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30-Minute Homemade Chicken Noodle Soup

30-minute homemade chicken noodle soup with a golden, aromatic broth and tender egg noodles cooked right in the pot. Shredded rotisserie chicken warms through during a quick simmer for an easy, weeknight-ready finish with fresh parsley.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a large pot over medium-high heat, then sauté the onion, carrots, and celery for 4 minutes, stirring until they start to soften.
Build the broth
  1. Add the garlic and cook for 1 minute, until fragrant, then pour in the chicken broth and add the thyme, dried parsley, and garlic powder.
  2. Bring the soup to a boil, then add the egg noodles and cook for 6-8 minutes until tender.
Finish and serve
  1. Add the shredded chicken and simmer for 2-3 minutes until heated through.
  2. Squeeze in the lemon juice, then season generously with salt and pepper.
  3. Turn off the heat and garnish with fresh parsley just before serving.

Notes

For best texture, keep the soup at a gentle simmer after adding the noodles so they don’t get mushy. Store leftovers in the refrigerator for up to 3 days; reheat on the stovetop with a splash of broth or water. Freezing is not recommended because egg noodles can soften too much when thawed. Dietary swap: use low-sodium chicken broth and adjust salt at the end for lower sodium.