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Easy 30-Minute Homemade Chicken Noodle Soup
🍲🥕🙌🏻 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!
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 6
Calories: 412 kcal
Course:
Soup
Cuisine:
American
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
- ½ 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 (use store bought rotisserie chicken to save time; or use other leftover chicken or cook your own 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
- 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
- Storage: Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 4 months. Reheat gently in the microwave or in a saucepan, as desired. Note that as leftover soup sits and time passes, the noodles will continue to absorb the broth so don't be surprised if the overall liquid volume looks less. You can easily add a bit more broth, as desired.
Nutrition Information
Serving
1serving
Calories
412kcal
(21%)
Carbohydrates
50g
(17%)
Protein
27g
(54%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.03g
Cholesterol
83mg
(28%)
Sodium
168mg
(7%)
Potassium
683mg
(20%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
3886IU
(78%)
Vitamin C
8mg
(9%)
Calcium
68mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
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.