Chicken Noodle Soup
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-10-29Updated 2026-10-29
Chicken noodle soup with cooked chicken, egg noodles, carrots, and celery. Make this easy skillet soup in about 36 minutes for a comforting grilled cheese side.
Chicken noodle soup is a comforting broth-based soup with tender chicken, egg noodles, and vegetables, making a warm, savory partner for a crisp grilled cheese sandwich. This version starts with fully cooked chicken and low-sodium broth, so you do not need to poach raw meat or make stock. Carrot, celery, and onion soften before the noodles go in, and a small amount of lemon juice finishes the broth. One deep skillet holds the whole batch. Makes: about 6 cups, or 4 generous side-dish servings. Prep: 10 minutes. Cook: about 26 minutes. Total: about 36 minutes. Active work: about 20 minutes. Start with fully cooked chicken and egg noodles labeled for 6–8 minutes of cooking. Larger vegetable pieces, colder ingredients, or longer-cooking noodles may extend the time.
How to make Chicken Noodle Soup
Makes About 6 cups; 4 generous side-dish servings. Listed times are estimates; visual and temperature cues control doneness.
10 minCook
26 minRest
0 minTotal
36 minYield
About 6 cups; 4 generous side-dish servings
Equipment
- Deep 12-inch skillet or saute pan, at least 4-quart capacity
- Cutting board and sharp knife
- Measuring cups and spoons
- Kitchen scale
- Wooden spoon
- Ladle
- Thin-tip instant-read food thermometer
Ingredients
- •1 tablespoon olive oil
- •1/2 cup (70 g) finely diced yellow onion
- •1/2 cup (65 g) carrot, cut into 1/4-inch dice
- •1/2 cup (60 g) celery, cut into 1/4-inch dice
- •2 garlic cloves, minced
- •1/2 teaspoon dried thyme
- •5 cups low-sodium chicken broth, plus a little more to loosen if needed
- •1/4 teaspoon fine salt, plus more to taste
- •1/4 teaspoon ground black pepper
- •3 ounces (85 g) dry wide egg noodles with a package cooking time of 6–8 minutes
- •1 cup (140 g) fully cooked skinless, boneless chicken, shredded into bite-size pieces
- •1 tablespoon fresh lemon juice
Instructions
- 1
Soften the vegetables
Heat the olive oil in a deep 12-inch skillet or saute pan with at least a 4-quart capacity over medium heat. Add the onion, carrot, celery, and salt. Cook for 7 minutes, stirring often, until the onion is translucent and the vegetables begin to soften. Add the garlic and thyme and stir for 1 minute, until fragrant.
- 2
Simmer the broth
Pour in the 5 cups chicken broth and add the black pepper. Bring to a gentle simmer over medium-high heat, about 5 minutes. Reduce to medium-low and simmer uncovered for 5 minutes, until the carrot is nearly tender. If the carrot pieces are still hard, simmer a few minutes longer before adding the noodles.
- 3
Cook the noodles and warm the chicken
Stir in the dry egg noodles and fully cooked chicken. Return to a steady gentle simmer and cook for 6–8 minutes, or the noodle package time, stirring occasionally, until the noodles are tender. Check that the chicken reaches 165°F in several places with a thin-tip food thermometer, holding a small mound of chicken in a ladle if needed so the probe sits in the food. Continue cooking if needed to reach that temperature. Turn off the heat, stir in the lemon juice, and taste before adding more salt. Add a little extra broth if the noodles have absorbed more liquid than you prefer, then serve hot.
Tips
- →Keep the vegetables small and even. Check a carrot piece before adding the noodles so you do not need to overcook the noodles while waiting for vegetables to soften.
- →Maintain a gentle but steady simmer after adding the noodles. Occasional stirring keeps them separated and helps them cook evenly.
- →Stop when the noodles are just tender and the chicken is thoroughly reheated. Noodles continue to soften in hot broth after the heat is off.
- →Taste before adding more salt, especially with seasoned rotisserie chicken. The broth and chicken can both contribute salt.
- →Serve soon after cooking for the best noodle texture. Add a splash of broth to portions that have thickened as they stand.
Variation
Chicken: Use the same amount of fully cooked turkey for a turkey noodle variation. Follow the same reheating and storage guidance. Noodles: Small pasta can replace egg noodles in the same dry weight, but its cooking time and liquid absorption may differ. Use its package timing and check tenderness before serving. Thyme: Use 1/2 teaspoon dried parsley in place of thyme for a milder herb flavor, or omit the thyme. Fresh herbs can be stirred in at the end if already on hand. Lemon: Omit the lemon juice if you prefer a plain broth finish. Adjust salt and pepper after tasting rather than automatically adding another acid.
Questions and answers
Can you make chicken noodle soup with rotisserie chicken?
Yes. Remove the skin and bones, shred the cooked meat into bite-size pieces, and add it with the noodles. Heat it thoroughly to 165°F and count its storage time from when the chicken was originally cooked or purchased.
Do you cook noodles before adding them to chicken soup?
For this one-pan recipe, add the dry noodles directly to the simmering broth near the end. If preparing soup for several days of leftovers, cooking and storing noodles separately can keep them from absorbing as much broth, but that option needs a separate pot.
How do you keep noodles from getting mushy in chicken noodle soup?
Add them only after the vegetables are nearly tender and cook just to the package's tender stage. For meal prep, keep separately cooked noodles apart from the broth and add them to individual portions.
Can you make chicken noodle soup in a skillet?
Yes, if the skillet is deep enough. Use a deep 12-inch skillet or saute pan with at least a 4-quart capacity; a shallow frying pan does not provide enough room for this batch.
Can I put raw chicken in this soup recipe?
This quick method is written for fully cooked chicken. Raw chicken needs its own cooking and temperature checks, so cook it separately to 165°F before using it here; that extra preparation is not included in the stated time.
Can you freeze chicken noodle soup?
Yes, but the noodles become softer after freezing and reheating. For better texture, freeze the chicken-and-vegetable broth without noodles and add freshly cooked noodles when serving.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
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