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. 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!

  2. 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!

  3. 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.

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

  5. 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!

  6. 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.

  7. 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.

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

  9. 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!

  10. 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!

  11. 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.

  12. 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!!!

  13. 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.

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

    Simon

  15. This looks delicious! Would you mind telling me what method do you use to freeze your soup?

  16. I discovered this recipe several months ago and it has become a family favorite!  Fast, easy, and so good!  Thanks for sharing!

  17. 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!

  18. 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!

  19. I added the parsley too soon😑

  20. 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!

  21. 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!

  22. 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.

  23. 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! 

  24. This soup is so delicious!!  I just made it today for a sick friend and kept some for my family.  I roasted a whole chicken earlier in the day and then found your recipe.  I am happy I did.  It is easy to make but tastes like I spent hours in the kitchen.  Thank you for sharing.  

  25. This is just wonderful…..Definitely add the lemon juice as it really enhanced the flavor….This is a definite keeper!….Thank you Averie for this wonderful recipe….

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