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Quick Stovetop Chicken Noodle Soup

This quick stovetop chicken noodle soup is a warm, cozy dinner that comes together in about 45 minutes, making it perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tbsp olive oil For sautéing the vegetables
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
For the Broth and Chicken
  • 8 cups low-sodium chicken broth
  • 1 lb boneless skinless chicken breast Can substitute with chicken thighs for richer flavor
  • 2 leaves bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp fine sea salt Plus more to taste
  • 1/4 tsp freshly ground black pepper
For the Noodles and Garnish
  • 2 cups wide egg noodles Can substitute with other pasta shapes
  • 2 tbsp fresh parsley, chopped For garnish
  • 1 tbsp fresh lemon juice For brightening the flavor

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, then cook for 6 to 7 minutes until the vegetables soften.
  2. Add the garlic and cook for about 30 seconds, just until it smells fragrant.
Cooking the Soup
  1. Pour in the chicken broth, then add the chicken breast, bay leaves, thyme, salt, and pepper.
  2. Bring the soup to a boil, then lower the heat to a gentle simmer. Cover the pot and cook for 15 to 18 minutes, or until the chicken is cooked through and reaches 165°F in the thickest part.
Shredding and Final Steps
  1. Use tongs to move the cooked chicken breast to a cutting board and let it rest for 5 minutes. Shred it into bite-sized pieces with two forks.
  2. While the chicken rests, bring the soup back to a boil. Add the egg noodles and cook for 6 to 8 minutes, or until they are tender.
  3. Return the shredded chicken to the pot and stir for about 2 minutes until everything is heated through. Remove bay leaves.
  4. Stir in the lemon juice and top with fresh parsley before serving.

Notes

For best results, do not overcook the chicken or noodles. Store leftovers in an airtight container in the refrigerator for up to 4 days. Noodles may absorb broth; add more when reheating. This soup does not freeze well with noodles.