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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Was craving soup and this recipe was spot on! Used frozen veggies and canned chicken and it with all of the herbs and spices it was delicious!
I am glad it turned out delicious for you!
Was just looking for an easy way to use leftover rotisserie chicken, and would have been happy with a decent, average soup. This was way beyond my expectations. Absolutely delicious and we changed dinner plans so that we could eat this instead!
Thanks for the 5 star review and glad that this soup was way beyond your expectations and that you even changed your dinner plans so you could enjoy it!
This soup is absolutely delicious! The only thing we added was a pinch of red pepper flakes. We like it spicy!
Thanks for the 5 star review and glad it was delicious and I am with you, love spicy food and pepper flakes are the way to go!
This was great! I did add a dash of poultry seasoning out of habit, but it would have been just as good without.
Thanks for the 5 star review and glad it was great!
My husband loves this soup! I used 3-4 cups of chicken, extra carrots and celery. Wound up with twice as much soup. It’s easy and delish!
Thanks for the 5 star review and glad that your husband loves it and that you were able to make a bigger batch!
My husband said this should be canned and sold it was so good! It did turn out amazing! I changed a couple things including: I used 16oz of orzo, doubled the broth (might even add another 32oz to make it more soupy next time as it was thick and hearty with double the broth, used a whole rotisserie chicken shredded up into little bits, and used fine ground white pepper instead of black to give it a more mellow flavor. Perfecto! <3
I’m glad to hear it was such a hit that he thinks it should be sold, what a nice compliment! White pepper is a great touch if you have it on hand, good thinking!
The recipe was very easy to make, and overall it was good. I think the recipe calls for too much pepper. I know it specified “to taste”. But the suggestion was 1tsp. I thought the pepper overpowered the soup. I’ll try again with 1/2 the pepper and see how that goes.
Yes “to taste” means to your taste which is why I wrote that since salt and pepper are very personal. In any recipe, always start with a pinch, especially if you think you’re sensitive to that particular flavor, spice, etc. and work up.
Had to give a follow up – overnight the orzo expanded to like 100 times (slight exaggeration) its original size so this became more of a pasta dish in the end haha. Going to try it again but with like 1/3 of the orzo :)
This was better than what you would get in a restaurant! Great flavor!
This was my first time making chicken noodle soup. It was very bland then I found out I needed to add more salt. After that was done and the flavor was brought out… It was amazing. I can’t believe I was eating the can stuff before this. I made enough to freeze in my mason jars. Yummy.
Thanks for the 5 star review and glad that you realized that the salt really brings things to life and great that you don’t need canned soup anymore!
So easy and very tasty! I will definitely make this again and am looking forward to trying some of your other soups.
Thanks for the 5 star review and glad you will make it again!
This is the best fall back receipt that I have found anywhere! It is a main stay at our home. Family and friends think I spent hours preparing this soup when in reality in an hour your are sitting down eating a great soup that is full of flavor, that seconds and thirds are a must.
Thanks for the 5 star review and glad this is the best fall back recipe you’ve found anywhere! And I agree, it tastes like you spent hours on it but in reality, nope!
I loved it. I boiled a chicken a few days ago and I had homemade broth (always better than from the store) and my shredded chicken I had in the freezer. I had thyme and parsley from the garden, and prefer marjoram to oregano so that’s the only substitution I made. You’re right about the lemon. I had a fresh one on hand! It really was excellent. Filling and satifying but not real heavy. I’m glad I tried it.
Thanks for the 5 star review and glad this was a winner!
Just made this soup and it’s veey good! Even got my toddler’s approval!
Thanks for the 5 star review and glad this even got your toddler’s approval!
Made it for the first time, it was so taste.
Excellent!
This was easy and delicious. Will definitely be making it again.
Great to hear that!
Delicious, simple but very tasty!
Thanks for the five star review and I’m glad that it was delicious!