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.
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.
- 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.
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
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
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:
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.
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.
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.
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!
Print
30-Minute Homemade Chicken Noodle Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This easy 30-minute homemade chicken noodle soup is a comforting classic made with tender vegetables, savory chicken broth, wide egg noodles, and shredded cooked chicken. Perfect for a quick, hearty meal, it features fresh herbs and a hint of lemon juice to brighten the flavors.
Ingredients
Vegetables
- 1 cup carrots, peeled and sliced thin (about 1 ½ 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
Soup Base
- 2 tablespoons olive oil
- 64 ounces low-sodium chicken broth (8 cups, plus more if desired)
- 2 bay leaves
- 1 teaspoon fresh thyme, or ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 teaspoon pepper, or to taste
- salt, to taste
- black pepper, to taste
Main Ingredients
- 12 ounces wide egg noodles (or your favorite noodles or pasta)
- 2 cups shredded cooked chicken (store-bought rotisserie or leftover chicken)
Finishing Touches
- 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
- 1 tablespoon lemon juice (optional)
Instructions
- Heat oil and sauté vegetables: In a large Dutch oven or stockpot, heat 2 tablespoons olive oil over medium-high heat until warm. Add the carrots, celery, and onion, then sauté for about 7 minutes or until the vegetables begin to soften, stirring intermittently.
- Add garlic: Stir in the minced garlic and continue to sauté for another 1 to 2 minutes until fragrant.
- Add broth and herbs: Pour in 64 ounces low-sodium chicken broth, then add bay leaves, thyme, oregano, and pepper. Bring the mixture to a gentle boil and let it simmer for about 5 minutes or until the vegetables are fork-tender. Add extra broth if you prefer a brothier soup.
- Cook noodles: Add the wide egg noodles to the boiling soup and cook for about 10 minutes until the noodles are tender and cooked through. You can add a cup or two of water at any point if the liquid level drops.
- Add chicken and seasoning: Stir in the shredded cooked chicken, chopped parsley, and optional lemon juice. Boil for 1 to 2 minutes until the chicken is warmed through. Taste the soup and add salt, black pepper, or extra herbs as needed. Remove bay leaves before serving.
Notes
- Storage: Keep soup airtight in the fridge for 5 to 7 days or freeze for up to 4 months.
- Reheating: Reheat gently in the microwave or on the stovetop. Expect noodles to absorb broth over time; add extra broth if needed when reheating.
- Lemon juice is optional but adds a bright flavor to the soup.
- Use rotisserie chicken or leftover chicken to save time.
- Add additional herbs like thyme or parsley to adjust flavor to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 40 mg
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