Quick Facts
Time: 35 minutes • Yield: Serves 5 • Skill: Easy • Method: One-pot stovetop • Diet: DF
Introduction
Chicken Noodle Soup is the cozy bowl that solves two problems at once: you need comfort and you need dinner—fast. This version layers sautéed garlic with thyme and bay for a clean, aromatic backbone, then finishes with chives and a glug of olive oil so every spoonful tastes bright and fresh. The broth is golden and clear; the noodles are soft but springy; the chicken is tender. It’s perfect for meal prep, family nights, and anyone searching Noodle Soup Recipes that are truly weeknight-ready. Expect balanced salt, gentle heat, and herb fragrance in every bite.
For more comfort fast, explore our favorite Chicken Noodle Soups.
Why You’ll Love It
- Weeknight-easy: Straightforward steps, consistent timing.
- Flexible: Works with turkey, ramen, or rice noodles.
- Balanced flavor: Aromatics plus a fresh chive-and-olive-oil finish.
- Great leftovers: Noodles reheat softly; broth stays flavorful.
Easy Chicken Noodle Soup (One-Pot, 35 Minutes)
Ingredients
Equipment
Method
- Warm olive oil in a large soup pot over medium heat. Add diced onion, sliced carrots, and celery along with a pinch of salt. Sauté until vegetables are glossy and slightly tender, about 5 minutes.
- Add minced garlic and stir constantly for 30 seconds, just until fragrant.
- Pour in chicken stock, add thyme sprigs and bay leaf. Bring to a gentle simmer and cook for 10 minutes to let flavors meld.
- Stir in cooked shredded chicken and egg noodles. Simmer for 8–10 minutes until noodles are just tender.
- Remove bay leaf and thyme stems. Season with salt and pepper to taste. Off heat, stir in chopped chives, a drizzle of olive oil, and optional lemon juice or vinegar.
- Let soup rest for 2 minutes before serving to allow flavors to blend. Adjust salt or acidity if needed.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 2 tbsp extra-virgin olive oil (plus more to finish)
- 1 small onion, finely diced
- 2 carrots, thinly sliced
- 2 celery stalks, thinly sliced
- 5 garlic cloves, minced
- 8 cups low-sodium chicken stock
- 3 sprigs fresh thyme (or 1 tsp dried)
- 1 bay leaf
- 2½ cups cooked shredded chicken (breast or thigh)
- 7 oz wide egg noodles
- ¾–1 tsp fine sea salt, to taste
- ½ tsp black pepper
- 2–3 tbsp chopped fresh chives
- Optional: 1 tsp white wine vinegar or lemon juice
What each ingredient does—Oil: bloom aromatics; onion/carrots/celery: savory-sweet backbone; garlic: aromatic lift; stock: body; thyme/bay: herb complexity; chicken: satisfying protein; noodles: hearty slurp; salt/pepper: balance; chives/acid: freshness.
Pro tip: Low-sodium stock lets you fine-tune seasoning at the end.
Substitutions & Swaps
- Aromatics: Try leeks for a softer flavor.
- Protein: Leftover roasted chicken or Turkey Noodle Soup style leftovers work great.
- Veg: Stir in broccoli florets in the last 3 minutes for Chicken And Broccoli Soup vibes; handful of baby spinach at the end.
- Starch: Ditalini, orzo, Rice Noodle Soup rice sticks (cook separately), or ramen for Ramen Noodle Soup style comfort.
- Diet tweaks: GF noodles for gluten-free; already dairy-free.
- Time savers: Pre-chopped mirepoix, rotisserie chicken, or frozen sliced carrots.
Equipment Notes
Use a 5–6 quart Dutch oven or soup pot. A flexible spatula helps release fond after sautéing. Keep tongs for fishing out the bay leaf. If you plan to meal prep, cook noodles separately to keep them firm.
Step-by-Step
- Sauté the trio (5 min): Warm oil on medium; add onion, carrots, celery, and a pinch of salt. Cook until glossy and lightly tender.
