I created a quick Chicken Soup With Noodles you can make in under 30 minutes, and it contains one unexpected pantry ingredient that makes all the difference.

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I can’t resist a bowl of Ultimate Chicken Noodle Soup on a chilly night. I keep this version simple but full of personality, built around a whole chicken or shredded rotisserie chicken and wide egg noodles that soak up every spoonful.

I’ve chased every shortcut, from Egg Noodle Chicken Noodle Soup riffs to those Crockpot Chicken Noodle Soup Recipes Easy ideas, yet this one still surprises me. There are weird little tricks I use, some work some don’t, and I only tell a couple, so you’ll have to try it to really get what I mean.

Ingredients

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Chicken: Rich in protein, boosts savory depth, adds body and comfort to the soup
Chicken broth: Provides warm umami broth, hydrates, low calorie, carries herbs and salt flavors
Carrots: sweet adds vitamin A and fiber bright color and gentle natural sweetness
Celery: Crunchy, subtle bitterness, adds fiber electrolytes, classic soup aromatics
Egg noodles: Comforting carbs, tender texture, soaks up broth and makes it hearty
Garlic: Pungent kick, immune supporting, gives depth and warming savory notes
Lemon juice: Brightens, adds a clean tang, balances richness, optional but really lifts flavor

Ingredient Quantities

1 whole chicken (3 to 4 lb) or 3 cups cooked shredded chicken (rotisserie works)

8 cups low sodium chicken broth

2 tablespoons unsalted butter or 2 tablespoons olive oil

1 medium yellow onion, chopped

3 medium carrots, sliced

3 stalks celery, sliced

3 cloves garlic, minced

6 ounces wide egg noodles (about 2 cups)

1 bay leaf

1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

1 teaspoon dried parsley or 2 tablespoons chopped fresh parsley

1 1/2 teaspoons kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1 tablespoon fresh lemon juice (optional)

How to Make this

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1. Heat 2 tablespoons unsalted butter or 2 tablespoons olive oil in a large pot over medium heat. Add 1 chopped medium yellow onion, 3 sliced carrots and 3 sliced celery stalks, season with a pinch of salt, and cook until softened and starting to brown, about 6 to 8 minutes. Add 3 minced garlic cloves and cook 30 to 45 seconds more.

2. Pour in 8 cups low sodium chicken broth, add 1 bay leaf, 1 teaspoon dried thyme (or 1 tablespoon fresh thyme), and 1 teaspoon dried parsley (or 2 tablespoons chopped fresh), plus 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper. Bring to a gentle simmer.

3. If using a whole chicken: gently add the 3 to 4 lb chicken to the simmering broth, lower heat to maintain a gentle simmer, and cook until the thickest part reads 165 F and juices run clear, about 25 to 30 minutes. Skim any foam or excess fat that rises while it cooks. If using 3 cups cooked shredded chicken instead, skip this step and just simmer the broth and veggies 8 to 10 minutes to marry flavors.

4. Remove the whole chicken to a plate, let it rest 5 minutes, then shred the meat, discarding skin and bones. Return the shredded chicken to the pot. If you used rotisserie or pre-cooked chicken, add it now to warm through.

5. Bring the soup back to a gentle simmer and add 6 ounces wide egg noodles (about 2 cups). Cook until tender but still slightly firm, about 6 to 8 minutes depending on the noodle. Tip: if you plan leftovers, cook the noodles separately and add them to bowls when serving so they don’t get mushy later.

6. Remove and discard the bay leaf, taste and adjust seasoning with more salt or pepper if needed. If the soup seems greasy, chill briefly and skim the fat, or spoon off excess fat while warm.

7. Stir in 1 tablespoon fresh lemon juice if using, and 2 tablespoons chopped fresh parsley (or keep the dried amounts used earlier), then turn off the heat and let the soup sit a minute so flavors settle.

8. Serve hot with extra parsley on top. Leftovers keep better when you store broth and noodles separately; reheat gently so the chicken stays tender.

