Description
This Easy 30-Minute Homemade Chicken Noodle Soup is a comforting and hearty recipe featuring tender chicken, flavorful vegetables, and wide egg noodles in a savory low-sodium chicken broth. Perfect for a quick lunch or dinner, it uses simple ingredients and can be made in under an hour, making it an ideal homemade soup for any day.
Ingredients
Scale
Vegetables and Aromatics
- 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
Broth and Seasonings
- 64 ounces (8 cups) low-sodium chicken broth
- 2 bay leaves
- 1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon black pepper, or to taste
- Salt, to taste
- Black pepper, to taste
Main Ingredients
- 12 ounces wide egg noodles
- 2 cups shredded cooked chicken (rotisserie chicken or leftover cooked chicken)
Finishing Touches
- 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
- 1 tablespoon lemon juice (optional)
Instructions
- Heat oil and sauté vegetables: In a large Dutch oven or stockpot, heat 2 tablespoons olive oil over medium-high heat until warm. Add 1 cup sliced carrots, 1 cup sliced celery, and 1 cup diced onion. Sauté for about 7 minutes, stirring intermittently, until the vegetables begin to soften.
- Add garlic and cook briefly: Stir in 2 minced garlic cloves and sauté for another 1 to 2 minutes until fragrant.
- Add broth and seasonings, then simmer: Pour in 64 ounces of low-sodium chicken broth. Add 2 bay leaves, 1 teaspoon fresh thyme (or 1/2 teaspoon dried), 1/2 teaspoon dried oregano, and 1 teaspoon black pepper. Bring the mixture to a boil, then let it gently boil for about 5 minutes or until the vegetables are fork-tender. If you prefer a brothier soup, you can add additional chicken broth or water at this time.
- Cook the noodles: Add 12 ounces of wide egg noodles to the boiling soup. Continue to boil gently for about 10 minutes, or until the noodles are soft and fully cooked.
- Add chicken, parsley, and lemon juice: Stir in 2 cups shredded cooked chicken, 3 to 4 tablespoons chopped fresh parsley, and 1 tablespoon lemon juice if using. Boil for another 1 to 2 minutes until the chicken is warmed through.
- Season to taste and serve: Taste the soup and add salt and black pepper as desired, noting that the broth and chicken may already add saltiness. Remove the bay leaves before serving. Serve the soup immediately while hot.
Notes
- Store soup airtight in the refrigerator for 5 to 7 days or freeze it for up to 4 months.
- When reheating leftovers, the noodles may absorb more broth; add extra broth or water to loosen it if needed.
- You can substitute egg noodles with your favorite pasta or gluten-free noodles if preferred.
- Rotisserie chicken helps speed up prep time, but cooked or leftover chicken works well too.
- Lemon juice is optional but brightens the flavor of the soup beautifully.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 40 mg
