There’s something incredibly comforting about a steaming bowl of homemade chicken noodle soup, especially when it’s ready in no time. This Quick Chicken Noodle Soup Recipe is my go-to for nourishing meals that feel like a warm hug on a hectic day—simple, fresh, and packed with flavor.
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Why You'll Love This Recipe
I’m honestly amazed how a few simple ingredients can come together so quickly to make such a satisfying, hearty soup. This recipe strikes the perfect balance between flavor and convenience, and it’s versatile enough to make on a busy weeknight or when you want some cozy comfort food.
- Speedy and Efficient: You can have this nourishing soup on your table in just about 30 minutes—perfect for when time is tight.
- Simple Ingredients: Using everyday pantry staples and leftover chicken makes this recipe super accessible.
- Flavorful Broth: Fresh herbs, garlic, and a squeeze of lemon juice keep the broth vibrant and soothing.
- Customizable: You can easily swap noodles or add veggies to suit your taste, making it your own.
Ingredients & Why They Work
Each ingredient in this Quick Chicken Noodle Soup Recipe plays an important role—from building depth of flavor to creating that perfect texture. Here’s the scoop on why I choose what I do and a few tips to help you pick the best versions at the store.
- Olive oil: A great base for sautéing veggies, it adds subtle richness without overwhelming the broth.
- Carrots: They lend sweetness and a bit of bite, sliced thin so they soften quickly.
- Celery: Gives the soup that classic aromatic crunch and balances the sweetness of carrots.
- Onion: Using sweet Vidalia or yellow onion adds a mellow depth that mellows as it simmers.
- Garlic: Just two cloves to wake up the whole soup with its savory warmth.
- Chicken broth: The soul of your soup—low sodium lets you control salt and customize the taste.
- Bay leaves: Impart subtle herbaceous notes that elevate the broth’s complexity.
- Thyme and oregano: These herbs bring an earthy brightness—fresh thyme if you have it is especially lovely.
- Pepper: Freshly ground to taste, so you can brighten or dial back the spice level easily.
- Wide egg noodles: I love these because they hold up well and absorb broth without turning mushy.
- Shredded cooked chicken: Rotisserie chicken is a total time-saver and boosts flavor beautifully.
- Flat-leaf parsley: Adds freshness and color—chop finely for the best bite.
- Lemon juice (optional): This little zing lifts the whole soup and makes the flavors pop.
- Salt: Adjust at the end—since broth and chicken vary in saltiness, it’s best to season to your personal preference.
Make It Your Way
One of my favorite things about this Quick Chicken Noodle Soup Recipe is how easy it is to tweak based on what you have or what you like. I often swap noodles or add in extra herbs depending on my mood, and you can too—make this soup truly yours.
- Variation: When I’m feeling cozy, I stir in a handful of baby spinach during the last minute of cooking—it wilts perfectly and sneaks in some greens without fuss.
- Dietary swap: Gluten-free noodles or spiralized zucchini noodles work wonderfully if you want to lighten it up or have dietary needs.
- Seasonal tweak: Swap in parsnips or potatoes for a heartier, more rustic feel during colder months.
Step-by-Step: How I Make Quick Chicken Noodle Soup Recipe
Step 1: Warm the Veggies
Start by heating the olive oil over medium-high heat in a large Dutch oven or stockpot. Add your thinly sliced carrots, celery, and diced onion, sautéing them gently for about 7 minutes. You'll know they’re ready when the onions look translucent and the carrots start to soften—don’t rush this step, as it lays the foundation for flavor. Stir every couple of minutes so nothing sticks or browns too fast.
Step 2: Add Garlic and Broth
Once the veggies are softened, toss in the minced garlic and cook just 1–2 more minutes—too long and garlic can turn bitter. Next, pour in your chicken broth along with the bay leaves, thyme, oregano, and pepper. Bring it all to a rolling boil, then let it simmer gently for 5 minutes until everything melds and the veggies become fork-tender. If you prefer your soup brothier, this is the moment to add a bit more broth or water.
Step 3: Cook the Noodles
Add the wide egg noodles to your pot and turn the heat back up to a boil. Cook for about 10 minutes or until the noodles are tender but not mushy—I love testing them a minute or two earlier to catch that perfect bite. Keep an eye on the liquid level; noodles will soak up broth quickly, so add a splash of water if things get a little dry.
Step 4: Finish with Chicken and Freshness
With the noodles just cooked, stir in your shredded chicken, chopped parsley, and a splash of lemon juice if you like that bright zing. Let the soup heat through for 1–2 minutes, then taste and season with salt and additional pepper as needed. Don’t forget to fish out the bay leaves before ladling it into bowls!
Top Tip
From my experience experimenting with chicken noodle soup, a few small tweaks can make all the difference in flavor and texture. Here are my favorite tips to keep your soup tasting fresh and vibrant every time.
- Use fresh herbs when you can: Adding fresh thyme and parsley near the end gives the soup a lively aroma you just can’t beat with dried herbs alone.
- Control salt at the end: Because chicken broth and pre-cooked chicken vary in saltiness, seasoning last lets you avoid over-salting.
- Don’t overcook noodles: Keeping them slightly al dente means they won’t turn gummy as the soup sits or when reheated.
