Name: 30-Minute Homemade Chicken Noodle Soup Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 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; 2 tablespoons olive oil; 64 ounces low-sodium chicken broth (8 cups, 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; salt, to taste; black pepper, to taste; 12 ounces wide egg noodles (or your favorite noodles or pasta); 2 cups shredded cooked chicken (store-bought rotisserie or leftover chicken); 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped; 1 tablespoon lemon juice (optional)

There’s something truly comforting about a warm bowl of soup that tastes like it was made from scratch. That’s exactly why I’m excited to share my 30-Minute Homemade Chicken Noodle Soup Recipe — it’s quick, cozy, and hits all the right notes on a busy day.

A close-up of a large pot filled with clear chicken soup that has a yellowish broth. The soup has layers of sliced orange carrots, light green celery pieces, shredded white chicken, and spiral-shaped yellow noodles, all resting on a wooden spoon lifted above the pot. The pot is white enameled with a soft green outer edge, sitting on a white marbled surface with a hint of white and beige woven mat underneath. The background is blurred, showing a white salt shaker and a pepper mill. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make 30-Minute Homemade Chicken Noodle Soup Recipe
Top Tip
How to Serve 30-Minute Homemade Chicken Noodle Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
30-Minute Homemade Chicken Noodle Soup Recipe

Why You'll Love This Recipe

This chicken noodle soup recipe is my go-to because it combines speed and homemade flavor in a way that hardly ever disappoints. I love that you can whip it up on a whim and still have that rich, soothing taste you expect from a slow-simmered soup.

Speedy yet flavorful: You get that homemade warmth in just 30 minutes — perfect for weeknights or when you need comfort fast.
Simple ingredients: No fancy or hard-to-find items here, just everyday veggies and pantry staples you probably already have.
Customizable: Whether you want it a bit brothier, with extra herbs, or a squeeze of lemon, you can easily personalize this soup to your taste.
Family-friendly: It’s a recipe that’s kid-approved and perfect for sharing around the table with loved ones.

Ingredients & Why They Work

Each ingredient in this recipe plays a role in creating that classic chicken noodle soup flavor you know and love. I always try to use fresh veggies for a natural sweetness and homemade broth or a quality low-sodium chicken broth to keep things light yet flavorful.

Flat lay of a small white ceramic bowl of golden olive oil, a few thin carrot slices with bright orange color, several crisp celery stalks sliced thin, a medium yellow onion diced finely, two peeled garlic cloves, a small white bowl filled with clear low-sodium chicken broth, two whole bay leaves, a few sprigs of fresh thyme, a pinch of dried oregano on the side, a small white bowl containing mixed black peppercorns, a neat pile of wide egg noodles, tender shredded cooked chicken pieces, a few sprigs of fresh flat-leaf parsley, a small white bowl with fresh lemon juice, and two whole brown eggs with clean shells, all arranged with perfect symmetry and realistic proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: A neutral base to soften the veggies and bring out their flavors without overpowering the broth.
Carrots: Thinly sliced for quick cooking and a subtle natural sweetness that balances the savory broth.
Celery: Adds that signature aromatic crunch, don’t skip it!
Vidalia or yellow onion: Diced small so they melt in and create a perfect flavor base with a touch of sweetness.
Garlic cloves: Just minced enough to boost flavor without overwhelming the soup.
Low-sodium chicken broth: This is key to controlling the salt level and ensuring a comforting, clear broth.
Bay leaves: Essential for a subtle earthy undertone, just remember to remove them before serving.
Fresh thyme (or dried): Adds a herby, aromatic note that brightens the soup.
Dried oregano: A small touch to deepen the flavor profile.
Pepper: Provides gentle heat without overshadowing other flavors.
Wide egg noodles: They cook quickly and soak up the broth perfectly — but feel free to swap with your favorite pasta.
Shredded cooked chicken: Using rotisserie chicken saves tons of time without compromising flavor.
Fresh parsley: Finely chopped and stirred in right at the end for a fresh, bright finish.
Lemon juice (optional): A little zing that cuts through richness and perfectly enhances the flavor.
Salt: Adjust at the end since broth and chicken may already have salt.
Black pepper: To taste and balance seasoning.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I always like to tweak my chicken noodle soup based on what I have on hand and the season. You can keep this classic, or experiment with different herbs and veggies to make it your own — it’s a very forgiving recipe.

Variation: One time, I swapped out egg noodles for gluten-free pasta and added a little grated ginger for a subtle warm twist — turned out fantastic!
Vegetarian option: Use veggie broth and tofu or chickpeas instead of chicken for a comforting meatless version.
Herb swaps: Try rosemary or basil if thyme isn’t your favorite; fresh herbs should go in last to keep their flavor bright.
Extra veggies: Feel free to toss in zucchini or peas near the end for some added texture and nutrition.

