Name: Easy Chicken Noodle Soup with Egg Noodles is Quick in 50min
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 small onion, diced; 3 carrots, sliced; 2 celery stalks, chopped; 3 cloves garlic, minced; 8 cups chicken broth; 1 1/2 lbs boneless, skinless chicken breasts or thighs; 1 tsp dried thyme; 1 tsp dried parsley; 1 bay leaf; 1 tsp salt (adjust to taste); 1/2 tsp black pepper; 2 cups egg noodles; 2 tbsp lemon juice (optional); Fresh parsley for garnish

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Easy Chicken Noodle Soup with Egg Noodles is my go-to weeknight rescue, a cozy one-pot classic that I can whip up in about 50 minutes. As a chef who loves turning family favorites into smart, time-saving meals, I crafted this recipe to deliver big comfort with minimal fuss. It starts with a sauté of aromatics, moves through a simmering broth that builds depth, and finishes with tender chicken, egg noodles, and bright lemon juice for a fresh finish. Busy moms and professionals deserve meals that feel homemade without keeping you chained to the stove. Read on to discover how this easy soup becomes your weeknight hero in just 50 minutes, a true Easy Chicken Noodle Soup with Egg Noodles hug in a bowl.

Table of Contents

what make this Easy Chicken Noodle Soup with Egg Noodles special

Easy Chicken Noodle Soup with Egg Noodles feels like a warm welcome to the table.
I reach for this classic on busy weeknights when I need a hug.
The primary keyword sits front and center, a comforting constant for my family.

A quick sauté of onions, carrots, and celery builds a welcoming aroma that makes mouths water.
The broth deepens as thyme, parsley, and a bay leaf mingle into warmth.
When lemon brightens the finish, it tastes like sunshine poured over soup.

It’s a one-pot hero for moms and professionals alike who crave function with flavor.
Tender chicken, soft noodles, and gentle seasonings please even picky eaters around the table.
Cleanup is a breeze, which feels like a tiny victory after a busy day.

Ingredients Easy Chicken Noodle Soup with Egg Noodles

Easy Chicken Noodle Soup with Egg Noodles comes together fast, yet tastes like a cozy hug. I love gathering colorful vegetables and sturdy noodles from the pantry, then letting the kitchen fill with warmth. When time is tight, this version keeps the flavor big and the prep stress-free. The exact quantities are printed at the bottom for easy printing, so you can shop once and cook later.

Ingredient Overview for Easy Chicken Noodle Soup with Egg Noodles

Olive oil — 1 tablespoon
Small onion — 1, diced
Carrots — 3, sliced
Celery stalks — 2, chopped
Garlic — 3 cloves, minced
Chicken broth — 8 cups
Boneless chicken — 1.5 pounds (breasts or thighs)
Dried thyme — 1 teaspoon
Dried parsley — 1 teaspoon
Bay leaf — 1
Salt — 1 teaspoon (adjust to taste)
Black pepper — 1/2 teaspoon
Egg noodles — 2 cups
Lemon juice — 2 tablespoons (optional)
Fresh parsley — for garnish

Ingredient Notes and Substitutions for Easy Chicken Noodle Soup with Egg Noodles

Olive oil can be swapped for butter for a richer base.
Chicken: use breasts or thighs; thighs stay juicier if you simmer longer.
Low-sodium broth works if you’re watching salt.
Gluten-free noodles? Use GF egg noodles and adjust cooking time.
Lemon juice brightens the finish; substitute with a splash of white wine vinegar if needed.
Salt and pepper: start small, then season to taste after simmering.
Bay leaf removes before serving; parsley is optional but fresh perks flavor.

How to Make Easy Chicken Noodle Soup with Egg Noodles

Here’s how I build flavor in Easy Chicken Noodle Soup with Egg Noodles. I start by layering aromatics, then coax a bubbling broth into a cozy, family-friendly meal. This step-by-step guide keeps weeknights simple, yet the soup tastes like homemade magic. Ready? Let’s cook together and turn a busy evening into a warm, comforting victory.

Easy Chicken Noodle Soup with Egg Noodles — Step 1: Sauté aromatics

I heat olive oil in a large pot over medium heat. Onions, carrots, and celery soften in five to seven minutes. The kitchen smells like a hug that forgot to wear pants. I add garlic and cook one minute, just until fragrant. This is where the soup starts to wake up.

