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Easy chicken noodle soup recipe in a bowl
Iqra Mudassar

Chicken Noodle Soup Recipe (Ready in 40 Minutes!)

An easy chicken noodle soup recipe with tender chicken, thin egg noodles and a golden, herby broth. One pot, 40 minutes, and ingredients from any regular grocery store.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil or butter
  • 1 medium onion diced
  • 3 carrots peeled and sliced
  • 3 celery stalks sliced
  • 3 garlic cloves minced
  • 8 cups low-sodium chicken broth
  • 2 cups cooked shredded chicken
  • 6 oz thin egg noodles
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh parsley chopped, to serve
  • Lemon wedges to serve

Equipment

  • 1 Large pot or Dutch oven
  • 1 wooden spoon
  • 1 ladle
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Sweat the vegetables. Heat the oil or butter in a large pot over medium heat. Add the onion, carrots and celery with a pinch of salt. Cook for 6 to 7 minutes, stirring occasionally, until they soften and the onion turns translucent.
  2. Add the garlic and herbs. Stir in the garlic, thyme and bay leaf. Cook for 1 minute, just until fragrant.
  3. Pour in the broth. Add the chicken broth, scraping up any browned bits from the bottom of the pot. Those browned bits bring useful flavor to the broth.
  4. Simmer gently. Bring the soup to a gentle boil, then lower the heat and simmer for 10 minutes so the vegetables finish cooking and the thyme flavors the broth.
  5. Cook the noodles. Stir in the egg noodles and simmer for 7 to 8 minutes, until just tender. Check them early because overcooked noodles turn soft quickly.
  6. Add the chicken. Stir in the cooked shredded chicken and warm it through for 2 to 3 minutes. It only needs reheating, not more cooking.
  7. Season and serve. Remove the bay leaf. Taste the broth, then add salt and pepper as needed. Finish each bowl with parsley and a small squeeze of lemon.

Notes

Shortcut: use about 2 cups of shredded rotisserie chicken.
Meal prep: cook the noodles separately and add them to each bowl so they stay firm.
Freezing: freeze without the noodles, then add freshly cooked noodles after reheating.
Raw chicken: simmer whole breasts in the broth for 15 to 20 minutes until 165°F (74°C), then shred.
Finish each bowl with a small squeeze of lemon for a brighter flavor.