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 (use store bought rotisserie chicken or leftover chicken); 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped; 1 tablespoon lemon juice, optional

There’s just something so comforting about a big warm bowl of homemade soup—especially this 30-Minute Homemade Chicken Noodle Soup Recipe. It’s quick, cozy, and packed with the freshest flavors that remind me of those chilly evenings at home with family.

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 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

I’m genuinely excited to share this recipe because it’s one of those rare dishes that tastes like it’s been simmering all day — without actually taking all day. I love how easy it is to customize, and it really hits the spot no matter the season.

Speedy and Simple: You can have a hearty chicken noodle soup on the table in just 30 minutes.
Fresh & Flavorful: By sautéing your onions, carrots, and celery first, the soup develops a depth of flavor that store-bought just can’t match.
Flexible Ingredients: Use leftover chicken, rotisserie chicken, or your favorite wide egg noodles — it’s made to suit your pantry.
Kid-Friendly & Cozy: This classic comfort food has the kind of soothing taste that comforts everyone, young or old.

Ingredients & Why They Work

Every ingredient in this 30-Minute Homemade Chicken Noodle Soup Recipe plays a role in creating that perfect bowl of cozy soup, from savory broth to the fresh herbs brightening it all up. Here’s why each piece matters, plus a few shopping tips to save time.

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: The base for building flavor when sautéing your veggies; opt for extra virgin for richness.
Carrots: Adds subtle sweetness and texture; peel and slice thin for quicker cooking.
Celery: Brings an aromatic crunch that balances the sweetness of carrots and onions.
Onion: Vidalia or yellow onions work best for their natural sweetness when sautéed.
Garlic: A must for that depth of warmth; mince fresh for best flavor.
Low-Sodium Chicken Broth: Using low-sodium lets you control the salt better; homemade is always ideal if you have it!
Bay Leaves: Infuses a subtle earthiness during simmering, enhancing the broth.
Fresh Thyme or Dried Thyme: Thyme adds a fragrant herbal note that complements the chicken beautifully.
Dried Oregano: Gives the soup an extra layer of herbal complexity.
Pepper: Freshly ground adds a mild heat and rounds out the flavors.
Wide Egg Noodles: Wide noodles soak up the broth nicely and hold their shape; feel free to swap with your favorite pasta.
Shredded Cooked Chicken: Rotisserie chicken works wonders here — saves time without sacrificing flavor.
Fresh Parsley: Chopped finely at the end to add brightness and color.
Lemon Juice (Optional): A little splash lifts the whole soup, making it taste fresher.
Salt & Black Pepper: To finish; adjust based on your broth’s saltiness and personal preference.

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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 my favorite things about this 30-Minute Homemade Chicken Noodle Soup Recipe is how easily you can tweak it to your taste or what you have on hand. I always encourage you to make it your own — that’s part of the fun!

Variation: I sometimes swap out egg noodles for rice noodles when I want a gluten-free version — it keeps the soup light but comforting.
Spice it Up: Add a pinch of red pepper flakes or a dash of smoked paprika for a smoky twist.
Veggie Boost: Toss in chopped kale or spinach near the end for an extra dose of greens.
Protein Swap: You can use turkey or even tofu for a different protein punch.

Step-by-Step: How I Make 30-Minute Homemade 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 Flavor Base

Heat 2 tablespoons of olive oil over medium-high in a large stockpot or Dutch oven. Once it shimmers, add your sliced carrots, celery, and diced onions. I like to stir every couple of minutes for about 7 minutes — you’re looking for softened veggies that start to sweeten but aren’t browned. This step is key for building rich, layered flavors that really elevate the soup.

Step 2: Add Garlic and Aromatics

Next, toss in the minced garlic and sauté for another 1 to 2 minutes until fragrant. Then, pour in about 8 cups (64 ounces) of low-sodium chicken broth along with the bay leaves, thyme, oregano, and freshly cracked pepper. Bring it all to a gentle boil. This is when the magic starts to happen—the broth absorbs all those wonderful flavors from the veggies and herbs.

Step 3: Simmer Until Veggies are Tender

Let the soup simmer for about 5 minutes until the vegetables are fork-tender but not mushy. If you like a brothier soup, this is a great time to adjust the liquid—adding a bit more broth or some water if it looks a little shy. I usually keep an extra cup or two nearby for that reason.

