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–+ servings
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
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 305
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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