Name: 30-Minute Chicken Noodle Soup Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 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; 64 ounces (8 cups) low-sodium chicken broth; 2 bay leaves; 1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1 teaspoon black 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 or leftover chicken); 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped; 1 tablespoon lemon juice (optional, for brightening flavor)

There’s just something incredibly comforting about a steaming bowl of homemade chicken noodle soup, isn’t there? This 30-Minute Chicken Noodle Soup Recipe hits that cozy spot perfectly—quick to make yet rich in flavor and heartwarming in every spoonful.

A large green pot filled with clear golden broth soup, showing layers of soft, orange carrot slices, small chunks of white chicken, light green celery pieces, and pale yellow curly pasta noodles. A wooden spoon lifts a mix of these ingredients above the soup, highlighting the chunky textures of the carrots, chicken, celery, and pasta. The background surface is a white marbled texture with a woven mat partially visible under the pot. 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 Chicken Noodle Soup Recipe
Top Tip
How to Serve 30-Minute Chicken Noodle Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
30-Minute Chicken Noodle Soup Recipe

Why You'll Love This Recipe

I get excited every time I make this soup because it combines simplicity with big, comforting flavors, and the fact that it’s ready in under half an hour? That’s a win on busy days.

Quick and Easy: You can have a nourishing, homemade soup on the table in about 30 minutes—perfect for last-minute dinners.
Fresh Ingredients: The blend of fresh veggies and herbs makes all the difference, giving the soup brightness and depth.
Customizable Comfort: You can tweak it easily depending on what you have on hand or your flavor preferences.
Perfect for Leftovers: It's a great way to use rotisserie chicken or leftover cooked chicken, minimizing waste and maximizing flavor.

Ingredients & Why They Work

Each ingredient in this 30-Minute Chicken Noodle Soup Recipe plays a special role in building up that classic, heartwarming flavor we're all craving. Here’s a little about why I love each one and some tips for picking the best.

Flat lay of a small white ceramic bowl of golden olive oil, a few thin sliced bright orange carrot rounds, thinly sliced fresh pale green celery stalks, a small white bowl filled with diced sweet yellow Vidalia onion, two uncracked brown garlic cloves, a few fresh bay leaves, a small bunch of fresh green thyme sprigs, a small white bowl of dried oregano powder, a small white bowl of whole black peppercorns, a neat pile of uncooked wide yellow egg noodles, finely shredded cooked white chicken meat arranged in a small mound, a small handful of fresh flat-leaf parsley sprigs, a small white bowl of fresh lemon juice, all arranged symmetrically and proportionally 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: Helps sauté veggies to soften them and adds a subtle fruity richness without overpowering.
Carrots: Bring just the right amount of sweetness and texture to balance the broth.
Celery: Adds that signature aromatic crunch that makes chicken noodle soup unmistakable.
Yellow onion: Provides a natural sweetness and depth when gently cooked.
Garlic: A small but mighty ingredient that lifts savory notes to the next level.
Low-sodium chicken broth: The heart of the soup – using low-sodium lets you control the saltiness exactly.
Bay leaves and thyme: These herbs subtly infuse the broth with earthy, savory undertones.
Dried oregano: Adds a nice herbal complexity that complements the chicken beautifully.
Pepper: Just enough for a mild, warming kick without overpowering the soup.
Wide egg noodles: I love wide noodles for their coziness—soft but with a bit of bite to hold up in broth.
Shredded cooked chicken: Makes this soup hearty and protein-packed, plus using rotisserie chicken saves time.
Fresh parsley: Adds a lively brightness and fresh finish just before serving.
Lemon juice (optional): A little splash wakes up all the flavors, especially if you like a bit of zing.

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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

One of the best things about this 30-Minute Chicken Noodle Soup Recipe is how easy it is to adjust to your own tastes or whatever you have on hand. I’ve played around with a few variations, and honestly, it’s all about what makes you feel cozy.

Variation: I sometimes swap the egg noodles for gluten-free pasta or even spiralized veggies when I’m feeling lighter.
Add-Ins: Throwing in fresh spinach or kale at the end is a great way to sneak in extra greens.
Spice it up: If you like a bit of heat, a pinch of crushed red pepper or a drizzle of hot sauce works wonders.
Broth Boost: Sometimes I add a splash of white wine or a grated Parmesan rind to simmer for extra umami depth.

Step-by-Step: How I Make 30-Minute Chicken Noodle Soup Recipe

A white bowl full of light golden broth with wide flat yellow noodles layered at the bottom and middle, mixed with shredded white chicken pieces and round slices of bright orange carrots. Small bits of green celery and chopped green herbs are sprinkled on top, adding fresh color. A gold spoon holds a scoop of the soup with noodles, chicken, carrot, and celery, lifted above the bowl. The bowl sits on a wooden board with a piece of bread on the side, against a white marbled textured background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics

Start by heating olive oil in a large pot over medium-high heat. Toss in the sliced carrots, celery, and diced onion. Stir them gently and let them soften for about 7 minutes. This step brings out their natural sweetness and sets the flavor base. Keep an eye so they don’t brown too much—soft and fragrant is what you want here.

