Chicken Noodle Soup — Cozy, Reliable, Weeknight-Ready

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

Introduction

Chicken Noodle Soup brings comfort fast, and this version doubles down on speed by using shredded rotisserie chicken in a well-seasoned broth with wide egg noodles. From the first spoonful you’ll get savory herbs, soft carrots and celery, and springy noodles in a golden broth that tastes like it simmered all afternoon. Great for families, budget-minded meal prep, or anyone who needs a soothing dinner without a sink full of dishes.

Why You’ll Love It

• Weeknight-easy: minimal chopping, clear timing, ready in 30.
• Flexible: pantry spices, noodle or rice swaps welcome.
• Balanced flavor: onion-carrot-celery sweetness, herbal warmth, lemon lift.
• Great leftovers: reheats smoothly for lunches.

Amanda Patel

Chicken Noodle Soup

This cozy, weeknight-friendly Chicken Noodle Soup uses rotisserie chicken for speed and rich flavor. With soft carrots, celery, and springy egg noodles in a golden herb-infused broth, it’s ready in 30 minutes with minimal cleanup and great leftovers.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dinner, Soup

Cuisine: American

Calories: 340

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 tbsp olive oil
• 1 medium onion, diced small
• 3 carrots, sliced into coins
• 2 ribs celery, sliced
• 4 cloves garlic, minced
• 8 cups low-sodium chicken stock
• 1 bay leaf
• 1 tsp dried thyme (or 2 tsp fresh)
• 0.5 tsp dried oregano (optional)
• 8 oz wide egg noodles
• 3.5 cups shredded rotisserie chicken
• 1 tsp kosher salt, plus more to taste
• 0.5 tsp black pepper
• 2 tbsp chopped fresh parsley, plus more for serving
• 1 tbsp lemon juice (or to taste)

Equipment

• 5–6 qt Dutch oven or soup pot Wide base helps prevent noodle clumping.
• microplane Optional, for lemon zest.
• small strainer Optional, to remove bay leaf.
• measuring spoons and cups
• ladle For serving.

Method

 

1. Heat olive oil over medium heat in a large Dutch oven. Add onion, carrots, and celery. Cook for 4–5 minutes until glossy and slightly tender.
2. Stir in garlic, thyme, and oregano. Cook for 30–60 seconds until fragrant.
3. Pour in chicken stock, add bay leaf, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 8–10 minutes until carrots are nearly tender.
4. Add egg noodles and simmer for 6–8 minutes, stirring once or twice, until noodles are just tender.
5. Stir in shredded chicken and parsley. Warm through for 2–3 minutes. Remove bay leaf.
6. Off heat, stir in lemon juice. Taste and adjust seasoning with more salt or pepper. Let rest 2 minutes before serving.

Nutrition

Calories: 340kcalCarbohydrates: 28gProtein: 26gFat: 14gSaturated Fat: 3.5gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 6.5gCholesterol: 75mgSodium: 890mgPotassium: 520mgFiber: 3gSugar: 4gVitamin A: 7800IUVitamin C: 6mgCalcium: 50mgIron: 2mg

Notes

To lighten it up, reduce noodles and add extra vegetables. For a creamy version, whisk in plain yogurt or a splash of evaporated milk off heat. Don’t boil after adding. It stores well for 3–4 days and freezes best without noodles.

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Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced small
• 3 carrots, sliced into coins
• 2 ribs celery, sliced
• 4 cloves garlic, minced
• 8 cups low-sodium chicken stock
• 1 bay leaf
• 1 tsp dried thyme (or 2 tsp fresh)
• ½ tsp dried oregano (optional)
• 8 oz wide egg noodles
• 3–3½ cups shredded rotisserie chicken
• 1 tsp kosher salt, plus more to taste
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley, plus more for serving
• 1 tbsp lemon juice (or to taste)

What each ingredient does:
Oil: sautés and carries flavor • Onion/carrots/celery: classic base • Garlic: savory lift • Stock: body and depth • Bay/thyme/oregano: round, herby notes • Egg noodles: satisfying bite • Chicken: tender protein • Salt/pepper: definition • Lemon/parsley: brightness and color.

Pro tip: Salt at the end after lemon—acid sharpens salt perception.

Substitutions & Swaps

• Aromatics: add sliced leek; swap parsley for dill.
• Protein: leftover turkey for Turkey Noodle Soup; add a handful of chickpeas for extra body.
• Noodles: rotini, orzo, ramen (for Chicken Ramen Noodle Recipes flair).
• Rice option: cook rice separately for a Rice Noodle Soup-style or chicken-and-rice bowl.
• Vegetables: peas, spinach, or broccoli in the last 2 minutes.
• Diet: gluten-free pasta or rice noodles; omit butter if you add it.

For even more swap-friendly ideas, check out our chicken noodle soups hub.

Equipment Notes

Use a 5–6 qt Dutch oven or soup pot. A wide base keeps noodles from clumping. A microplane (for lemon zest) and a small strainer (to grab the bay leaf) are handy but optional. Nonstick or enameled interiors make cleanup simple.

Step-by-Step

1. Build the base: Heat olive oil over medium. Add onion, carrots, and celery; cook 4–5 minutes until glossy and slightly tender.
2. Bloom flavor: Stir in garlic, thyme, and oregano; cook 30–60 seconds until fragrant.
3. Add liquids: Pour in chicken stock, add bay leaf, and a pinch of salt. Bring to a boil, then simmer 8–10 minutes until carrots are nearly tender.
4. Cook noodles: Add egg noodles and simmer, stirring once or twice, 6–8 minutes until just tender.
5. Finish with chicken: Stir in shredded rotisserie chicken and parsley; warm 2–3 minutes. Remove bay leaf.
6. Brighten & balance: Off heat, add lemon juice. Taste; adjust salt and pepper. Let rest 2 minutes before serving.

Doneness cues: noodles springy; carrots tender; broth aromatic and lightly glossy; chicken steaming hot.

Mastered the method? Try it with other flavors from our soup recipes archive.

Make-Ahead, Storage & Reheating

• Prep early: chop aromatics and shred chicken up to 48 hours ahead.
• Store: 3–4 days refrigerated. For best texture, chill noodles and broth separately.
• Freeze: up to 3 months without noodles; add freshly cooked noodles after thawing.
• Reheat: medium-low on the stove; thin with broth or water and finish with lemon.

How to Lighten / Make It Creamy

• Lighten: reduce noodles to 6 oz and add diced zucchini or extra celery; finish with more lemon.
• Creamy: whisk in ¼ cup plain yogurt or a splash of evaporated milk off heat; don’t boil after adding.

Toppings, Garnishes & Finishes

Crunch with buttered croutons or toasted seeds; freshen with dill, parsley, or scallions; add tang/heat with lemon, a drop of chili oil, or red pepper flakes. A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with warm bread, simple chopped salad, or roasted broccoli. Drinks: sparkling water with lemon or a light, crisp white.

Scaling the Recipe

Double in a larger pot (12-inch diameter if possible). Stagger noodles to prevent clumps. To halve, keep herb amounts generous for the same aromatic punch.

Nutrition & Dietary Notes

Protein-rich from chicken; carbs from noodles offer quick energy. Allergen notes: contains gluten and eggs; swap GF pasta or rice noodles as needed.

Troubleshooting

• Too salty: add water/broth and a squeeze of lemon.
• Bland: add salt plus lemon and fresh parsley; briefly bloom a pinch more thyme in hot oil.
• Too thin: simmer uncovered 5–7 minutes; or add a tiny cornstarch slurry.
• Overcooked noodles: hold noodles separate in storage; add fresh when reheating.

FAQs

Can I use frozen veggies? Yes—add straight from the freezer and simmer 2–3 extra minutes.
Best swaps for noodles? Rotini or ramen; or try orzo for a smoother spoon.
Keep noodles from getting mushy? Slightly undercook and store separately.
Dairy-free or gluten-free? Omit any butter; use GF pasta or rice noodles.
How long does it keep? 3–4 days in the fridge; freeze broth + chicken (no noodles) up to 3 months.

Variations

• Lemony Herb: zest + juice, add dill.
• Spicy Chipotle: chipotle in adobo + touch honey + lime.
• Creamy Parmesan: finish with grated Parmesan and a splash of cream.

Chef Notes / Test Kitchen Tips

Rotisserie chicken varies in saltiness—taste before salting aggressively. The biggest flavor lift comes from lemon at the end. Expect the sweet spot for doneness between 18–22 minutes of simmer time once broth goes in.

Conclusion

This weeknight Chicken Noodle Soup is cozy, reliable, and fast: a pot of golden broth, twirly noodles, and tender chicken in 30 minutes. It keeps 3–4 days and reheats like a dream—perfect for busy nights and gentle lunches. If it earns a spot in your rotation, leave a rating and share your version!