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
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 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 1/2 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 1/2 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
