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Chicken Noodle Soup Thermos Lunch

Chicken noodle soup thermos lunch with tender chicken and egg noodles simmered in a golden, savory broth with carrots and celery. Great for meal prep—pack the hot soup into a thermos for warm, comforting lunches.
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Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken Noodle Soup Thermos Lunch
  • 1 tbsp olive oil
  • 1 cup diced carrots
  • 1 cup diced celery
  • 0.5 cup diced onion
  • 2 clove garlic cloves, minced
  • 6 cup chicken broth
  • 2 cup shredded cooked chicken
  • 2 cup egg noodles
  • 1 tsp dried thyme
  • 1 Salt and pepper, to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot over medium heat and sauté the diced carrots, diced celery, and diced onion until softened, about 5 minutes, stirring often so the vegetables steam evenly.
  2. Add the garlic and cook for 30 seconds until fragrant, then keep it moving so it doesn’t brown.
Simmer the soup
  1. Pour in the chicken broth and bring it to a simmer over medium-high heat, with steady small bubbles at the edges.
  2. Add the shredded cooked chicken, egg noodles, and dried thyme, then simmer until the noodles are tender, about 8–10 minutes, stirring once or twice to prevent sticking.
Season and pack
  1. Season with salt and pepper to taste, then simmer 1 more minute so the seasoning disperses.
  2. Ladle the hot soup into a preheated thermos and seal tightly to keep it warm until lunchtime, filling to near the top for best heat retention.

Notes

Pro tip: preheat the thermos with hot water while the soup simmers—then pour it out and fill right away for better warmth. Store leftovers in the fridge up to 4 days; freeze up to 2 months (no—best to rewarm gently since noodles can soften). For a lighter option, use low-sodium chicken broth and add extra pepper and thyme to keep flavor bold.