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 simmered in a savory chicken broth. Perfect for a cozy meal, this recipe uses simple ingredients and can be ready in just half an hour.
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
Soup Base
- 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 (use store bought rotisserie chicken or leftover chicken)
- 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
- 1 tablespoon lemon juice, optional
Instructions
- Heat the Oil: To a large Dutch oven or stockpot, add the olive oil and heat over medium-high heat until warm.
- Sauté Vegetables: Add the sliced carrots, celery, and diced onion to the pot and sauté for about 7 minutes, or until the vegetables begin to soften, stirring intermittently.
- 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 the bay leaves, thyme, oregano, and pepper. Bring the mixture to a boil, then let it boil gently for about 5 minutes until the vegetables are fork-tender. Add more broth if you prefer a brothier soup.
- Cook Noodles: Add the wide egg noodles and continue boiling the soup for about 10 minutes, or until the noodles are cooked through and tender.
- Finish Soup: Stir in the shredded cooked chicken, chopped parsley, and optional lemon juice. Boil for 1 to 2 minutes more to warm the chicken through.
- Season and Serve: Taste the soup and add salt to your preference (about 1 tablespoon generally). Remove the bay leaves. Adjust any additional seasonings as needed and serve immediately.
Notes
- Storage: Keep the soup airtight in the refrigerator for 5 to 7 days or freeze for up to 4 months.
- Reheating: Reheat gently on the stovetop or microwave; add extra broth as the noodles absorb liquid over time.
- Noodles absorb broth as soup sits; add water or extra broth to loosen if needed.
- Use rotisserie chicken for easy prep, or cook your own chicken ahead of time.
- Lemon juice is optional but adds a bright flavor to the soup.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 40 mg
