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.
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.
- 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.
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
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
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:
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.
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.
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.
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!
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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
- Diet: Low Fat
Description
This Easy 30-Minute Homemade Chicken Noodle Soup is a comforting and hearty meal made with simple ingredients like shredded chicken, egg noodles, and fresh vegetables in a flavorful broth. Perfect for a quick lunch or dinner, it combines tender chicken, sautéed carrots, celery, onions, and herbs simmered together to create a delicious and warming soup that can be enjoyed any day of the week.
Ingredients
Vegetables and Aromatics
- 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 (8 cups) low-sodium chicken broth (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 chicken or other cooked 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. To a large Dutch oven or stockpot, add the olive oil and heat over medium-high heat until warm. Add the carrots, celery, and onion, then sauté for about 7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add garlic and cook briefly. Add the minced garlic to the pot and sauté for an additional 1 to 2 minutes until fragrant, being careful not to burn the garlic.
- Add broth and seasonings; simmer. Pour in the chicken broth, then add the bay leaves, thyme, oregano, and pepper. Bring the mixture to a boil, then allow it to gently boil for about 5 minutes or until the vegetables are fork-tender. If you prefer a brothier soup, feel free to add more broth at this stage.
- Add noodles and cook through. Stir in the egg noodles and boil the soup for about 10 minutes, until the noodles are soft and fully cooked. Keep an eye on the liquid level and add a cup or two of water if needed to maintain your desired consistency.
- Mix in chicken and herbs; finish cooking. Add the shredded cooked chicken, chopped parsley, and optional lemon juice to the pot. Continue boiling for 1 to 2 minutes until the chicken is warmed through.
- Season to taste and serve. Taste the soup and add salt, pepper, or additional herbs as needed. Remove the bay leaves, then serve the soup immediately hot for best flavor and texture.
Notes
- Store leftover soup airtight in the refrigerator for 5 to 7 days or freeze for up to 4 months.
- When reheating leftovers, warm gently in the microwave or on the stovetop to prevent overcooking the noodles.
- As soup sits, noodles absorb broth and the volume of liquid will reduce; add extra broth or water when reheating if needed.
- Using rotisserie chicken saves time, but any cooked chicken or leftover chicken works well in this recipe.
- Adding lemon juice at the end brightens up the flavor but is optional depending on your preference.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 40 mg
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