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Easy 30-Minute Homemade Chicken Noodle Soup
4.6 (1339 reviews)
🍲🥕🙌🏻 Classic, comforting, and tastes just like grandma made but way easier and faster! This soup is AMAZING and it'll be your new favorite recipe! Made in just one pot and ready in 30 minutes!
Total Time35
Servings6
412
Caloriesper servingNutrition Information
412
Calories
12 g
Fat
50 g
Carbs
27 g
Protein
4 g
Fiber
4 g
Sugar
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 (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)
- 12 ounces wide egg noodles (or your favorite noodles or pasta)
- 2 cups shredded cooked chicken
- 3 to 4 tablespoons fresh flat-leaf parsley leaves (finely chopped)
- 1 tablespoon lemon juice (optional)
- salt (to taste)
- black pepper (to taste)
Instructions
- 1To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
- 2Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.Add the garlic and sauté for another 1 to 2 minutes.
- 3Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender. Note – If you like brothier soup, add additional broth, possibly as much as an additional 64 ounces because as time passes the noodles will continue to absorb broth.
- 4Add the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. Tip - At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. At the end you will adjust the salt level.
- 5Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through. Tips - Taste soup and add salt to taste. I add about 1 tablespoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately.