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 (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; 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 chicken or other cooked chicken); 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped; 1 tablespoon lemon juice, optional

Nothing quite beats the cozy comfort of a warm bowl of soup made from scratch—especially when you can enjoy it in under half an hour! This 30-Minute Homemade Chicken Noodle Soup Recipe is the perfect blend of simple ingredients, hearty flavors, and speedy prep that will have you savoring homemade goodness in no time.

A large green pot filled with clear golden broth soup, showing layers of soft, orange carrot slices, small chunks of white chicken, light green celery pieces, and pale yellow curly pasta noodles. A wooden spoon lifts a mix of these ingredients above the soup, highlighting the chunky textures of the carrots, chicken, celery, and pasta. The background surface is a white marbled texture with a woven mat partially visible under the pot. 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

Honestly, this soup hits all the right notes. It’s a meal that feels like a warm hug but doesn’t demand hours in the kitchen. Whether you’re juggling a busy weeknight or craving something soothing, this recipe delivers consistent, delicious results.

Super Quick to Make: You’ll have dinner on the table in about 30 minutes—perfect for busy days.
Fresh, Simple Ingredients: No need for fancy stuff, just fresh veggies, herbs, and chicken to keep it wholesome.
Easy to Customize: Whether you want more veggies, gluten-free noodles, or a zesty twist, this soup adapts well.
Comfort Food at Its Best: It’s nourishing and light but still feels indulgent—ideal for any season.

Ingredients & Why They Work

The magic of this 30-Minute Homemade Chicken Noodle Soup Recipe really comes down to the simplicity and balance of the ingredients. Each part brings something important—flavor, texture, or heartiness—that makes the whole dish feel cohesive and satisfying.

Flat lay of a small white ceramic bowl of golden olive oil, a few thin sliced bright orange carrot rounds, thinly sliced fresh pale green celery stalks, a small white bowl filled with diced sweet yellow Vidalia onion, two uncracked brown garlic cloves, a few fresh bay leaves, a small bunch of fresh green thyme sprigs, a small white bowl of dried oregano powder, a small white bowl of whole black peppercorns, a neat pile of uncooked wide yellow egg noodles, finely shredded cooked white chicken meat arranged in a small mound, a small handful of fresh flat-leaf parsley sprigs, a small white bowl of fresh lemon juice, all arranged symmetrically and proportionally 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: Offers a rich base for sautéing that brings depth without overpowering.
Carrots: Add natural sweetness and a little crunch that softens beautifully in the broth.
Celery: Provides aromatic freshness and a subtle flavor backbone.
Onion: Builds a savory foundation, especially when finely diced to soften quickly.
Garlic: A punch of warmth and fragrant aroma that brightens the whole pot.
Chicken broth (low sodium): The heart of the soup — using low sodium helps you control the saltiness better.
Bay leaves: Infuse subtle earthiness without being overpowering—just remember to remove them at the end.
Thyme and oregano: Classic herbs that add complexity and warmth.
Black pepper: Adds just the right amount of gentle heat.
Wide egg noodles: They soak up broth beautifully and have a wonderful tender chew.
Shredded cooked chicken: Using rotisserie cuts down on time and adds great flavor—they’re perfect for speedy dinners.
Fresh parsley: A bright, fresh finish that elevates each spoonful.
Lemon juice (optional): Adds a nice pop of brightness that balances the richness.
Salt: Essential for seasoning and bringing everything together—adjust to your preference.

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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

One of the things I love most about this 30-Minute Homemade Chicken Noodle Soup Recipe is how flexible it is. You can easily change up the herbs, noodles, or even add extra veggies to suit your mood or what’s in your fridge.

Variation: I often swap out the egg noodles for gluten-free pasta or even spiralized zucchini for a lighter take; both work beautifully and don’t compromise the comforting vibe.
Extra Veggies: Feel free to toss in spinach, peas, or mushrooms for added texture and nutrients—I find it makes the soup even more nourishing.
Spicy Kick: A pinch of red pepper flakes or a dash of hot sauce can liven things up if you're into a little heat.

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

A white bowl full of light golden broth with wide flat yellow noodles layered at the bottom and middle, mixed with shredded white chicken pieces and round slices of bright orange carrots. Small bits of green celery and chopped green herbs are sprinkled on top, adding fresh color. A gold spoon holds a scoop of the soup with noodles, chicken, carrot, and celery, lifted above the bowl. The bowl sits on a wooden board with a piece of bread on the side, against a white marbled textured background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Warm the Base

First, I heat up olive oil in a large Dutch oven over medium-high heat until it shimmers gently. This is where the magic begins—the oil becomes the carrier for those gorgeous fresh flavors from the veggies as they start to soften.

Step 2: Sauté the Veggies

Next up, in go the carrots, celery, and onions. I stir them every couple of minutes, watching closely until those onions look translucent and the carrots start to get tender—that usually takes about 7 minutes. This slow gentle cooking builds the soup’s foundation.