Easy Chicken Noodle Soup with Egg Noodles — Step 2: Build the broth with seasoning

I pour in eight cups of chicken broth. I nestle the chicken pieces into the pot. Thyme, parsley, bay leaf join in for warmth. A pinch of salt and pepper follows. I bring it to a boil, then reduce to a gentle simmer. The flavors mingle as the clock ticks. If a foam rises, I skim it off for clarity.

Easy Chicken Noodle Soup with Egg Noodles — Step 3: Simmer the chicken until tender

Let the pot bubble softly for 25 to 30 minutes. The chicken becomes tender and juicy, like a comforting encore. I resist the urge to rush it; this patience pays off. I test with a fork and it shreds easily. If you used thighs, you might need a minute more. When ready, I remove the chicken to rest.

Easy Chicken Noodle Soup with Egg Noodles — Step 4: Shred chicken and return to pot

Two forks work best for shredding. I pull the meat into bite-sized pieces, removing any cartilage. I return the shreds to the simmering broth. This step makes the soup feel heartier and more cohesive. I taste and adjust salt if needed. If you want extra depth, drop a lid slightly ajar to reduce a touch.

Easy Chicken Noodle Soup with Egg Noodles — Step 5: Add egg noodles and cook to al dente

Stir in two cups egg noodles and simmer for seven to eight minutes. I prefer al dente so they hold their bite. If the soup thickens too much, add a splash more broth or water. I keep my kitchen calm by tasting along the way. The noodles soak gently, absorbing broth but not turning gluey. When they’re tender, it’s time to move on to the finish.

Easy Chicken Noodle Soup with Egg Noodles — Step 6: Finish with lemon juice, adjust seasoning, and garnish

Turn off the heat and stir in lemon juice if using. Taste and adjust salt and pepper. A bright squeeze of lemon wakes the flavors. I finish with chopped fresh parsley for color and a fresh aroma. Ladle into bowls and serve with crusty bread. This final touch brings a clean, sunny finish to Easy Chicken Noodle Soup with Egg Noodles.

Tips for Success

Easy Chicken Noodle Soup with Egg Noodles — Quick troubleshooting tips

Taste and adjust salt at the end; noodles hydrate, so salt can mellow.
Skim foam for clear broth; gentle simmer prevents cloudiness.
If noodles overcook, lift the pot from heat and add cold broth.
With Easy Chicken Noodle Soup with Egg Noodles, adjust salt after noodles hydrate.
If broth tastes flat, add a splash of lemon or a pinch of sugar to brighten.

Easy Chicken Noodle Soup with Egg Noodles — Storing and reheating tips

Cool and refrigerate within two hours; store in airtight containers.
Reheat gently on the stove; add broth if it thickens.
Noodles soak up more liquid when stored; reheat with extra broth or water.

Equipment Needed

Easy Chicken Noodle Soup with Egg Noodles — Essential cookware and handy tools

Large heavy-bottom pot or Dutch oven for one-pot cooking
Sharp chef’s knife and sturdy cutting board
Wooden spoon or heat-safe silicone spatula
Measuring spoons and cups for precise seasoning
Slotted spoon and ladle for serving
Optional: immersion blender or fine-mesh strainer

Variations

Easy Chicken Noodle Soup with Egg Noodles — Gluten-free version

Use gluten-free egg noodles and gluten-free chicken broth to keep the flavor intact.
Check labels for hidden gluten in broths and seasonings.
If you want extra body, whisk in a cornstarch slurry at the end.
Rely on aromatics and herbs to map depth instead of roux.
Serve with crusty gluten-free bread or crackers.

Easy Chicken Noodle Soup with Egg Noodles — Creamy variation (without dairy)

Swap in 1/2 cup coconut milk or vegan cashew cream for creaminess.
Use pureed cauliflower to add body without dairy.
Keep stock flavorful with extra herbs and a lemon finish.
Balance coconut flavor with pepper and thyme to taste.
This version stays cozy and dairy-free without sacrificing richness.

Easy Chicken Noodle Soup with Egg Noodles — Extra-vegetable boost

Add spinach, kale, peas, corn, peppers, or mushrooms.
Fold in leafy greens at the end to preserve color.
Sauté hearty veg first; finish with quick greens for contrast.
Rely on herbs to carry the extra veg and brightness.
This boost makes the soup more filling and colorful.

Easy Chicken Noodle Soup with Egg Noodles — Make-ahead and freezer-friendly tweaks

Make broth and chicken ahead; refrigerate, then reheat with fresh noodles.
Freeze in single-serving portions for easy dinners.
Store noodles separately to avoid mushy texture upon thawing.
Add noodles after reheating to preserve bite and texture.

