Chicken Noodle Soup — One-Pot Classic in 40 Minutes

Quick Facts:
Time: 40 minutes total • Yield: 6 servings • Skill: Easy • Method: One-pot, stovetop • Diet Tags: Dairy-Free

Introduction

Chicken Noodle Soup is the dependable answer to “What’s for dinner?” when you want warmth, speed, and zero guesswork. This streamlined technique builds savory broth first, cooks the chicken just to tender, then drops in noodles at the end so nothing turns mushy. The payoff is a light, clean soup with a gentle herbal backbone and a bright, lemon-kissed finish. It’s ideal for weeknights, meal prep, or anyone needing a soothing bowl that still tastes vivid and fresh.

Why You’ll Love It

• Weeknight-easy: a true 40-minute pot with predictable timing.
• Flexible: use thighs or breasts, egg noodles or small pasta.
• Balanced flavor: clear stock, aromatics, and a lift of lemon and herbs.
• Great leftovers: separates and reheats smoothly with a splash of stock.

Amanda Patel

Chicken Noodle Soup — One-Pot Classic in 40 Minutes

This comforting chicken noodle soup comes together in just 40 minutes using one pot. With tender chicken, aromatic vegetables, and egg noodles finished with a bright touch of lemon and herbs, it’s perfect for busy nights or meal prep.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 bowls

Course: Soup

Cuisine: American

Calories: 305

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 tbsp olive oil
• 1 onion, diced small
• 3 carrots, sliced into coins
• 3 ribs celery, sliced
• 3 cloves garlic, minced
• 1 tsp kosher salt, divided
• 0.5 tsp black pepper
• 1 tsp dried thyme or Italian seasoning
• 1 bay leaf
• 8 cups low-sodium chicken stock
• 1 lb boneless, skinless chicken thighs or breasts
• 6–7 oz wide egg noodles
• 1 tbsp lemon juice, more to taste
• 2 tbsp chopped parsley or dill

Equipment

• Dutch oven or soup pot (5–6 qt) Keeps simmer steady
• Digital thermometer Ensure chicken hits 165°F
• ladle Helps serve evenly without clumps
• Knife & cutting board For prepping vegetables and chicken

Method

 

1. Heat oil over medium in a large pot. Add onion, carrot, celery, and ½ tsp salt. Cook for 4–5 minutes until onions are translucent and vegetables are fragrant.
2. Stir in garlic, pepper, thyme, and bay leaf. Cook for 30–60 seconds until fragrant.
3. Add chicken stock and bring to a lively simmer. Add chicken and cook 12–16 minutes until cooked through. Skim any foam. Chicken is done when it shreds easily or reads 165°F.
4. Remove chicken to shred. Taste broth and adjust seasoning with remaining salt if needed.
5. Return shredded chicken to the pot. Bring to a gentle boil and add noodles. Cook 6–7 minutes until al dente.
6. Off heat, stir in lemon juice and parsley or dill. Taste and adjust seasoning with more lemon, salt, or pepper as needed.
7. Let soup rest for 2 minutes. Serve hot in bowls, garnished as desired.

Nutrition

Calories: 305kcalCarbohydrates: 26gProtein: 24gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 6.5gCholesterol: 85mgSodium: 740mgPotassium: 640mgFiber: 3gSugar: 4gVitamin A: 9500IUVitamin C: 9mgCalcium: 45mgIron: 2.1mg

Notes

Use thighs or breasts, and swap egg noodles with orzo, ditalini, or rice noodles. Add peas or baby spinach for extra veg. It’s already dairy-free; use GF noodles to make it gluten-free. For creamy variation, stir in tempered yogurt off heat. To avoid mushy noodles, store separately and add before serving.

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Ingredients

• 2 Tbsp olive oil
• 1 onion, diced small
• 3 carrots, sliced into coins
• 3 celery ribs, sliced
• 3 garlic cloves, minced
• 1 tsp kosher salt, divided
• ½ tsp black pepper
• 1 tsp dried thyme or Italian seasoning
• 1 bay leaf
• 8 cups low-sodium chicken stock
• 1 lb boneless, skinless chicken thighs or breasts
• 6–7 oz wide egg noodles
• 1 Tbsp lemon juice, more to taste
• 2 Tbsp chopped parsley or dill

What each ingredient does:
Oil softens aromatics; onion/carrots/celery bring sweetness and scent; garlic deepens savoriness; thyme/bay add gentle structure; stock supplies body; chicken provides richness and protein; noodles add satisfying chew; lemon and herbs wake everything up.

Pro tip: Sweat aromatics without browning to keep the broth clear.

