Easy 30-Minute Homemade Chicken Noodle Soup

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.

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!!

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.

To save time, use storebought rotisserie chicken or leftover chicken that you have on hand. Of course you can roast or pan sauté chicken if you’re so inclined.

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!!

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.

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.

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!!

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.

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.

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!!

Print Recipe

Easy 30-Minute Homemade Chicken Noodle Soup

The soup is easy, ready in 30-minutes, and has all the comforting qualities you want in classic chicken noodle soup. To save time, use storebought rotisserie chicken or leftover chicken. If you don't have them all the herbs on hand, use what you do have. Egg noodles are my favorite but another pasta may be substituted and make sure to salt your soup to taste. My family loved the homey, classic flavors in the soup and I love that it it's ready in a flash. It makes enough to stash half in the freezer for a rainy day or for winter cold and flu season.

Yield: about 12 cups

Prep Time: 5 minutes

Cook Time: about 30 minutes

Total Time: 35 minutes

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
  • 2 bay leaves
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
  • 1/2 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 storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
  • 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
  • 1 tablespoon lemon juice, optional
  • salt, to taste

Directions:

  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 for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
  3. Add the garlic and sauté for another 1 to 2 minutes.
  4. 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.
  5. Add the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. 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.
  6. Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt to taste. I added 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. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.

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69 comments

  1. I love a hearty soup filled with lots of good stuff–just like this recipe! I have tried many of your soup recipes and always enjoy them–and soup weather is right around the corner! I’ll be giving this one a try too.

  2. Only 30 minutes! Yes! I’m so down with this recipe!

  3. I’m pretty sure a big heaping bowlful of this gorgeous soup would cure ANYTHING! I generally do NOT go to the trouble of making homemade chicken noodle soup in the fall and winter, just because it usually takes so long! You can bet, I’ll be turning to this recipe the second I get that craving!

  4. I agree – egg noodles belong in chicken soup! I make something similar and sometimes add a quick “cream of chicken soup” replacer to make it creamy at the end. Now I’m craving soup at 10 am…is that normal?? :o)

  5. This is just what I want to eat right now!! Jorge and I made some butternut squash soup last night. Just one day after the heatwave, I am ready for soup!

    • I bet your soup is amazing. I love butternut squash soup, so good! The irony is that I made this soup, as well as another one I have coming up, on like the hottest of the hot days of the heatwave. My thermostat in my kitchen said 95F. And I was making pots of soup! lol

  6. I am ready for soup weather! This would be delish with your 1-hour breadsticks … just sayin’ ….

  7. This looks DELICIOUS!!

    Back in my vegetable-hating undergrad days, I used to get a bowl of chicken noodle at the caf, and pick out all the veggies before eating it.  ALL of them.  Crazy, right?  That salty broth is just so good though!

  8. This would totally hit the spot right now!! From 109 to 70 overnight, and now I’m cold!! Ha!

    • It rained all day yesterday, was sooo humid and just gross out! Today it’s clear and dry again, and in the low 80s. So cooler, but not exactly ‘cool’. But low 80s is my happy weather :)

  9. Growing up I lived on chicken noodle soup in the winter, always with saltines on the side. It’s the ultimate feel better food. And this recipe looks scrumptious! :)

  10. Averie,
    This soup looks so heart-warming and delicious.  I don’t make a lot of soups but this one looks so easy, I’ll have to try it.
    Annamaria

  11. I agree with what you said, that classic chicken noodle soup is a miracle worker. This soup looks exactly like that too, the ultimate comfort food.

  12. Wow, that looks so delicious and comforting and I love that it only takes 30 minutes!

  13. oooh that soup looks SO good! And I love that it’s so quick to make!!!!

  14. The recipe is awesome, i have tried but i personally prefer the garlic to be at whole peaces it provides more useful minerals this way :)

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  17. Trying this recipe tonight! Can’t wait!

  18. ^^^ it’s Rennie smh auto correct 😉

  19. Could I pop this in the crockpot for a couple hours? I know I LOVE the idea about it being 30 mins, but to really enhance the flavor? or will things get too mushy???
    I am loving your recipe’s!!!

    • I haven’t tried this recipe as a slow cooker recipe and while you probably could do it, there is that risk of things turning mushy, and I haven’t tested it out. There is so much flavor after 30 minutes that I really don’t think it’s lacking in any way or that you’ll miss one ounce of flavor!

