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Easy 30-Minute Homemade Chicken Noodle Soup
Easy 30-Minute Homemade Chicken Noodle Soup combines sautéed aromatic vegetables with chicken broth, herbs, egg noodles, and cooked chicken for a comforting bowl that cooks quickly. The soup balances soft veggies and tender noodles in a flavorful broth enhanced by fresh parsley and optional lemon juice for brightness. It’s practical for a warm meal that can be prepared with leftover or rotisserie chicken.
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings:
6
Calories:
412 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 2 tablespoons olive oil
- 1 cup carrot peeled and sliced thin (about 1 1/2 large carrots
- 1 cup celery sliced thin (about 2 stalks)
- 1 cup sweet onion peeled and diced small (about 1 medium onion, Vidalia or yellow onion
- 2 garlic minced, cloves
- 64 ounces chicken broth low-sodium
- 2 bay leaf
- 1 teaspoon thyme or 1/2 teaspoon dried thyme, fresh
- ½ teaspoon oregano dried
- 1 teaspoon black pepper or to taste
- 12 ounces egg noodles or your favorite noodles or pasta, wide
- 2 cups chicken use store bought rotisserie chicken to save time; or use other leftover chicken or cook your own chicken, shredded, cooked
- 3 to 4 tablespoons parsley finely chopped, fresh; flat-leaf leaves
- 1 tablespoon lemon juice optional
- salt to taste
- black pepper to taste
Instructions
- To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
- Add 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.
- Add 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.
- Add 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.
- Add 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.
Cup of Yum
Notes
- Store soup airtight in the refrigerator for 5 to 7 days or freeze up to 4 months.
- Reheat gently in microwave or saucepan; noodles may absorb broth over time, so add more broth or water as needed.
Nutrition Information
Serving
1serving
Calories
412kcal
(21%)
Carbohydrates
50g
(17%)
Protein
27g
(54%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.03g
(2%)
Cholesterol
83mg
(28%)
Sodium
168mg
(7%)
Potassium
683mg
(15%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
3886IU
(78%)
Vitamin C
8mg
(9%)
Calcium
68mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 412
% Daily Value*
| Serving | 1serving | |
| Calories | 412kcal | 21% |
| Carbohydrates | 50g | 17% |
| Protein | 27g | 54% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 83mg | 28% |
| Sodium | 168mg | 7% |
| Potassium | 683mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 3886IU | 78% |
| Vitamin C | 8mg | 9% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.