- Garlic moment (30 sec): Stir in garlic until fragrant—this perfumes the broth.
- Simmer with herbs (10 min): Add stock, thyme, and bay. Bring to a gentle simmer to extract flavor without clouding the broth.
- Add chicken & noodles (8–10 min): Stir in chicken and noodles. Simmer until noodles are al dente.
- Finish & balance (1–2 min): Remove thyme stems and bay. Season with salt and pepper. Off heat, stir in chives, a drizzle of olive oil, and optional splash of lemon or vinegar.
- Taste & rest: Adjust salt/acid. Rest 2 minutes so the flavors meld.
Doneness cues: Noodles soft with a slight bite; carrots fork-tender; broth clear with tiny droplets of oil on top.
Make-Ahead, Storage & Reheating
- Make-ahead: Dice veg and mince garlic up to 48 hours early. Cook and shred chicken up to 3 days ahead.
- Fridge: 3–4 days—add stock when reheating if noodles have thickened the soup.
- Freeze: Up to 3 months without noodles; add fresh-cooked noodles after thawing.
- Reheat: Gentle stovetop or microwave at 60% power; add a splash of broth and fresh chives.
How to Lighten / Make It Creamy
- Lighten: Reduce oil, add extra carrots/celery, and finish with lemon for brightness.
- Creamy: Blend ½ cup of beans with broth and stir in, or add a small splash of evaporated milk off heat. Temper to avoid curdling.
Toppings, Garnishes & Finishes
Crunch: buttered toast crumbs or crispy shallots.
Fresh: chives, parsley, thyme leaves.
Tang/Heat: lemon wedge, mild chili flakes, or chili oil to drizzle.
Sides & Pairings
Serve with warm bread, quinoa or rice, or a crisp green salad. Pair with sparkling water plus citrus or a chilled white wine.
Scaling the Recipe
Double ingredients and use an 8-quart pot; keep noodles slightly under so they finish in the hot broth. Halve everything for a small batch; reduce pot size to 3–4 quarts. Cool big batches quickly in shallow containers.
Nutrition & Dietary Notes
A balanced bowl with lean protein and comforting carbs. Contains gluten (egg noodles) and alliums. Choose GF noodles if needed; adjust salt to taste with low-sodium stock.
Troubleshooting
- Broth tastes flat: Add a pinch of salt and a squeeze of lemon.
- Soup too thick: Add hot stock; noodles absorb as they sit.
- Veg underdone: Simmer 2–3 minutes more; keep heat gentle.
- Noodles mushy: Cook separately next time; add just before serving.
FAQs
Can I use frozen/precut ingredients? Yes—frozen mirepoix and precooked chicken make it faster.
Best protein/veg swaps? Turkey, chickpeas, broccoli, peas, or spinach.
How do I keep it from drying out? Add extra stock when reheating and finish with olive oil.
Can I make it dairy-free/gluten-free? It’s dairy-free; use GF noodles for gluten-free.
How long does it keep/freeze? 3–4 days chilled; 3 months frozen (freeze without noodles).
Variations
- Lemony Herb: Zest + juice of 1 lemon, finish with dill.
- Spicy Chipotle: 1 tsp minced chipotle in adobo; finish with honey and lime.
- Creamy Parmesan: Stir in grated Parmesan and a splash of evaporated milk at the end (skip if DF/GF needs).
Chef Notes / Test Kitchen Tips
Sweat the aromatics gently—color equals sweetness but avoid browning the garlic. Keep the simmer modest for a clear broth. Expect a finishing window where the soup tastes “just right” between minutes 28–35; add chives and olive oil off heat for the brightest flavor.
Conclusion
On nights when comfort can’t wait, this Chicken Noodle Soup brings garlic, herbs, and tenderness together in a single pot. It stores well for 3–4 days and only gets cozier by the bowl. If you try it, rate it and share your favorite add-ins—I’d love to see your spin.
Before you go, save these weeknight soups.
