Fall Harvest Chicken Noodle Soup

This Fall Harvest Chicken Noodle Soup is a cozy seasonal twist on classic chicken noodle soup. It’s packed with shredded chicken, butternut squash, carrots, celery, onions, gluten-free rotini, and warm herbs like rosemary, thyme, and sage.

The butternut squash gives it that true fall-harvest feel, while cooking the pasta directly in the broth keeps everything easy, flavorful, and completely one-pot.

I also use a few shortcuts when I make this. I usually buy pre-shredded rotisserie chicken and pre-diced butternut squash, which cuts down on prep time without sacrificing the comfort-food feel of the finished soup.

Servings: 10
Prep Time: 15 minutes
Cook Time: Approximately 35 minutes
Total Time: Approximately 50 minutes

Cook time may vary slightly depending on the gluten-free pasta you use.

Equipment

• Large stock pot

Ingredient Breakdown

Shredded Chicken

I usually buy shredded rotisserie chicken from the store because it makes this recipe incredibly easy and eliminates an entire cooking step. If you’re starting with raw chicken instead, cook it completely first, shred it, and then add it to the soup. The chicken is already cooked when it goes into the broth, so it only needs enough time to heat through and absorb the flavors of the soup.

Chicken Broth

Chicken broth forms the base of the soup and is also what I use instead of oil when sautéing the vegetables. I start with just enough broth to keep the bottom of the pot moist while the vegetables soften, then add the rest when it’s time to build the soup. You may need a little more or less depending on how brothy you like your chicken noodle soup and how much liquid your pasta absorbs.

Butternut Squash

Butternut squash is what gives this chicken noodle soup its fall-harvest twist. I almost always buy mine already peeled and diced because preparing a whole butternut squash is honestly a pain, and even a large squash doesn’t always give you as much usable flesh as you expect. Pre-cut squash costs a little more, but for me it’s absolutely worth the time saved.

Carrots

Carrots add sweetness, color, and that classic chicken-soup flavor. Dice them into pieces that are fairly even in size so they soften at roughly the same rate as the celery and onions.

Celery

Celery adds savory flavor and freshness to the broth and is part of the traditional vegetable base for chicken noodle soup. Dice it so it softens nicely without disappearing completely into the soup.

Onions

Onions add depth and sweetness as they soften in the stock pot. They work together with the carrots and celery to create the classic mirepoix base underneath the fall flavors from the squash and herbs.

Gluten-Free Pasta

I use Banza rotini for this soup. The little spiral shape works really well because it catches broth and bits of chicken and vegetables in every bite. Cooking the pasta directly in the soup keeps this a true one-pot recipe and lets the noodles absorb flavor as they cook. If you need the recipe to stay gluten-free, always use a pasta that works for your dietary needs.

Garlic

Garlic goes in after the vegetables have had time to soften. Adding it toward the end of the sauté keeps it from cooking too long or becoming bitter while still giving the broth plenty of savory flavor.

Rosemary, Thyme, and Sage

Rosemary, thyme, and sage are what push this from ordinary chicken noodle soup into something that tastes more seasonal. Together they give the broth a cozy, savory fall flavor that pairs especially well with the butternut squash.

Ingredients

• 1 pound shredded chicken

• 8–9 cups chicken broth

• 3 cups butternut squash, cubed

• 2 cups carrots, diced

• 2 cups celery, diced

• 2 cups onions, diced

• 8 ounces gluten-free rotini pasta

  • I use Banza

• 2 tablespoons minced garlic

• 1½ teaspoons rosemary

• 1½ teaspoons thyme

• 1½ teaspoons sage

• Salt and black pepper, to taste

Instructions

Prep and Sauté the Vegetables

1. Dice the butternut squash, carrots, celery, and onions if they aren’t already prepped, then add them to a large stock pot.

2. Season the vegetables with rosemary, thyme, sage, salt, and black pepper. Begin sautéing over medium heat without oil. As the vegetables cook, they will start releasing some moisture. Add small splashes of chicken broth as needed to keep the bottom of the pot moist and prevent sticking.

3. Sauté for about 8–10 minutes, until the vegetables begin to soften. Add the minced garlic and cook for about 1 additional minute.