Equipment Needed

1. Large heavy bottomed pot or Dutch oven for simmering the soup
2. Chef’s knife for chopping the onion carrots celery and herbs
3. Cutting board to chop veggies and rest the cooked chicken on
4. Wooden spoon or heat proof spatula for stirring while it simmers
5. Measuring cups and spoons for the broth noodles and seasonings
6. Ladle for serving and for skimming off fat if needed
7. Colander or slotted spoon to drain noodles or lift the chicken out
8. Instant read thermometer to check the chicken hits 165 F, plus a medium bowl and two forks or tongs to shred the meat

FAQ

Q: Can I use a rotisserie chicken instead of a whole raw chicken? A: Yes, totally. 3 cups shredded rotisserie chicken works great and saves lots of time. If you do use a raw 3 to 4 lb chicken, simmer it in the broth about 45 to 60 minutes until cooked through, then shred and add back to the soup.

Q: How do I stop the noodles from getting mushy? A: Cook noodles separately to just shy of done, drain and rinse under cold water, then add to bowls and ladle hot soup over them. Or add raw noodles at the very end and only simmer 6 to 8 minutes, watch closely, they overcook fast.

Q: Can I make the soup ahead or freeze it? A: Yes, make ahead is easy. Store soup without noodles in the fridge 3 to 4 days, freeze up to 3 months. Don’t freeze cooked egg noodles they turn gummy, add fresh noodles after reheating.

Q: How do I make the broth more flavorful, without just adding salt? A: Brown the chicken or roast it first, sauté the onions and carrots until they get some color, simmer gently with the bay leaf and thyme, and finish with a splash of fresh lemon juice for brightness. Taste and adjust at the end.

Q: How much salt should I add and when? A: Start with the recipe amount since broth brands vary, but wait until the end to finish seasoning because the soup reduces and concentrates. Add salt a little at a time, taste after it’s hot.

Q: Any easy swaps for dietary needs? A: Use gluten free noodles or rice for GF, whole wheat or chickpea pasta if you want more fiber, and low sodium broth or less added salt for lower sodium. For dairy free just use olive oil instead of butter.

Ultimate Chicken Noodle Soup Recipe Substitutions and Variations

Whole chicken (3 to 4 lb): rotisserie or 3 cups cooked shredded chicken (already a great shortcut), 4 to 6 bone-in skin-on thighs (more forgiving, shred after cooking), 2 large boneless skinless breasts (cook less time then shred or cube), 14 oz firm tofu (cubed) for a vegetarian twist — adjust cooking times.
8 cups low sodium chicken broth: regular chicken broth or homemade stock (just watch the salt), 8 cups vegetable broth for a vegetarian version, 8 cups water plus 2 to 3 tsp bouillon paste or 2 to 3 cubes (convenient and flavorful), beef or bone broth for a richer taste.
6 ounces wide egg noodles: 6 ounces pappardelle, fettuccine or tagliatelle (similar broad ribbons), 6 ounces short pasta like shells or fusilli (holds broth and chicken well), rice or gluten free pasta one to one for GF, or 2 cups cooked rice for a different texture — add raw pasta late so it doesn’t get mushy.
2 tablespoons unsalted butter or 2 tablespoons olive oil: ghee for a deeper, nutty butter flavor, avocado or canola oil for higher heat cooking, rendered bacon fat for smoky richness, or skip the fat and use extra broth for a lighter soup — if you use salted butter reduce added salt.

Pro Tips

– Cook the noodles separate if you want leftovers, they’ll not turn to mush that way. Warm the noodles in the bowls and ladle the soup over them when serving, much better texture.

– For deeper flavor brown the chicken or roast the carcass and veggies first, or at least let the onions and carrots get a bit of color. Don’t worry if it gets a little darker, that’s flavor not burn.

– Add the lemon or a splash of vinegar at the very end, it brightens the whole pot and makes it taste less flat. Taste after adding and then adjust salt, you might need less after the acid.

– Chill briefly and skim the fat, it’s faster than trying to spoon it all off while hot. Or use a paper towel held over the surface to blot little pools if you don’t want to wait.

– Save the bones and leftover bits in the freezer for later stock, you can make a richer broth in hours by simmering them with an onion and a couple of peppercorns.