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

Scale

Vegetables and Aromatics

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

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 1/2 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

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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