Go Back

30-Minute Homemade Chicken Noodle Soup

30-minute chicken noodle soup with a quick, golden broth, tender egg noodles, and rotisserie chicken. Sautéed onion, carrots, and celery simmer together fast for a soup that tastes like it took hours.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

chicken
  • 2 cup cooked chicken, shredded (rotisserie or leftover)
carrots
  • 3 carrots, sliced
celery
  • 3 celery, sliced
onion
  • 0.5 onion, diced
garlic
  • 3 garlic, minced
chicken broth
  • 8 cup good-quality chicken broth
butter
  • 1 tbsp butter
thyme
  • 1 tsp dried thyme
dried parsley
  • 0.5 tsp dried parsley
garlic powder
  • 0.25 tsp garlic powder
egg noodles
  • 6 oz egg noodles
lemon juice
  • 0.5 juice of 1/2 lemon
salt and pepper
  • 1 salt and pepper to taste
fresh parsley
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a large pot over medium-high heat. Sauté the onion, carrots, and celery for 4 minutes, stirring occasionally until glossy and slightly softened.
Build the broth
  1. Add the garlic and cook for 1 minute until fragrant. Pour in the chicken broth and add the thyme, dried parsley, and garlic powder.
Cook the noodles
  1. Bring the soup to a boil. Add the egg noodles and cook for 6-8 minutes until tender, with the surface gently bubbling.
Heat and finish
  1. Add the shredded chicken and simmer for 2-3 minutes until heated through. Squeeze in the lemon juice and season generously with salt and pepper, adjusting to taste.
  2. Garnish with fresh parsley. Serve while hot, with noodles suspended in the golden broth.

Notes

For the best texture, add the noodles once the broth reaches a full boil so they cook evenly in 6-8 minutes. Store leftovers in a sealed container in the fridge for up to 3 days; reheat gently on the stovetop, adding a splash of broth or water if the noodles absorb liquid. Freezing is not recommended because egg noodles can soften too much after thawing. For a lower-sodium option, choose low-sodium chicken broth and increase seasoning with black pepper and herbs instead of extra salt.