Easy 30-Minute Homemade Chicken Noodle Soup — 🍲🥕🙌🏻 Classic, comforting, and tastes just like grandma made but way easier and faster! This soup is AMAZING and it’ll be your new favorite recipe!
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The Easiest Chicken Noodle Soup Recipe
Chicken noodle soup is one of the fondest memories I have of my grandmother’s cooking. Classic, comforting, a cure-all for whatever ailed me, and I could taste my grandma’s love in it.
However, my grandma’s version took hours and hours. I don’t have time to watch a boiling pot for half the day and this version is easy, ready in 30-minutes, and has all the comforting qualities you want in classic chicken noodle soup.
My family loved the homey, classic flavors in the soup, raved about it, and asked when I’m making it again.
It makes enough to stash half in the freezer for a rainy day or for winter cold and flu season. Chicken noodle soup is a miracle worker! Even better when it’s a one-pot wonder to cut down on dishes and work.
What Readers Are Saying
It’s not just my family who’s raving about this soup. With 1000+ 5-star reviews, this soup is an ultimate favorite! ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
After finding this great soup recipe, it’s my GO-TO one. Everyone loves it. I use egg noodles or small sized pasta and less than called for.
Will need to try more from your website!Lois
This is our FAVORITE chicken noodle soup recipe! It’s so easy and makes flavorful soup!
Meredith S.
This soup is full of flavor. I followed the recipe and added a handful of frozen peas for color. Start to finish was 30 mins. Hubby had 3 bowls! I’ll be making more of your recipes.
Kerri
Chicken Noodle Soup Ingredients
To make this easy chicken noodle soup recipe, you’ll need the following basic ingredients:
- Olive oil
- Carrots
- Celery stalks
- Sweet Vidalia onion
- Garlic
- Chicken broth
- Bay leaves
- Fresh thyme sprig
- Dried oregano
- Wide egg noodles
- Shredded cooked chicken
- Fresh parsley
- Salt and black pepper
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Chicken Noodle Soup
Making homemade chicken noodle soup with egg noodles doesn’t get easier than this! Here’s an overview of how this simple recipe comes together:
- To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
- Add the carrots, celery, onion, and sauté until the veggies begin to soften before adding the garlic and sauté for another 1 to 2 minutes.
- Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.
- Add the egg noodles, stir with a wooden spoon, and simmer the mixture until the noodles are cooked through.
- Add the chicken, parsley, optional lemon juice and boil until chicken is warmed through, remove the bay leaves and fresh herbs sprigs, and serve immediately!
Recipe FAQs
Wide egg noodles in chicken noodle soup is the only way to go for me because that’s how my grandma made it, but if you like rotini or another type of pasta, use it instead.
I always use store bought rotisserie shredded chicken, both the white and dark meat, in my homemade chicken noodle soup (if I don’t have leftover boneless skinless chicken breasts on hand). My Sheet Pan Whole Roasted Chicken leftovers or extra chicken from Crockpot Whole Chicken are great to use in this soup because you get the flavor from bone-in chicken or you can use shredded chicken thighs. Or use my quickie Poached Chicken recipe. There are lots of options!
I prefer using a blend of fresh and dried herbs in my soup for a more nuanced flavor. For this recipe, I used bay leaves, fresh thyme, and dried oregano. However, you can easily adapt the recipe using whatever herbs you have on hand!
The squeeze of lemon juice does NOT make the soup taste even remotely lemony. Instead, it brightens up the rich flavors of the soup and makes the recipe pop overall. If you don’t have a fresh lemon on hand, use apple cider vinegar to achieve the same result.
We love serving this easy homemade soup with bread rolls (try Parker House Rolls or No-Knead Dinner Rolls), Skillet Cornbread, or a Classic House Salad.
You can store this soup in an airtight container for up to 5-7 days in the fridge or in the freezer for up to 4 months.
what to serve with chicken noodle soup
You can serve this comforting chicken soup with anything from crackers or dinner rolls to your favorite crusty bread. It’s a meal in itself! Of course, you can serve the soup as a side to another entree, pair it with a simple house salad, or whatever works well for your meal lineup.
Tips for the Best Chicken Noodle Soup
Herbs: There are quite a few herbs used including thyme, oregano, bay leaves, and parsley. If you don’t have them all on hand, don’t want to buy a bunch of thyme for just 1 teaspoon, or aren’t fond of a particular herb, you can probably omit it. Your soup won’t taste exactly like mine, but it’ll be close.
Salt: Make sure to salt your soup to taste. I use low-sodium chicken broth and add a bit of salt to my soup so I can control the overall salt level. The saltiness of low-sodium broth varies among brands, and if you used a rotisserie chicken, salt levels vary. And everyone’s personal preference for salt varies so salt to taste.
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Easy 30-Minute Homemade Chicken Noodle Soup
Equipment
- 1 Dutch oven – large (or large soup pot or stock pot)
Ingredients
- 2 tablespoons olive oil
- 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
- 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
- ½ teaspoon dried oregano
- 1 teaspoon pepper, or to taste
- 12 ounces wide egg noodles, (or your favorite noodles or pasta)
- 2 cups shredded cooked chicken, (use store bought rotisserie chicken to save time; or use other leftover chicken or cook your own 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
- To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
- Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
Add the garlic and sauté for another 1 to 2 minutes. - Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender. Note – If you like brothier soup, add additional broth, possibly as much as an additional 64 ounces because as time passes the noodles will continue to absorb broth.
- Add the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. Tip – At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. At the end you will adjust the salt level.
- Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through. Tips – Taste soup and add salt to taste. I add about 1 tablespoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was very good! Didn’t have fresh thyme or a bay leaf, but did have the other spices. Made it more brothy by using some water and boullion. Used a rotisserie chicken and got it right when they put it out at 4:00pm so it hadn’t spent hours drying out and was very moist. Nothing can ruin chicken soup more than dried out chicken. I also took the additional step of cooking the noodles separately and adding them to the individual bowls, and then storing them separately too so they don’t get soggy from absorbing all the broth. Yummy!
Thanks for the 5 star review and glad this turned out very good for you! Bravo for taking the extra steps with the noodles (I never even do that)!
Honestly- best chicken noodle soup I’ve ever had! I used fresh oregano instead of dried, added 3c more broth and used frozen noodles instead of dried. You will not be disappointed and don’t skip the lemon juice!
Thanks for the 5 star review and glad it’s the best chicken noodle soup you’ve ever had! I agree not to skip the lemon juice.
The recipe calls for 12oz egg noodles. I ended up with noodle soup!!!
Loved the recipe otherwise. Phenomenal flavour, loved the lemon in it (especially since made it for flu recovery) and used the rotisserie chicken to make super fast.
I will definitely share and make this again and again but will only use half the amount of noodles! LOL!!
Thank you!
Glad you loved the soup and it had phenomenal flavor!
In step 4 I clearly mention: “Note – If you like brothier soup, add additional broth, possibly as much as an additional 64 ounces because as time passes the noodles will continue to absorb broth.”
This soup is sooooo amazing!! My family loved it!!
Thanks for the 5 star review and glad your family loved it and it was so amazing!
The best homemade chicken soup I’ve made! And I’ve tried quite a few different recipes. I will definitely be making it again, quick and easy.
Thanks for the 5 star review and glad this was the best homemade chicken soup you’ve ever made and glad you’ll be making it again!
Have you tried this soup in an instant pot or crock pot? I love this soup so much and it is a family favorite that I would love to be able to make on the go also!!
No I haven’t because it really doesn’t get any faster than 30 minutes or more convenient for me personally than doing it on the stove but of course you can always experiment to see if you can make it faster/easier for you in an instant/crock pot.
How well does this soup reheat?
Thanks
Extremely well in my experience.
I’m making this now. I only had frozen chicken to use, so I am slow cooking it to add at the end. I needed more broth to balance out the 1 lbs package of Amish egg noodles in it. My honey has a stomach bug and I believe it will knock out his bad symptoms! So grateful for this recipe!
Thanks for the five star review and I hope this does the trick and it gets your loved one on the mend!
Made this recipe last night and loved it! The lemon juice was optional but I definitely recommend it as it really does add to the flavor.
Thanks for the five star review and I’m glad you loved it! I agree with the lemon juice, it really adds to the overall flavor!
Do you use fresh or dried bay leaf? Thanks!
Dried but I’m sure you could use fresh.
DELICIOUS recipe. followed it to the “T” and it is amazing!! Can’t wait for the family to taste. Thank you what a great, easy meal. AND I use a store bought roasted chicken, was plenty big, just used the breast meat. SO HAPPY!!!!
Thanks for the five star review and I’m glad this was a huge hit!
Classic, easy, comforting, delicious. Thanks for this recipe. Easy to tweak, but it stands on its own.
Planning to make this for fellow teachers for lunch, and anticipating going home empty handed. :)
Thanks again!
Thanks for the 5 star review and glad that this was all of this for you: Classic, easy, comforting, delicious!
That was my goal and glad it hit all those marks and you’re going to make this for your teacher colleagues, how nice of you!
Love your turkey noodle soup. When looking for the calories it says over 900 calories for 1 serving size! I’m sure this must be an error. There are 6 servings, so I think this would he for all six? I put more broth in mine as it was more like stew than soup. Quick and tasty though!
Thanks for the 5 star review and glad you love the soup! The stats are computer-generated and take into account so many different factors and clearly not always accurate. If you want more accurate stats, doing it manually given the exact ingredients you’re using is the best way.
This was delicious! The lemon juice really did make a difference! I added more veggies and a little less on the noodles because I only had 64 oz of low sodium broth! I will definitely make this again! Thank you Soo much for this recipe! It was perfect for a snowy night in Chicago! I served it with Pillsbury French bread loaf that you bake in the oven! Comfort food at its best!
Thanks for the 5 star review and glad this was perfect for your snowy night in Chicago (lived there once upon a time 20 years ago…. BRRR!) Stay warm and glad you enjoyed the lemon juice addition as I do too!
It was overall delicious. I changed a few things based on what I had. I used leftover turkey rather than chicken, and since I didn’t have oregano so I used marjoram. The flavor was amazing.
Thanks for the 5 star review and glad it was amazing! I have this exact same recipe but with turkey and it’s equally good, which sounds like pretty much what you made :) https://www.averiecooks.com/easy-30-minute-turkey-noodle-soup/
Amazing!!!!!! My whole family loved it and we have some picky eaters. This recipe was easy and I’ll make this again.
Thanks for the 5 star review and glad this was approved by the picky eaters and you’ll make it again!
Thank you so much Averie for this awesome chicken noodle soup recipe! Wow! My entire family LOVES it! We followed the recipe exactly as is and added extra salt, black pepper, and Badia Complete Seasoning to taste at the end. Thank you again for sharing this scrumptious recipe! It is now a staple recipe in my family.
Thanks for the 5 star review and glad your family loves it and it’ll be a staple!