Quick Facts
Time: 30 minutes total • Yield: 6 servings • Skill: Easy • Method: One-pot stovetop • Diet: Dairy-free option

Introduction

Chicken Noodle Soup needs to be quick, soothing, and satisfying—especially when you’re short on time or craving something gentle and nourishing. This version solves the “too thin, not filling” problem by whisking in silky ribbons of egg right at the end, adding body and protein without making the broth heavy. The result is a golden, glossy bowl with tender noodles, juicy chicken, and soft carrots that tastes like it simmered all afternoon, yet it’s weeknight-fast. The texture is lightly creamy from the eggs (no cream added), with peppery warmth and a sprinkle of fresh parsley to brighten every spoonful. It’s perfect for families with different appetites, meal-prep lovers who want a pot that reheats well, and budget-minded cooks who appreciate pantry staples stretching farther. If you keep broth, noodles, and a couple of eggs on hand, this becomes your reliable “feel-better” dinner any night of the week.

If you love cozy weeknight bowls, browse all of my Chicken Noodle Soup recipes for more quick, feel-better favorites.

Why You’ll Love It

• Weeknight-easy: minimal prep, clear timing.
• Flexible: swap what’s in your fridge.
• Balanced flavor: gentle heat, fresh herbs, bright finish.
• Great leftovers: reheats beautifully.

Easy Chicken Noodle Soup with Egg Drop Swirl (One-Pot, 30 Minutes)

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• Author: Lily
• Total Time: 30 minutes
• Yield: 6 servings

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Description

A fast, soothing chicken noodle soup that gets a silky upgrade from an egg-drop swirl. Tender noodles, juicy chicken, and soft veggies simmer in golden, peppery broth, then beaten eggs are streamed in at the end for delicate ribbons that add body and protein—without cream. Bright lemon and fresh herbs finish each bowl. Weeknight-easy, budget-friendly, and great for leftovers.

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Ingredients

• 2 tbsp olive oil

• 1 medium onion, diced

• 2 medium carrots, thinly sliced

• 2 celery stalks, thinly sliced

• 3 cloves garlic, minced

• 8 cups low-sodium chicken broth

• 2 cups cooked shredded chicken (rotisserie or leftover)

• 8 oz wide egg noodles

• 1 tsp fine sea salt, plus more to taste

• ½ tsp freshly ground black pepper

• ½ tsp turmeric (optional)

• 1 tbsp low-sodium soy sauce or 1 tsp fish sauce (optional)

• 2 large eggs, lightly beaten

• 2 tbsp chopped fresh parsley or scallions

• 1 tbsp fresh lemon juice

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Instructions

1. Warm oil in a 5–6 qt pot over medium heat. Add onion, carrots, and celery with a pinch of salt; sauté 5 minutes until onions turn translucent.

2. Stir in garlic and turmeric; cook 30–60 seconds until fragrant.

3. Add broth; bring to a boil, then simmer 8–10 minutes until carrots are just tender.

4. Stir in chicken, pepper, and soy/fish sauce (if using); return to a lively simmer.

5. Add egg noodles; simmer 6–7 minutes until al dente, stirring occasionally.

6. Reduce heat to low. With the soup gently swirling, drizzle in beaten eggs in a thin stream while slowly stirring in one direction to form delicate ribbons (about 1 minute).

7. Off heat, stir in lemon juice and parsley. Taste and adjust salt, pepper, and acid. Rest 2 minutes, then serve.

Notes

• Use low-sodium broth so you can season perfectly at the end.

• Add-ins at finish: peas, corn, or baby spinach.

• Gluten-free: use GF noodles + tamari. Naturally dairy-free.

• Make-ahead: cook soup base; add fresh noodles and do the egg swirl when reheating.

• Ratio tip: about 1 egg per 3–4 cups broth keeps ribbons delicate.

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

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 medium carrots, thinly sliced
• 2 celery stalks, thinly sliced
• 3 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 2 cups cooked shredded chicken (rotisserie or leftover)
• 8 oz wide egg noodles
• 1 tsp fine sea salt, plus more to taste
• ½ tsp freshly ground black pepper
• ½ tsp turmeric (optional, for golden color)
• 1 tbsp low-sodium soy sauce or 1 tsp fish sauce (optional umami)
• 2 large eggs, lightly beaten
• 2 tbsp chopped fresh parsley or scallions
• 1 tbsp fresh lemon juice

What each ingredient does:
Olive oil: softens aromatics. Onion/carrots/celery: savory base and sweetness. Garlic: warmth. Broth: body and flavor. Chicken: protein. Egg noodles: satisfying starch. Salt/pepper: core seasoning. Turmeric: color and subtle earthiness. Soy/fish sauce: umami lift. Eggs: silky ribbons to thicken lightly. Parsley/scallions: freshness. Lemon: brightens at the end.

Must-have vs. flexible: Broth, noodles, eggs, and some form of chicken are must-haves; turmeric and umami booster are optional.

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

Substitutions & Swaps

• Aromatics: swap onion for leeks; add ginger for a cozy note.
• Protein: use leftover turkey (think Turkey Noodle Soup) or omit chicken and add tofu for a meat-free bowl.
• Veg: peas, corn, or baby spinach stir in at the end; broccoli florets make a great Chicken And Broccoli Soup twist.
• Starch: rice noodles for Rice Noodle Soup; spaghetti broken into thirds for Pasta Soup Recipes.
• Fats: sesame oil drizzle for a subtle toasty finish.
• Gluten-free: use GF noodles and tamari.
• Dairy-free: recipe is naturally DF.

