Description
This Easy 30-Minute Homemade Chicken Noodle Soup is a comforting and flavorful classic made with tender chicken, fresh vegetables, and wide egg noodles in a savory broth. Perfect for a quick, satisfying meal any day of the week.
Ingredients
Scale
Soup Base
- 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
Main Ingredients
- 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)
Instructions
- Heat oil and sauté vegetables: In a large Dutch oven or stockpot, warm the olive oil over medium-high heat. Add the carrots, celery, and onion, sauté for about 7 minutes or until vegetables begin to soften, stirring occasionally.
- Add garlic: Stir in the minced garlic and sauté for 1 to 2 minutes until fragrant.
- Add broth and seasonings: Pour in the chicken broth, then add bay leaves, thyme, oregano, and black pepper. Bring the mixture to a gentle boil and cook for about 5 minutes or until vegetables are fork-tender. If you prefer a brothier soup, add more broth at this point.
- Cook noodles: Add the egg noodles to the boiling soup and cook for about 10 minutes until the noodles are tender and cooked through. Add water if the liquid level gets too low during cooking.
- Add chicken and final ingredients: Stir in the shredded chicken, chopped parsley, and optional lemon juice. Boil for 1 to 2 minutes until the chicken is warmed through.
- Season and serve: Taste the soup and add salt and additional pepper or herbs as needed. Remove bay leaves before serving and enjoy immediately.
Notes
- Store leftover soup airtight in the fridge for 5 to 7 days or freeze for up to 4 months.
- Reheat gently using a microwave or stovetop to prevent overcooking the noodles.
- Noodles will absorb broth over time, so add extra broth or water when reheating to maintain soup consistency.
- Using rotisserie chicken saves time and adds great flavor, but leftover cooked chicken works well too.
- Adding lemon juice brightens the soup, but it is optional based on taste preference.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 45 mg
