Quick Facts
Time: 30 minutes total (10 min prep, 20 min cook) • Yield: Serves 4 • Skill: Easy • Method: One-pot stovetop • Diet: Dairy-free

Introduction

Chicken Noodle soup is the answer when you need dinner fast, comforting, and mess-free. In one pot, you’ll bloom aromatic spices, simmer juicy chicken, and drop in bouncy egg noodles for a soothing bowl that tastes like it cooked all afternoon. The broth is clean and savory with soft-sweet carrots, tender celery, and just enough herbs to perfume every bite. It’s the kind of meal that warms you from the inside out without demanding an hour of chopping or a sink full of pans. Perfect for weeknights, meal prep, or anyone craving a classic that’s budget-friendly and family-approved.

If you want more one-pot comfort for busy nights, browse my Chicken Noodle soup recipes for quick variations you can make next.

Why You’ll Love It

• Weeknight-easy: minimal prep, clear timing
• Flexible: swap what’s in your fridge
• Balanced flavor: gentle aromatics, herbs, and pepper
• Great leftovers: reheats beautifully

Chicken Noodle soup — Cozy, Reliable, Weeknight-Ready

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• Author: Lily
• Total Time: 30 minutes
• Yield: 4 servings

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Description

A cozy one-pot classic: tender chicken thighs, sweet carrots, savory celery, and bouncy egg noodles in a clean, herby broth. Bright lemon and fresh parsley at the end keep it light yet comforting—perfect for busy weeknights, meal prep, and family dinners.

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Ingredients

• 2 tbsp olive oil

• 1 medium yellow onion, diced

• 2 medium carrots, sliced into coins

• 2 ribs celery, sliced

• 3 cloves garlic, minced

• 1 tsp kosher salt, plus more to taste

• ½ tsp black pepper

• 1 tsp dried thyme

• ½ tsp dried oregano

• 1 bay leaf

• 6 cups low-sodium chicken stock

• 1 lb boneless, skinless chicken thighs, bite-size pieces

• 6 oz wide egg noodles

• 1 tbsp lemon juice (optional but recommended)

• 2 tbsp chopped fresh parsley

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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; sauté 5 minutes until slightly softened.

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

3. Pour in stock; bring to a gentle boil. Add chicken; reduce to a lively simmer 8–10 minutes, until just cooked through (165°F).

4. Stir in egg noodles; simmer 6–8 minutes, stirring occasionally, until just tender.

5. Remove bay leaf. Stir in lemon juice and parsley. Taste and adjust salt, pepper, and acidity. Serve.

Notes

• Subs & swaps: Shallot or leeks for onion; breast meat or rotisserie chicken (add at the end to warm); peas, spinach, or broccoli in last 2 minutes; ramen, rice noodles, or ditalini instead of egg noodles.

• Diet tweaks: Dairy-free as written; use GF egg-style or rice noodles for gluten-free.

• Make-ahead: Prep veggies 1–2 days ahead. For best texture, cook noodles fresh when serving.

• Storage: 3–4 days in the fridge; noodles absorb broth—add a splash of stock to reheat. Freeze up to 3 months without noodles.

• Pro tips: Use low-sodium stock for better control; salt in stages; keep a moderate simmer for bouncy noodles.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: soup recipes
• Method: One-pot stovetop
• Cuisine: American

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, sliced into coins
• 2 ribs celery, sliced
• 3 cloves garlic, minced
• 1 tsp kosher salt, plus more to taste
• ½ tsp black pepper
• 1 tsp dried thyme
• ½ tsp dried oregano
• 1 bay leaf
• 6 cups low-sodium chicken stock
• 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
• 6 oz wide egg noodles
• 1 tbsp lemon juice (optional but recommended)
• 2 tbsp chopped fresh parsley

What each ingredient does:
Olive oil: starts the sauté and carries flavor. Onion: sweet base. Carrots: gentle sweetness and color. Celery: savory backbone. Garlic: aromatic lift. Salt: seasons in layers. Black pepper: warm bite. Thyme & oregano: classic herb profile. Bay leaf: background depth. Chicken stock: body and savoriness. Chicken thighs: tender, juicy protein. Egg noodles: classic slurp and starch. Lemon juice: brightness at the end. Parsley: freshness.

Must-have vs. flexible: stock, chicken, noodles are non-negotiable; lemon and parsley are nice finishers.

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

Substitutions & Swaps

• Aromatics: swap yellow onion for shallot or leeks.
• Protein: use breast meat (watch doneness), leftover roast chicken, or shredded turkey for turkey noodle soup.
• Veg: add peas, spinach, or broccoli florets in the last 2 minutes.
• Starch: egg noodles are classic; swap ramen noodles, rice noodles, or small pasta like ditalini.
• Diet tweaks: gluten-free egg-style noodles or rice noodles make it GF; use oil only to keep it dairy-free.
• Budget/time: rotisserie chicken works—add shredded meat in step 5 and simmer briefly.

