Name: Quick and Easy Chicken Noodle Soup (One-Pot, 35 Minutes)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
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

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

Scale

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