Substitutions & Swaps

• Aromatics: add a bay-friendly herb like parsley stems during simmer; remove before finishing.
• Protein: leftover turkey? Shred and warm in the last 5 minutes (great for Turkey Noodle Soup).
• Starch: swap in orzo, ditalini, or cooked rice noodles for a Rice Noodle Soup vibe.
• Veg adds: peas or baby spinach stirred in at the end.
• Diet tweaks: gluten-free pasta or cooked rice for GF; it’s already dairy-free.

Equipment Notes

A medium Dutch oven or heavy soup pot (5–6 qt) keeps the simmer steady. A digital thermometer helps you pull chicken at 165°F. Use a wide ladle so noodles don’t clump when serving.

Step-by-Step

1. Sweat the base: Heat oil over medium. Add onion, carrot, celery, and ½ tsp salt. Cook 4–5 minutes until onions look translucent and vegetables smell sweet.
2. Bloom aromatics: Stir in garlic, pepper, thyme, and bay for 30–60 seconds until fragrant.
3. Simmer stock & chicken: Add stock; bring to a lively simmer. Add chicken and cook 12–16 minutes depending on thickness. Skim foam for a pristine broth. Doneness cue: chicken shreds easily; breasts read 165°F.
4. Season the liquid: Remove chicken to shred. Taste broth; it should already taste good. Add pinches of salt until savory.
5. Noodles go in: Return shredded chicken; bring to a gentle boil. Add noodles; cook until al dente—about 6–7 minutes.
6. Finish & balance: Off heat, stir in lemon juice and parsley/dill. Taste and adjust: add salt for depth, lemon for brightness, pepper for warmth.
7. Rest & ladle: Let it stand 2 minutes so noodles settle and broth clears. Serve hot.

Doneness cues: noodles springy, vegetables fork-tender, broth clear and aromatic.

Make-Ahead, Storage & Reheating

Make the broth and chicken earlier in the day; cool fast and refrigerate. Boil noodles fresh and add to bowls, then ladle hot broth over. In the fridge, keep components separate for 3–4 days. Freeze broth + chicken (no noodles) for up to 3 months. Reheat gently; refresh with lemon and a splash of stock.

How to Lighten / Make It Creamy

Lighten by using extra carrots/celery and fewer noodles; or swap half the noodles for zucchini ribbons added at the end. To go creamy without heaviness, temper a few spoonfuls of warm broth into 3 Tbsp yogurt, then stir back in off heat.

Toppings, Garnishes & Finishes

Crunch: garlic croutons, toasted breadcrumbs.
Fresh: dill, parsley, thinly sliced scallions.
Tang/Heat: more lemon, white pepper, or a flick of chili oil.
A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Pair with crusty bread, simple rice, or a chopped salad. Roasted green beans or steamed broccoli keep the plate light. Sip sparkling water with citrus.

Want another cozy option for tomorrow? Browse my soup recipes.

Scaling the Recipe

Double in an 8-quart pot; cook noodles separately and combine in bowls to prevent overcooking. Halve easily; keep simmer times the same but watch the noodles. For batch cooking, cool the soup in shallow containers for food safety.

Nutrition & Dietary Notes

A bowl offers lean protein, satisfying carbs, and hydrating broth. Contains gluten and eggs (noodles). Choose gluten-free noodles or cooked rice to accommodate gluten sensitivity.

Troubleshooting

Too salty? Add water/unsalted stock and lemon.
Flat taste? Add a pinch of salt, then lemon and herbs.
Greasy? Skim with a ladle or chill briefly and remove solidified fat.
Noodles too soft? Cook separately next time; add to bowls before serving.

FAQs

Can I use rotisserie chicken? Yes—stir in shredded meat in the last 3 minutes.
What other noodles work? Orzo, ditalini, or thin ramen for a Ramen Noodle Soup twist—cook to just tender.
How do I avoid cloudy broth? Keep to a gentle simmer and skim foam.
Dairy-free/gluten-free options? It’s dairy-free; use GF pasta or rice.
How long does it keep? 3–4 days in the fridge; freeze (without noodles) up to 3 months.

Variations

• Lemony Herb: add zest and extra dill at the end.
• Spicy Chipotle: stir in chipotle and a squeeze of lime; sweeten with a touch of honey if needed.
• Creamy Parmesan: off heat, melt in grated Parmesan with a splash of cream for luxe body.

Hungry for a new spin? Explore my Chicken Noodle Soups.

Chef Notes / Test Kitchen Tips

The single habit that changes everything: season the broth before noodles. If the stock tastes perfect, the final bowl will, too. Expect an ideal window where the noodles are done between 6–7 minutes—pull sooner rather than later to keep bounce.

Conclusion

A pot of this Chicken Noodle Soup earns its spot in your rotation: light but satisfying, bright but soothing, and ready in 40 minutes. It stores well, revives quickly, and takes to endless variations. Make it tonight, note your tweaks, and share how you personalized your perfect bowl.