Quick Facts:
Time: 40 minutes total (10 min prep, 30 min cook) • Yield: 6 servings • Skill: Easy • Method: One-pot, stovetop • Diet Tags: Dairy-Free

Introduction

Chicken Noodle Soup is the bowl you reach for when you want calm, clarity, and something everyone will actually eat. This version keeps the broth clear and savory, the noodles springy—not soggy—and the chicken tender enough to shred with a spoon. If you’ve ever ended up with mushy vegetables, washed-out flavor, or noodles that drank the broth, this method solves it with simple timing and a few smart finishers. Expect a clean chicken flavor layered with sweet carrot, herbal celery, and a bright zip at the end so each spoonful tastes alive, not flat. The texture is light yet satisfying: slurpable broth with bouncy egg noodles and bite-tender vegetables. It’s perfect for family dinners, quick meal prep, or anyone craving a classic that behaves exactly how you want it to—no fuss, no extras, just right.

Want more like this? Browse all my Chicken Noodle Soup recipes.

Why You’ll Love It

• Weeknight-easy: minimal chopping, precise timing you can trust.
• Flexible: swap noodles or add veg without breaking the balance.
• Balanced flavor: clean broth + gentle aromatics + bright finish.
• Great leftovers: reheats beautifully without soggy noodles (see storage tips).

Chicken Noodle Soup — Cozy, Reliable, Weeknight-Ready

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• Author: Lily
• Total Time: 40 minutes
• Yield: 6 servings

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Description

 

A clean, cozy chicken noodle soup with clear, savory broth; tender shredded chicken; bouncy egg noodles; and bright lemon-herb finish. Weeknight-easy, flexible, and great for leftovers.

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Ingredients

 

• 2 Tbsp olive oil

• 1 medium yellow onion, diced

• 3 medium carrots, peeled and sliced into ¼-inch coins

• 3 celery stalks, sliced ¼-inch thick

• 3 garlic cloves, minced

• 1 tsp kosher salt, plus more to taste

• ½ tsp black pepper

• 1 tsp dried thyme (or 2 tsp fresh, chopped)

• 1 bay leaf

• 8 cups low-sodium chicken stock

• 1 lb boneless, skinless chicken thighs (or breasts), trimmed

• 6 oz wide egg noodles

• 1–2 Tbsp fresh lemon juice (to finish)

• 2 Tbsp chopped fresh parsley or dill (to finish)

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Instructions

 

1. Heat oil in a 5–6 qt pot over medium. Add onion, carrot, celery, and ½ tsp salt; cook 5 minutes until glossy and slightly tender.

2. Stir in garlic, thyme, pepper, and bay; cook 30–60 seconds until fragrant.

3. Pour in stock; bring to a lively simmer. Submerge chicken and simmer uncovered 15–18 minutes, until cooked through (thighs shred easily or breasts hit 165°F). Skim foam for a clear broth.

4. Transfer chicken to a board; shred. Season broth with salt to taste so it’s savory on its own.

5. Return chicken to pot; bring to a gentle boil. Add noodles; cook 6–7 minutes until springy, not soft.

6. Off heat, stir in lemon juice and parsley/dill. Rest 2–3 minutes, then serve.

Notes

• Use low-sodium stock to control seasoning; finish with lemon for brightness.

• For best leftovers, store noodles separately and add when reheating.

• Add-ins: peas/spinach in final 2–3 minutes; rotisserie chicken (stir in to warm).

• Gluten-free: use GF noodles or stir in cooked rice at the end.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: soup recipes
• Method: One-pot, stovetop
• Cuisine: American

Ingredients

• 2 Tbsp olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, peeled and cut into ¼-inch coins
• 3 celery stalks, sliced ¼-inch thick
• 3 garlic cloves, minced
• 1 tsp kosher salt, plus more to taste
• ½ tsp black pepper
• 1 tsp dried thyme (or 2 tsp fresh, chopped)
• 1 bay leaf
• 8 cups low-sodium chicken stock
• 1 lb boneless, skinless chicken thighs (or breasts), trimmed
• 6 oz wide egg noodles
• 1–2 Tbsp fresh lemon juice (to finish)
• 2 Tbsp chopped fresh parsley or dill (to finish)

What each ingredient does:
Olive oil: softens aromatics and carries flavor.
Onion: sweetens and rounds out the broth.
Carrots: gentle sweetness and color.
Celery: classic herbal backbone.
Garlic: warm savory base.
Salt & pepper: foundational seasoning.
Thyme & bay: subtle earthiness and structure.
Low-sodium stock: depth without oversalting.
Chicken thighs/breasts: tender protein and richness.
Egg noodles: springy body; cook fast.
Lemon juice: brightens and sharpens flavors.
Parsley/dill: fresh, clean finish.

Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: add a leek or swap shallot for onion for a softer sweetness.
• Protein: leftover roasted chicken or rotisserie works (add at the end to warm).
• Veg: toss in peas, spinach, or broccoli florets in the last 2–3 minutes.
• Starch: use small pasta (ditalini, orzo) or cooked rice (stir in at the end).
• Dairy-free/Gluten-free: use GF egg-style noodles or cooked rice; everything else stays the same.
• Budget/time savers: rotisserie chicken, frozen pre-sliced carrots, or mirepoix mix shave minutes without hurting flavor.

