When a chill creeps in—or you just crave a bowl of pure comfort—nothing satisfies like chicken noodle soup. This version delivers classic flavor fast, without fuss or culinary gymnastics. You’ll chop simple aromatics, build a bright, savory broth, and finish with tender noodles and juicy chicken. Because the method stays streamlined, you get dinner on the table in about 35 minutes. Yet the soup still tastes like it simmered all afternoon. Let’s turn basic ingredients into something restorative, fragrant, and deeply satisfying.
Ingredients (Serves 4–6)
1 tablespoon olive oil (15 ml)
2 tablespoons unsalted butter (28 g)
1 medium yellow onion, diced (about 1 cup / 150 g)
2 medium carrots, peeled and sliced into ¼-inch coins (about 1 cup / 130 g)
2 celery stalks, sliced (about 1 cup / 120 g)
3 garlic cloves, minced
8 cups low-sodium chicken broth (1.9 L)
1 bay leaf
1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves, chopped
½ teaspoon dried oregano
¼ teaspoon ground turmeric (optional, for color and warmth)
2 cups cooked chicken, shredded or diced (about 300 g; rotisserie works well)
6 ounces wide egg noodles (170 g; about 3 heaping cups)
1–1½ teaspoons fine sea salt, to taste
½ teaspoon freshly ground black pepper, plus more to taste
1 tablespoon fresh lemon juice (15 ml), plus extra wedges for serving
2 tablespoons fresh parsley or dill, chopped
Optional enrichments: 1 teaspoon grated fresh ginger, ¼ cup dry white wine, ½ cup frozen peas
Instructions (Step-by-Step)
Preheat the pot and build the base.
Set a large pot or Dutch oven over medium heat. Add olive oil and butter. When the butter melts and foams, add onion, carrots, and celery. Stir and sauté until the vegetables soften and the onion turns translucent, 5–6 minutes. Avoid browning; gentle sweating draws out sweetness.Bloom aromatics.
Stir in minced garlic, thyme, oregano, and turmeric (if using). Cook 30–45 seconds, just until fragrant. Blooming spices and herbs in fat releases their essential oils and deepens flavor.Deglaze and add broth.
If using white wine, pour it in and scrape up any golden bits on the bottom; let it reduce by half, about 1 minute. Then add the chicken broth and bay leaf. Increase heat to high and bring the soup to a lively simmer.Season and simmer.
Add 1 teaspoon salt and the black pepper. Reduce heat to medium-low and simmer 8–10 minutes, until the carrots turn tender when pierced with a knife. Taste the broth and adjust salt as needed now; seasoning the liquid before the noodles go in ensures balanced flavor.Cook the noodles.
Increase heat to medium-high. Add the egg noodles and cook according to package timing, usually 6–8 minutes, stirring occasionally so they don’t clump. Keep the soup at a steady simmer, not a rolling boil, to preserve clarity.Add chicken and finish.
Stir in the cooked chicken and warm it through, 2–3 minutes. Turn off the heat. Fish out the bay leaf. Add lemon juice and most of the parsley or dill, reserving a pinch for garnish. Taste and adjust salt, pepper, and lemon.Rest briefly and serve.
Let the soup rest 3–4 minutes. This short pause allows the flavors to settle and the noodles to finish hydrating. Ladle into warm bowls and garnish with remaining herbs and a squeeze of lemon.
Tips for Perfecting the Dish
Salt in stages. Season the broth before noodles and again at the end; noodles absorb salt, so stagger your seasoning to keep the soup lively rather than flat.
Use two textures of chicken. Mix shredded thigh meat with diced breast for both juiciness and chew.
Keep noodles al dente. Stop cooking when they still resist slightly; they’ll soften further in the hot broth.
Brighten at the end. A small hit of acid (lemon juice) lifts the entire pot without making it sour.
Mind the simmer. A gentle simmer keeps the broth clear and the chicken tender.
Conservation and Storage
Cool leftovers quickly for best texture and food safety. Transfer the soup to shallow containers and let it cool on the counter for no more than 30 minutes, then refrigerate.
Refrigerate: Store in airtight containers for up to 4 days.
Separate noodles (best practice): If you plan ahead, cook noodles separately and store them dry; add to hot broth when serving. This approach prevents swelling and sogginess.
Freeze: For freezing, omit the noodles and add fresh ones after reheating. Freeze broth-with-chicken and vegetables up to 3 months. Leave 1 inch (2.5 cm) headspace in containers to allow expansion.
Reheat: Warm on the stovetop over medium heat until steaming and the chicken reaches 165°F (74°C). If the soup thickens in the fridge, add a splash of water or broth to loosen.
Variations
Rotisserie Express: Swap in shredded rotisserie chicken and use the carcass to boost store-bought broth. Simmer the carcass in the broth for 20 minutes, strain, then proceed.
Lemony Dill Greek-Style: Add 1 egg beaten with 2 tablespoons lemon juice; temper with hot broth and whisk back in off the heat. Finish with extra dill.
Ginger-Garlic Healing Boost: Add 1 teaspoon grated fresh ginger with the garlic and finish with a drizzle of toasted sesame oil.
