40-Minute Homemade Chicken Noodle Soup: Easy One-Pot Comfort Meal

Quick and Easy Chicken Noodle Soup

If you’re craving classic comfort, this chicken noodle soup comes together fast with pantry staples and leftover rotisserie chicken. It is cozy, nourishing, and family friendly, with tender veggies, springy noodles, and a savory broth that is ready to ladle in just about 40 minutes.

Why you’ll love this chicken noodle soup

• Quick and easy: ready in about 40 minutes, start to finish.
• One-pot convenience with simple, affordable ingredients.
• Perfect use for leftover or rotisserie chicken.
• Kid approved, freezer friendly, and great for meal prep.
• Customizable with herbs, veggies, or your favorite noodles.

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 ribs celery, thinly sliced
• 2 medium carrots, thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 bay leaf
• 8 cups low-sodium chicken broth
• 6 ounces wide egg noodles
• 3 cups cooked shredded chicken (leftover or rotisserie)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh lemon juice, optional

Step-by-step instructions

1. Warm the butter and olive oil in a large pot over medium heat. Add the onion, celery, and carrots and cook, stirring, until just beginning to soften, about 5 minutes.
2. Stir in the garlic, thyme, salt, and pepper and cook until fragrant, about 30 seconds.
3. Pour in the chicken broth and add the bay leaf. Bring to a boil, then reduce to a gentle simmer and cook until the vegetables are tender, 10 to 12 minutes.
4. Stir in the egg noodles and simmer until al dente, 6 to 8 minutes (check package timing).
5. Add the shredded chicken and cook until heated through, 2 to 3 minutes. Remove the bay leaf, stir in the parsley and lemon juice, and adjust salt and pepper to taste. Ladle into bowls and serve hot.

Pro tips

• Use low-sodium broth so you can season precisely at the end.
• Keep noodles slightly al dente; they will continue to soften in the hot broth.
• Meal prep tip: cook noodles separately and combine when serving to prevent sogginess.
• For extra richness, add a small Parmesan rind to the simmering broth and remove before serving.
• Shred chicken into bite-size pieces so every spoonful has a bit of everything.

Variations

• Creamy: stir in 1/2 cup heavy cream or half-and-half at the end.
• Herby: swap thyme for dill or add 1 teaspoon Italian seasoning.
• Ginger-garlic: add 1 tablespoon grated fresh ginger with the garlic for a soothing, zesty broth.
• Gluten-free: use gluten-free egg noodles or cooked rice; adjust simmer time as needed.
• Veggie boost: add peas, spinach, or kale during the last 2 minutes of cooking.

Nutrition per serving (approx.): 162 kcal; 12 g carbohydrates; 13 g protein; 6 g fat; 2 g saturated fat; 46 mg cholesterol; 1357 mg sodium; 4 g sugar; 2 g fiber.

Ladle up a generous bowl, grab a slice of crusty bread, and warm up tonight with homemade chicken noodle soup.

Credit: Quick and Easy Chicken Noodle Soup