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Quick One-Pot Chicken Noodle Soup Ready in 30 Minutes

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A quick and easy one-pot chicken noodle soup that delivers slow-cooked flavor in under 30 minutes. Perfect for busy weeknights, this comforting soup uses simple ingredients and a clever technique to create a soul-soothing meal.

Ingredients

Scale
  • 1 tablespoon olive oil (or butter, for richer flavor)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ¾ cup)
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 pound boneless, skinless chicken breasts (about 2 medium breasts)
  • 1 teaspoon dried thyme (or 2 sprigs fresh)
  • ½ teaspoon dried rosemary
  • 1 bay leaf (optional)
  • Salt and black pepper, to taste
  • 4 ounces wide egg noodles (about 2 cups uncooked)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Prep Your Vegetables (5 minutes): Dice the onion, carrots, and celery into roughly equal-sized pieces (about ½-inch). Mince the garlic.
  2. Sauté the Aromatics (5 minutes): Place your pot over medium-high heat and add the olive oil. Once it shimmers, add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 4-5 minutes, until the vegetables start to soften and the onion turns translucent. Add the minced garlic and cook for another 30 seconds, until fragrant.
  3. Build the Broth (2 minutes): Pour in the 6 cups of chicken broth. Use your wooden spoon to scrape up any browned bits from the bottom of the pot. Add the dried thyme, rosemary, bay leaf, and a generous pinch of salt and black pepper. Stir to combine.
  4. Cook the Chicken (15 minutes): Gently place the chicken breasts into the simmering broth. They should be mostly submerged. Bring the broth to a gentle boil, then reduce the heat to medium-low, cover the pot, and let it simmer for 12-15 minutes, or until the chicken is cooked through (internal temperature of 165°F).
  5. Shred the Chicken (3 minutes): Using tongs, transfer the cooked chicken breasts to a cutting board. Let them rest for 1-2 minutes. Using two forks, shred the chicken into bite-sized pieces.
  6. Cook the Noodles (8 minutes): While the chicken rests, bring the broth back to a boil. Add the egg noodles and cook according to package directions, typically 6-8 minutes, until tender but still slightly firm (al dente). Stir occasionally to prevent sticking.
  7. Combine and Finish (2 minutes): Return the shredded chicken to the pot. Stir in the fresh lemon juice. Taste and adjust seasoning with more salt and pepper if needed. Remove the bay leaf and discard it.
  8. Serve Immediately: Ladle the soup into bowls and garnish with fresh parsley.

Notes

For best results, cook noodles just until al dente; they will continue to soften in the hot broth. If making ahead, cook noodles separately and add just before serving. The lemon juice brightens flavors without making the soup taste lemony. Use low-sodium broth to control saltiness. The soup thickens as it sits; add a splash of broth or water when reheating.

Nutrition

Keywords: chicken noodle soup, one-pot, quick, easy, weeknight dinner, comfort food

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