Creamy Comfort: Stir in ½ cup heavy cream or evaporated milk at the end and a handful of frozen peas.
Herb Garden: Replace parsley with basil and chives; add a pinch of red pepper flakes for gentle heat.
Gluten-Free: Use gluten-free egg noodles or short rice pasta; cook separately and add to bowls to preserve texture.
Vegetarian “Chicken” Noodle: Use vegetable broth, swap chicken for chickpeas or diced tofu, and add a splash of soy sauce for depth.
Serving Suggestions
Garnishes that pop: Fresh dill or parsley, extra lemon wedges, cracked black pepper, or a swirl of chili crisp for gentle fire.
Bread on the side: Serve with warm crusty bread, garlic toast, or buttered biscuits to soak up the broth.
Simple pairing: Add a crisp green salad with a lemony vinaigrette; the acidity complements the soup’s savoriness.
Make it a meal: Stir in baby spinach during the last minute, or top bowls with a soft-poached egg for extra protein.
For kids (or the noodle-obsessed): Ladle extra noodles into their bowls and skip the herbs; offer grated Parmesan at the table.
Conclusion
Quick and Easy Chicken Noodle Soup proves that weeknight cooking can taste like a warm embrace. You sauté a few aromatics, simmer a clean, well-seasoned broth, and finish with noodles and tender chicken—simple steps that deliver comfort in every spoonful. With smart tips—salting in stages, minding the simmer, brightening with lemon—you pull rich flavor from humble ingredients. Moreover, the recipe flexes to your needs: swap herbs, change the noodle, go creamy or gingery, freeze without pasta, and reheat when you need a restorative bowl. In short, this pot rewards you with speed and depth, versatility and heart. Keep it in your rotation, and you’ll always have a reliable, delicious answer to the eternal question: “What’s for dinner?”
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Quick and Easy Chicken Noodle Soup (One-Pot, 35 Minutes)
- Total Time: 35 minutes
- Yield: 6 servings (about 1½ cups / 360 ml each) 1x
Description
A cozy, classic chicken noodle soup that delivers deep flavor fast. You’ll sauté simple aromatics, simmer a bright, savory broth, and finish with tender egg noodles and juicy chicken—all in about 35 minutes.
Ingredients
1 tbsp olive oil (15 ml)
2 tbsp unsalted butter (28 g)
1 medium yellow onion, diced (about 1 cup / 150 g)
2 medium carrots, peeled and sliced into ¼-inch coins (about 1 cup / 130 g)
2 celery stalks, sliced (about 1 cup / 120 g)
3 garlic cloves, minced
8 cups low-sodium chicken broth (1.9 L)
1 bay leaf
1 tsp dried thyme or 2 tsp fresh thyme, chopped
½ tsp dried oregano
¼ tsp ground turmeric (optional)
2 cups cooked chicken, shredded or diced (about 300 g; rotisserie is great)
6 oz wide egg noodles (170 g; ~3 heaping cups)
1–1½ tsp fine sea salt, to taste
½ tsp freshly ground black pepper, plus more to taste
1 tbsp fresh lemon juice (15 ml), plus extra wedges
2 tbsp fresh parsley or dill, chopped
Optional: 1 tsp grated fresh ginger, ¼ cup dry white wine, ½ cup frozen peas
Instructions
Build the base: Heat olive oil and butter in a large pot over medium. Add onion, carrots, and celery; sauté until softened and translucent, 5–6 minutes.
Bloom aromatics: Stir in garlic, thyme, oregano, and turmeric; cook 30–45 seconds until fragrant.
Deglaze & add broth: (Optional) Add white wine; scrape up browned bits and reduce 1 minute. Pour in broth and add bay leaf. Bring to a lively simmer.
Season & simmer: Add 1 tsp salt and the pepper. Simmer gently 8–10 minutes, until carrots are tender.
Cook noodles: Add egg noodles; simmer 6–8 minutes, stirring so they don’t clump.
Finish: Stir in chicken; warm 2–3 minutes. Remove bay leaf. Off heat, add lemon juice and most herbs. Adjust salt, pepper, and lemon.
Serve: Rest 3–4 minutes. Ladle into bowls; garnish with remaining herbs and lemon.
Notes
Salt in stages: Season the broth before noodles, then again at the end.
Texture win: Mix shredded thigh meat with diced breast for juiciness plus bite.
Al dente noodles: Stop just shy of tender; they’ll soften in the hot broth.
Meal prep: For best leftovers, cook noodles separately and add to bowls when serving.
Freezer tip: Freeze without noodles up to 3 months; add fresh noodles after reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Dinner
- Method: Stovetop, One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1½ cups (≈360 ml)
- Calories: 283 kcal
- Sugar: 3 g
- Sodium: 650 mg (varies with broth and salt used)
- Fat: 11.6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 25.6 g
- Fiber: 2.4 g
- Protein: 19 g
- Cholesterol: 110 mg
Keywords: chicken noodle soup, quick chicken soup, weeknight soup, one-pot soup, 35-minute dinner, classic chicken noodle, rotisserie chicken recipe, easy soup