Easy 30-Minute Homemade Chicken Noodle Soup

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!

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: 

1. To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
2. 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.
3. 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. 
4. Add the egg noodles, stir with a wooden spoon, and simmer the mixture until the noodles are cooked through. 
5. 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! 

what to serve with chicken noodle soup

Easy Sourdough Bread

Garlic Cheese Flatbread

Angel Biscuits

Garlic Herb Rolls

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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4.56 from 1318 votes

Easy 30-Minute Homemade Chicken Noodle Soup

By Averie Sunshine

🍲🥕🙌🏻 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! Made in just one pot and ready in 30 minutes!

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

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Equipment

• 1 Dutch oven – large (or large soup pot or stock pot)

Ingredients  

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• ▢ 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

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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

Storage: Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 4 months. Reheat gently in the microwave or in a saucepan, as desired. Note that as leftover soup sits and time passes, the noodles will continue to absorb the broth so don’t be surprised if the overall liquid volume looks less. You can easily add a bit more broth, as desired.

Nutrition

Serving: 1serving, Calories: 412kcal, Carbohydrates: 50g, Protein: 27g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Cholesterol: 83mg, Sodium: 168mg, Potassium: 683mg, Fiber: 4g, Sugar: 4g, Vitamin A: 3886IU, Vitamin C: 8mg, Calcium: 68mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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