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

  1. This is the best chicken noodle soup recipe ever!! Have made many times for meals for friends and they always rave and ask for the recipe!! The lemon juice and garlic is the secret weapon! Thanks for this amazing recipe! I do sub turkey once in awhile, Yum Yum!!

    Rating: 5
    • Thanks for the five star review, I’m glad you love the soup, and I agree for sure that the lemon is the secret ingredient. A lot of people don’t think about acids, but when you really think about balancing flavors, the lemon is really so important. And I’m glad that you noticed that, thanks!

  2. Love this recipe. Second tome making it. It’s even better the second day. I love a loaf of crust bread along side 🙂. I do cook the noodles in another pot for a few minutes then add to the soup… keeps them from soaking up too much of that delicious broth. Also, I simmer a few of those rotisserie bones with the veggies for more flavor, then remove them with the bay leaf. I like a bit of dill instead of parsley… yummy.

    Rating: 5
  3. This soup is amazing! Thank you for sharing it!I am making it again today for my grandkids. For the noodles I used grandma’s frozen noodles just because we like those but they seemed to soak up a lot of the broth so I will add extra in today’s batch.It is the best Chicken noodle soup I’ve tried and very easy!

    Rating: 5
  4. I made this recipe tonight. I think I screwed up the quantity of egg noodlesSo, just one question. Is 12 oz of egg noodles a volume measurement or a weight measurement? I assumed weight measurement and ended up having to adding more broth. An entire package of egg noodles is 12 oz. Tasted good.

    Rating: 4
  5. I have made many many chicken noodle soups over the years but made this today for first time, This recipe is definitely a keeper. So delicious. I did add extra broth.

    Rating: 5
  6. This is the BEST recipe. Do not leave out the lemon. It adds such an amazing burst of flavor. Everyone in my family said I should open a shop and serve this soup with my homemade bread.

    Rating: 5
  7. Excellent! Made this today for my 86 year old mother and she said it was better than hers! This will be my go to recipe from now on. It’s easy but so delicious and full of flavor. Tastes like it’s been cooking all day. Thank you so much!!

    Rating: 5
  8. 5* great and simplistic. I added 3 cups of water since pure chicken broth is strong not to mention the rotisserie chickens broth and it stretched the amount of overall broth a tad bit. So I boiled my noodles apart and drained and cooled now all I do is add my rotisserie chicken and noodles that aren’t over cooked at time of serving and it is amazing. Thanks for the post!

    Rating: 5
  9. Delicious!!!I added extra broth and a little water, too. I hesitated when adding the lemon juice. So glad I did!

    Rating: 5
  10. I have never liked chicken noodle soup until this recipe. This is one of my favorite meals! So good, thank you for the recipe!

    Rating: 5
  11. I’m a cook. I decided to give this recipe a try in the restaurant. Of course made it bigger. But it was a hit. Very tasty!

  12. Forgot my rating. From comment above. Thanks.

    Rating: 5
  13. So yummy! This had great flavor!!! There were a little too many noodles for my liking and not enough broth, but that’s easily adjustable according to one’s liking :) Thank you for the great go to chicken noodle soup recipe!

    Rating: 5
  14. I made this a few nights ago and it was very well received. I did not change any of the ingredients but did make one change in technique. I had a very large chicken breast with skin and bone. I put it in the pot when adding the broth and let it simmer all that time. Took it out a couple of hours later, let it cool, shredded it and returned it to the pot after the noodles went in. Worked out great and one less step / pan. (I know this says 30 minute soup, but I had all afternoon) This soup is hearty enough that we made a meal of it along with a piece of corn bread. Thanks for posting.

    Rating: 5
  15. Love, Love, Love this recipe!! Made this for the 1st time for my sick, elderly neighbor & we both loved it! Short, sweet, & just what you want in a chicken noodle soup. Thanks for a great recipe!

    Rating: 4
  16. This is the best recipe!!!! Easy to make and I used a whole rotisserie chicken. So yummy!!!

    Rating: 5
  17. Made this tonight it was very good! What is a serving size for the nutritional value?

  18. What brand of chicken broth do you use? I find that the broth makes all the difference, and I have not found one that I like as well as Sweet Sue in the grocery stores (which they no longer carry), so I have been using boullion.

  19. I am trying to make this recipe for the first time, but I have only 32 oz of Chicken broth. Is there anything I can use to substitute for the rest? Since recipe calls for 64 oz…

  20. Best chicken noodle soup I’ve ever made. My son and I loved this recipe!

    Rating: 4
  21. I made one change to the recipe, I added homemade matzo balls. Thank you for this easy and delicious recipe.

    Rating: 5
  22. Wow I just found out I’ve got the flu and found this recipe to make. It is delicious and so easy. Thank you! I will share with my family

    Rating: 4
  23. One word- Amazing!!

    Rating: 5
  24. My hubby and I loved this soup. Simple, quick and easy, I used chicken thighs simply because had them on hand. Had to add an extra 6 cups of broth because hubby is a big broth fan. Just have to say Thanks for the recipe!

    Rating: 4
  25. I made this recipe as written, except I had added a rind of parmesan to the broth to add extra flavor. This recipe is easy, quick and delicious.

    Rating: 5

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