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

  1. Very excited to give this a try. One question though. Can i make the soup a few hours ahead of time and just add the noodle when I’m ready?

  2. My kids don’t like vegetables, especially onions and garlic, but they LOVED this soup!!!!! Only thing I did different was add a bunch of basil leaves fresh instead of parsley.

    Rating: 5
  3. Thanks a lot! Worked out great :)Very very tasty!! Boyfriend said it’s the best chicken noodle soup he’s had in a while!

    Rating: 5
  4. This is a really good recipe for chicken noodle soup. It did take more time than 35 minutes to prepare with the cutting and chopping of the vegetables, but it was really good though. Thank you for the recipe!

    Rating: 5
  5. Great recipe. thanks for sharing!

    Rating: 5
  6. My husband wasn’t feeling well so I decided to fix him some Chicken Noodle Soup, even though it’s not one of my favorite soups — just not a big fan . . . until now. Following your recipe, I made him your soup and it was DELISH! We had it for dinner that night, both eating several bowls! We enjoyed it so much, we finished it off for lunch the next day. I pretty much followed the recipe using a rotisserie chicken, 1/4 tsp. garlic powder (instead of cloves), increased the veggies by 1/2 a cup, and was a little heavy handed with the herbs. Because we like more broth, I used an additional 14 oz. can of chicken broth and cut back on the noodles. I also added some celery salt and a couple of Tbs. of “Better Than Broth/Roasted Chicken Base”. Avery, I LOVED the soup but really, really appreciated how fast and easy the recipe was and will definitely be checking out some of your others. :)

    Rating: 5
  7. Delicious, easy, kids love it, did take longer for cutting up ingredients but time isnt an issue.

    Rating: 5
  8. My boyfriend was feeling really sick the past couple days so we decided to look up some chicken noodle soup recipies. I’m glad to say we found yours first and he loved it! It’s already made him feel just a little bit better so thank you for sharing it with us :)

    Rating: 5
  9. A quick question for you – when making the soup, do you put the noodles in cooked, al dente/almost completely cooked, or raw? I’m going to be trying this tonight for my husband and can’t wait!! :) Thank you in advance!

    -Jen

  10. It Did! And it was DELICIOUS!! I had thought that was the case, but wanted to double check. Can’t wait to try out some more of your recipes!! Best,Jen

    Rating: 5
  11. I made this soup with low sodium bone broth. It was delicious. The seasonings make it stand out. It does get thick after storing, so fewer noodles would fix that without altering flavor.

    Rating: 5
  12. I made this last week. I usually do the whole chicken two day kind of recipe. It really is a pain because it takes so long. Your recipe was incredibly delicious; just as good as when I make my own it two-Day recipe. So thank you very much for my short cut, delicious chicken noodle soup! Love it so much, I’m making it again tomorrow.

    Rating: 5
  13. Love it!! I don’t like celery so I substituted it for fresh corn off the cob. I added some pepper flakes to give it a kick…delicious!! This will definitely be my permanent at-home recipe.

    Rating: 5
  14. This was a great soup. I wasn’t feeling well so I bought the carrots and celery already cut up. I did cut up the onion. I used lemon pepper rotisserie chicken since that was the only flavor the grocery store had. The soup turned out great and it wasn’t hard to make. It felt great on my throat and I felt better. This recipe is a keeper. I was looking for a soup that was quick to make . I don’t like canned soup because of the sodium. I made this with unsalted bone broth and unsalted chicken broth. I just added the salt that’s in the recipe and it was delicious.

    Rating: 5
  15. I’ve made this recipe twice & it doesn’t disappoint the second time around I made some changes to the recipe. Instead of cooking the noodles with the broth I cooked them separately due to the high temperature the broth boils out.

    Rating: 5
  16. I absolutely love this recipe! Thank you so much for sharing! This is the third time I have made it and it is my go-to every time I make a Chicken noodle soup these days.

    Rating: 5
  17. This was amazing! My husband wasn’t feeling well and this was perfect!! Thank you for sharing!

    Rating: 5
  18. Fantastic homemade chicken soup!I poached my chicken breasts the Cooks Illustrated recommended way by submerging them in cold water and bringing them to a boil. Doubled up veggies but everything else was the same and it was devoured by my family. Thx for a great recipe.

    Rating: 5
  19. I just made this soup since me and the hubs where both fighting a cold and needed some good homemade chicken noodle soup that was fast and easy and your recipe HIT THE SPOT! It was super easy since I had half of a left over rotisserie chicken and all the other ingredients (minus the celery, but not a big celery fan anyway so no biggie) and it came out AMAZING! Thank you so much for sharing. I’m a new fan and will be checking for your other recipes! : )

    Rating: 5
  20. I made this today. It was so good!!! My entire family ate it and no one added any extra seasoning. It was so flavorful! Perfect for a cold and rainy day.

    Rating: 5
  21. Next time I will cut the pepper in this recipe in half and cook the veggies longer. Delicious though!

    Rating: 5
  22. Cold and rainy fall day here in New England. Watching football and making this for dinner tonight. Sounds delicious.

  23. One of finest soup recipe to try and it is really helpful in cold and flu. I do make this soup but with some different ingredients as it may differ from country to country. Tonight I am going to try this recipe and I hope it come out as good as yours. Thank you.

  24. So Yum! I put too many egg noodles in it so had to add 3 cups of water but with extra seasoning it was still delicious. Lots leftover to freeze as well, thank you for the awesome recipe.

    Rating: 5
  25. Having our first day of 40 degree weather here in Memphis, gonna make this tonight :)

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