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.
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)
Instructions
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.
Stir in garlic; cook 30–45 sec until fragrant (do not brown).
Pour in stock; add thyme and bay. Bring to a gentle simmer.
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.
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.
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