully for the most delicious Chicken Meatball Noodle Soup:

1. Prepare the Chicken Meatballs:

• In a medium bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, lightly beaten egg, finely minced onion, chopped fresh parsley, garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
• Using clean hands or a fork, gently mix the ingredients until just combined. Be careful not to overmix, as this can lead to tough meatballs. Overmixing develops the proteins (myosin) in the meat too much, resulting in a rubbery texture rather than a tender one. Aim for a homogenous mixture where you can still see some distinct components, rather than a completely smooth paste.
• Lightly wet your hands with water or oil to prevent sticking. Roll the mixture into small meatballs, about 1 inch (2.5 cm) in diameter. You should get approximately 20-25 meatballs. Place them on a plate or baking sheet lined with parchment paper.
• (Optional Searing Step): For extra flavor, you can sear the meatballs before adding them to the soup. Heat 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium-high heat. Add the meatballs in a single layer (work in batches if necessary to avoid overcrowding) and brown them lightly on all sides, about 1-2 minutes per side. They don’t need to be cooked through at this stage. Remove the seared meatballs and set them aside. Note: Skipping this step and poaching the meatballs directly in the simmering broth is simpler and yields very tender meatballs.

2. Sauté the Aromatics (Build the Flavor Base):

• If you didn’t sear the meatballs, heat 1 tablespoon of olive oil in the same large Dutch oven or soup pot over medium heat. If you did sear the meatballs, there might be enough residual fat, or you can add a little more oil if the pot seems dry.
• Add the chopped yellow onion, sliced/diced carrots, and sliced/diced celery to the pot. This combination, known as mirepoix, forms the aromatic foundation of many soups and stews.
• Sauté the vegetables, stirring occasionally, for about 5-7 minutes, until the onion becomes translucent and the vegetables begin to soften slightly. This process releases their natural sugars and builds a layer of flavor.
• Add the minced garlic and dried thyme (if using fresh, add it later with the parsley). Cook for another minute, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, which can make the soup taste bitter.

3. Simmer the Soup:

• Pour the chicken broth into the pot, scraping up any browned bits (fond) from the bottom if you seared the meatballs – these bits are packed with flavor!
• Add the bay leaf.
• Bring the broth to a gentle simmer over medium-high heat.
• Once simmering, carefully add the raw (or seared) chicken meatballs to the pot. Ensure they are mostly submerged in the broth.
• Reduce the heat to medium-low, cover the pot partially (leaving a small gap for steam to escape), and let the soup simmer gently for 15-20 minutes. This allows the meatballs to cook through completely and the flavors to meld beautifully. The gentle simmer ensures the meatballs remain tender. Avoid a rolling boil, which can break them apart or make them tough.

4. Cook the Noodles:

• After the meatballs have simmered, bring the soup back to a more active simmer over medium heat.
• Stir in the egg noodles. Important: Check the package directions for your specific noodles’ cooking time. Most egg noodles cook relatively quickly, typically 7-10 minutes.
• Cook the noodles according to package directions, or until they reach al dente (tender but still with a slight bite). Be mindful not to overcook them, as they will continue to soften slightly in the hot broth even after removing the pot from the heat. Overcooked noodles become mushy and can absorb too much broth.
• (Alternative Noodle Method): If you plan on having leftovers or are sensitive to noodles absorbing too much broth, you can cook the noodles separately in boiling salted water according to package directions. Drain them well and add them to individual bowls before ladling the soup over them. This keeps the noodles perfectly textured, especially for reheating.

5. Finishing Touches:

• Once the noodles are cooked, carefully remove and discard the bay leaf.
• Taste the soup and adjust the seasoning with salt and black pepper as needed. The amount of salt required will heavily depend on the saltiness of your chicken broth. Start with a little, stir, taste, and add more gradually.
• If using optional additions like frozen peas or chopped spinach, stir them in during the last 2-3 minutes of cooking, just long enough for them to heat through (peas) or wilt (spinach).
• If desired, stir in a squeeze of fresh lemon juice (1-2 teaspoons) right before serving. This brightens the flavors without making it taste lemony.
• Stir in the chopped fresh parsley or dill for a final burst of freshness and color.

6. Serve:

• Ladle the hot Chicken Meatball Noodle Soup into bowls, ensuring each serving gets plenty of meatballs, vegetables, noodles, and broth.
• Garnish with additional fresh parsley or dill if desired. Serve immediately and enjoy the comforting warmth!

