Quick Facts
Time: 35 minutes • Yield: Serves 4–6 • Skill: Easy • Method: One-pot stovetop • Diet: DF

Introduction

Chicken Noodle Soup is the weeknight answer when you’re craving a bowl that soothes fast without skimping on flavor. This version leans into sautéed garlic, fresh thyme, and bay to build a deeply aromatic base, then finishes with chives and a splash of olive oil for a bright lift. The broth turns golden and savory, the egg noodles stay plush, and the chicken stays tender—exactly what you want on a chilly evening or when dinner motivation is low. If you’re juggling schedules, feeding a crowd, or stocking up on Soup Noodle Recipes, this pot checks every box. Expect a clean, herb-forward profile with gentle pepper warmth and just enough richness from good olive oil. Perfect for families, budget-friendly cooks, and anyone who wants a reliable staple that’s ready in 35 minutes.

Want more bowls like this? Browse our best Chicken Noodle Soup recipes for cozy weeknight ideas.

Why You’ll Love It

• Weeknight-easy: Clear timing, minimal prep, one pot.
• Flexible: Swap noodles, greens, or herbs based on what’s in your fridge.
• Balanced flavor: Garlic-thyme-bay for aroma, chives and olive oil to finish.
• Great leftovers: Noodles stay tender with a quick reheat.

Chicken Noodle Soup — Garlic & Herb Magic, Weeknight-Ready

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• Author: Lily
• Total Time: 35 minutes
• Yield: Serves 4–6

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Description

A weeknight-friendly chicken noodle soup that builds big flavor fast: sautéed garlic, thyme, and bay create an aromatic golden broth; egg noodles stay plush; chicken stays tender; finished with chives and a swirl of olive oil (and a squeeze of lemon, if you like). Comforting, clean, and ready in 35 minutes.

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Ingredients

• 2 tbsp extra-virgin olive oil, plus more to finish

• 1 medium yellow onion, finely diced

• 2 medium carrots, thinly sliced into coins

• 2 celery stalks, thinly sliced

• 4 large garlic cloves, minced

• 8 cups (2 quarts) low-sodium chicken stock

• 2 sprigs fresh thyme (or 1 tsp dried)

• 1 bay leaf

• 2 cups cooked shredded chicken (rotisserie or poached)

• 6 oz wide egg noodles

• ¾–1 tsp fine sea salt, to taste

• ½ tsp freshly ground black pepper

• 2 tbsp chopped fresh chives, plus more for serving

• Lemon wedge (optional)

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Instructions

1. Heat oil in a 5–6 qt pot over medium. Add onion, carrots, celery, and a pinch of salt; cook 5–6 min until onions turn translucent.

2. Stir in garlic; cook 30–45 sec until fragrant (do not brown).

3. Pour in stock; add thyme and bay. Bring to a gentle simmer.

4. Add chicken and egg noodles; simmer 8–10 min until noodles are tender but springy. If broth reduces too much, add a splash of hot water or stock.

5. Remove thyme stems and bay. Season with salt and pepper. Off heat, stir in chives and a small splash of olive oil; add a squeeze of lemon if using.

6. Rest 2 min to settle; ladle and serve.

Notes

• Swaps: Shallots or leeks for onion; turkey, tofu, or chickpeas for chicken; broccoli/peas/spinach in last 2–3 min; ditalini, rice noodles (cook separate), or ramen bricks instead of egg noodles.

• Dietary: Naturally dairy-free; use GF noodles and verified GF stock for gluten-free.

• Make-ahead/Storage: Refrigerate 3–4 days (add stock on reheat). Freeze up to 3 months without noodles; add freshly cooked noodles after thawing.

• Texture tweaks: For lighter, use half the oil and more veg; for creamy, stir in a splash of evaporated milk or unsweetened oat milk off heat—or blend 1 cup of soup (no noodles) and return.

• Finishes: Extra chives/parsley, chili flakes, lemon juice, or garlic croutons.

• Scaling: Double in an 8 qt pot; slightly undercook noodles if holding. Halves fit a 3–4 qt saucepan.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: soup recipes
• Method: One-pot stovetop
• Cuisine: American

Ingredients

• 2 tbsp extra-virgin olive oil, plus more to finish
• 1 medium yellow onion, finely diced
• 2 medium carrots, thinly sliced into coins
• 2 celery stalks, thinly sliced
• 4 large garlic cloves, minced
• 8 cups (2 quarts) low-sodium chicken stock
• 2 sprigs fresh thyme (or 1 tsp dried)
• 1 bay leaf
• 2 cups cooked shredded chicken (rotisserie or poached)
• 6 oz wide egg noodles
• ¾–1 tsp fine sea salt, to taste
• ½ tsp freshly ground black pepper
• 2 tbsp chopped fresh chives, plus more for serving
• Lemon wedge (optional, for brightness)

What each ingredient does—Olive oil: rounds edges and carries flavor; onion/carrot/celery: savory sweet base; garlic: aromatic punch; stock: body and depth; thyme/bay: herbal backbone; chicken: protein and savor; egg noodles: comfort and texture; salt/pepper: balance; chives: fresh finish; lemon: acidity pop.

