Easy Chicken Noodle soup (One-Pot, 30 Minutes)

Quick Facts
Time: 30 minutes total • Yield: Serves 4 • Skill: Easy • Method: One-pot stovetop • Diet: Dairy-free

Introduction

Chicken Noodle soup brings weeknight sanity: one pot, straight-forward steps, and a cozy bowl fast. You’ll sauté veggies, simmer chicken, and drop noodles right into the broth so they soak up flavor instead of water. The result is a bright, savory soup with tender chicken, silky noodles, and a clean finish—no heavy roux required. Ideal for families, meal prep, and budget-minded cooks who still want classic comfort without fuss.

Why You’ll Love It

• Weeknight-easy: pantry spices, exact timing
• Flexible: veggies and noodles you already have
• Balanced flavor: herbs + lemon finish
• Great leftovers: broth stays clear and tasty

Amanda Patel

Easy Chicken Noodle Soup (One-Pot, 30 Minutes)

This quick and cozy one-pot chicken noodle soup is perfect for busy weeknights — packed with sautéed vegetables, tender chicken, and slurpable noodles all simmered in a bright, herby broth. Ready in 30 minutes and made for comfort, leftovers reheat beautifully.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 4 bowls

Course: Dinner, Soup

Cuisine: American, Comfort Food

Calories: 345

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 tbsp olive oil
• 1 small leek (white and light green only), sliced
• 2 carrots, thinly sliced
• 2 celery ribs, thinly sliced
• 3 cloves garlic, minced
• 1 tsp kosher salt, divided, plus more to taste
• 0.5 tsp freshly ground black pepper
• 0.75 tsp dried thyme
• 0.5 tsp dried parsley or dill
• 1 pinch turmeric (optional, for warm color)
• 6 cups low-sodium chicken stock
• 0.75 lb boneless skinless chicken breast, diced small
• 7 oz wide egg noodles
• 1–2 tsp apple cider vinegar or lemon juice
• 2 tbsp chopped parsley or dill, for serving

Equipment

• 5–6 qt pot or Dutch oven With lid, for stovetop cooking.
• ladle For serving and tasting.
• tongs Optional, for handling chicken.
• measuring spoons To layer seasoning accurately.
• fine mesh strainer Optional, for rinsing herbs or greens.

Method

 

1. Warm olive oil in a 5–6 qt pot over medium heat. Add sliced leek, carrots, and celery with a pinch of salt. Cook for about 5 minutes until softened and glossy.
2. Stir in garlic, pepper, dried thyme, parsley, and turmeric. Cook for 30–45 seconds until fragrant.
3. Pour in the chicken stock and bring to a boil. Reduce to a lively simmer. Add diced chicken and cook for 7–8 minutes until just opaque and cooked through.
4. Add egg noodles and cook for 6–7 minutes, stirring occasionally to prevent sticking. Noodles should be bendable but not mushy.
5. Turn off heat. Stir in vinegar or lemon juice and chopped herbs. Taste and adjust seasoning with more salt and pepper as needed.

Nutrition

Calories: 345kcalCarbohydrates: 34gProtein: 27gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 66mgSodium: 820mgPotassium: 580mgFiber: 3gSugar: 5gVitamin A: 6800IUVitamin C: 9mgCalcium: 55mgIron: 2mg

Notes

For best storage, cook noodles slightly under al dente. Freeze without noodles and add fresh ones when reheating. Stir in yogurt or coconut milk at the end if you want it creamy — never boil after adding. Add lemon and fresh herbs at serving for a bright lift.

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Ingredients

• 2 tbsp olive oil
• 1 small leek (white/light green), sliced (or 1 small onion)
• 2 carrots, thinly sliced
• 2 celery ribs, thinly sliced
• 3 cloves garlic, minced
• 1 tsp kosher salt (divided), plus more to taste
• ½ tsp freshly ground black pepper
• ¾ tsp dried thyme
• ½ tsp dried parsley or dill
• Pinch turmeric (optional, for warm color)
• 6 cups low-sodium chicken stock
• ¾ lb boneless skinless chicken breast, diced small
• 7 oz egg noodles (wide)
• 1–2 tsp apple cider vinegar or lemon juice
• 2 tbsp chopped parsley or dill, for serving

What each ingredient does:
Oil: sautés and carries flavor. Leek/onion: mellow sweetness. Carrot/celery: classic backbone. Garlic: aromatic punch. Salt/pepper: structure and bite. Thyme/parsley: herbal comfort. Turmeric: color and subtle earthiness. Stock: body and savoriness. Chicken breast: quick-cooking protein. Egg noodles: satisfying slurp. Acid: brightens. Herbs: fresh lift.

Pro tip: Keep the noodles slightly under al dente if you plan to store— they’ll finish softening as the soup cools.

