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Chicken Noodle Soup Thermos Lunch

Chicken noodle soup thermos lunch with tender chicken and egg noodles simmered in a golden broth that stays piping hot for hours. This method—simmer, ladle into a preheated thermos, and seal—keeps warm broth and steam-ready lunches for sick days or school days.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken noodle soup thermos lunch base
  • 1 lb boneless chicken breast Use cutlets or a whole breast for even simmering.
  • 6 cup chicken broth Low-sodium works well; adjust salt at the end.
  • 2 carrots Slice for quick tender bite-size pieces.
  • 2 celery stalks Slice thin so they soften during simmering.
  • 1 small onion Dice small for a mild, sweet broth.
  • 1 cup egg noodles Add near the end to avoid over-softening.
  • 1 tsp dried thyme Adds warm, savory herbal flavor.
  • 0.25 Salt and pepper, to taste Season after noodles are tender.

Equipment

  • 1 Dutch oven

Method
 

Simmer the soup
  1. Combine the chicken, chicken broth, carrots, celery, onion, and dried thyme in a large pot or slow cooker and bring to a gentle simmer over medium-high heat until hot and steamy.
  2. Simmer until the chicken is fully cooked through and tender, about 25 to 30 minutes, skimming foam if needed for a clearer broth.
  3. Remove the chicken, shred it, and return it to the pot so the broth is ready for the noodles.
  4. Add the egg noodles and cook until tender, about 15 to 20 minutes, stirring occasionally so they cook evenly.
  5. Season with salt and pepper to taste, then stir and keep the soup hot until you are ready to pack it.
Pack for a thermos lunch
  1. Preheat a thermos with boiling water, drain it, then fill with the hot soup and seal tightly for lunch so it stays hot for hours.
Serve
  1. When ready to eat, open the thermos carefully and pour the soup into the lunch container so the warm broth and steam are delivered right away.

Notes

For best texture, add egg noodles at the end so they don’t get mushy in the thermos. Store leftover soup in an airtight container in the refrigerator up to 3 days; reheat on the stove or microwave until steaming. Freezing is not recommended because egg noodles can soften after thawing. If you want a lighter option, use low-sodium chicken broth and reduce-added salt since the thermos packing focuses on heat rather than flavor buildup.