Name: Super Garlic Chicken Noodle Soup
Prep time: 15 min
Cook time: 40 min
Ingredients: 1 tbsp olive oil; 2 tbsp unsalted butter; ½ yellow onion (chopped); 2 large carrots (sliced); 2 ribs celery (sliced (leaves reserved for garnish)); 1 head garlic (cloves peeled and thinly sliced); ½ tsp celery salt; ½–1 tsp red pepper flakes (depending on spice preference); 2 sprigs fresh thyme; 8 cups chicken stock (homemade, store-bought, or Better Than Bouillon and water); 6 oz pasta (creste di gallo, egg noodles or any bite-size shape); 2 cups shredded rotisserie chicken (room temperature); Salt and pepper (to taste); Fresh lemon juice; Olive oil (for drizzling); Celery leaves; Crackers or baguette

Mains | Soups

Super Garlic Chicken Noodle Soup

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If you’ve made my Garlic Soup or my Golden Garlic Soup, you already know I don’t measure garlic with a teaspoon. So when I sat down to make a chicken noodle soup, of course it got the same treatment. This Super Garlic Chicken Noodle Soup uses a WHOLE head of garlic, sliced thin and cooked gently until it goes soft and sweet, and that’s what makes the broth taste so deeply garlicky without any harsh raw bite.

Now, can you make this garlic chicken noodle soup with homemade stock? Absolutely, and it’ll be even better, of course. But I want you to know this one works WONDERFULLY when you’re in a pinch and all you’ve got is a couple of cartons of chicken broth in the pantry. Or a jar of Better Than Bouillon and some water. Or a mix of what you have! (which is exactly what I did for the batch I made here: one box of stock, topped up with water and a spoonful of bouillon). The garlic does so much heavy lifting that nobody at the table will be asking where your broth came from.

The rest is classic chicken noodle soup territory, with a few little twists. Celery salt and red pepper flakes give it a gentle kick, fresh thyme sprigs simmer right in the pot, and rotisserie chicken keeps it weeknight-friendly. For my noodle shape I used creste di gallo, which translates to “rooster’s crests” and looks like ruffly little elbows that are absolutely adorable. Then every bowl gets a squeeze of lemon, a drizzle of olive oil and a handful of celery leaves on top. Please don’t throw out your celery leaves! They taste like a brighter, more herby version of celery and they’re SO good here.

Ingredients

1 tbsp olive oil + more for drizzling
2 tbsp unsalted butter
½ yellow onion, chopped
2 large carrots, sliced
2 ribs celery, sliced (save the leaves for garnish!)
1 head of garlic: Yup, the whole head. Peel the cloves and slice them thin. Sliced garlic stays more mellow and sweet than minced, so don’t be scared of the amount.
½ tsp celery salt: Doubles down on that celery flavour and seasons the soup at the same time.
½–1 tsp red pepper flakes: Go with ½ tsp for a gentle warmth or the full teaspoon if you like a kick.
2 sprigs fresh thyme
8 cups chicken stock: Homemade, boxed broth, or bouillon and water all work (more on that below).
6 oz pasta: I used creste di gallo, but egg noodles or any bite-size shape you love will work.
2 cups shredded chicken: I used rotisserie chicken. Let it come to room temperature so it doesn’t cool the soup down when you stir it in.
To serve: fresh lemon juice, a drizzle of olive oil, celery leaves, and crackers or a baguette

Homemade Stock vs. Store-Bought Broth

Here’s the honest truth: homemade chicken stock will always give you the richest, most chicken-y soup. But you do NOT need it to make a great pot of chicken noodle soup, especially one with this much garlic going on. Any of these will get you there:

Homemade stock: The gold standard. If you’ve got some in the freezer, this is the time to use it.
Boxed chicken broth or stock: A couple of cartons from the pantry works beautifully. I recommend low-sodium so you’re in charge of the salt.
Better Than Bouillon + water: A total pantry hero. Follow the ratio on the jar, then taste and add a little more if the broth needs more depth.
A mix: This is what I did! One box of stock, topped up with water and a spoonful of bouillon to bring it to 8 cups. It’s a great way to stretch the broth you have.

One thing to watch: boxed broth and bouillon both bring their own salt, so hold off on adding extra salt until the very end. Taste first, then adjust.

Best Pasta for Chicken Noodle Soup

The pasta you pick changes the whole personality of the soup, so let’s talk about it! I went with creste di gallo because I love how those ruffled edges catch the broth and little bits of garlic. But this recipe is super flexible. Just keep it to about 6 oz by weight for 8 cups of broth so the soup stays nice and brothy.

Creste di gallo (what I used): Ruffly, ridged and chewy, and it catches broth in every curve. It has a heartier bite and takes a little longer to cook.
Chifferi or pipette: Ridged little elbows and the closest swap for creste di gallo. Easy to find, and they cook in a similar time.
Egg noodles: The classic chicken noodle soup feel, soft and tender. They cook faster, so add them later. 6 oz is roughly 3 cups dry.
Ditalini or small shells: Spoon-sized bites in every mouthful, which makes them great for kids.
Orzo: Silky and almost risotto-like. It soaks up broth fast, so you may want a splash more stock.
Gluten-free pasta: Makes the whole soup gluten-free. Cook it separately, since many GF pastas soften quickly in broth.

Cooking times vary a lot between shapes and brands, so check your package and start tasting a couple of minutes early. You want the pasta just tender, because it keeps softening in the hot broth.

Planning on leftovers? Every pasta keeps drinking up broth as it sits, and the soup will thicken overnight. Cook the pasta separately and add it to each bowl so your leftovers stay brothy.