Why You’ll Love This Easy Chicken Noodle Soup with Egg Noodles

I know you’re chasing time, yet you still crave comfort. This one-pot soup slips into busy evenings without stealing your night. A quick sauté, then a gentle simmer. The cozy bowl arrives fast, like a warm hug in a hurry. It tastes homestyle and friendly for picky eaters. You can tailor it with what you have. Weeknights feel calmer, and dinner feels brighter. Plus, cleanup is a breeze. That alone is worth smiling about.

Easy Chicken Noodle Soup with Egg Noodles — One-pot cleanup and weeknight ease

One-pot meals save time and energy. I love how this soup cuts down dishes and keeps flavor high. Simmering everything together lets flavors mingle and saves you effort.

Easy Chicken Noodle Soup with Egg Noodles — Cozy flavors in under an hour

The flavors feel cozy and familiar. In under an hour, your kitchen turns into a warm welcome. Tender chicken, gentle herbs, and a bright lemon finish shine.

Serving Suggestions

Easy Chicken Noodle Soup with Egg Noodles — Best served with crusty bread or a simple salad

Ladle into warm bowls and serve with crusty bread for dunking.
Pair with a simple green salad to cut the soup’s richness.
Offer lemon wedges for a bright finish.

Easy Chicken Noodle Soup with Egg Noodles — Garnish ideas for a fresh finish

Sprinkle fresh parsley or dill for color.
Add a touch of lemon zest for brightness.
Finish with a drizzle of good olive oil.

A Cozy Upgrade: Pairings and Garnishes for Easy Chicken Noodle Soup with Egg Noodles

For a cozy upgrade, I love pairing Easy Chicken Noodle Soup with Egg Noodles with a crusty loaf and a crisp, bright side salad. The bread for dunking turns a simple bowl into a comforting ritual, while the salad keeps the meal fresh on busy nights. A few well-chosen garnishes lift the flavors and make the bowl feel extra special.

Garnishes: chopped parsley, dill, lemon zest, a drizzle of good olive oil, cracked black pepper, and a pinch of chili flakes.
Pairings: crusty bread with herb butter; a simple green salad or cucumber-dill salad.
Quick tweaks: finish with lemon juice, a tiny splash of miso whisked into hot broth, or a light swirl of olive oil for shine.
Make-ahead note: prep garnish ingredients and bread while the soup simmers for an effortless finish.

FAQs

Easy Chicken Noodle Soup with Egg Noodles — Can I freeze Easy Chicken Noodle Soup with Egg Noodles?

Yes. In Easy Chicken Noodle Soup with Egg Noodles, you can freeze the broth and chicken separately, not the noodles. Noodles tend to get mushy after freezing, so freeze components apart or cook noodles fresh when reheating. Thaw in the fridge overnight, reheat the broth and chicken, and add freshly cooked egg noodles just before serving.

Easy Chicken Noodle Soup with Egg Noodles — Can I use gluten-free noodles in Easy Chicken Noodle Soup with Egg Noodles?

Absolutely. You can use gluten-free egg noodles or GF pasta in Easy Chicken Noodle Soup with Egg Noodles. Check labels on broth and seasonings for hidden gluten. GF noodles often cook faster, so start tasting around 6–7 minutes and adjust as needed.

Easy Chicken Noodle Soup with Egg Noodles — Can I replace lemon juice with another acidic finish in Easy Chicken Noodle Soup with Egg Noodles?

Yes. For a different acidic finish in Easy Chicken Noodle Soup with Egg Noodles, try white wine vinegar or apple cider vinegar. Start with 1 teaspoon, then taste and adjust. A little lemon zest or a splash of white balsamic can brighten without overpowering the soup.

Easy Chicken Noodle Soup with Egg Noodles — How long does Easy Chicken Noodle Soup with Egg Noodles last in the fridge?

Usually 3 to 4 days in the fridge. Store in airtight containers and refrigerate promptly. Remember the noodles absorb broth, so reheat with extra broth if needed.

Final Thoughts

This Easy Chicken Noodle Soup with Egg Noodles feels like a warm hug after a long day. I love how a single pot delivers comfort, speed, and kitchen memories. The lemon finish lights up the bowl and lifts my mood. When weeknights feel chaotic, this soup brings calm, and a smile, back to the table.

I keep this recipe on standby because it scales with a busy schedule. Leftovers become quick lunches or next-night dinners, not forgotten leftovers. It travels well in a thermos, and the house smells like comfort long after the last spoonful. Cooking this makes weeknights feel doable.