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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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