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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great
I left out Thyme, basil and added cream of chicken with herbs soup and extra water after the noodles cooked! It’s AMAZING!!
I left out Thyme, basil and added cream of chicken with herbs soup and extra water after the noodles cooked! It’s AMAZING!!
Thank you for the 5 star review and glad that it was amazing!
My family loves this recipe!
My family loves this recipe!
Thank you for the 5 star review and glad that your family loves my recipe!
Could I use frozen noodles in this recipe?
I really don’t know. I have only used dry, shelf-stable traditional pasta noodles you can buy in any supermarket.
I use frozen Reams noodles and it is AMAZING!!
I also used frozen Reames and they held their texture beautifully!
Thanks for the 5 star review and glad this was great for you!
Best chicken noodle soup I’ve ever had. Have made twice now, will make again and again!
Best chicken noodle soup I’ve ever had. Have made twice now, will make again and again!
Thank you for the 5 star review and glad that it’s the best ever!
I’ve made this wonderful recipe a number of times now. The cool, rainy NH weather this summer called out for this soup. Although I stay true to the ingredients and instructions, since I had the time I boiled the rotisserie chicken bones in the chicken stock for about an hour before finishing. Over the top good. Thank you, Averie, for another go to recipe.
I’ve made this wonderful recipe a number of times now. The cool, rainy NH weather this summer called out for this soup. Although I stay true to the ingredients and instructions, since I had the time I boiled the rotisserie chicken bones in the chicken stock for about an hour before finishing. Over the top good. Thank you, Averie, for another go to recipe.
Thanks for the 5 star review and glad this has come in handy for you this summer with cool rainy weather. Your boiling-in trick sounds great, bet the flavor is over the top good as you said!
I have made this recipe multiple times, my family includes me (doing weight watchers) my seriously ill husband who has an impaired appetite who hates chicken noodle soup and a notoriously picky 5 year old who loathes vegetables when they are cooked.
Not once has the pot made it through to becoming leftovers.
I’ve messed with the recipe loads due to not having this thing or that thing at the time and it still turns out heavenly.
I have used chicken breast and added a spoonful of butter to provide the fats that the dark meat usually would. I’ve used powdered garlic. I’ve missed out the celery or the carrots so many times and used just about every variation of pasta you can think of. It is so forgiving.
Thank you.
I have made this recipe multiple times, my family includes me (doing weight watchers) my seriously ill husband who has an impaired appetite who hates chicken noodle soup and a notoriously picky 5 year old who loathes vegetables when they are cooked.
Not once has the pot made it through to becoming leftovers.
I’ve messed with the recipe loads due to not having this thing or that thing at the time and it still turns out heavenly.
I have used chicken breast and added a spoonful of butter to provide the fats that the dark meat usually would. I’ve used powdered garlic. I’ve missed out the celery or the carrots so many times and used just about every variation of pasta you can think of. It is so forgiving.
Thank you.
Thanks for the 5 star review and I am glad you and your family loves this recipe and yes, as you said, it’s so forgiving too based on what you do or don’t have on hand!
great
This is my go to chicken noodle soup recipe and I’ve made it at least 20 times now. I love how easy it is to pull together. I make a few changes to the recipe:
-I double it so I can use a whole rotisserie chicken
-I use a stick of butter instead of olive oil
-I use 5 qts of broth and throw one veggie in
– I use 4 bouillon cubes instead of adding salt
I’m obviously not a health nut, but darn is this soup good!
This is my go to chicken noodle soup recipe and I’ve made it at least 20 times now. I love how easy it is to pull together. I make a few changes to the recipe:
-I double it so I can use a whole rotisserie chicken
-I use a stick of butter instead of olive oil
-I use 5 qts of broth and throw one veggie in
– I use 4 bouillon cubes instead of adding salt
I’m obviously not a health nut, but darn is this soup good!
Thanks for the 5 star review and I am glad to hear that you’ve made this a ton and it’s your go-to chicken noodle soup recipe!
Can you give me a estimated calories per serving? How many servings does this make?
Bottom of recipe card, it’s all listed.
delish!
delish!
Thanks for the 5 star review and glad it was delish!