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! Made in just one pot and ready in 30 minutes!
Servings: 6
Calories: 412cal
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.
Video
Notes
Storage: Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 4 months. Reheat gently in the microwave or in a saucepan, as desired. Note that as leftover soup sits and time passes, the noodles will continue to absorb the broth so don't be surprised if the overall liquid volume looks less. You can easily add a bit more broth, as desired.
Nutrition
Serving: 1serving | Calories: 412cal | Carbohydrates: 50g | Protein: 27g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 83mg | Sodium: 168mg | Potassium: 683mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3886IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 3mg
