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. My husband got his annual flu shot on Friday. Today (Monday) he’s been feeling groggy and sick. My husband is a chef, so not much impresses him. I made this soup for him and he absolutely loved it! Had two bowls! I did add some additional seasonings for my taste, but other than that, great recipe!

    Rating: 5
    • Thanks for the 5 star review and sorry your husband got sick BUT happy he loved this and the fact that he’s a chef and not easily impressed (I get that), but was impressed by this, that is a great compliment and thank you!

  2. When making chicken noodle soup…cook noodles separately and keep separate…just add some to each individual bowl being served and then cover with the chicken soup..fresher tasting and noodles do not absorb the liquid. Particularly useful when soup is to be used some time later, even after freezing…just heat soup with noodles and enjoy!

    Rating: 4
  3. I love everything about this recipe, as I’ve never made chicken noodle soup from scratch. It was delicious, the only thing I would say is definitely start with less pepper and start small and work up to 1tsp because it may be too much for toddlers or sensitive people!

    Rating: 5
  4. I made this today. I added some bouillon to add more flavor. Personal preference. I did not add any additional salt. I also will be adding more broth as the noodles do soak up the liquid. I cook chicken breasts in the instant pot and then shred and added to the soup.

    Rating: 5
  5. The soup was good, but too much pepper for our taste. Also, I added alot of extra liquid and didn’t use all of the noodles and was still too many noodles. I would also prefer more carrots and celery as well. I will make this again, with a few adjustments.

    Rating: 4
  6. I would have added more broth and less noodles but overall this recipe was delicious!!!!

    Rating: 5
  7. delicious! i substituted half the amount of olive oil with butter and it was delicious. hearty and delicious, definitely comforting. thank you!

    Rating: 5
  8. Great recipe, I used rotisserie chicken and it turned out awesome. The Family raved about it, especially now that it’s cold outside. A nice heartwarming and hearty soup.

    Rating: 5
  9. I have made this soup many times. Simple and delicious. I do add some “Better than Boullion” for additional flavor. My husband also likes frozen Reames Homestyle Egg Noodles. I keep them separate from the soup so the noodles don’t get soggy.

    Rating: 5
  10. Best soup I’ve ever made! No matter who I make this for it easily becomes one of their favourites! I’m a college student so to save money I normally substitute the fresh herbs with dried(you only measure 1/3 of the given fresh herb measurement when converting to dried). Theres so much flavour that even when I’m out of a few ingredients it’s still better then any other soup!

    Rating: 5
  11. Very flavorful. Thank you for the recipe.I added fresh mint at the time I added the chicken.Will be making over and over again.

    Rating: 5
  12. Delicious! My family loved it. The soup was a perfect meal and comforted my boys sore throat. Thank you, for sharing.

    Rating: 5
  13. Easy to make and I had all the ingredients after Thanksgiving dinner (replaced chicken with turkey). I got lots of compliments on this soup from kids and adults alike.

    Rating: 5

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