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.

MY OTHER RECIPES

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!!

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.

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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123 comments on “Easy 30-Minute Homemade Chicken Noodle Soup”

  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!

    • This recipe is so much faster than others I’ve tried and tastes every bit as good!

    • Making the broth from scratch using the rotisserie chicken carcass and veggie trimmings from the prep for the soup with an additional clove of garlic (bashed by the flat of a knife) only takes another 20-25 minutes. Start with 8 cups of water and you’ll lose about 1 1/2 to 2 cups to evaporation so just make up the 8 cups with water when putting the soup together. For a heartier broth, just add another onion, carrot and celery rib when making the stalk.

  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!

  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! :)

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