Step 2: Add Garlic and Herbs

Next, stir in the minced garlic and cook for another 1-2 minutes until fragrant. Then pour in your chicken broth along with bay leaves, thyme, oregano, and black pepper. Bring everything to a gentle boil; this is when the broth starts soaking up all those lovely herbaceous flavors. Let it simmer for about 5 minutes until the veggies are tender.

Step 3: Cook the Noodles

Add your wide egg noodles and boil the soup until they’re just tender—usually about 10 minutes. This is the part where timing matters; you want noodles soft enough but not mushy. If you like your soup more brothy, now’s a good time to add a little extra broth or water since the noodles soak up liquid as they cook.

Step 4: Stir in Chicken and Finishing Touches

Once the noodles are perfect, fold in the shredded cooked chicken and parsley. If you want a flavor pop, add a tablespoon of lemon juice here—it brightens everything beautifully. Let it heat through for 1-2 minutes, taste, and then season with salt and pepper as needed. Remove the bay leaves before ladling it into bowls.

Top Tip

From my experience making this soup multiple times, attention to timing and seasoning is key. These small details can really elevate your chicken noodle soup from just good to unforgettable.

Don’t Overcook the Veggies: Soft but not mushy veggies make the soup more satisfying and fresh-tasting.
Noodles Last: Always add your noodles last to keep them from getting gummy or absorbing too much broth during storage.
Season as You Go: Taste the broth before and after adding salt—broth brands vary widely, so tailor seasoning to your preference.
Keep Extra Broth Handy: The noodles soak up liquid over time, so I keep some warm broth ready to refresh the soup when serving leftovers.

How to Serve 30-Minute Chicken Noodle Soup Recipe

chicken noodle soup - Serving Suggestion

Garnishes

I love finishing this soup with a sprinkle of fresh parsley for color and freshness, plus sometimes a tiny drizzle of extra virgin olive oil or a squeeze of lemon just before serving. It lifts the whole bowl and makes it feel extra homemade.

Side Dishes

A classic crusty bread or warm garlic toast pairs beautifully with this soup, soaking up the broth perfectly. On chillier days, a simple green salad on the side keeps the meal balanced and fresh.

Creative Ways to Present

I once served this soup at a family gathering in individual mini Dutch ovens—everyone loved how cozy and personal it felt. For casual meals, serving it in sturdy mugs with a sprinkle of cheese on top adds a fun twist that everyone enjoys.

Make Ahead and Storage

Storing Leftovers

After making the soup, I cool it down quickly, then store it in airtight containers in the fridge. It keeps wonderfully for 5 to 7 days. Just be aware the noodles soak up broth over time, so it can get thicker as it sits.

Freezing

While I usually freeze the broth and chicken separately without noodles (to prevent sogginess), I’ve also frozen the complete soup in a pinch. Just thaw gently and add extra broth or water if it’s too thick.

Reheating

Reheat on the stovetop over low to medium heat, stirring occasionally. If the soup feels thick, add a splash of warm broth or water to loosen it up. This keeps the noodles from overcooking and maintains that cozy texture.

Frequently Asked Questions:

Can I use other types of noodles in this 30-Minute Chicken Noodle Soup Recipe?

Absolutely! While wide egg noodles are traditional and hearty, you can swap in any pasta you like—just be mindful of cooking times to avoid mushiness. Gluten-free or whole wheat noodles work well too.

How can I make this soup vegetarian or vegan?

To make a vegetarian or vegan version, replace the chicken broth with vegetable broth and omit the chicken or use plant-based chicken substitutes. Adding tofu or chickpeas can boost protein in the soup.

Is it okay to add noodles before storing the soup?

It’s best to cook noodles fresh when reheating soup because they tend to absorb broth and get mushy over time in the fridge or freezer. If you must add them beforehand, store the soup separately from noodles if possible.

What’s the best way to speed up this recipe even more?

Using pre-cooked rotisserie chicken is a huge time saver, plus prepping your veggies in advance or buying pre-chopped produce can shave minutes off your prep time. Also, using quick-cooking noodles helps get it on the table faster without sacrificing comfort.

Final Thoughts

This 30-Minute Chicken Noodle Soup Recipe really is my go-to for a quick, nourishing meal that feels like a warm hug in a bowl. I love how approachable it is, even for busy weekdays, and how easily you can make it your own. I can’t wait for you to try it—you might just find it becoming your family’s new favorite comfort food, just like it is for me.