Build the Soup

1. Add the remaining chicken broth and bring the soup to a boil.

2. Stir in the shredded chicken.

Cook the Pasta and Finish

1. Add the gluten-free pasta directly to the soup. There’s no need to cook it separately.

2. Cook the pasta until al dente, using the shorter end of the package’s recommended cook time. The Banza rotini I use recommends about 10–12 minutes, and I cook mine for about 10 minutes.

3. Once the pasta is cooked and the vegetables are tender, taste the broth and adjust the salt and pepper if needed. Serve hot and enjoy.

Lauren’s Tips 💛

• Skip the Oil: I don’t sauté the vegetables in oil for this soup. I prefer using small splashes of chicken broth because it helps the vegetables soften without getting crisp or greasy.

• Buy the Butternut Squash Pre-Cut: I almost always buy pre-diced butternut squash. It costs a little more, but peeling and cutting a whole squash is annoying enough that this shortcut is worth it to me.

• Use Store-Bought Shredded Chicken: Buying pre-shredded rotisserie chicken makes this soup significantly faster and keeps the recipe very weeknight-friendly.

Notes

• Frozen mirepoix can be used instead of freshly chopping the carrots, celery, and onions if you want an even faster shortcut.

• If using frozen mirepoix, defrost it first before adding it to the stock pot.

• Because thawed frozen vegetables can release extra water, use very little broth at the beginning of the sauté and allow some of that moisture to evaporate before adding more liquid. This helps keep the vegetables from becoming overly soggy.

• I prefer pre-diced butternut squash for convenience, but a whole butternut squash can absolutely be peeled, seeded, and cubed at home.

• If using raw chicken instead of store-bought shredded chicken, cook the chicken completely before shredding and adding it to the soup.

• The amount of chicken broth can be adjusted depending on how brothy you like your soup and how much liquid your pasta absorbs.

• Gluten-free pasta brands can cook very differently, so follow your specific package directions and aim for al dente rather than cooking it until very soft.

• Pasta will continue absorbing broth as the soup sits, so leftovers may become thicker. Add a little extra chicken broth when reheating if needed.

• Cooking the pasta directly in the soup keeps this a one-pot recipe and lets the noodles absorb the flavor of the broth.

• Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free, not every product I use is certified gluten-free. Always verify ingredient labels to ensure they meet your dietary needs.

Frequently Asked Questions

Can I use frozen mirepoix?

Yes. Frozen mirepoix is a great shortcut if you don’t want to chop carrots, celery, and onions.

I recommend thawing it first and letting some of the excess moisture cook off in the stock pot before adding much broth.

Can I use raw chicken instead of rotisserie chicken?

Absolutely. Cook the chicken completely first, shred it, and then add it when the recipe calls for the shredded chicken.

Can I use a different gluten-free pasta?

Yes. Use whichever gluten-free pasta you like, but keep an eye on the cooking time because different brands and ingredients behave differently in soup.

Why do you cook the pasta directly in the soup?

It keeps the recipe one-pot and allows the pasta to absorb some of the seasoned chicken broth while it cooks.

Can I cook the pasta separately?

You can. Cooking it separately can be helpful if you plan to store the soup for several days because the pasta won’t continue soaking up as much broth in the refrigerator. Just stir the cooked pasta into individual servings or add it at the end.

Why don’t you use oil to sauté the vegetables?

I prefer the vegetables in soup to soften rather than develop browned, crisp edges. Small amounts of chicken broth keep them from sticking without adding extra oil or greasiness.

Can I use frozen butternut squash?

Yes. Frozen butternut squash can work, although it may soften more quickly than fresh. Keep an eye on it so it doesn’t break down too much before the pasta finishes cooking.

How do I know when the soup is finished?

The vegetables should be tender and the pasta should be cooked al dente. Since the chicken is already cooked before it goes into the pot, once the noodles are ready and everything is heated through, the soup is ready to serve.

Why did my leftover soup get so thick?

The pasta continues absorbing broth as it sits. This is completely normal. Add extra chicken broth when reheating until the soup reaches the consistency you like.

Can I freeze Fall Harvest Chicken Noodle Soup?

You can, but pasta generally changes texture after freezing and thawing. For the best freezer results, I’d freeze the soup without the pasta and cook fresh pasta when you’re ready to serve it.

What can I serve with this soup?

A simple gluten-free bread, crackers, or a light salad would all work well. It’s already a hearty soup, so it doesn’t need much alongside it.

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