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; 1/2 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 leftover cooked chicken); 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped; 1 tablespoon lemon juice, optional

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.

A close-up of a large pot filled with clear chicken soup that has a yellowish broth. The soup has layers of sliced orange carrots, light green celery pieces, shredded white chicken, and spiral-shaped yellow noodles, all resting on a wooden spoon lifted above the pot. The pot is white enameled with a soft green outer edge, sitting on a white marbled surface with a hint of white and beige woven mat underneath. The background is blurred, showing a white salt shaker and a pepper mill. 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

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.

Flat lay of a small white ceramic bowl of golden olive oil, a few thin carrot slices with bright orange color, several crisp celery stalks sliced thin, a medium yellow onion diced finely, two peeled garlic cloves, a small white bowl filled with clear low-sodium chicken broth, two whole bay leaves, a few sprigs of fresh thyme, a pinch of dried oregano on the side, a small white bowl containing mixed black peppercorns, a neat pile of wide egg noodles, tender shredded cooked chicken pieces, a few sprigs of fresh flat-leaf parsley, a small white bowl with fresh lemon juice, and two whole brown eggs with clean shells, all arranged with perfect symmetry and realistic proportions 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: 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.

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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

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

A white bowl filled with chicken noodle soup shows clear yellow broth with wide egg noodles and shredded light pink chicken pieces mixed with orange carrot slices and pale green celery chunks. Bright green parsley bits sit on top for color. A woman's hand holds a silver spoon scooping up noodles, chicken, and vegetables above the bowl. Behind, there is a small white marbled surface with a white cup and a small wooden bowl with green herbs. The scene has warm light on the soup and a wooden base under the bowl. Photo taken with an iphone --ar 2:3 --v 7

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

chicken noodle soup - Serving Suggestion

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:

Can I use leftover chicken instead of rotisserie?

Absolutely! Leftover roasted or poached chicken works great. Just shred or dice it before adding to the soup in the last step.

How do I keep the noodles from getting mushy?

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.

Can I make this soup vegetarian?

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.

Is lemon juice necessary?

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!