Equipment Notes

A heavy 5–6 qt pot or Dutch oven is ideal for even heating. A 10–12 inch wooden spoon or spatula helps keep noodles from sticking. A liquid measuring cup makes pouring the beaten eggs in a thin stream easier. A fine mesh strainer is handy if your broth needs clarifying, and a ladle with a spout makes clean serving.

Step-by-Step

1. Sauté aromatics (5 min): Warm oil over medium heat. Add onion, carrots, celery with a pinch of salt; cook until onions are translucent—this builds sweetness.
2. Bloom garlic & spice (1 min): Stir in garlic and turmeric until fragrant; don’t brown.
3. Add broth & simmer (8–10 min): Pour in broth; bring to a boil, then reduce to a lively simmer until carrots are just tender.
4. Add chicken & season (2 min): Stir in shredded chicken, pepper, and soy/fish sauce if using. Return to a simmer.
5. Cook noodles (6–7 min): Add egg noodles; simmer until al dente. Keep the pot at a gentle bubble so noodles don’t break.
6. Egg drop swirl (1 min): Reduce heat to low. With the soup at a gentle swirl, drizzle beaten eggs in a thin stream while stirring slowly in one direction; delicate ribbons will form.
7. Finish & brighten (30 sec): Stir in lemon juice and parsley. Taste and adjust salt/acid/pepper. Rest 2 minutes so flavors settle, then serve.

Doneness cues: Noodles are tender; egg strands are set and silky, not clumpy; vegetables are fork-tender.

Make-Ahead, Storage & Reheating

Make the broth base 1–2 days ahead and store cooked chicken separately. For best texture, cook noodles fresh when reheating. Refrigerate leftovers up to 4 days; noodles will continue to soften. Freeze broth with chicken and veg up to 3 months (without noodles and eggs). Reheat gently on the stovetop; add fresh noodles and do the egg swirl just before serving. A splash of broth or water revives consistency.

How to Lighten / Make It Creamy

Lighten: Use extra vegetables (add mushrooms or zucchini) and reduce noodles by one-third. Make creamy: Blend 1 cup of the soup (no noodles) until smooth; return to pot and add a spoon of plain yogurt off heat for silkiness—temper by whisking in a little hot broth first to prevent curdling.

Toppings, Garnishes & Finishes

Crunch: toasted breadcrumbs or crispy shallots.
Fresh: parsley, dill, or sliced scallions.
Tang/Heat: lemon zest, chili crisp, or red pepper flakes.
A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Crusty bread, buttered toast soldiers, or simple rice. Add a green salad with lemon vinaigrette or steamed broccoli. Drinks: sparkling water with citrus or a light white like sauvignon blanc if serving wine.

Build a simple menu around any of my weeknight soup recipes plus crusty bread or a green salad.

Scaling the Recipe

To double, use a larger (7–8 qt) pot so noodles move freely; add eggs in two batches. To halve, keep egg to broth ratio the same (1 egg per 3–4 cups broth) so ribbons stay delicate. Spread cooled leftovers in shallow containers for quick chilling.

Nutrition & Dietary Notes

Balanced bowl with protein from chicken and eggs, plus carbs for energy. Contains gluten if using wheat noodles and eggs for those avoiding them—use GF noodles if needed. Low in added fat; sodium depends on broth choice.

Troubleshooting

Too salty? Add unsalted broth or water and a squeeze of lemon.
Too bland? Add salt plus a touch more lemon and fresh herbs; bloom a pinch of turmeric or ginger.
Watery? Simmer uncovered a few minutes, or stir in a cornstarch slurry (½ tsp cornstarch + 1 tbsp water) before adding eggs.
Overcooked noodles? Add a handful of fresh greens and extra pepper; the texture contrast helps.

FAQs

Can I use frozen or precut ingredients? Yes—frozen mirepoix and precooked chicken work well; adjust simmer time.
Best protein/veg swaps? Turkey, tofu, peas, corn, spinach, or broccoli florets.
How do I keep it from drying out? Don’t over-reduce; add a splash of broth when reheating.
Dairy-free/gluten-free? Naturally DF; use GF noodles and tamari for GF.
How long does it keep/freeze? 4 days in the fridge; freeze broth base up to 3 months (add noodles/eggs fresh).

Variations

Lemony Herb: extra lemon juice + dill and parsley.
Spicy Chili: add chili flakes and a touch of chili oil; balance with lemon.
Creamy Parmesan: stir in finely grated hard cheese and an extra splash of hot broth to melt (skip if keeping DF).

Chef Notes / Test Kitchen Tips

Salt in stages—broth, then after noodles, then after lemon. The egg swirl is best with the heat slightly reduced; too hot and the egg clumps. Timing window: done between 18–22 minutes after simmer starts; egg ribbons set in under 60 seconds.

Conclusion

This one-pot bowl works because the egg drop swirl adds luxurious texture and protein with almost no extra time. Keep a note that it holds well for 3–4 days and perks back up with a splash of broth and lemon. If you make it, rate it and share your tweaks—I’d love to hear your go-to add-ins.