Nothing beats the cozy comfort of a classic chicken soup bubbling away on the stove, and this 30-Minute Homemade Chicken Noodle Soup Recipe is my go-to when time is tight but flavor still has to be rich and satisfying. You’ll love how quickly this wholesome meal comes together without cutting corners on taste.
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 30-Minute Homemade Chicken Noodle Soup Recipe has become a family staple for me because it nails that comforting, homemade taste in under half an hour. It's like a warm hug from the inside, especially on hectic days.
- Fast yet homemade: You get all those deep, cozy flavors you usually expect from slow-cooked soup, but in just about 30 minutes.
- Simple ingredients, big impact: The fresh veggies, herbs, and quality broth combine to make a broth that tastes anything but rushed.
- Easy to personalize: It’s a flexible base that welcomes your favorite noodles, fresh herbs, or even a squeeze of lemon to brighten things up.
- Keeps well and reheats beautifully: Perfect for meal prep or leftover lunches, this soup maintains its comforting magic several days later.
Ingredients & Why They Work
The ingredients in this 30-Minute Homemade Chicken Noodle Soup Recipe create a deliciously balanced and nourishing bowl. Each plays a role in flavor, texture, or ease of cooking — plus you probably have most of these on hand right now.
- Olive oil: Adds a silky base for sautéing veggies and helps release their flavors.
- Carrots: Bring natural sweetness and a tender, slightly crisp texture.
- Celery: Adds a subtle crunch and that classic soup aroma.
- Onion: Offers a savory depth that's essential in any good soup base.
- Garlic: Infuses gentle warmth and layers of flavor without overpowering.
- Low-sodium chicken broth: The heart of the soup, providing rich, savory liquid without being too salty.
- Bay leaves: Give an earthy, herbal undertone that rounds out the broth.
- Fresh thyme or dried thyme: Adds an aromatic touch that complements the chicken beautifully.
- Dried oregano: A subtle herbaceous note that blends into the soup’s flavor profile.
- Pepper: Just enough bite to balance the sweetness of the veggies.
- Wide egg noodles: Classic, tender noodles soak up the broth and provide hearty comfort.
- Shredded cooked chicken: I love using rotisserie chicken for speed and flavor, but leftover roasted chicken works perfectly, too.
- Fresh parsley: Adds bright, fresh color and taste when sprinkled on top.
- Lemon juice (optional): Just a splash brightens the whole soup, making it feel light and fresh.
- Salt and black pepper: You’ll adjust these at the end to get the perfect seasoning based on your broth and chicken.
Make It Your Way
I’m a big fan of putting my own spin on this 30-Minute Homemade Chicken Noodle Soup Recipe depending on the season or what’s in the fridge. It’s such a forgiving base that makes personalization easy and fun!
- Variation: Sometimes I swap out the egg noodles for gluten-free pasta or little dumplings, which my kids love — plus it’s a simple switch that still cooks perfectly in the same time frame.
- Make it heartier: Toss in chopped kale or spinach at the end for a veggie boost without adding time.
- Spice it up: A pinch of red pepper flakes or a swirl of sriracha adds a nice kick for those chilly evenings.
- Vegetarian twist: Use vegetable broth and swap chicken for chickpeas or tofu — still delicious and filling.
Step-by-Step: How I Make 30-Minute Homemade Chicken Noodle Soup Recipe
Step 1: Sauté The Veggies To Build Flavor
Start by warming olive oil in a large heavy-bottomed pot over medium-high heat. Add the sliced carrots, celery, and onion, stirring occasionally for about 7 minutes until they soften nicely. This step is so key — the gentle caramelization brings out natural sweetness and rich flavor, which makes the broth extra tasty. Just don’t rush; you want the veggies tender but not mushy.
Step 2: Add Garlic, Broth, and Herbs
Stir in the minced garlic and cook for 1 to 2 minutes until fragrant — watch closely so it doesn’t burn. Then pour in your chicken broth followed by bay leaves, thyme, oregano, and pepper. Bring everything to a gentle boil and let it simmer for about 5 minutes to let those flavors meld while the veggies become fork-tender. If you like your soup a bit brothier, this is a great time to add extra broth or even a splash of water.
Step 3: Cook The Noodles Till Just Perfect
Next, toss in the wide egg noodles and boil for approximately 10 minutes, stirring occasionally so they don’t stick. Keep an eye on the noodles — you want them tender but not mushy. I like to taste one toward the end to get the timing just right since different noodles can vary slightly in cooking time.
Step 4: Add The Chicken, Parsley, and Brightness
Once the noodles are perfectly cooked, stir in the shredded cooked chicken and fresh parsley. If you're feeling adventurous, add a tablespoon of fresh lemon juice here to lift the flavors — it really brightens and makes the soup feel vibrant. Let it simmer just 1 to 2 minutes to warm the chicken through gently.
Finally, taste your soup carefully and add salt as needed — I usually start with about a tablespoon, but it depends on your broth and chicken. Remove the bay leaves, adjust pepper or herbs to your liking, and you’re ready to serve that bowl of comforting goodness!
Top Tip
I’ve made this 30-Minute Homemade Chicken Noodle Soup Recipe countless times and learned a few tricks that really elevate the final dish — trust me, these saved me from some very bland, watery soups in the past.
