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–+ servings
Amanda Patel

Chicken Noodle Soup

This creamy, peppery Chicken Noodle Soup is your weeknight savior — one pot, minimal prep, and comforting flavor in every spoonful. With tender chicken, silky noodles, and a creamy broth that's dairy- or yogurt-adaptable, it's cozy, flexible, and family-approved.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 Tbsp olive oil
  • 1 onion, diced small
  • 2 carrots, thinly sliced on the bias
  • 2 celery ribs, thinly sliced
  • 3 cloves garlic, minced
  • 1 tsp thyme
  • 1 tsp Italian seasoning (optional)
  • 8 cups low-sodium chicken stock
  • 8 oz egg noodles (or rotini)
  • 3 cups cooked shredded chicken
  • 3/4 cup milk
  • 1/4 cup evaporated milk
  • 1–1 1/2 tsp kosher salt, to taste
  • 3/4 tsp black pepper, freshly ground
  • 2 Tbsp chopped parsley
  • 1 lemon, for serving (optional)

Equipment

  • 5–6-quart pot or Dutch oven Wide base helps noodles cook evenly.
  • wooden spoon Protects enamel cookware.
  • small mesh strainer Optional, to skim foam.
  • ladle For serving neatly.

Method
 

  1. Warm olive oil in a 5–6-quart pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 5–6 minutes until glossy and fragrant.
  2. Add minced garlic, thyme, and optional Italian seasoning. Stir 30–60 seconds until aromatic—do not brown.
  3. Pour in chicken stock and bring to a steady simmer.
  4. Add egg noodles and stir immediately to prevent sticking. Cook 6–8 minutes until al dente.
  5. Stir in shredded chicken. Simmer 2 minutes to warm through.
  6. Turn off the heat. Stir in milk and evaporated milk or whisk in Greek yogurt for a creamy finish.
  7. Season with salt, black pepper, and chopped parsley. Optional: squeeze in fresh lemon juice. Let sit 2 minutes before serving.

Nutrition

Calories: 310kcalCarbohydrates: 28gProtein: 24gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 730mgPotassium: 460mgFiber: 3gSugar: 5gVitamin A: 4800IUVitamin C: 6mgCalcium: 90mgIron: 2mg

Notes

Use Greek yogurt off heat for a tangy, light finish. For a dairy-free version, substitute with coconut or almond cooking milk. Hold dairy until after removing from heat to avoid curdling. Noodles will absorb broth over time—thin with warm stock when reheating.

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