- Make it brighter with lemon: A teaspoon of lemon juice at the end wakes up all the flavors beautifully—try it, you’ll thank me!
How to Serve Quick Chicken Noodle Soup Recipe
Garnishes
I love sprinkling extra chopped parsley or a pinch of freshly cracked black pepper right before serving. Sometimes I add a few thin lemon slices on the side to squeeze, which adds that refreshing zing. A small drizzle of good olive oil on top can feel extra luxurious, especially on chilly days.
Side Dishes
This soup is fantastic on its own, but pairing it with crusty bread or a warm grilled cheese sandwich turns it into a full-on cozy meal. I’ve also enjoyed it with a simple side salad for a lighter lunch or dinner.
Creative Ways to Present
For special occasions or family dinners, I like to serve this soup in individual crocks or bread bowls—kids especially love that! Garnishing with a fresh herb sprig and a lemon wedge elevates the presentation without much effort.
Make Ahead and Storage
Storing Leftovers
I store leftover Quick Chicken Noodle Soup in airtight containers in the fridge, where it stays good for 5 to 7 days. The noodles tend to soak up broth over time, so when reheating, I usually add a splash of broth or water to loosen it back up. This keeps the texture just right.
Freezing
I’ve frozen this soup successfully too, just be sure to slightly undercook your noodles if you know you’ll freeze it—otherwise, they can get a bit mushy when reheated. Freeze without noodles if preferred and cook fresh noodles when you reheat.
Reheating
To reheat, I gently warm the soup in a saucepan over medium heat, stirring occasionally. Adding a bit of broth or water as it warms ensures it stays flavorful and not too thick. Avoid boiling again to keep chicken tender and prevent noodles from overcooking.
Frequently Asked Questions:
Yes! Substitute the chicken broth with vegetable broth, and skip the chicken or replace it with hearty mushrooms, tofu, or chickpeas for protein. Adjust herbs and seasoning accordingly for a delicious vegetarian twist.
Rotisserie chicken works beautifully because it’s already cooked and flavorful, saving you prep time. You can also use leftover cooked chicken or poach chicken breasts or thighs specifically for this dish. Shredding the meat helps it warm through evenly.
Cook the noodles until just al dente and avoid overcooking. You can also cook the noodles separately and add them to each bowl when serving, especially if you plan to store leftovers. Using wide egg noodles tends to hold up better over time.
Absolutely! It stores well in the fridge for up to a week and can be frozen for up to 4 months. Just be mindful of the noodles’ texture when reheating, and add extra broth as needed to keep the soup from thickening too much.
Final Thoughts
This Quick Chicken Noodle Soup Recipe has truly become a staple in my kitchen—whether it’s a chilly evening or a time when I need something quick but nourishing. It’s easy, adaptable, and comforting in the best way. I hope you give it a try soon and find it as rewarding to make and savor as I do. Nothing beats a homemade bowl of warmth shared with those you love.
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Quick Chicken Noodles Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Easy 30-Minute Homemade Chicken Noodle Soup is a comforting and flavorful classic, perfect for a quick and nourishing meal. Made with tender shredded chicken, fresh vegetables, and wide egg noodles simmered in low-sodium chicken broth, it’s a wholesome soup that warms you up in no time.
Ingredients
Vegetables and Aromatics
- 1 cup carrots, peeled and sliced thin (about 1 ½ 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 and Seasoning
- 2 tablespoons olive oil
- 64 ounces 8 cups low-sodium chicken broth (plus more if desired)
- 2 bay leaves
- 1 teaspoon fresh thyme, or ½ teaspoon dried thyme
- ½ 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 (store-bought rotisserie or other leftover cooked chicken)
- 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
- 1 tablespoon lemon juice, optional
Instructions
- Heat oil and sauté vegetables: To a large Dutch oven or stockpot, add the 2 tablespoons olive oil and heat over medium-high heat to warm. Add the carrots, celery, and onion, and sauté for about 7 minutes, or until the vegetables begin to soften, stirring intermittently.
- Add garlic: Add the minced garlic and sauté for another 1 to 2 minutes until fragrant but not browned.
- Add broth and seasonings: Pour in the 8 cups of low-sodium chicken broth, add the bay leaves, thyme, oregano, and 1 teaspoon pepper. Bring the mixture to a boil, then let it boil gently for about 5 minutes or until vegetables are fork-tender. Add more broth or water if you prefer a brothier soup.
- Cook noodles: Add the 12 ounces of wide egg noodles to the boiling broth and continue boiling for about 10 minutes, or until the noodles are soft and cooked through.
- Add chicken and parsley: Stir in the 2 cups shredded cooked chicken, chopped parsley, and optional 1 tablespoon lemon juice. Boil for 1 to 2 minutes until the chicken is warmed through.
- Season and serve: Taste the soup and add salt and additional black pepper as needed based on your preference and the saltiness of the broth and chicken. Remove the bay leaves and serve the soup immediately.
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 on the stovetop.
- If leftovers are stored, noodles will absorb broth over time, so you may want to add extra broth or water when reheating to restore desired consistency.
- Using store-bought rotisserie chicken significantly cuts down cooking time.
- Lemon juice is optional but adds a nice bright flavor dimension.
- Adjust salt and pepper toward the end of cooking to suit your taste and the saltiness of ingredients used.
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 40 mg
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