20-Minute Weeknight Chicken Noodle Soup
A comforting, golden broth loaded with tender shredded chicken, egg noodles, celery, and sweet carrots.
Diet labels (High Protein) describe the recipe as written. Check packaged ingredients such as broth, spice blends and sauces for allergens and gluten. More on food safety.
5 mins
15 mins
20 mins
Easy
A comforting, golden broth loaded with tender shredded chicken, egg noodles, celery, and sweet carrots.
Ingredients
(8 items)- [ ]2 cups Cooked shredded chicken (rotisserie or boiled)
- [ ]4 oz Wide egg noodles
- [ ]6 cups Chicken broth
- [ ]2 medium, sliced thin Carrots
- [ ]1 small, diced Yellow onion or celery
- [ ]1 tbsp Olive oil
- [ ]1/2 tsp Dried thyme
- [ ]To taste Salt and black pepper
Substitutions:
- • Egg noodles → Broken spaghetti, ditalini, or cooked rice
Instructions
- 1.
Heat olive oil in a soup pot over medium heat. Sauté diced carrots and onions with dried thyme for 4 minutes until beginning to soften.
- 2.
Pour in chicken broth and bring to a rolling boil.
- 3.
Add egg noodles and boil uncovered for 6 to 7 minutes until noodles are tender.
- 4.
Reduce heat to low, stir in shredded chicken, and simmer for 2 minutes until heated through.
- 5.
Season with salt and generous cracked black pepper. Ladle into warm bowls.
Printer-Friendly Recipe Card
Save ink or paper by printing just the ingredients and instructions, scaled to your desired servings.
Ingredients
(Tap or press Space to check off)Step-by-Step Instructions
Heat olive oil in a soup pot over medium heat. Sauté diced carrots and onions with dried thyme for 4 minutes until beginning to soften.
Pour in chicken broth and bring to a rolling boil.
Add egg noodles and boil uncovered for 6 to 7 minutes until noodles are tender.
Reduce heat to low, stir in shredded chicken, and simmer for 2 minutes until heated through.
Season with salt and generous cracked black pepper. Ladle into warm bowls.
Ingredient Substitutions
- If you don't have Egg noodles: replace with Broken spaghetti, ditalini, or cooked rice.
Food Safety & Leftovers
Safe Temperatures: Ensure poultry reaches an internal temperature of 165°F (74°C), ground beef 160°F (71°C), and eggs are cooked until whites are completely set.
Cooking Notes
Tips and food-safety notes for this recipe
- ✓If you plan to have leftovers, cook the noodles separately so they don’t absorb all the broth overnight.
Times are estimates for a typical home kitchen. Spotted a mistake? See our corrections policy.
Ingredients Used in This Dish
Learn how to store, substitute, and maximize these kitchen staples:
