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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Great!
This is the best recipe I have found for chicken in the slow cooker. And the tip for using your stand mixer to shred it is so good! It worked perfectly. All of your tips and suggestions are great, thank you for sharing.
Wow, this was my first time making homemade chicken noodle soup! It turned out amazing! My hubby and I have been sick oft and on for the last month…I feel like this soup was a miracle remedy to calm and quieten a cough! Thank you!
Wow, this was my first time making homemade chicken noodle soup! It turned out amazing! My hubby and I have been sick oft and on for the last month…I feel like this soup was a miracle remedy to calm and quieten a cough! Thank you!
Thanks for the 5 star review and glad and glad this calmed your cough!
This was easy to make and absolutely amazing. We had 2nds. I definitely had to add more chicken broth. I added a total of 48 oz more. Great recipe. Thank you for sharing it.
This was easy to make and absolutely amazing. We had 2nds. I definitely had to add more chicken broth. I added a total of 48 oz more. Great recipe. Thank you for sharing it.
Thanks for the 5 star review and glad this was amazing for you!
I used a bag of frozen mirepoix, which cut down on prep time.
I expected the soup to be less flavorful because I used 4 cups of water with my last 4 cups of frozen broth from a very popular online roasted butter chicken recipe. But it was amazing! I think the butter from the broth added flavorful fats to the soup. Highly recommend.
Glad that this was a winner for you and you were able to take advantage of what you had on hand to save time and add flavor.
I also used frozen Reames and they held their texture beautifully!
This soup was absolutely delicious! I made it exactly as directed, but ended up adding an extra 2 cups of broth as the noodles had cooked and absorbed quite a bit of liquid. My whole family loved this on this cold evening! Thank you so much for this keeper!
This soup was absolutely delicious! I made it exactly as directed, but ended up adding an extra 2 cups of broth as the noodles had cooked and absorbed quite a bit of liquid. My whole family loved this on this cold evening! Thank you so much for this keeper!
Thanks for the 5 star review and glad you loved the soup! Yes it’s common for noodles to do that but easy to solve with more broth like you did.
I think this soup is excellent, loved it!
I really enjoyed the seasoning but only used half the pepper and found that to be enough. I also only used 8 oz. of noodles. I had a couple containers of frozen bone broth that I had made from a couple of rotisserie chickens so I used those, also enough left over chicken. I added 4 cups of water and some Better Than Bullion to taste, it was wonderful. Had to use dry parsley since mine recently died and forgot to add the lemon. Can’t wait to taste it with fresh parsley and lemon but it was still amazing. Thank you for such a flavorful chicken noodle soup!
I think this soup is excellent, loved it!
I really enjoyed the seasoning but only used half the pepper and found that to be enough. I also only used 8 oz. of noodles. I had a couple containers of frozen bone broth that I had made from a couple of rotisserie chickens so I used those, also enough left over chicken. I added 4 cups of water and some Better Than Bullion to taste, it was wonderful. Had to use dry parsley since mine recently died and forgot to add the lemon. Can’t wait to taste it with fresh parsley and lemon but it was still amazing. Thank you for such a flavorful chicken noodle soup!
Thanks for the 5 star review and glad this was wonderful for you!
I absolutely love this recipe. I do find it heavy on the noodles so I do extra veggies. Make sure you wait until the end to add the salt a little at a time so you don’t over do it. I love the lemon flavor so I add alot more than it calls for.
I wanted to thank you for sharing such a delicious recipe after cooking this yummy soup twice and receiving high praise from my family each time.
It’s so easy, tasty and satisfying! My 11 year son is begging me to make more so that I can freeze it for later meals.
Thank you!
Vince (aka Dad who thought he couldn’t cook)
I wanted to thank you for sharing such a delicious recipe after cooking this yummy soup twice and receiving high praise from my family each time.
It’s so easy, tasty and satisfying! My 11 year son is begging me to make more so that I can freeze it for later meals.
Thank you!
Vince (aka Dad who thought he couldn’t cook)
Thanks for the 5 star review and glad your family is loving this. And that you are learning to cook more!
great recipe! easy and really, really good ! will make again for sure.