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!!

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.

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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)
  • 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. 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.
  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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489 comments on “Easy 30-Minute Homemade Chicken Noodle Soup”

  1. Amazing!!!!!! My whole family loved it and we have some picky eaters. This recipe was easy and I’ll make this again.

    Rating: 5
  2. It was overall delicious. I changed a few things based on what I had. I used leftover turkey rather than chicken, and since I didn’t have oregano so I used marjoram. The flavor was amazing.

    Rating: 5
  3. Love your turkey noodle soup. When looking for the calories it says over 900 calories for 1 serving size! I’m sure this must be an error. There are 6 servings, so I think this would he for all six? I put more broth in mine as it was more like stew than soup. Quick and tasty though!

    Rating: 5
    • Thanks for the 5 star review and glad you love the soup! The stats are computer-generated and take into account so many different factors and clearly not always accurate. If you want more accurate stats, doing it manually given the exact ingredients you’re using is the best way.

    • This was delicious! The lemon juice really did make a difference! I added more veggies and a little less on the noodles because I only had 64 oz of low sodium broth! I will definitely make this again! Thank you Soo much for this recipe! It was perfect for a snowy night in Chicago! I served it with Pillsbury French bread loaf that you bake in the oven! Comfort food at its best!

      Rating: 5
      • Thanks for the 5 star review and glad this was perfect for your snowy night in Chicago (lived there once upon a time 20 years ago…. BRRR!) Stay warm and glad you enjoyed the lemon juice addition as I do too!

  4. Classic, easy, comforting, delicious. Thanks for this recipe. Easy to tweak, but it stands on its own. Planning to make this for fellow teachers for lunch, and anticipating going home empty handed. :)Thanks again!

    Rating: 5
    • Thanks for the 5 star review and glad that this was all of this for you: Classic, easy, comforting, delicious!

      That was my goal and glad it hit all those marks and you’re going to make this for your teacher colleagues, how nice of you!

  5. DELICIOUS recipe. followed it to the “T” and it is amazing!! Can’t wait for the family to taste. Thank you what a great, easy meal. AND I use a store bought roasted chicken, was plenty big, just used the breast meat. SO HAPPY!!!!

    Rating: 5
  6. Do you use fresh or dried bay leaf? Thanks!

  7. Made this recipe last night and loved it! The lemon juice was optional but I definitely recommend it as it really does add to the flavor.

    Rating: 5
  8. I’m making this now. I only had frozen chicken to use, so I am slow cooking it to add at the end. I needed more broth to balance out the 1 lbs package of Amish egg noodles in it. My honey has a stomach bug and I believe it will knock out his bad symptoms! So grateful for this recipe!

    Rating: 5
  9. How well does this soup reheat?

    Thanks

  10. Have you tried this soup in an instant pot or crock pot? I love this soup so much and it is a family favorite that I would love to be able to make on the go also!!

    • No I haven’t because it really doesn’t get any faster than 30 minutes or more convenient for me personally than doing it on the stove but of course you can always experiment to see if you can make it faster/easier for you in an instant/crock pot.

  11. The best homemade chicken soup I’ve made! And I’ve tried quite a few different recipes. I will definitely be making it again, quick and easy.

    Rating: 5
  12. This soup is sooooo amazing!! My family loved it!!

    Rating: 5
  13. The recipe calls for 12oz egg noodles. I ended up with noodle soup!!!Loved the recipe otherwise. Phenomenal flavour, loved the lemon in it (especially since made it for flu recovery) and used the rotisserie chicken to make super fast.I will definitely share and make this again and again but will only use half the amount of noodles! LOL!!Thank you!

    Rating: 4
    • Glad you loved the soup and it had phenomenal flavor!

      In step 4 I clearly mention: “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.”

  14. Honestly- best chicken noodle soup I’ve ever had! I used fresh oregano instead of dried, added 3c more broth and used frozen noodles instead of dried. You will not be disappointed and don’t skip the lemon juice!

    Rating: 5
  15. This was very good! Didn’t have fresh thyme or a bay leaf, but did have the other spices. Made it more brothy by using some water and boullion. Used a rotisserie chicken and got it right when they put it out at 4:00pm so it hadn’t spent hours drying out and was very moist. Nothing can ruin chicken soup more than dried out chicken. I also took the additional step of cooking the noodles separately and adding them to the individual bowls, and then storing them separately too so they don’t get soggy from absorbing all the broth. Yummy!

    Rating: 5
  16. Made this when I was sick. It was very helpful. Delicious Recipe!! Loved it!!

    Rating: 5
  17. This recipe was a lifesaver today – husband has flu and loves chicken soup. Taste is delicious. Next time, I’ll use fewer noodles, more carrots. I used much more broth this time and also more meat. the lemon juice is a must.

  18. Turned out delicious! We ended up making a lot and I’m wondering if this can be frozen? If yes what do you suggest storing it in? Thanks so much!

    Rating: 5
    • Glad it turned out deliciously and that you have enough to freeze!

      I have heard people storing it with the noodles separate from the rest but I have never done that. They do absorb broth as time passes but I think that’s more in the fridge than the freezer. I wouldnt worry too much about it if yours are already all together.

      I freeze things like this in individual-sized Gladware containers because otherwise it’s a pain when thawing. Or maybe if you have a “family sized” plastic container, that’s fine too, but I wouldn’t just freeze it in one huge container because later on it’s a royal pain. Don’t fill any containers too full. The liquid expands slightly in the freezer.

  19. I used leftover chicken from the previous nights supper and had to substitute savoury for thyme. It turned out really well and had a nice spicy kick. Perfect for our colds! Thank you for the delicious recipe!

    Rating: 5
  20. Very good! My husband & I luv it!Will make it again!Thank You Averie!

    Rating: 5
  21. This was the best and easiest recipe that I have tried in a long time! I had a house full of sick kids including myself and this was both nourishing and delish. I used a rotisserie chicken from the super market and was easily able to put this together in no time. My niece tried it and loved it – she suggested that I use a frozen noodle next time and I just might give that a try. This recipe saved the day.

    Rating: 5

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