Chicken Noodle Soup
A simple, comforting soup with chicken, carrots, celery and noodles.
Allergens: contains celery, cereals containing gluten. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 30g carbs · 5g sugars · 3g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Chicken thighsuse 500g | £2.991kg · £0.30 per 100g | £5.501.5kg · £0.37 per 100g |
| Carrotsuse 2 | £0.55500g · £0.11 per 100g | £1.00400g · £0.25 per 100g |
| Celery sticksuse 2 | £0.90250g · £0.36 per 100g | £0.90250g · £0.36 per 100g |
| Red onionpack 1kg · use 1 | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Spaghettiuse 150g | £1.50300g · £0.50 per 100g | £1.501kg · £0.15 per 100g |
| Basket total (full packs) | £6.89 | £9.85 |
| Cost of what this recipe uses | £2.86 | £2.91 |
| Per serving | £0.72 | £0.73 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Prep the vegetables: Peel and finely chop the carrots. Trim and finely chop the celery sticks. Peel and finely chop the red onion. Break the spaghetti in half.
- Heat 1 tbsp vegetable oil in a large pan (24cm) over medium heat. Add the chicken thighs and cook for 5-7 minutes, turning occasionally, until browned and no pink remains.
- Add the chopped carrots, celery, and red onion to the pan. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
- Pour in 1.2L of water and bring to a boil. Add the broken spaghetti and cook for 8-10 minutes, stirring occasionally, until the pasta is al dente and the vegetables are tender.
- Season the soup with salt and black pepper to taste. Stir well to combine.
- Ladle the soup into bowls and serve immediately. Enjoy your Quick Chicken Noodle Soup!
Tips
- To make this soup cheaper, swap chicken thighs for diced chicken breast or use leftover cooked chicken.
- To batch-cook, double the ingredients and freeze portions in airtight containers. Defrost in the fridge overnight and reheat until steaming hot.
- To reheat safely, ensure the soup is steaming hot throughout before serving.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Chicken thighs · about 500g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: One-pan chicken, potatoes and veg, Chicken and Sweet Potato Tray Bake, Chicken Stroganoff. - Carrots · about 340g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg. - Celery sticks · about 420g left
Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Lentil and vegetable soup, Beef and Ale Pie, Kedgeree. - Red onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Spaghetti · about 350g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Chicken Stroganoff, Pad Thai with Chicken, Lentil Bolognese.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).