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Easy 30-Minute Homemade Chicken Noodle Soup Recipe

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3.9 from 7 reviews

A comforting and easy-to-make homemade chicken noodle soup that combines tender vegetables, shredded chicken, and wide egg noodles simmered in a flavorful low-sodium chicken broth. Ready in just 30 minutes, this classic soup is perfect for a cozy meal anytime.

Ingredients

Vegetables

  • 2 tablespoons olive oil
  • 1 cup carrots, peeled and thinly sliced (about 1 1/2 large carrots)
  • 1 cup celery, thinly sliced (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

  • 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 black pepper (or to taste)
  • Salt to taste
  • Black pepper to taste

Pasta and Protein

  • 12 ounces wide egg noodles (or your favorite noodles or pasta)
  • 2 cups shredded cooked chicken

Finishing Touches

  • 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
  • 1 tablespoon lemon juice (optional, for brightening flavor)

Instructions

  1. Heat the oil: In a large Dutch oven or stockpot, heat 2 tablespoons of olive oil over medium-high heat until warm.
  2. Sauté vegetables: Add the sliced carrots, celery, and diced onion to the pot. Cook for about 7 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and sauté for an additional 1 to 2 minutes until fragrant.
  3. Add broth and seasonings: Pour in 64 ounces (8 cups) of low-sodium chicken broth. Add 2 bay leaves, 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme), 1/2 teaspoon dried oregano, and 1 teaspoon black pepper. Bring the mixture to a gentle boil and let it simmer for about 5 minutes until the vegetables are tender. For a brothier soup, additional broth (up to another 64 ounces) can be added at this stage.
  4. Cook the noodles: Add 12 ounces of wide egg noodles to the boiling broth. Let the soup boil for about 10 minutes or until the noodles are tender and cooked through. If the liquid level is too low during cooking, add 1 to 2 cups of water as needed to maintain desired broth consistency.
  5. Combine chicken and finish soup: Stir in 2 cups of shredded cooked chicken, 3 to 4 tablespoons of fresh chopped parsley, and 1 tablespoon lemon juice if using. Boil for 1 to 2 minutes until the chicken is warmed through. Taste the soup and adjust salt and pepper to your preference. Remove the bay leaves before serving.

Notes

  • If you prefer a brothier soup, feel free to add extra chicken broth or water as the noodles will continue to absorb liquid over time.
  • Lemon juice is optional but adds a bright, fresh flavor that can enhance the overall taste.
  • Adjust salt carefully since the broth and cooked chicken may already contain some salt; start with less and add more as needed.
  • Wide egg noodles can be substituted with any preferred pasta or noodles.
  • Leftovers keep well refrigerated for 3-4 days and reheat gently on the stove.

Find it online: https://cookedbysarah.com/easy-30-minute-homemade-chicken-noodle-soup-recipe/