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Quick chicken noodle soup with tender chicken, egg noodles, carrots, and celery in golden broth in a white bowl on a rustic table

One-Pot Quick Chicken Noodle Soup

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6
Course: Dinner
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil ​
  • 1 tbsp butter ​
  • 1 medium yellow onion diced
  • 3 medium carrots peeled and sliced into 1/4-inch rounds
  • 3 ribs celery sliced into 1/4-inch pieces
  • 3 cloves garlic minced
  • 8 cups low-sodium chicken broth ​
  • 2 whole bay leaves ​
  • 1 tsp dried thyme ​
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper plus more to taste
  • 6 oz wide egg noodles (170g)
  • 3 cups shredded cooked chicken from 1 rotisserie chicken
  • 1/4 cup chopped fresh parsley ​
  • 1 tbsp fresh lemon juice optional

Method
 

  1. Heat olive oil and butter in a large Dutch oven or stockpot over medium heat. Add onion, carrots, and celery with a pinch of salt; cook 4-5 minutes until onion is translucent and carrots start to soften.
  2. Stir in garlic and dried thyme; cook 1 minute until fragrant.
  3. Pour in chicken broth; add bay leaves, pepper, and 1 tsp salt. Bring to a rolling boil over high heat, scraping up any browned bits.
  4. Stir in egg noodles; reduce heat to medium and simmer uncovered 7-8 minutes, stirring once or twice, until noodles are just tender.
  5. Stir in shredded chicken; simmer 2-3 minutes until heated through. Remove bay leaves, taste and adjust salt. Stir in parsley and lemon juice; rest off heat 2 minutes.
  6. Ladle into bowls and serve steaming hot.

Notes

Rotisserie chicken is the key to the 20-minute timeline. Noodles absorb broth overnight - add a splash of broth when reheating leftovers. For best freezer results, freeze the broth-and-chicken base without noodles.