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

  1. made this soup this evening and it was truly delicious! I thought the lemon juice was a nice touch. Yes…. I did tweak therecipe a bit……. I used 14 cups of chicken broth that I made with Better than Bouillon roasted chicken flavor, doubled the chicken and added 3/4 of a can of cream of chicken soup. I followed all other directions! thanks for the lovely recipe!

    Rating: 5
  2. Made it tonight for my family and it was a success! It definitely came out as more of a stew than a soup, so I would recommend adding two more cups of broth.

    Rating: 4
  3. PERFECT!! Tastes like chicken soup that took HOURS to cook! BTW – I added 1/4 teaspoon ground thyme, in the absence of fresh or dried. And, I only added half the noodles, with an additional cup or two of broth. OUTSTANDING!!

    Rating: 5
  4. I love this recipe and make it often. Wondering how it freezes? I would like to deliver some to an elderly couple to be frozen in this time of uncertainty with the COVID19 virus.Thank you.

    Rating: 5
    • Thanks for the 5 star review and glad you make it often! I have heard from others that it freezes very well. I have not personally frozen it but what a nice gesture you’re thinking of the elderly now.

    • I have made this recipe many times before, and it freezes well and holds it’s flavor. The egg noddles do soften after freezing and re heating but not to a degree that it is unpalatable.

      Rating: 5
  5. A good chicken soup has eluded me years, but no more…this is the keeper. Suggest doubling the recipe if you have 4 or more people, recipe as-is makes about 9 servings. I reduced the black pepper measurement to 3/4 tsp and this was still a bit much even for the avid black pepper fans of the household. Recommend reducing black pepper further to 1/2 tsp and then add more if needed at the end. The egg noodles makes the soup heartier and holds the herbs better. For the gluten free crowd, break up GF spaghetti (or add rice) as a substitute. I used 4 skinless chicken thighs, cooked them in the soup pot while I was chopping up the celery, onion, garlic, parsley and de-stemming the thyme.

    Rating: 5
  6. Delicious and wasy

    Rating: 5
  7. Great recipe! Loved the flavor! As experience tells me, I cooked the noodles separately in broth. I did not drain. The noodles soaked it all up. If I would have added them to the soup, there wouldn’t be any broth left. I used bone broth. It was very good and easy, but also took longer than 30 minutes with washing and chopping.

    Rating: 5
    • Thanks for the 5 star review and glad you loved the flavor!

      Regarding the noodles soaking up broth, yes, that’s why I do mention that at any time should you need to add more broth, do it. Some noodles aren’t as spongey and don’t soak up as much as others. I find it varies from brand to brand but glad you followed your intuition.

  8. This recipe makes a delicious soup. I added heavy cream to the soup after adding the chicken back into it. Very nice.

    Rating: 5
  9. I posted a comment back in November of 2018 and I am still making this. I just wanted to let you know that a few weeks ago I was out of noodles so I added a cup and a half of rice and it was amazing. The rice absorbed all of the liquid and all of the flavor. My family has requested that I make it this was as well as soup. Thank you so much for sharing.

    Rating: 5
  10. We agree with 5 star rating. I’m home with flu and this soup hit the spot. Thanks so much.

    Rating: 5
  11. This is the best chicken noodle soup I have ever made

    Rating: 5

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