Description
This Easy Weeknight Chicken Noodle Soup is a quick, one-pot comfort meal packed with tender chicken, egg noodles, and savory vegetables. Ready in under 40 minutes, it’s a cozy dinner perfect for busy nights or anytime you need a warm, nourishing bowl.
Ingredients
2 tablespoons olive oil
1 small yellow onion, diced
3 medium carrots, peeled and sliced
3 celery ribs, sliced
3 garlic cloves, minced
6 cups low-sodium chicken broth
1 pound cooked shredded chicken
1 teaspoon dried thyme
1 bay leaf
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper (adjust to taste)
2 cups wide egg noodles
2 tablespoons chopped fresh parsley
Juice of ½ lemon (optional)
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until softened.
2. Add garlic, thyme, and bay leaf. Stir and cook for 1 minute until fragrant.
3. Pour in chicken broth and bring to a boil. Add shredded chicken and reduce heat to a simmer. Cook for 10 minutes.
4. Stir in egg noodles and cook 6–8 minutes until tender.
5. Remove bay leaf. Season with salt, pepper, and lemon juice if using. Stir in parsley and serve hot.
Notes
Store leftovers in an airtight container for up to 4 days in the fridge.
Freeze for up to 2 months, ideally without noodles.
Reheat gently and add broth if soup thickens.
Add noodles fresh before serving for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 290
- Sugar: 4g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
Keywords: easy chicken soup, weeknight chicken soup, quick chicken noodle soup