    • Thank you thank you! I will let you know how it turns out! Im sure delicious :)

  20. I would love to try your chicken noodle soup as a freezer meal but was wondering if the noodles would be mushy when I reheat it?

  21. This recipe is very quick and delicious but 12 oz of noodles was way too much. The noodles soaked up all of the broth :(.

    • Thanks for trying the recipe and glad it was delicious. In Step 5. I wrote ‘ 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.’ So in your case, another cup or two of water would have been great (or extra chicken broth). Now you know for next time. Thanks for trying the recipe!

    • It only called for 8 oz of noodles :-)

    • I’ve made this twice now. It IS delicious. I’ve had the same problem with the noodles usurping my broth. The second time I added water and more broth and it was still all gone the next day. Perhaps I should use less noodles?

    • I would say use less noodles, and/or switch brands (some ‘soak up’ broth much more than others) and possibly continue to add more water/more broth than I called for. The great thing about this recipe it’s very flexible and you can always adjust the salt at the end to account for the liquids added. Glad you’re loving the flavor!

  22. I just made this soup and it was delicious. I didn’t have fresh parsley so I had to use dried and I cut the pepper in half as I am not a fan and was still a little to much but was still very good. I didn’t need to add any salt and I use the reduced sodium Better than Bullion for my broth. Hubby is going to love it. Thanks!!

  23. The soup is wonderful, but it definitely took longer than 30 minutes. The ingredients and amounts are perfect, and I wouldn’t change a thing.  

  24. My husband claims he does not like soup and doesn’t consider it a meal. I made this and he ate two bowls of it that night and brought leftovers to work for lunch the next day. It was so delicious! Thank you for sharing the recipe!

  25. Recipe looks so good! Silly question but where did the blue pot come from? I’ve been looking for something new! :)

  26. Making this for the 2nd time in 3 weeks. The first time I made it, I was fairly certain that the full teaspoon of black pepper was going to be too spicy for my littles. I was right but it was soooo good, they dunked their crescents and ate it anyway. Today, I cut back the pepper, used homemade chicken broth & leftover chicken. It is even more delicious!!! Definitely a keeper! Thanks so much!!

    • Thanks for trying the recipe and I’m glad it’s even better the second time around! Salt and pepper are so personal, so yes, always just add to taste and glad the homemade broth and chicken worked like a charm. If you have any leftover Thanksgiving turkey, that’ll work too!

  27. Everyone in my house is sick so I decided to look for a homemade chicken noodle soup recipe and found this one on Pinterest. I made this soup last night and it was a major hit. My husband who says soup does not make a complete meal ate 2 bowls and called it “hearty”. My 2 sons who are very picky also called it “delicious”. This recipe is definitely a keeper!

  28. I love this chicken noodle soup! Do you know the serving size & calories?

    • I don’t know the calorie breakdown but there are online calculators you can use to plug in the recipe data and then determine what you’re looking for. Serving size would vary based on the person’s appetite.

  29. Made this tonight. My 3 year old gobbled it up and my husband went back for a 2nd bowl. This recipe is a keeper.

  30. Sitting down a piping hot bowl of chicken noodle soup right now! I didn’t have celery, or enough rotisserie chicken. So I skipped the celery and quickly sautéed extra chicken in the pan. It warm and tasty and just what I needed.
    Thanks for the recipe!

  31. Unfortunately we can’t get chicken broth in the country I live in. Do you think it would it be possible to substitute chicken stock (perhaps with some water) instead? I keep coming back to this page and staring longingly at the soup…

    • In the US we use chicken broth and chicken stock interchangeably so not sure what you have vs. what I have and what the differences are. I would use common sense and thin out whatever you have if you think it needs thinning out with water and just play it by ear with regard to the consistency, saltiness level, etc. I’m sure the soup will turn out great.

  32. I made this soup on Tuesday night, and I will say that the flavor didn’t impress me on the first night but has gotten better on the 2nd and 3rd night. Also, I added an additional cup and a half of carrots and an additional cup of chicken after I followed the recipe to the letter in the beginning. There were just SO MANY noodles it was hiding everything else. Overall I like it and will make it again.

  33. This quick easy, sounds good to me I`m going to try it today.

  34. 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!

  35. 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!

  36. 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.

  37. 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!!!

  38. 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.

  39. Yummy this looks so delicious. Thanks for sharing this for us.

    Simon

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