Nutrition Facts (Estimated)

• Servings: This recipe makes approximately 6-8 servings.
• Calories per Serving: Approximately 350-450 calories per serving (based on 6 servings).

Disclaimer: Nutritional information is an estimate only and can vary significantly based on specific ingredients used (e.g., fat content of chicken, type of broth, brand of noodles, optional additions). These values are calculated using standard ingredient databases but should be considered approximations.

The soup provides a good source of lean protein from the chicken, carbohydrates from the noodles for energy, and vitamins and minerals from the vegetables and broth. Using low-sodium broth and lean ground chicken can help manage sodium and fat content.

Preparation Time

• Prep time: 20-25 minutes (includes chopping vegetables and making meatballs)
• Cook time: 35-45 minutes (includes sautéing, simmering, and cooking noodles)
• Total time: Approximately 55-70 minutes

This timing makes it feasible for a weeknight dinner, especially if you do some prep work (like chopping vegetables or making meatballs) ahead of time.

How to Serve Chicken Meatball Noodle Soup

Serving this soup is simple, but a few touches can elevate the experience:

• In Bowls: Ladle generously into warm soup bowls. Ensure a good ratio of broth, meatballs, noodles, and vegetables in each serving.
• Garnishes Galore: Offer a variety of garnishes for people to customize their bowls:
  • Fresh Herbs: Extra chopped parsley or dill adds vibrant color and freshness. Chives are also a lovely option.
  • Cheese: A sprinkle of grated Parmesan cheese enhances the savory notes.
  • Spice: Red pepper flakes for those who like a little heat.
  • Citrus: A small wedge of lemon on the side for squeezing over allows individuals to brighten their soup to their taste.
  • Crunch: Oyster crackers, saltine crackers, or croutons add a satisfying textural contrast.
• Perfect Pairings: Serve alongside complementary dishes:
  • Crusty Bread: Essential for soaking up every last drop of the delicious broth. A good sourdough, French baguette, or whole-grain loaf works wonderfully. Garlic bread is also a crowd-pleaser.
  • Simple Salad: A light green salad with a simple vinaigrette provides a fresh counterpoint to the warm soup.
  • Grilled Cheese Croutons: Cut a grilled cheese sandwich into small cubes for a fun and decadent soup topper.
• Occasions: This soup is incredibly versatile:
  • Weeknight Dinner: Quick enough for a busy evening.
  • Comfort Food: Perfect for chilly days or when feeling under the weather.
  • Lunch: Leftovers make a fantastic and easy lunch the next day.
  • Casual Gatherings: Easy to make a large batch for feeding a small crowd.

Additional Tips for Success

Mastering this soup is easy, but these five tips will ensure it’s perfect every time:

1. Tender Meatballs Guaranteed: The absolute key to tender meatballs is not overmixing the ground chicken mixture. Mix only until the ingredients are just combined. Overworking the meat develops the proteins too much, resulting in a tough, rubbery texture. Using a fork or wet hands helps prevent overmixing and keeps the mixture light. Adding finely minced or grated onion also contributes moisture, further ensuring tenderness.
2. Boost Broth Flavor: While store-bought broth is convenient, the quality significantly impacts the final soup. Opt for a high-quality, low-sodium chicken broth or bone broth if possible. To enhance store-bought broth, consider simmering it briefly with extra aromatics like onion peels, celery ends, carrot peels, and parsley stems before starting the recipe (strain them out before proceeding). Don’t underestimate the power of properly seasoning the final soup with salt and pepper – taste and adjust carefully at the end.
3. Noodle Know-How: Avoid mushy noodles! Pay close attention to the cooking time on your noodle package and aim for al dente. Remember they continue to cook in the hot broth. For best results, especially if you anticipate leftovers, cook the noodles separately in salted water. Drain them and add them directly to individual serving bowls before ladling the soup over top. This prevents the noodles from absorbing too much broth and becoming bloated upon storage and reheating.
4. Customize Your Veggies & Herbs: Don’t feel limited by carrots and celery! This soup is a great canvas for using up other vegetables. Consider adding:
   • Heartier Veggies: Add diced potatoes, parsnips, or butternut squash along with the carrots and celery (they need longer cooking time).
   • Quicker Veggies: Stir in frozen peas, corn, chopped green beans, or diced zucchini during the last 5-7 minutes of simmering.
   • Leafy Greens: Add chopped spinach, kale (stems removed), or Swiss chard during the final 2-3 minutes, just until wilted.
   • Herb Variations: Swap parsley/dill for fresh rosemary (use sparingly), sage, or marjoram for different flavor profiles.
5. Make-Ahead & Freezing Strategy: This soup is great for meal prep.
   • Meatballs: Make the meatballs ahead of time and store them raw in an airtight container in the refrigerator for up to 24 hours, or freeze them raw on a baking sheet before transferring to a freezer bag for longer storage (cook from frozen, adding a few extra minutes to the simmering time).
   • Soup Base: Prepare the soup base (sautéed vegetables and broth) and store it in the refrigerator for 2-3 days. Reheat and proceed with adding meatballs and noodles when ready to serve.
   • Freezing Leftovers: For best results, freeze the soup without the noodles, as noodles tend to become mushy upon thawing and reheating. Let the soup cool completely, then transfer it to freezer-safe containers, leaving some headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding freshly cooked noodles just before serving.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making Chicken Meatball Noodle Soup:

1. Can I use ground turkey instead of ground chicken for the meatballs?

• Absolutely! Ground turkey is an excellent substitute for ground chicken in this recipe. Lean ground turkey (93% lean) works best and will yield very similar results in terms of texture and flavor. You could even use a mix of ground chicken and turkey. Ground beef or pork could also be used, but they will create a richer, more intensely flavored meatball and soup, moving away from the classic chicken noodle soup profile.

2. How can I make this soup gluten-free?

• Making this soup gluten-free is quite simple.
  • Meatballs: Use certified gluten-free breadcrumbs (panko or regular style) instead of traditional wheat-based breadcrumbs. Alternatively, you could use crushed gluten-free crackers or even cooked quinoa as a binder. Ensure your Parmesan cheese doesn’t contain anti-caking agents with gluten.
  • Noodles: Substitute the regular egg noodles with your favorite gluten-free pasta. Many varieties made from rice, corn, quinoa, or lentils work well in soup. Cook the gluten-free pasta according to its specific package directions, potentially cooking it separately to avoid overcooking, as some GF pastas can break down more easily in soup.
  • Broth: Double-check that your chicken broth is certified gluten-free, as some broths may contain hidden gluten sources.

3. How do I store and reheat leftovers?

• Storage: Allow the soup to cool down partially before transferring it to airtight containers. Store in the refrigerator for up to 3-4 days. If you cooked the noodles directly in the soup, be aware they will continue to absorb broth and soften over time.
• Reheating: Reheat the soup gently over medium-low heat on the stovetop until warmed through. Avoid boiling, which can make the meatballs tough and overcook the noodles further. You can also reheat individual portions in the microwave. If the broth has thickened too much or the noodles have absorbed a lot of liquid, you may need to add an extra splash of chicken broth or water when reheating. If you stored noodles separately, add them to the reheated soup or bowl just before serving.

4. Can I use pre-cooked or frozen store-bought chicken meatballs?

• Yes, you can use pre-cooked chicken meatballs as a shortcut, though homemade meatballs generally offer better flavor and texture control. If using pre-cooked meatballs (either store-bought or previously homemade and frozen), you don’t need the initial 15-20 minute simmering time just for the meatballs. Add them to the soup during the last 10 minutes of simmering (along with or just before the noodles, depending on meatball size and noodle cooking time), allowing enough time for them to heat through completely. Check the meatball package instructions if available.

5. What other vegetables can I add to this soup?

• This soup is highly adaptable! Feel free to add other vegetables based on your preference or what you have on hand. Some great additions include:
  • Mushrooms: Sauté sliced mushrooms along with the onions, carrots, and celery.
  • Peas: Stir in frozen peas during the last 5 minutes of cooking.
  • Corn: Add frozen or canned (drained) corn during the last 5 minutes.
  • Green Beans: Add fresh or frozen cut green beans about 10 minutes before the soup is done.
  • Spinach or Kale: Stir in fresh spinach or chopped kale (tough stems removed) during the last 2-3 minutes, just until wilted.
  • Zucchini or Summer Squash: Add diced zucchini or yellow squash during the last 5-7 minutes of cooking.
  • Potatoes or Parsnips: Add diced potatoes or parsnips along with the carrots and celery, as they require a longer cooking time to become tender. Adjust simmering time accordingly.

Enjoy making and sharing this comforting Chicken Meatball Noodle Soup!