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

Substitutions & Swaps

• Aromatics: Use shallots or leeks in place of onion.
• Protein: Turkey for Turkey Noodle Soup vibes; tofu or chickpeas for a lighter option.
• Veg: Add broccoli florets (for Chicken And Broccoli Soup notes), peas, or spinach in the last 2–3 minutes.
• Starch: Swap egg noodles for small pasta (ditalini), Rice Noodle Soup style rice sticks (cook separately), or ramen bricks for Ramen Noodle Soup comfort.
• Diet swaps: For GF, use gluten-free noodles and verify stock; for DF it’s already dairy-free.
• Budget/time savers: Rotisserie chicken, frozen sliced carrots, or pre-chopped mirepoix.

Equipment Notes

A 5–6 quart heavy pot or Dutch oven is ideal for even heating and easy stirring. A small ladle keeps noodles from breaking. If doubling, a larger 7–8 quart pot prevents boil-overs. Keep a fine mesh skimmer handy to remove the bay leaf and herb stems.

Step-by-Step

1. Build the base (5–6 min): Heat olive oil over medium. Add onion, carrots, and celery with a pinch of salt; cook until the onions turn translucent and veggies soften slightly. This unlocks sweetness.
2. Bloom the garlic (30–45 sec): Stir in garlic until fragrant—don’t brown it.
3. Add liquids & herbs (come to simmer): Pour in stock; add thyme and bay. Bring to a gentle simmer, not a rolling boil, to keep broth clear.
4. Add chicken & noodles (8–10 min): Stir in shredded chicken and egg noodles. Simmer until noodles are tender but springy. If noodles start to drink the broth, add a splash of hot water or extra stock.
5. Season & finish (1–2 min): Fish out thyme stems and bay. Season with salt and pepper. Off heat, stir in chives and a small splash of olive oil; squeeze lemon if using.
6. Taste & adjust: Salt for depth, acid for brightness, pepper for warmth. Rest 2 minutes to settle before serving.

Doneness cues: Noodles are tender but not mushy; carrot coins are fork-tender; broth is clear with tiny shimmering fat droplets.

Make-Ahead, Storage & Reheating

• Make-ahead: Chop aromatics and herbs 1–2 days ahead; store airtight. Cook chicken in advance if you like.
• Fridge: 3–4 days. Noodles will continue to absorb broth; top up with stock on reheat.
• Freeze: Up to 3 months—freeze without noodles and add freshly cooked noodles after thawing for best texture.
• Reheat: Gentle stovetop simmer or microwave at 50–60% power; add a splash of stock or water and a fresh sprinkle of chives.

How to Lighten / Make It Creamy

• Lighten: Use half the olive oil and add extra carrots/celery. Add white beans blended with a little broth for body without richness.
• Creamy: Stir in a splash of evaporated milk or unsweetened oat milk off heat; or blend 1 cup of soup (noodles removed) and swirl back in. Temper any dairy alternative to prevent curdling.

Toppings, Garnishes & Finishes

Crunch: garlic croutons or toasted breadcrumbs.
Fresh: extra chives, parsley, or thyme leaves.
Tang/Heat: lemon juice, white wine vinegar, or chili flakes.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with crusty bread or buttered toast, a simple green salad, or steamed broccoli. Drinks: sparkling water with lemon, or a light-bodied red or crisp white if you pour wine.

Scaling the Recipe

For double batches, use an 8-quart pot and cook noodles slightly under so they don’t over-soften as the pot cools. Halves work in a 3–4 quart saucepan. Cool large batches quickly—spread in shallow containers before refrigerating.

Nutrition & Dietary Notes

Protein-rich with moderate carbs from noodles and veggies. Contains gluten (noodles) and allium (onion/garlic). Make gluten-free with GF noodles; low-sodium stock helps manage overall salt.

Troubleshooting

• Too salty? Add unsalted stock or water plus a squeeze of lemon.
• Too bland? Add salt in small pinches; finish with lemon and chives.
• Too watery? Simmer 5 minutes uncovered; or dissolve 1 tsp cornstarch in 2 tbsp water and stir in briefly.
• Overcooked noodles? Add fresh cooked noodles and more stock; reserve the soft ones for leftovers.

FAQs

Can I use frozen or precut ingredients? Yes—frozen mirepoix and precooked chicken work well.
What are the best noodle swaps? Small pasta for Pasta Soup Recipes style, rice noodles for GF, or ramen for Chicken Ramen Noodle Recipes.
How do I keep it from drying out? Add a little extra stock on reheat; noodles keep absorbing.
Is it dairy-free/gluten-free? It’s naturally dairy-free; use GF noodles to make it gluten-free.
How long does it keep/freeze? 3–4 days in the fridge; 3 months in the freezer (freeze without noodles).

Variations

• Lemony Herb: Add zest of 1 lemon and 1–2 tbsp juice; finish with dill.
• Spicy Chipotle: Stir in 1 tsp minced chipotle in adobo; balance with a drizzle of honey and lime.
• Creamy Parmesan: Finish with grated Parmesan and a splash of evaporated milk (skip if keeping DF).

Chef Notes / Test Kitchen Tips

Salt in stages: a pinch with the vegetables, then adjust at the end after adding herbs and olive oil. Keep to a gentle simmer for clarity and tenderness. Expect done time between 18–22 minutes of active simmer once stock is in; noodles typically need 8–10 minutes.

Conclusion

This pot proves that simple techniques—garlic sautéed just to fragrant, thyme and bay simmered gently, a fresh chive finish—make Chicken Noodle Soup feel restaurant-worthy on a busy night. It keeps 3–4 days, reheats beautifully, and welcomes your favorite add-ins. If this becomes a staple in your kitchen, leave a note and share your favorite riff.

Loved this bowl? Keep our cozy soup recipes handy for next time.