This 20-minute thick chicken soup with noodles is a family favorite—simple, comforting, and ready in no time. With just eight basic ingredients and one pot, this recipe delivers a rich, creamy texture without long simmering or complicated steps. It’s perfect for a quick lunch, an easy dinner, or a cozy meal for little ones and adults alike. Make it from scratch today and enjoy a warm, satisfying bowl in about 20 minutes.
I put this soup together quickly for my toddler and ended up sharing it with a visiting relative who also loved it. It’s one of those recipes that feels special despite being effortless—comforting, nourishing, and reliably delicious. The creaminess comes from a simple yogurt-and-egg-yolk mixture that thickens the broth without cream, keeping the flavor fresh and homey.
The method is straightforward: cook the chicken with onion, add diced potato, carrot, and a handful of noodles, then finish with the yogurt and egg yolk mixture to gently thicken the soup. Because it’s a small-batch recipe, it’s particularly handy when you want a quick meal for two, but the ingredients can be doubled if you’re feeding more people or want leftovers.
Chicken Soup Ingredients
Chicken. For speed and ease I use boneless, skinless chicken thighs. They cook quickly and stay tender. If you prefer white meat or want to use pre-cooked chicken, that works too—adjust the cooking time accordingly.
Carrot, Onion and Potato. One medium of each is all you need. These vegetables build flavor and body in the broth while keeping the soup hearty and familiar.
Yogurt and egg yolk. This simple combination creates a silky, slightly thickened broth without heavy cream. Temper the yolk with hot soup before adding to prevent curdling.
Noodles. I added a small portion of macaroni, but any short pasta—elbow, ditalini, or small shells—works well. Use rice or gluten-free pasta to make the recipe gluten-free if needed.
How To Make Thick Chicken Soup
- Place the boneless chicken thigh and chopped onion in a small pot. Add just enough water to cover the chicken and onion, season with a pinch of salt, and bring to a gentle boil over medium-high heat.
- Once the chicken is cooked through, add the chopped potato, carrot, and a handful of noodles. Add more water if needed so the ingredients are just covered. Simmer until the potato is tender and the noodles are cooked, stirring occasionally.
- While the soup finishes, whisk the yogurt and egg yolk together in a small bowl until smooth. To avoid curdling, add 2–3 tablespoons of the hot soup to the yogurt mixture and whisk to temper the yolk. Repeat once more so the mixture warms gradually.
- Stir the tempered yogurt-and-yolk mixture back into the pot. Remove the soup from heat immediately and stir well to combine; the residual heat will thicken the broth without scrambling the egg.
- Taste and adjust seasoning, then serve right away. Leftovers keep well in the fridge for a day or two; reheat gently to preserve the creamy texture.
Options
Swap ingredients freely to suit your pantry and dietary needs. Use store-bought or homemade chicken broth instead of water for deeper flavor. Replace regular noodles with gluten-free pasta or rice for gluten-free bowls. Add extra vegetables—broccoli, cauliflower, peas, or spinach work nicely—to boost nutrition and texture. If you prefer a thinner broth, use less yogurt or skip the egg yolk and stir in a splash of cream or milk at the end.
This recipe makes a small batch suitable for two servings. To feed more people or create leftovers, double or triple the ingredient quantities and use a larger pot. Cooking times remain similar; just ensure vegetables and noodles are fully cooked before finishing with the yogurt mixture.
I hope you enjoy this soup as much as my enthusiastic tasters did. It’s quick to prepare, gentle on little appetites, and satisfying for adults too. If you try it, feel free to note any adjustments you made—substitutions and personal touches are what make a recipe truly your own.
20-Minute Easy Thick Chicken Soup With Noodles
Super easy thick chicken soup with noodles that is loved by toddlers and grown ups. Only 7 ingredients, one pot and 20 minutes!
5 minutes
15 minutes
20 minutes
Ingredients
- 1 boneless skinless chicken thigh
- 1 potato, medium/large, chopped
- 1 onion, medium, chopped
- Some noodles (about 1/3–1/2 cup dry)
- 1 carrot, chopped
- 1 tbsp yogurt
- 1 egg yolk
Instructions
- In a small pot, cook the chicken and chopped onion over medium-high heat. Add just enough water to cover the ingredients and a pinch of salt. Simmer until the chicken is cooked through.
- Add the chopped potato, carrot, and the noodles. Pour in a little more water if necessary so everything is just covered. Season with salt to taste and cook until the potato is tender and the noodles are done.
- Meanwhile, whisk the egg yolk with the yogurt in a small bowl until smooth. Temper the mixture by whisking in 2–3 tablespoons of hot soup, then repeat once more so the mixture warms gradually.
- Stir the tempered mixture into the pot, remove from heat immediately, and blend gently until the soup is creamy and slightly thickened. Serve hot, or cool and refrigerate for later.
Nutrition Information
Yield
2
Serving Size
1
Amount Per Serving
Calories 331
Total Fat 8g
Saturated Fat 2g
Trans Fat 0g
Unsaturated Fat 5g
Cholesterol 161mg
Sodium 132mg
Carbohydrates 45g
Fiber 4g
Sugar 5g
Protein 22g
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