Equipment Notes

A 5–6 qt heavy pot or Dutch oven distributes heat evenly and gives noodles space. A sturdy ladle and wooden spoon keep stirring easy. If you’re halving the recipe, a 3-qt saucepan works; for doubling, a larger Dutch oven prevents boil-overs. Keep a small strainer handy to fish out the bay leaf.

Step-by-Step

1. Sauté aromatics (5 min): Heat olive oil over medium. Add onion, carrots, and celery with a pinch of salt; cook until slightly softened. This builds a sweet-savory base.
2. Bloom flavor (30 sec): Stir in garlic, pepper, thyme, oregano, and bay leaf. Cook until fragrant—blooming wakes up dried herbs.
3. Add stock & chicken (8–10 min): Pour in stock and bring to a gentle boil. Add chicken pieces; reduce to a lively simmer until the chicken is just cooked through (internal temp ~165°F).
4. Noodles (6–8 min): Stir in egg noodles. Simmer, stirring occasionally so they don’t clump, until just tender.
5. Finish (1–2 min): Remove bay leaf. Stir in lemon juice and parsley. Taste and adjust salt, pepper, and acidity.
   Doneness cues: noodles are tender with a little bounce; carrots are fork-tender; broth smells herby and savory.

Make-Ahead, Storage & Reheating

• Make-ahead: Chop vegetables 1–2 days in advance; store airtight. You can also simmer the broth with aromatics, then reheat and cook noodles fresh.
• Fridge: Keeps 3–4 days. Noodles absorb broth; add a splash of stock or water when reheating.
• Freeze: Up to 3 months—best if you freeze without noodles. Reheat the soup, then cook noodles separately and combine.
• Reheat: Warm gently on the stove over medium-low, adding stock, water, or a squeeze of lemon to revive brightness.

How to Lighten / Make It Creamy

• Lighten: Reduce oil to 1 tbsp and add extra carrots/celery. You can also add a handful of spinach at the end.
• Creamy: Stir in ¼ cup plain yogurt or evaporated milk off heat; temper by whisking in some hot broth first. Avoid boiling after dairy goes in to prevent curdling.

Toppings, Garnishes & Finishes

Crunch: oyster crackers or toasted breadcrumbs.
Fresh: parsley, dill, or sliced scallions.
Tang/Heat: extra lemon, a dash of white vinegar, chili flakes, or chili oil.
A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with warm bread, buttered toast soldiers, or a simple green salad. Steamed broccoli or roasted green beans round out the plate. For drinks, try sparkling water with lemon or a crisp white if pairing beverages.

Scaling the Recipe

Double all ingredients and use an 8-qt pot to prevent crowding. For half batches, keep simmer gentle so the reduced volume doesn’t evaporate too fast. When batch cooking, cool quickly by spreading hot soup in shallow containers before refrigerating.

Nutrition & Dietary Notes

This bowl offers lean protein, energizing carbs, and some fiber from vegetables. To keep it gluten-free, choose GF noodles or rice noodles. Contains egg (noodles); omit egg noodles for egg-free options like rice noodles.

Troubleshooting

• Too salty? Add a splash of water or unsalted stock and a squeeze of lemon.
• Too bland? Increase salt a little, finish with lemon, and add fresh herbs.
• Too watery? Simmer uncovered a few minutes or add a slurry (½ tsp cornstarch in 1 tbsp water).
• Overcooked noodles? Stir in fresh stock and a handful of new noodles; simmer 3–4 minutes to restore texture.

FAQs

Can I use frozen or precut vegetables? Yes—sauté straight from frozen; add 1–2 minutes.
Best protein swaps? Shredded turkey, leftover roast chicken, or poached chicken breast.
How do I keep it from drying out? Don’t over-reduce; keep a lively simmer and add stock as needed.
Dairy-free/gluten-free? Use oil (no butter) and choose GF noodles or rice noodles.
How long does it keep/freeze? 3–4 days chilled; up to 3 months frozen (without noodles is best).

Variations

• Lemony Herb: Add zest of 1 lemon and extra dill with parsley.
• Spicy Chipotle: Stir in 1 tsp minced chipotle in adobo and balance with a drizzle of honey and lime.
• Creamy Parmesan: Finish with grated Parmesan and a splash of cream; simmer gently.

Chef Notes / Test Kitchen Tips

Salting in stages makes a big difference—early for vegetables, then taste again after noodles. Keep the simmer moderate so noodles cook evenly without bloating. Expect a finishing window between 18–22 minutes after the stock goes in; start tasting noodles at 6 minutes.

Conclusion

This one-pot method keeps dinner simple while delivering the nostalgic flavors everybody wants. It reheats well for lunches and keeps 3–4 days, so make enough for tomorrow. If you try it, leave a comment with your favorite variation and share a photo of your steaming bowl.

Planning the week? Pull ideas from these soup recipes to keep cozy dinners on repeat.