Step 3: Garlic Goes In

Add the minced garlic now and sauté for an additional 1 to 2 minutes. Garlic can burn quickly, so I keep it moving in the pan and watch the color to keep that perfect fragrant punch without bitterness.

Step 4: Build the Broth

Pour in the chicken broth along with bay leaves, thyme, oregano, and pepper. Bring it all to a boil, then let it simmer gently for about 5 minutes or until the veggies are fork tender. This step really brings all the flavors together and makes your kitchen smell heavenly.

Step 5: Cook the Noodles

Once the broth and veggies are ready, toss in the egg noodles. Let them cook for roughly 10 minutes or until they’re perfectly tender. A little tip: keep an eye on your broth level—if it looks low, it’s totally fine to add a splash of water or extra broth to keep things soupy.

Step 6: Add Chicken and Fresh Herbs

Finally, stir in the shredded cooked chicken along with chopped parsley and a touch of lemon juice if you like that extra brightness. Let it boil for another 1 to 2 minutes just to warm everything through. Then I always do a taste test to adjust salt and pepper before removing those bay leaves and ladling it into bowls.

Top Tip

Over the years, I've learned that cooking this soup low and slow during the sauté and letting the noodles cook gently in broth really makes all the difference between just “okay” and absolutely soul-warming. Here are my favorite tips to get it just right:

Don’t Rush the Veggies: Taking your time sautéing the carrots, celery, and onions adds natural sweetness that deepens the soup’s flavor without extra seasoning.
Low-Sodium Broth Is a Game Changer: It lets you control the salt level so your soup won’t end up too salty, especially if your chicken or noodles already have salt.
Use Wide Egg Noodles: Narrower noodles tend to get mushy faster. Wide noodles hold up well and soak up the broth just right.
Remove Bay Leaves Before Serving: They’re great for flavor but tough and unpleasant if bitten into, so don’t forget to fish them out!

How to Serve 30-Minute Homemade Chicken Noodle Soup Recipe

chicken noodle soup - Serving Suggestion

Garnishes

I usually sprinkle a little extra fresh parsley on top before serving—adds color and a fresh burst of flavor. Sometimes a small drizzle of good olive oil or a few thin lemon slices on the side take it up another notch. A crack of black pepper right at the end also livens things up nicely.

Side Dishes

Crusty bread or warm buttery crackers are my go-to companions for this soup—it’s perfect for dipping! I’ve also enjoyed it alongside a crisp, lightly dressed green salad for a balanced meal that’s still light yet filling.

Creative Ways to Present

For special occasions, I like serving this soup in pretty bowls with a little fresh herb sprig on top and placing a small ramekin of lemon wedges on the side. It’s a simple touch that makes the presentation feel more festive and inviting.

Make Ahead and Storage

Storing Leftovers

I keep leftover chicken noodle soup in airtight containers in the fridge for up to 5 to 7 days. Just be aware that the noodles tend to soak up broth over time, so it might get thicker—adding a splash of broth or water when reheating freshens it right up.

Freezing

Freezing helps when you make a big batch! I freeze the soup without the noodles—adding fresh noodles when reheating keeps the texture better. When I'm ready to eat, I thaw the soup overnight, then cook fresh noodles separately before combining.

Reheating

When reheating, I prefer warming it gently on the stovetop over medium-low heat to avoid boiling out the flavors. Stir occasionally and add broth or water as needed, then adjust seasoning right before serving.

Frequently Asked Questions:

Can I use other types of noodles in this recipe?

Absolutely! While wide egg noodles are ideal for this recipe because of their texture and ability to soak up broth, feel free to swap in any pasta, gluten-free noodles, or even rice noodles based on your taste or dietary needs. Just keep an eye on cook times as they vary.

How do I make this soup gluten-free?

Simply replace the egg noodles with your favorite gluten-free pasta, or use spiralized vegetables like zucchini noodles for a low-carb option. Also, double-check your chicken broth is gluten-free, as some brands add gluten-containing ingredients.

Can I make this soup without cooked chicken or rotisserie chicken?

Yes! You can cook raw chicken breast or thighs directly in the broth. Simply add the raw chicken at step 4 with the broth and simmer until cooked through, then shred it before adding the noodles. This adds a bit more cooking time but is super convenient.

Is it okay to add more veggies to the recipe?

Definitely! This soup welcomes extra vegetables like peas, spinach, corn, or mushrooms. Add them based on their cooking times—the heartier veggies with the broth, and quick-cooking ones like greens toward the end. It’s a great way to boost nutrition without changing the flavor.

Final Thoughts

This 30-Minute Homemade Chicken Noodle Soup Recipe holds a special place in my heart because it always reminds me of cozy family dinners and those little moments of comfort we all crave. It’s straightforward but full of flavor—something you can rely on any day of the week. I hope you give it a try and find it as reassuring and delicious as I do. Here’s to soup nights that warm your soul without any fuss!