Substitutions & Swaps

• Aromatics: swap garlic for ginger for a chicken ramen noodle recipes vibe; add scallions at the end.
• Protein: leftover turkey for turkey noodle soup; or a mix of thigh and breast for extra tenderness.
• Veg: throw in broccoli florets or peas in the last 2 minutes for chicken and broccoli soup.
• Noodles: ramen noodle soup or rice noodle soup both work; check package times.
• Diet: gluten-free with GF pasta/rice noodles; add a drizzle of sesame oil for depth if going more ramen-style.
• Time savers: use pre-chopped mirepoix or frozen mixed veg.

Equipment Notes

Use a 5–6 qt pot or Dutch oven with a tight lid. A ladle and tongs help with tasting and serving. If adding greens like spinach, a fine-mesh strainer makes washing quick. Keep measuring spoons nearby to build seasoning in layers.

Step-by-Step

1. Build the base (5 min): Warm oil over medium. Add leek/onion, carrots, and celery with a pinch of salt; cook until glossy and slightly soft.
2. Bloom aromatics (30–45 sec): Stir in garlic, pepper, thyme, parsley, and turmeric; cook until fragrant.
3. Simmer chicken (7–8 min): Add stock and bring to a boil. Reduce to a lively simmer; add diced chicken. Cook just until opaque and tender.
4. Cook noodles (6–7 min): Add egg noodles and simmer, stirring so they don’t clump.
5. Finish (1–2 min): Off heat, stir in vinegar or lemon juice and herbs. Taste and adjust salt and pepper.
   Doneness cues: noodles bend without breaking; vegetables are fork-tender; broth is aromatic and clear.

Make-Ahead, Storage & Reheating

• Make-ahead: Chop aromatics and measure spices a day early. For best texture, cook noodles fresh when serving.
• Fridge: 3–4 days in sealed containers. Broth thickens slightly as noodles absorb liquid.
• Freeze: Up to 3 months; freeze soup without noodles and add fresh noodles after reheating.
• Reheat: Low and slow on the stovetop with a splash of stock or water; brighten with fresh herbs or lemon.

Batch cook a pot now and bookmark these soups so your freezer stays stocked with easy heat-and-eat meals.

How to Lighten / Make It Creamy

• Lighten: Add extra carrots and celery, and reduce oil by 1 tbsp.
• Creamy: Whisk ⅓ cup plain yogurt with warm broth to temper, then stir in off heat; or use ⅓ cup coconut milk for dairy-free creaminess. Avoid boiling after adding.

Toppings, Garnishes & Finishes

Crunch: toasted panko, crushed crackers.
Fresh: dill, parsley, or sliced scallions.
Tang/Heat: lemon wedges, rice vinegar, chili crisp.
A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Pair with buttered toast, garlic bread, or a quinoa side for extra protein. A chopped salad with lemon vinaigrette adds crunch. Sparkling water with citrus keeps the palate fresh.

Scaling the Recipe

For a double batch, use a large 8-qt pot and increase simmer time by 2–3 minutes after adding stock to re-establish heat. To halve it, use a 3-qt pot and reduce noodle quantity by the same ratio to keep broth balance.

Nutrition & Dietary Notes

Lean protein, moderate carbs, and hydrating broth make this a balanced, soothing meal. For gluten-free needs, choose GF noodles or rice noodles. Contains egg from egg noodles; swap with rice noodles for egg-free.

Troubleshooting

• Flat flavor: add a pinch more salt and a squeeze of lemon; herbs at the end revive everything.
• Greasy surface: skim with a spoon or lay a paper towel over the top briefly, then discard.
• Mushy noodles: shorten cook time next round and shock with a splash of cool stock at the end.
• Thin broth: simmer 3–5 minutes uncovered to reduce; or add a teaspoon of cornstarch slurry.

FAQs

Can I use rotisserie chicken? Yes, add shredded meat in step 4 so it stays tender.
Best noodle types? Egg noodles for classic, ramen for bouncy chew, rice noodles for GF.
How do I prevent overcooking chicken? Dice evenly and keep to a lively—not rolling—simmer.
Can I make it dairy-free? It already is; keep finishes like yogurt optional.
How long does it last? 3–4 days in the fridge; up to 3 months in the freezer (without noodles).

Variations

• Lemony Herb: Add zest and juice of one lemon; finish with dill.
• Spicy Chipotle: 1 tsp minced chipotle + squeeze of lime + pinch of honey.
• Creamy Parmesan: Stir in grated Parmesan and a splash of cream off heat.

Love to riff? See all my Chicken Noodle soups for classic, lemony, and gluten-free spins.

Chef Notes / Test Kitchen Tips

Start with moderate heat to avoid scorching aromatics, then maintain a lively simmer—rolling boils make noodles starchy. Season lightly early and finalize salt after adding acid. Expect a done window between 19–23 minutes once the stock is in; the last few minutes are where magic (and overcooking) happen.

Conclusion

When time is short, this one-pot Chicken Noodle soup delivers comfort, clean flavors, and nearly zero cleanup. It keeps beautifully for tomorrow’s lunch and freezes well when you leave noodles out. Make it once, then make it yours—add herbs, a squeeze of citrus, and enjoy the steam rising from the bowl.