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
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
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 1/2 teaspoon dried thyme
- 1/2 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