Prep STEPS

The only real labour of love here is slicing the garlic, and it’s SO worth it. Get everything chopped before you turn on the stove and this soup comes together in about 40 minutes.

Peel and thinly slice all the garlic cloves.
Chop the onion and slice the carrots and celery. Set the celery leaves aside for garnish.
Shred the rotisserie chicken and let it sit out so it comes to room temperature.
Cut a lemon into wedges for serving.

Fun fact: Sliced garlic has a more mellow, sweeter flavour than minced garlic. Bigger pieces have less surface area, so fewer of those sharp, pungent compounds get released. That’s how a whole head of garlic ends up tasting cozy instead of aggressive.

Key Health Benefits of Garlic

Boosts the Immune System: Garlic has natural immune-boosting properties due to its high content of antioxidants, particularly allicin. These antioxidants help to strengthen the immune system and may reduce the risk of common illnesses like the flu and colds.
Anti-Inflammatory Properties: Garlic contains compounds that have anti-inflammatory effects. Regular consumption of garlic may help reduce inflammation in the body.
Detoxification: Garlic can aid in the body’s natural detoxification process by supporting the function of the liver, which helps eliminate toxins from the body.

What You’ll Need

Nothing fancy for this one! A large soup pot is all you really need—I’m using the new powder blue Caraway from Target and I’m obsessed with the colour! A sharp knife makes slicing the garlic a lot faster, and a ladle for serving rounds it out.

I’ve been loving this pot from Caraway. They call it a dutch oven, but it’s fairly lightweight and perfect for a simple, brothy soup like this one. The powder blue one I used is part of this Target set. Any large pot you have will work here!

A sharp chef’s knife is an essential for almost every recipe. Here you’ll use it to chop the veggies and thinly slice all of the garlic.

I almost always use wooden spoons from Earlywood when I’m cooking. If you’re looking to upgrade your stash, I highly recommend these. They’re made from solid hardwood and also come in left-handed versions!

How to Make it

Step One:

In a large pot over medium heat, warm the olive oil and melt the butter. Add the onion, celery and carrots and sauté for about 8 minutes, until slightly softened.

Step Two:

Toss in the sliced garlic and keep cooking for another 5 minutes, stirring often, until it’s softened but not browned.

Step Three:

Stir in the celery salt, red pepper flakes and fresh thyme sprigs and cook for 1 minute, until fragrant.

Step Four:

Pour in the chicken stock (homemade or store-bought), turn the heat up to high and bring it to a bubble. Reduce the heat to medium-low, add the pasta and simmer, stirring occasionally so the pasta doesn’t stick to the bottom, until the pasta and carrots are tender, about 15 minutes depending on your pasta. If you’re using egg noodles, simmer the broth until the carrots are nearly tender first, then add the noodles for the time on the package.

Step Five:

Fish out the thyme stems, stir in the shredded chicken, and give it a minute to warm through. Taste and adjust the seasoning with salt, pepper or a little more bouillon if needed.

Step Six:

Ladle into bowls and finish each one with a squeeze of lemon juice, a drizzle of olive oil and some celery leaves. Serve with crackers or a crusty baguette for dunking!

Substitutions

Chicken: Any cooked chicken works, like leftover roast chicken or poached breasts or thighs. If you’re starting with raw chicken, simmer it in the broth until it’s cooked through (165°F inside), then shred it and add it back.

Fresh thyme: Swap in about ¼ tsp dried thyme, or try a sprig of fresh rosemary instead.

Celery salt: Use regular salt to taste. You’ll lose a little of that extra celery flavour, but the soup will still be great.

Red pepper flakes: Leave them out for a mild, kid-friendly version, or finish each bowl with a drizzle of chili oil like Aunt Lily’s if you want more heat.

Butter: Use all olive oil to make it dairy-free.

Make it Gluten-Free: Use your favourite gluten-free pasta (cooked separately) and gluten-free crackers or bread.

Storage & Reheating

Fridge: Store leftovers in an airtight container in the fridge for up to 4 days. The pasta will keep soaking up broth, so the soup thickens as it sits. If you’re making it ahead, store the pasta separately.

Freezer: For best results, freeze the soup without the pasta in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then cook a fresh batch of pasta when you reheat.

Reheating: Warm gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen it up. Finish with fresh lemon, olive oil and celery leaves.

Garlic Chicken Noodle Soup FAQs

Can I make chicken noodle soup with store-bought broth?

Yes! Boxed broth, Better Than Bouillon and water, or a mix of the two all work in this recipe. Go low-sodium if you can and season at the end.

How do I keep the noodles from getting mushy?

Cook the pasta until it’s just tender, since it keeps softening in the hot broth. For leftovers, cook the pasta separately and add it to each bowl.

Is a whole head of garlic too much?

Not when it’s sliced and cooked gently! Sliced garlic mellows as it softens in the butter, so the soup tastes rich and garlicky rather than sharp.

Can I freeze garlic chicken noodle soup?

Yes, but freeze it without the pasta. Add freshly cooked pasta when you reheat.

Is this soup spicy?

It has a gentle warmth with ½ tsp of red pepper flakes. Use the full teaspoon for more kick, or skip them entirely.

More Soups That Don’t Suck

A whole head of garlic, cozy broth and fun little noodles. Chicken noodle soup with the garlic turned WAY up!

If you make it, tag me (@britacooks)on Instagram or TikTok, I’d love to see your recreations. It also means so much when you leave a review in the comments below!

You can save this recipe for later on Pinterest, or head over to my YouTube channel to cook along with me while I walk through the whole recipe. And while you’re there, you’ll find plenty more recipes to try next!

@britacooks

Mains | Soups