Step 4: Cook the Noodles

Add your wide egg noodles to the pot, stirring gently to keep them from sticking together. Boil the mixture, uncovered, for about 10 minutes or until noodles are tender. Keep an eye on it — you don’t want noodles turning mushy, so check a minute or two earlier if you like them with a bit more bite.

Step 5: Add Chicken, Parsley & Finish

Stir in the shredded cooked chicken and chopped fresh parsley. If you like, squeeze in a tablespoon of lemon juice to brighten the whole pot—it’s a small touch that makes a big difference. Let everything warm through for 1 to 2 minutes more. Taste and add salt as needed—because broths and chicken can vary widely in saltiness, this is your finishing touch.

Remove the bay leaves before serving. Then, grab your favorite bowl and dig into some seriously good homemade comfort!

Top Tip

After making this soup more times than I can count, I’ve learned a few little tricks that will make your 30-Minute Homemade Chicken Noodle Soup Recipe absolutely foolproof and extra tasty.

Salt Wisely: Always wait until the end to add most of the salt—you can always add more, but you can’t take it out!
Veggie Prep: Slice your carrots and celery thin so they soften quickly and evenly within the 30-minute cook time.
Noodle Timing: Don’t add the noodles too early; overcooked noodles soak up too much broth and get mushy fast.
Broth Boost: Keep some extra broth or even water handy so you can adjust the soup’s consistency to your liking at the end.

How to Serve 30-Minute Homemade Chicken Noodle Soup Recipe

chicken noodle soup - Serving Suggestion

Garnishes

I always sprinkle a bit more fresh parsley on top for that punch of color and fresh herbal flavor. A few twists of freshly cracked black pepper right before serving really wake up the flavors, and sometimes I add a small drizzle of good-quality olive oil for richness. If I’m feeling fancy, a tiny spoonful of grated Parmesan can’t hurt, either.

Side Dishes

Nothing beats pairing this chicken noodle soup with crusty bread or warm garlic toast to soak up every last drop of broth. Sometimes I serve it alongside a simple mixed green salad with a light vinaigrette to balance the warm, hearty soup.

Creative Ways to Present

For a cozy dinner party, I love serving this soup in individual rustic bread bowls—it’s just as delicious as it sounds! You can also portion it into colorful bowls and add fun garnishes like thinly sliced scallions, lemon zest, or even a dash of hot sauce for guests who want a little extra kick.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it keeps beautifully for up to 5 to 7 days. Just a heads up: the noodles will absorb some broth as it sits, so the soup may thicken a bit—adding a splash of broth or water before reheating fixes that right away.

Freezing

Freezing soup with noodles can sometimes lead to mushy pasta, so I usually freeze the broth and chicken separately if I plan to store it long-term. Alternatively, freeze the whole soup but consider undercooking the noodles slightly before freezing to help them hold up better.

Reheating

I reheat leftover soup gently on the stove over medium-low heat, stirring frequently. This helps the flavors meld again and prevents scorching at the bottom. If the soup feels thick, I’ll add a little broth or water to get it back to the perfect comforting consistency.

Frequently Asked Questions:

Can I use leftover chicken instead of rotisserie chicken?

Absolutely! This recipe is super flexible with your choice of cooked chicken. Leftover baked, poached, or even grilled chicken all work well—just shred it before adding so it heats evenly.

What type of noodles work best in this chicken noodle soup?

Wide egg noodles are my favorite because they hold up well without turning mushy quickly, but you can also use smaller pasta shapes, rice noodles, or even gluten-free noodles depending on your preference. Just adjust the cooking time accordingly.

How do I prevent the noodles from soaking up all the broth when storing leftovers?

Noodles tend to absorb broth over time, so one trick is to slightly undercook them before adding to the soup if you plan to store leftovers. Alternatively, keep broth and noodles separate until serving, or add extra broth or water when reheating to loosen the soup back up.

Can I make this soup ahead of time?

Yes! You can prepare the soup a day in advance. Just hold off on adding noodles until reheating to keep them from getting mushy. Or, if you add noodles beforehand, expect them to soak up broth, and adjust the consistency with additional liquid during reheating.

Final Thoughts

This 30-Minute Homemade Chicken Noodle Soup Recipe has become my go-to for anytime I want that soul-soothing bowl of warmth without the fuss. It’s versatile, straightforward, and just downright delicious. I hope you give it a whirl—you’ll love how satisfying it is to make something from scratch that feels like a big hug in a bowl.