Step-by-Step: How I Make 30-Minute Homemade Chicken Noodle Soup Recipe

A white bowl filled with chicken noodle soup shows clear yellow broth with wide egg noodles and shredded light pink chicken pieces mixed with orange carrot slices and pale green celery chunks. Bright green parsley bits sit on top for color. A woman's hand holds a silver spoon scooping up noodles, chicken, and vegetables above the bowl. Behind, there is a small white marbled surface with a white cup and a small wooden bowl with green herbs. The scene has warm light on the soup and a wooden base under the bowl. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté Your Vegetables ‘til They’re Soft and Golden

Start by heating olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add your sliced carrots, celery, and diced onion. Let those cook, stirring occasionally, for about 7 minutes. You want the veggies to soften and the onions to start turning translucent and a little golden. This step fills your kitchen with the best aroma and builds the base of flavor.

Step 2: Garlic Time – Keep It Gentle

Add the minced garlic and cook for another 1 to 2 minutes, just until fragrant. Be careful not to burn it — garlic can turn bitter fast if left unattended.

Step 3: Broth and Herbs Come In

Pour in the chicken broth along with bay leaves, fresh or dried thyme, oregano, and a good grinding of black pepper. Bring the pot to a gentle boil, then lower the heat and let it simmer for about 5 minutes until the vegetables are tender and the flavors meld beautifully.

Step 4: Noodles Join the Party

Add your egg noodles and let them cook uncovered for roughly 10 minutes, or until tender. Remember, the noodles will soak up some of your broth, so if you prefer a soupier texture, add extra broth or even a splash of water as needed during cooking.

Step 5: Bring Chicken and Fresh Parsley In

Stir in your shredded cooked chicken and chopped parsley, along with a squeeze of lemon juice if you want that bright pop. Let it all warm through for 1 to 2 minutes. Give the soup a taste and adjust salt and pepper — this last seasoning step really personalizes the final flavor.

Top Tip

From my experience making this soup dozens of times, these tips really helped me nail the perfect bowl every time. They keep things simple but also allow flexibility so you can enjoy making it your own.

Don't Skip Sautéing: Softening the vegetables before adding broth builds depth of flavor you just can’t get by dumping everything in cold.
Shred Chicken by Hand: It makes a big difference in texture compared to pre-packaged shredded chicken.
Keep Broth Low-Sodium: That way, you control the salt and don’t end up with overly salty soup.
Watch the Noodles: They keep cooking a little after you turn off the heat, so aim to pull them just shy of fully tender to avoid mushiness.

How to Serve 30-Minute Homemade Chicken Noodle Soup Recipe

chicken noodle soup - Serving Suggestion

Garnishes

I love adding fresh parsley right at the end for color and freshness, but sometimes, I'll also sprinkle on some grated Parmesan for a creamy touch. A tiny drizzle of good olive oil or a few cracks of black pepper serve as quick last-minute finishes that make a difference.

Side Dishes

Nothing pairs better with this soup for me than a crusty piece of warm bread or a soft buttery dinner roll. Sometimes, I'll serve a small side salad with tangy vinaigrette to balance the warmth and heaviness of the soup.

Creative Ways to Present

One fun occasion I tried was serving this soup in mini pumpkin bowls for a fall-themed dinner — it was a hit! You could also ladle it into wide mugs and set out a cheese and cracker board for an informal yet homey vibe.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, where it keeps beautifully for up to a week. Just know the noodles will keep soaking broth, so sometimes I add a little hot water or broth when reheating to loosen things back up.

Freezing

Freezing my chicken noodle soup works well if you leave out the noodles before freezing—otherwise, they become mushy. I freeze the rich broth and chicken separately and add fresh noodles fresh when reheating for best texture.

Reheating

When reheating, I gently warm the soup on the stovetop over low heat, stirring occasionally. If it feels too thick from absorbed broth, I just stir in a little chicken broth or water until it’s perfectly soupy again.

Frequently Asked Questions:

Can I use leftover cooked chicken instead of rotisserie?

Absolutely! Leftover cooked chicken works perfectly in this 30-Minute Homemade Chicken Noodle Soup Recipe. Just shred or dice it and add it near the end to warm through.

What’s the best noodle to use?

Wide egg noodles are classic because they cook quickly and hold broth well, but you can use any pasta or noodle you like — just adjust cooking time accordingly.

How do I keep the noodles from getting mushy?

Try cooking noodles separately or adding them toward the end and serving the soup quickly. Leftover soup can get mushy because noodles soak broth over time.

Can I make this soup vegetarian?

Yes! Substitute vegetable broth for chicken broth and use plant-based protein like tofu or chickpeas to keep it hearty. Adjust herbs and seasonings as desired.

Final Thoughts

This 30-Minute Homemade Chicken Noodle Soup Recipe has become a warm hug in a bowl for me on so many busy or chilly days. I hope you enjoy making it as much as I do — with just a few simple steps and ingredients, you can have a meal that feels homemade and comforting without spending hours in the kitchen. Trust me, once you try it, it’ll be one of your favorite quick dinners too!