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!
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The Easiest Chicken Noodle Soup Recipe
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.
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.
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! Even better when it’s a one-pot wonder to cut down on dishes and work.
What Readers Are Saying
It’s not just my family who’s raving about this soup. With 1000+ 5-star reviews, this soup is an ultimate favorite! ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
After finding this great soup recipe, it’s my GO-TO one. Everyone loves it. I use egg noodles or small sized pasta and less than called for.
Will need to try more from your website!Lois
This is our FAVORITE chicken noodle soup recipe! It’s so easy and makes flavorful soup!
Meredith S.
This soup is full of flavor. I followed the recipe and added a handful of frozen peas for color. Start to finish was 30 mins. Hubby had 3 bowls! I’ll be making more of your recipes.
Kerri
Chicken Noodle Soup Ingredients
To make this easy chicken noodle soup recipe, you’ll need the following basic ingredients:
- Olive oil
- Carrots
- Celery stalks
- Sweet Vidalia onion
- Garlic
- Chicken broth
- Bay leaves
- Fresh thyme sprig
- Dried oregano
- Wide egg noodles
- Shredded cooked chicken
- Fresh parsley
- Salt and black pepper
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Chicken Noodle Soup
Making homemade chicken noodle soup with egg noodles doesn’t get easier than this! Here’s an overview of how this simple recipe comes together:
- To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
- Add the carrots, celery, onion, and sauté until the veggies begin to soften before adding the garlic and sauté for another 1 to 2 minutes.
- 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.
- Add the egg noodles, stir with a wooden spoon, and simmer the mixture until the noodles are cooked through.
- Add the chicken, parsley, optional lemon juice and boil until chicken is warmed through, remove the bay leaves and fresh herbs sprigs, and serve immediately!
Recipe FAQs
Wide 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.
I always use store bought rotisserie shredded chicken, both the white and dark meat, in my homemade chicken noodle soup (if I don’t have leftover boneless skinless chicken breasts on hand). My Sheet Pan Whole Roasted Chicken leftovers or extra chicken from Crockpot Whole Chicken are great to use in this soup because you get the flavor from bone-in chicken or you can use shredded chicken thighs. Or use my quickie Poached Chicken recipe. There are lots of options!
I prefer using a blend of fresh and dried herbs in my soup for a more nuanced flavor. For this recipe, I used bay leaves, fresh thyme, and dried oregano. However, you can easily adapt the recipe using whatever herbs you have on hand!
The squeeze of lemon juice does NOT make the soup taste even remotely lemony. Instead, it brightens up the rich flavors of the soup and makes the recipe pop overall. If you don’t have a fresh lemon on hand, use apple cider vinegar to achieve the same result.
We love serving this easy homemade soup with bread rolls (try Parker House Rolls or No-Knead Dinner Rolls), Skillet Cornbread, or a Classic House Salad.
You can store this soup in an airtight container for up to 5-7 days in the fridge or in the freezer for up to 4 months.
what to serve with chicken noodle soup
You can serve this comforting chicken soup with anything from crackers or dinner rolls to your favorite crusty bread. It’s a meal in itself! Of course, you can serve the soup as a side to another entree, pair it with a simple house salad, or whatever works well for your meal lineup.
Tips for the Best Chicken Noodle Soup
Herbs: 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.
Salt: 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.
Easy 30-Minute Homemade Chicken Noodle Soup
Video
Equipment
- 1 Large Dutch Oven (or large soup pot or stock pot)
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
- ½ 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 store bought rotisserie chicken to save time; or use other leftover chicken or cook your own chicken)
- 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
- 1 tablespoon lemon juice, optional
- salt, to taste
- black pepper, to taste
Instructions
- To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
- Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
Add the garlic and sauté for another 1 to 2 minutes. - 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.
- Add the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. Tip – 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.
- Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through. Tips – Taste soup and add salt to taste. I add 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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An easy, delicious chicken soup that reminds me of my childhood. I use Better Than Bouillon Chicken Broth which gives a great flavor.
Thanks for the 5 star review Maria and I’m so glad to hear this reminded you of your childhood! Love this!
My kids say it’s the best soup everrrrr.i usually put in mushrooms as well and add extra liquids
Thanks for the five star review Nikki and I love hearing that you can say this is the best soup ever! And if they’re eating it with mushrooms in it, that’s so great! I love mushrooms but not everyone does!
This recipe was so delicious! I added some Kinder’s Roast Chicken seasoning to up the flavor but wow, this recipe is fantastic!!!!
Thanks for the 5 star review Steph and so glad to hear this was fantastic and a winner for you!!
absolutely love this so delightfully delicious my family is picky my hubby jates soup but actually asked for it this time im amazed thank you for making a delicious food that my WHOLE family loves
Thanks for the 5 star review Victoria and I’m glad that hear that your family and husband, despite being picky, all loves this soup! That’s some high praise and I appreciate it!
