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Chicken Noodle Soup Thermos Lunch

Chicken noodle soup thermos lunch with tender shredded chicken and soft egg noodles simmered in a golden herbed broth. Cook the noodles right in the pot, then ladle into a preheated thermos so it stays steaming for hours.
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Butter
  • 2 tbsp butter
Onion
  • 1 onion diced
Carrots
  • 2 carrots sliced
Celery
  • 2 celery stalks, sliced
Garlic
  • 2 cloves garlic minced
Chicken broth
  • 8 cup chicken broth
Shredded chicken
  • 2 cup shredded chicken cooked, shredded
Egg noodles
  • 2 cup egg noodles
Dried thyme
  • 1 tsp dried thyme
Bay leaf
  • 1 bay leaf
Salt
  • 1 salt to taste
Black pepper
  • 1 black pepper to taste
Fresh parsley
  • 1 tbsp fresh parsley chopped

Equipment

  • 1 Dutch oven

Method
 

Cook the soup base
  1. Melt the butter in a large pot over medium heat and cook the onion, carrots, and celery until softened, about 5 minutes, stirring until glossy and fragrant.
  2. Stir in the garlic, dried thyme, and bay leaf and cook for about 1 minute until fragrant and slightly darker at the edges.
  3. Pour in the chicken broth and bring to a gentle simmer over medium-high heat until small bubbles break the surface.
Finish with chicken and noodles
  1. Add the shredded chicken and let it heat through in the broth for 5 minutes, stirring until hot throughout.
  2. Add the egg noodles and simmer for about 10 minutes until tender, stirring occasionally to prevent sticking.
  3. Stir in the chopped fresh parsley, season with salt and black pepper to taste, and keep the soup at a gentle simmer while you fill the thermos.
Pack for thermos lunch
  1. Ladle the hot soup into a preheated thermos to keep warm, using a steady pour so the noodles stay submerged and steaming.

Notes

Pro tip: preheat the thermos with hot water for 5 minutes, then pour it out before filling so the first bites stay hot longer. Refrigerate leftovers in a sealed container for up to 3 days; the noodles will soften further. Freezing is not recommended because egg noodles can turn mushy after thawing. For a lighter option, use olive oil in place of butter and choose low-sodium chicken broth.