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.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Delicious and wasy
Awesome, thanks!
Great recipe! Loved the flavor! As experience tells me, I cooked the noodles separately in broth. I did not drain. The noodles soaked it all up. If I would have added them to the soup, there wouldn’t be any broth left. I used bone broth. It was very good and easy, but also took longer than 30 minutes with washing and chopping.
Thanks for the 5 star review and glad you loved the flavor!
Regarding the noodles soaking up broth, yes, that’s why I do mention that at any time should you need to add more broth, do it. Some noodles aren’t as spongey and don’t soak up as much as others. I find it varies from brand to brand but glad you followed your intuition.
This recipe makes a delicious soup. I added heavy cream to the soup after adding the chicken back into it. Very nice.
Thanks for the 5 star review and glad it turned out delicious for you!
I posted a comment back in November of 2018 and I am still making this. I just wanted to let you know that a few weeks ago I was out of noodles so I added a cup and a half of rice and it was amazing. The rice absorbed all of the liquid and all of the flavor. My family has requested that I make it this was as well as soup.
Thank you so much for sharing.
Thanks for the 5 star review and glad you’ve been making it since 2018 and great to hear that the rice you added worked great!
We agree with 5 star rating. I’m home with flu and this soup hit the spot. Thanks so much.
This is the best chicken noodle soup I have ever made
Thanks for the 5 star review and glad this is the best chicken noodle soup you’ve ever made!
This soup was so easy to make and very hearty. I used a rotisserie chicken and added mushrooms and chopped cabbage. I used egg noodles too, however I boiled them too long and they were a bit mushy but didn’t change the flavour of this yummy soup. Next time I won’t boil as long.
Thanks for the 5 star review and glad it was easy and hearty!
Nice recipe but can only taste the thyme and oregano need to cut them in half other than that taste great.
We all have different taste buds so season to taste is always my advice. Glad it tasted great overall.
I’ve made chicken noodle soup plenty of times and this is by far the best recipe. My honey was sick with the flu and this is the only soup he could stomach. Thanks for publishing this recipe. A sure keeper.
Thanks for the 5 star review and glad this is your favorite chicken noodle soup recipe by far!
I was looking into easy foods i can make that would be good for a week and healthy. I’m not at all a soup person. I looked into this recipe and made it and I loved it! Now i have lunch for the week + (noodles were on sale lol so i stocked up) Thank You!
Glad you loved it and have leftovers/lunches for the week!
This was the best and easiest recipe that I have tried in a long time! I had a house full of sick kids including myself and this was both nourishing and delish. I used a rotisserie chicken from the super market and was easily able to put this together in no time. My niece tried it and loved it – she suggested that I use a frozen noodle next time and I just might give that a try. This recipe saved the day.
Glad this was the best and easiest recipe you’ve tried in a long time and that your family loved it and that the recipe saved the day!
Very good! My husband & I luv it!
Will make it again!
Thank You Averie!
Thanks for the 5 star review and glad you both love it and will make it again!
I used leftover chicken from the previous nights supper and had to substitute savoury for thyme. It turned out really well and had a nice spicy kick. Perfect for our colds! Thank you for the delicious recipe!
Thanks for the 5 star review and glad it worked well with your leftover chicken and turned out delicious!
Turned out delicious! We ended up making a lot and I’m wondering if this can be frozen? If yes what do you suggest storing it in? Thanks so much!
Glad it turned out deliciously and that you have enough to freeze!
I have heard people storing it with the noodles separate from the rest but I have never done that. They do absorb broth as time passes but I think that’s more in the fridge than the freezer. I wouldnt worry too much about it if yours are already all together.
I freeze things like this in individual-sized Gladware containers because otherwise it’s a pain when thawing. Or maybe if you have a “family sized” plastic container, that’s fine too, but I wouldn’t just freeze it in one huge container because later on it’s a royal pain. Don’t fill any containers too full. The liquid expands slightly in the freezer.
This recipe was a lifesaver today – husband has flu and loves chicken soup. Taste is delicious. Next time, I’ll use fewer noodles, more carrots. I used much more broth this time and also more meat. the lemon juice is a must.
Glad this was a lifesaver today for you and I agree the lemon juice is a must. Great to hear you will tweak it to suit your preferences for next time.
Made this when I was sick. It was very helpful. Delicious Recipe!! Loved it!!
Thanks for the 5 star review and I am glad this was helpful and delicious!
I made chicken noodle.soup for the first time!
I was amazed at how well it turned out.
My boyfriend loved it!
I served it with garlic bread
Thank you for such an easy to follow recipe!
Thanks for the 5 star review and glad it turned out great and that your BF loved it too!