I made this for my women’s Bible study Christmas party and it was so easy to follow. It tasted amazing and I got so many compliments! I’ll definitely be making it again, such a simple and delicious recipe!!
Hi Abby, thanks for letting me know that this was a delicious recipe for your Bible study Christmas party and that you got so many compliments on it! That’s the best!
I first tried this recipe at least a couple of years ago. My husband was sick, and I was getting over being sick. I wanted to make him chicken noodle soup, but not something that would take a lot of time. We loved this recipe, and it has become a go to one that we’ve used regularly. I usually use rotisserie chicken, and I always double the amount of carrots and celery. We’ve also served it to guests, who have loved it. One of them said it was the best chicken noodle soup she’s ever tasted.
Thanks for the five star review, Cathy, and it’s lovely to hear that people have said this is the best chicken noodle soup they’ve ever tried! And how great that you’re making it regularly!
I made this for dinner tonight. It was easy and delicious. I’m a cook, so I “had” to make a couple of minor alterations. Used 1 cup of orzo instead of noodles and added some fresh Tuscan kale I needed to use up – a great addition. Also added about 1/2 cup (didn’t measure,of course!) of Sauvignon Blanc wine and another 2 cups of water. No salt needed, but definitely add the lemon juice! I have saved this recipe and will be making it again. Thanks for sharing!
I don’t measure wine either 😆 I have so many memes that come to mind about “just one glass” and it happens to me about a liter in capacity haha!
Made this for dinner tonight. Delicious and so easy! I’m a cook, so, of course, I made a few alterations. Added some fresh Tuscan kale, which prolonged cooking a bit. Used 1 cup of orzo instead of noodles, and added about 1/2 cup Sauvignon Blanc and an extra 1 1/2 c of water. No extra salt needed. Definitely add the lemon juice! I will be making this again. Thanks for sharing the recipe!
Thanks for the five star review and I always like hearing what kind of changes in improvisations people come up with. Love the idea of the orzo and adding a bit of wine too and extra water for the orzo to cook. Perfect!
This was a great soup. Everyone loved it. Definitely a keeper.
Thank you Mari Ann! I am so glad to hear this was a hit and a keeper for you!
Honestly, I’m not sure if I’ve ever reviewed this but my family enjoys this. I’m vegan so I have to rely on my family’s review! I will say that I had to double the broth & that may not be enough after refrigerating the rest. I think next time I need to seriously cut the pasta down. Other than that, wonderful soup!
Thanks for the 5 star review, Lisa, and for taking the time to leave a review even though you’re personally vegan. I don’t know what brand of noodles you used but I don’t think I’ve ever had someone comment they needed to double the broth, but maybe switch brands. And/or boil the noodles separately, then add them into the soup. They’ll absorb much less.
I had previously made it with egg noodles but this time, I bought the wrong ones and they were just regular pasta noodles but it was only 12 oz. Not sure what went wrong but I also had to add a carton of store bought broth! LOL So weird… I made notes for next time. Still great and now I have LOTS of soup for my boys that eat me out of house and home. ;)
Yes regular pasta will absorb more broth that egg noodles, that was likely your issue but you made it work and now you have lots of soup!
Mmm so good
Thanks so much, Kat!
This is my go-to chicken noodle soup recipe. I use rotini noodles because my family prefers the texture of them better and I add a shake of turmeric. Other than that I make the recipe as is. Thank you for such a great recipe!!
Thanks for letting me know this is your go-to chicken noodle soup recipe, Dana, and that rotini noodles (and a bit of turmeric) are working great for you!
I’ve made this quick chicken noodle soup recipe many times. My husband and I love it and make up a batch to keep in the freezer for busy days. It’s delicious!
Thanks much for letting me know you and you husband love it and keep a freezer stash for busy days – great thinking!
I have made this soup before, and I’m getting ready to make it again today. I love the soup you cannot go wrong.
Thanks for the 5 star review, Tonda, and I’m glad you are a big fan of this soup and have made it before and hopefully your batch today was a success!
Best chicken soup recipe I have ever made. I make this every time my son and family from Vietnam come home. They request it as it is midnight when they get here and the soup is not heavy on their stomach before they go to bed. I am making it again tomorrow as they arrive tomorrow night around midnight and that is what they asked me to make.
Thanks for the 5 star review, Nancy, and it’s wonderful that this is the best chicken soup you’ve ever made and you’re making it for your family after they’ve traveled from Vietnam. (Wow! I can’t imagine the flight. Europe is hard enough!)
I only use this recipe for chicken soup! Have made multiple times. Quick, easy and delicious.
Thanks for the 5 star review, Sharon, and I’m glad you’ve made this many times and it’s quick, easy, and delicious!