Equipment Notes

A heavy 5- to 6-quart pot or Dutch oven keeps the simmer even. A 10-inch chef’s knife handles all chopping. A fine-mesh skimmer is handy for any foam. Keep a ladle for tasting and measuring broth. If your pot is smaller than 5 quarts, reduce stock slightly to avoid crowding and uneven noodle cooking.

Step-by-Step

1. Soften aromatics (5 min): Heat olive oil over medium. Add onion, carrot, celery, and ½ tsp salt. Cook until the onions look glossy and the carrots brighten. Why: gentle sweating builds sweetness and prevents raw vegetable flavors.
2. Bloom flavors (1 min): Stir in garlic, thyme, pepper, and bay. Cook just until fragrant. Why: blooming spices in fat releases flavor into the broth.
3. Add stock & chicken (15–18 min): Pour in stock and bring to a lively simmer. Submerge chicken and simmer uncovered until it’s just cooked through. Doneness cue: thighs are tender and shred easily; breasts reach 165°F. Skim any foam for a clear broth.
4. Shred & season base (2 min): Transfer chicken to a cutting board; shred with two forks. Taste the broth; add salt as needed so it tastes savory on its own. Why: seasoning the liquid before noodles prevents a bland bowl.
5. Cook noodles (6–7 min): Return shredded chicken to the pot and bring to a gentle boil. Add egg noodles; cook until springy but not soft. Stir once or twice to prevent sticking.
6. Finish bright (30 sec): Turn off heat. Stir in lemon juice and parsley/dill. Why: acid and fresh herbs lift the entire soup.
7. Rest & serve (2–3 min): Let the soup sit so noodles settle and broth clears slightly. Ladle into warm bowls.

Doneness cues: vegetables are fork-tender but not mushy; noodles are bouncy; chicken shreds easily; broth stays clear with tiny bubbles of fat.

Make-Ahead, Storage & Reheating

• Make-ahead: chop aromatics 1–2 days ahead; store airtight. You can simmer the broth and chicken, then hold noodles separately.
• Fridge: 3–4 days. Keep noodles separate if storing to avoid absorption.
• Freeze: up to 3 months without noodles; add freshly cooked noodles after thawing.
• Reheat: warm gently on the stove; add a splash of stock or water and a squeeze of lemon to revive brightness.

How to Lighten / Make It Creamy

• Lighten: reduce oil to 1 Tbsp; add extra celery and carrots or a handful of spinach at the end.
• Creamy: whisk 2–3 Tbsp plain yogurt into a small bowl with a ladle of warm broth, then stir back in off heat for body without heaviness. Temper first to prevent curdling.

Toppings, Garnishes & Finishes

Crunch: buttered croutons, crushed saltines, toasted almonds.
Fresh: parsley, dill, sliced scallions, lemon zest.
Tang/Heat: extra lemon, mild chili flakes, or a swirl of chili oil.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with buttered toast, garlic bread, or a simple green salad. Steamed broccoli or roasted carrots echo the soup’s sweetness. For drinks, try sparkling water with lemon or a crisp white if pairing with wine.

Scaling the Recipe

To double, use a large 7–8 quart pot and cook noodles in a separate pot of salted water, then combine. To halve, keep simmer times the same; watch noodles closely. For batch cooking, spread shredded chicken on a plate for faster cooling before storing.

Nutrition & Dietary Notes

Each bowl offers lean protein and modest fat with comforting carbs. Contains gluten (noodles) and eggs; choose GF noodles or rice if needed. Naturally dairy-free as written.

Troubleshooting

• Too salty? Add water/unsalted stock and a squeeze of lemon.
• Too bland? Add salt in small pinches, then lemon and fresh herbs.
• Too watery? Simmer uncovered for a few minutes; or stir in a slurry of 1 tsp cornstarch + 1 Tbsp water and simmer briefly.
• Overcooked noodles? Cook noodles separately next time and add to bowls before ladling hot broth.

FAQs

Can I use frozen or precut vegetables? Yes—frozen mirepoix works; add straight to the pot.
Best noodle swaps? Ditalini, orzo, or even rice noodles—cook to just tender.
How do I keep it from drying out? Maintain a gentle simmer; don’t boil aggressively.
Can I make it dairy-free/gluten-free? It’s dairy-free; use GF noodles or cooked rice for gluten-free.
How long does it keep/freeze? 3–4 days chilled; 3 months frozen (without noodles).

Variations

• Lemony Herb: finish with extra zest and dill or parsley.
• Spicy Chipotle: add 1 tsp minced chipotle in adobo and balance with a touch of honey and lime.
• Creamy Parmesan: stir in grated Parmesan and a splash of cream off heat.

Chef Notes / Test Kitchen Tips

Salt in stages. Season the broth before noodles go in, then re-taste after lemon. Noodles absorb seasoning and can dull flavors; finishing with fresh herbs and acid keeps the soup bright. Expect the soup to be done between 30–35 minutes of active cooking once your pot hits a steady simmer.

Conclusion

This method gives you a bowl that tastes like comfort and looks restaurant-clean—clear broth, tender chicken, lively vegetables, and noodles with bounce. It keeps well for 3–4 days, so you can stash lunches or a second dinner. When you make it, come back and let me know how your family customized theirs—and rate it so others can find a weeknight win.

For the next pot, start here: all my soup recipes.