Easy 30-Minute Homemade Chicken Noodle Soup Recipe

Introduction

Nothing beats a comforting bowl of homemade chicken noodle soup, especially when it comes together in just 30 minutes. This easy recipe features tender chicken, fresh vegetables, and flavorful herbs, making it the perfect cozy meal any day of the week.

Ingredients

• 2 tablespoons olive oil
• 1 cup carrots, peeled and thinly sliced (about 1 1/2 large carrots)
• 1 cup celery, thinly sliced (about 2 stalks)
• 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
• 2 garlic cloves, minced
• 64 ounces (8 cups) low-sodium chicken broth, plus more if desired
• 2 bay leaves
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon dried oregano
• 1 teaspoon black pepper, or to taste
• 12 ounces wide egg noodles (or your favorite noodles or pasta)
• 2 cups shredded cooked chicken
• 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
• 1 tablespoon lemon juice (optional)
• Salt, to taste
• Black pepper, to taste

Instructions

1. Step 1: Heat the olive oil in a large Dutch oven or stockpot over medium-high heat.
2. Step 2: Add the carrots, celery, and onion, then sauté for about 7 minutes until the vegetables begin to soften, stirring occasionally.
3. Step 3: Stir in the minced garlic and cook for another 1 to 2 minutes until fragrant.
4. Step 4: Pour in the chicken broth, add bay leaves, thyme, oregano, and pepper, then bring to a gentle boil. Simmer for about 5 minutes until vegetables are fork-tender.
5. Step 5: Add the egg noodles and cook for about 10 minutes until the noodles are tender and cooked through. You can add extra broth or water if you prefer a soupier consistency.
6. Step 6: Stir in the shredded chicken, chopped parsley, and optional lemon juice. Boil for 1 to 2 minutes until the chicken is warmed through.
7. Step 7: Taste the soup and adjust the salt and pepper as needed. Remove the bay leaves and serve immediately.

Tips & Variations

• Use rotisserie chicken for a quick shortcut and extra flavor.
• Swap egg noodles for gluten-free pasta or rice noodles if preferred.
• Fresh herbs shine in this soup—use fresh thyme and parsley whenever possible.
• Add a squeeze of lemon juice at the end to brighten the flavors.
• For a heartier soup, add diced potatoes or additional vegetables like peas or corn.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Note that noodles may absorb broth over time, so add a splash of chicken broth or water when reheating to adjust consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken broth from a carton or should I make my own?

Both work well. Store-bought low-sodium chicken broth is convenient and flavorful, but homemade broth will add extra depth if you have the time.

Can I prepare this soup ahead of time?

Yes, you can make the soup a day in advance and refrigerate it. The noodles may soak up the broth, so consider cooking noodles separately and adding them just before serving if you want to preserve their texture.

Easy 30-Minute Homemade Chicken Noodle Soup Recipe

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★★★★★

4.9 from 140 reviews

• Author: lina
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

This easy 30-minute homemade chicken noodle soup combines fresh vegetables, tender shredded chicken, and wide egg noodles in a flavorful low-sodium chicken broth. It’s a comforting and hearty meal perfect for any day when you need a warm, nourishing dish made from scratch with simple ingredients.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots)
• 1 cup celery, sliced thin (about 2 stalks)
• 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
• 2 garlic cloves, minced
• 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped

Liquids & Broth

• 2 tablespoons olive oil
• 64 ounces (8 cups) low-sodium chicken broth (plus more if desired)
• 1 tablespoon lemon juice (optional)

Herbs & Spices

• 2 bay leaves
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 teaspoon pepper (or to taste)
• Salt, to taste
• Black pepper, to taste

Pasta & Protein

• 12 ounces wide egg noodles (or your favorite noodles or pasta)
• 2 cups shredded cooked chicken

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Instructions

1. Heat Olive Oil and Sauté Vegetables: In a large Dutch oven or stockpot, add olive oil and heat over medium-high until warm. Add sliced carrots, celery, and diced onion. Sauté for about 7 minutes, stirring occasionally until the vegetables begin to soften. Then add minced garlic and sauté for an additional 1 to 2 minutes to release its aroma.
2. Add Broth and Herbs: Pour in the low-sodium chicken broth, then add bay leaves, fresh or dried thyme, dried oregano, and pepper. Bring the mixture to a gentle boil and let it simmer for about 5 minutes or until the vegetables become fork-tender. If you prefer a soup with more broth, add additional broth or water as desired.
3. Cook Egg Noodles: Add the wide egg noodles to the boiling broth and cook for about 10 minutes or until the noodles are tender and cooked through. Keep an eye on the liquid level and add water if the soup becomes too thick from the noodles absorbing the liquid.
4. Add Chicken and Finish: Stir in the shredded cooked chicken, chopped parsley, and optional lemon juice to brighten the flavor. Boil for 1 to 2 minutes until the chicken is warmed through. Taste the soup and adjust seasoning with salt, pepper, and any extra herbs as desired. Remove the bay leaves before serving.
5. Serve: Ladle the soup into bowls and serve immediately for a comforting and nutritious meal.

Notes

• If you want a brothier soup, feel free to add more chicken broth or water as the noodles absorb liquid.
• The lemon juice is optional but recommended to add a fresh, bright flavor to the soup.
• Adjust salt carefully depending on the saltiness of your broth and chicken.
• Use shredded rotisserie chicken for quicker preparation or cooked chicken breast.
• This soup can be stored in the refrigerator for 3-4 days or frozen for up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: chicken noodle soup, homemade chicken soup, easy chicken soup recipe, quick chicken noodle soup, comfort food