- Don’t skip sautéing: Taking the time to cook the veggies first builds a flavor base that simple broth can’t match.
- Watch your noodles: Overcooked noodles can turn mushy and absorb all the broth. Test early and often!
- Season last: Salt and pepper levels can vary depending on your broth and chicken, so always adjust right before serving.
- Bay leaves are a must: Just don’t forget to fish them out before digging in.
How to Serve 30-Minute Homemade Chicken Noodle Soup Recipe
Garnishes
I usually sprinkle fresh parsley on top — it adds a fresh color pop and that slightly peppery taste that balances the rich broth. Sometimes I add a few grinds of fresh black pepper or a tiny drizzle of good olive oil to finish it off. For extra comfort, a little squeeze of lemon juice right at the table brings brightness that makes the whole bowl sing.
Side Dishes
Crusty bread or a warm baguette with butter is my classic pairing — perfect for soaking up every last drop. If you want to keep things light, a simple green salad or steamed green beans offer a crisp contrast. And if I’m feeling indulgent, a grilled cheese sandwich on the side makes it feel like a special treat.
Creative Ways to Present
For casual family dinners, I serve this soup right from the pot with rustic bowls and wooden spoons. For a cozy dinner party, I’ve tried serving individual portions in mini soup crocks or even bread bowls — the kids were especially thrilled with that! Garnishing each bowl with a sprig of fresh thyme or parsley instantly makes the presentation feel thoughtful and inviting.
Make Ahead and Storage
Storing Leftovers
After letting the soup cool to room temperature, I transfer it into an airtight container and pop it in the fridge. It keeps beautifully for up to 5 to 7 days. Just a heads up — the noodles tend to soak up the broth over time, so the soup might seem thicker after sitting. Adding a splash of broth or water when reheating solves that instantly.
Freezing
Freezing works great if you want to batch cook. I like to freeze the soup without noodles first because they can get mushy after thawing. Freeze broth with chicken and veggies in portion-sized containers, then cook fresh noodles when thawed, or freeze the cooked noodles separately. This keeps the texture just right when you’re ready to eat.
Reheating
Gently reheat the soup on the stove over medium heat, stirring occasionally. If the soup looks too thick from noodle absorption, add a splash of broth or water as it warms. Heating slowly helps keep the chicken tender and prevents the noodles from breaking apart. Microwave reheating works too—just cover and go low and slow for best texture.
Frequently Asked Questions:
Absolutely! Leftover roasted or poached chicken works great. Just shred or dice it before adding to the soup in the last step.
Cook the noodles in the soup just until tender, and avoid overcooking. If making ahead, consider cooking noodles separately and adding them just before serving, or store noodles separately to keep texture.
Yes! Substitute vegetable broth in place of chicken broth and replace chicken with chickpeas, tofu, or your favorite plant-based protein. The herbs and vegetables will still make a flavorful broth.
Not necessary, but a small splash at the end brightens flavors and adds a fresh note that balances the richness of the soup. Feel free to skip if you prefer.
Final Thoughts
This 30-Minute Homemade Chicken Noodle Soup Recipe holds a special place in my heart—not just because it’s quick and easy, but because it feels like cooking with love and care without fuss. Whether you’re warming up on a cold day or feeding a hungry crowd, this soup hits that sweet spot between simple and soulful. I can’t wait for you to try it and make it your own!
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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
Description
This Easy 30-Minute Homemade Chicken Noodle Soup features tender shredded chicken, wide egg noodles, and a flavorful mix of vegetables simmered in a savory chicken broth. Perfect for a comforting meal any day of the week, it uses simple ingredients and quick steps for a delicious homemade soup.
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
Broth and Seasonings
- 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 leftover cooked chicken)
- 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 to warm. Add the carrots, celery, and onion, then sauté for about 7 minutes, stirring intermittently until the vegetables begin to soften.
- Add garlic: Stir in the minced garlic and sauté for another 1 to 2 minutes until fragrant.
- Add broth and seasonings: Pour in the chicken broth, add bay leaves, thyme, oregano, and pepper. Bring the mixture to a boil, then let it gently boil for about 5 minutes or until the vegetables are fork-tender. Add more broth if you prefer a brothier soup.
- Cook noodles: Add the egg noodles to the boiling soup and continue boiling for about 10 minutes until the noodles are soft and cooked through. You can also add a cup or two of water during cooking if the liquid level is too low.
- Add chicken and finishing touches: Stir in the shredded cooked chicken, chopped parsley, and optional lemon juice. Boil for another 1 to 2 minutes until the chicken is warmed through.
- Season and serve: Taste the soup and adjust salt, pepper, and herbs as needed. Remove bay leaves before serving. Serve immediately for the best flavor and texture.
Notes
- Storage: Keep soup airtight in the refrigerator for 5 to 7 days or freeze for up to 4 months.
- Reheating: Reheat gently in a microwave or saucepan to preserve texture.
- Noodle absorption: Noodles continue to absorb broth over time, so add extra broth when reheating if needed.
- Chicken options: Use store-bought rotisserie chicken, leftover chicken, or cook your own chicken for convenience.
- Lemon juice is optional but adds a bright, fresh flavor to finish the soup.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 50 mg
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