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!!

MY OTHER RECIPES

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.
Only Eats

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

  1. Made this last night and it made the office smell amazing

  2. My family loved this especially my 2 year old. I did end up adding an extra 2 cups of water and about 1 tbs salt to this to stretch the broth since I used extra wide noodles. This will definitely be my go to chicken noodle soup from now on! Thank you!

    • Thanks for trying the recipe and I’m glad it came out great for you! Glad you were able to stretch the broth with extra water/salt, perfect. This is a forgiving recipe and glad it’ll be your go-to!

  3. Hi there, your chicken noodle is good but missing one star anise ….just put it in with the broth, then throw it away before you serve it…

  4. Are gluten free noodles ok?

    • I haven’t personally tried but if you’re used to using them and know how/if they behave like regular noodles, then okay.

    • I made the recipe tonight with gluten free noodles and was really disappointed. The base of the soup was fantastic, but I found the noodles became too gummy. Gluten free noodles don’t hold well in all settings, and this is definitely not a favorable setting. Egg noodle consistency can’t be beat!

      • Since I have never tried to make this with GF noodles, I cannot say from experience what the results would be. I just want to make sure everyone reading this realizes that the soup base is fantastic but that you used GF noodles rather than egg noodles and that’s where the problem came in. I agree – egg noodle for chicken noodle soup are the best!

      • I make it with Earthly Choice Quinoa Pasta Blend Gluten Free Fusilli noodles and it turns out great, even the non-gluten free friends love it. You do have to add more broth to the leftovers if it sits in the ridge overnight as they will soak up a lot of broth.

      • Thanks for letting me know that the Earthly Choice noodles worked great as a GF swap for egg noodles! And yes noodles tend to be sponges the longer they sit in broth :) glad this was loved by all!

  5. Tried this recipe & hubby who doesn’t really care for soup loved it

  6. I have made this recipe several times now and I love it! Most of all my kids (8 and 5) and my husband love it too. It smells amazing while it’s cooking. Great for when my little ones aren’t feeling the best. Definitely my go to chicken noodle recipe!

  7. Amazing! Have made this several times, and with fall and cooler temps moving in, I plan to make it about twice a month or more. Yummy!!!

  8. I have never made homemade chicken noodle soup before, but when I stumbled across this recipe I just HAD to try it. I’m so glad I did because it was delicious! I will be making this all winter. Thanks for the recipe! :)

  9. I not only used rotisserie chicken, I boiled the carcass for the broth! I always add a lot more veggies than the basic. I also add a little red pepper flakes and serve it with cheesy cornbread with sliced jalapeños!

  10. I just made this and it is sooooo good!! The broth by itself is excellent.. I seasoned up chicken breasts and cooked them in the pressure cooker before adding them to the soup. The juice in the pressure cooker I also added to the soup. I make up a batch of it and freeze it or jar it to have on hand. Thank you for sharing.

  11. This is so good! My husband loves it when he is sick! How much would you say 1 serving is (ie. 1/2 a cup)?

  12. Sick kid at home. Made this soup, amazing!!!! Thank you for sharing your recipe.

  13. This is the best soup recipe ever, I have made it twice everyone was just amazed at how good it was. It is definately a keeper!!!!

  14. Made this today, so delicious and easy to make, thanks for sharing!

  15. First time attempting chicken soup and was sooo good! After the first bowl, thought it needed something more filling so I added a can of cream of chicken soup! So good!!!! Thank u so much for this recipe! Hubby loved it and he’s the sick one!!

  16. Made today, it was deliciousssss! My little one is such a picky eater and he absolutely loved it! Awesome for any day. Thanks for the recipe!

  17. Thank you for this amazingly easy & tasty recipe. I have a winter cold so my hubby was able to make this (and he thinks he is not a cook). Not only is this tasty & helping with my cold, this recipe gave my husband confidence that he can cook dinner all by himself & have it be delicious.

  18. This looks very yummy especially in this cold weather, I might will add a little bit nutmeg to it :)

  19. Amazing!!! First timei make chicken soup and I hit it out of the park! Thanks for this delicious and easy recipe.

    Liz

  20. If I freeze it what should I freeze it in if I double it to freeze ? Do you just refrigerate to defrost ?

  21. Love it . Make it all the time
    My grandsonson love it .Thanks it’s the best.

  22. This soups gets rave reviews from my husband and son!! They are both sick and they say the soup really hit the spot!! Thank you for the easy, delicious recipe!! Definitely our favorite chicken noodle soup!!

  23. Family loves this but needs a lot more liquid if using pasta because it just keeps sucking up the liquid. Did orzo last time but this time did egg noodles and kept adding more broth. I also get the Costco chicken and make my own broth with the carcass and veggie scraps. A keeper!

  24. This is our favorite soup, but my husband wants to try brown Rice instead of noodles, would we need to adjust the liquids or cooking time? Actually, I think I would add in cooked rice, at what point would you add in the rice? How much liquid?

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