Easy Chicken Noodle Soup for Cozy Weeknights

There are few dinners more reassuring than chicken noodle soup. This version keeps the ingredient list simple — olive oil, onion, carrots, celery, garlic, broth, shredded chicken, egg noodles, and thyme — so a warm, homemade bowl is never more than half an hour away.

Gather your ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• 8 cups chicken broth
• 2–3 cups cooked rotisserie chicken, shredded
• 2 cups dried egg noodles
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• Fresh parsley or thyme, chopped (optional)

How to make the soup

1. Warm the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add the minced garlic and dried thyme and stir for 30 seconds, just until fragrant. Pour in the chicken broth, bring it to a gentle simmer, and cook for 10 minutes so the vegetables become tender.
3. Add the shredded rotisserie chicken and egg noodles. Keep the soup at a gentle simmer and cook for 7–9 minutes, stirring once or twice, until the noodles are tender but not mushy.
4. Taste and season with salt and freshly ground black pepper. Finish with chopped parsley or thyme if using, then ladle into bowls and serve hot.

The secret to a generous bowl is simple: let the vegetables soften before the broth goes in.

For leftovers, keep the noodles and broth together in the fridge and reheat gently. They will continue to soften overnight, but the soup will be every bit as comforting the next day.