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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You had me at “easy” and “30 minute”. It looks delicious! I have an easy crockpot recipe but this one would be perfect for when you need your soup now and cannot plan ahead! I’ll be saving this recipe for sure!
THANK YOU so much for sharing this recipe! I was trying to replicate the Rotisserie Chicken Noodle Soup from Costco (sold in the Deli/prepared foods section). This nailed it (if not a little bit better)! I was having a “gluten-free” friend among us … no problem! Before adding the noodles, I simply transferred some of the stock/vegetables to a smaller sauce pan and added uncooked long-grain white rice (about 1/3 cup) and added some of the chicken when the rice was cooked. Voila! Chicken & Rice Soup! EVERYONE was pleased and no one felt left out!
Thanks for trying the recipe and glad it came out great for you! And that you were able to easily portion out some before the noodles were added for you GF friend – great thinking!
You can use gluten-free noodles as well if you prefer, although the taste and texture are a bit different. I have 2 sons who can’t eat gluten at all.
Made this last night and it made the office smell amazing (and coworkers jealous) when I brought it into work today. Can’t wait to have it again for dinner tonight! I think the lemon juice truly tied all of the ingredients together. I love that I have tried so many of your recipes and haven’t failed at any – thank you!
Thanks for trying the recipe and I’m glad it came out great for you! Glad my recipes have been hits for you!
Love love love!!! The BEST chicken noodle soup, so full of flavor and SO EASY!!! Thanks for this great recipe! I really believe the rotisserie chicken and the egg noodles (I used big fat long amish ones-mmmmm) make all the difference.. This is my second time making it, the only chicken noodle recipe I`ve used, and I`ll use this one forever! I added an extra cup of broth and before I refrigerate the leftovers I`ll add 2 cups of water and a pinch or so of salt. My noodles came in a 16oz bag but I prefer lots of substance in my noodle soup so I was not complaining! I used the whole rotisserie chicken also. This is even better next day which is hard to believe. Again, GREAT soup, perfect for cold nights, thank you!
Thanks for trying the recipe and I’m glad it came out great for you! I agree with everything you said. Rotisserie chickens make this recipe so easy (and they’re usually pretty flavorful) and add lots of flavor to the soup and yes to the egg noodles!
I added the parsley too soon?
I made this tonight ! It was so yummy!
I have a new blog and have mentioned this recipe and added a link for others to try as well.
Thank you!
Thanks for trying the recipe and glad it came out great for you! Thanks for the linkup too!
Thank you so much for this simple recipe! It is so easy and incredibly delicious. My 3 year old son is declaring “I love this!”
I am also excited to freeze the leftovers for a quick dinner after baby is born!
Thanks for trying the recipe and I’m glad it came out great for you! Glad it’s a hit with the 3 y.o. and yes to making ahead before a new baby! Congrats!
I discovered this recipe several months ago and it has become a family favorite! Fast, easy, and so good! Thanks for sharing!
Thanks for trying the recipe and I’m glad it’s a family fave!
This looks delicious! Would you mind telling me what method do you use to freeze your soup?
Just put it in a freezer-safe plastic container after it’s cooled and freeze it. Super easy!
Yummy this looks so delicious. Thanks for sharing this for us.
Simon
This was so delicious and easy to make. I actually anticipated the noodles soaking up the broth, so I boiled them separately and added them to the soup at the end. Turned out perfect.
Thanks for trying the recipe and glad it came out great for you! Good idea about boiling the noodles separately!
This is official my go-to chicken noodle soup from now on! The noodles do soak up a lot of the broth, but it’s an easy fix. This recipe has been what helps my sick boys get better! Thank you!!!
Thanks for trying the recipe and I’m glad it’s your go-to!
Made this recipe doing small substitutes to use what pantry items already had, like no fresh garlic or onion so i used powdered equivalents. This recipe is amazing! I did end up adding about 1 1/2 c. Water and 1/2 c broth as noodles cooked to increase soup base. It took me a bit more than 30 minutes but i did have to cut up carrots and celery . Thank you so much!
Glad it turned out amazing and that your subs and tweaks worked! It’s a very flexible soup recipe and I’ve made it with just about every variable there is and it always comes out nicely.
This was a 5/5. I made mine with gluten free fussili noodles and GF chicken broth. My entire household loved it and it will be a keeper. My husband said I should put it on the weekly menu. Thank you!
Thanks for trying the recipe and I’m glad it came out great for you! Glad it was a 5/5 and a keeper and that the whole family loved it!
Love this chicken noodle soup recipe! My husband recently requested chicken noodle soup and I made this one and it was wonderful, definitely a keeper! Thank you!
Thanks for trying the recipe and I’m glad it came out great for you! Glad it’s a keeper!
This quick easy, sounds good to me I`m going to try it today.