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Dorothy Thomas

Easy Chicken Noodle Soup Recipe Stovetop

A comforting, classic stovetop chicken noodle soup made with tender chicken, hearty vegetables, and egg noodles in a flavorful broth. Perfect for chilly days or when you need a quick, nourishing meal!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 6
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp 15 ml Olive oil or butter
  • 1 medium Onion, diced
  • 2 medium Carrots, sliced
  • 2 stalks Celery, sliced
  • 3 cloves Garlic, minced
  • 5 g 1 tsp Salt (or to taste)
  • 2 g ½ tsp Black pepper
  • 1 g ½ tsp Dried thyme
  • whole 1 Bay leaf
  • 1.4 L ½ tsp Chicken broth (low-sodium)
  • 280 g 2 cups Cooked chicken, shredded
  • 100 g 2 cups Egg noodles (uncooked)
  • 8 g 2 tbsp Fresh parsley, chopped
  • 15 ml 1 tbsp Lemon juice (optional)

Equipment

  • Large pot or Dutch oven
  • wooden spoon
  • Knife and cutting board
  • Measuring cups/spoons

Method
 

  1. Sauté Vegetables: Heat oil/butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.
  2. Add Aromatics: Stir in garlic, salt, pepper, thyme, and bay leaf. Cook for 1 minute until fragrant.
  3. Simmer Broth: Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
  4. Add Chicken & Noodles: Stir in shredded chicken and egg noodles. Cook for 8–10 minutes until noodles are tender.
  5. Finish: Remove bay leaf. Stir in parsley and lemon juice (if using). Adjust seasoning to taste.
  6. Serve: Ladle into bowls and enjoy warm!

Notes

  • Substitutions: Use rotisserie chicken for convenience, or swap egg noodles for pasta, rice, or gluten-free noodles.
  • Storage: Refrigerate for up to 3 days or freeze for 1 month (noodles may soften).
  • Enhancements: Add a pinch of turmeric for color or red pepper flakes for heat.