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–+ servings
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
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 345
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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