American · soup
Weeknight Chicken Noodle Soup
A brothy pot of chicken, egg noodles, carrots, and celery built for cold nights and manageable cleanup.
Total time35 min
Hands-on15 min
Cleanuplow
Serves6
Cook
Make dinner
- 01
Heat the oil in a Dutch oven over medium heat. Cook the onion, carrots, and celery with 1/2 teaspoon salt for 7 minutes.
- 02
Add the broth and thyme. Bring to a boil, then simmer until the carrots are nearly tender, 8 minutes.
- 03
Add the chicken and noodles. Simmer until the noodles are tender, 7 to 9 minutes.
- 04
Taste for salt, stir in parsley, and let the soup stand for 3 minutes before serving.
Make it work
Useful swaps
- Use small gluten-free pasta for a gluten-free soup.
- Leftover turkey can replace the chicken.
Why this is a good weeknight call
Only 15 minutes are hands-on. It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
