Easy Homemade 30 Minute Chicken Noodle Soup

When you are looking for a warm bowl of comforting chicken noodle soup, but you don’t have hours to make the stock from scratch then this quick and easy recipe is the perfect choice. We’ve used a few of our favorite tricks to build classic homemade flavor quickly and turn this into the perfect weeknight dinner that tastes just like grandma made it. This 30 minute chicken noodle soup recipe is classic, comforting, and delicious.

There is nothing quite like homemade chicken soup on cold nights or when you are feeling under the weather, it is the ultimate comfort food. If you have the time to make homemade chicken stock from scratch, there is nothing that can really beat the flavor. However, it isn’t always possible (or practical) to spend a few hours making homemade broth using a whole chicken. We’ve used our favorite tricks to replicate the flavors of the best chicken noodle soup in this speedy version.

If you are looking for another quick soup you might also try our Roasted Vegetable Soup with Lentils and Chickpeas which takes about 40 minutes to make

Ingredients (and substitutes)

This 30 minute chicken noodle soup recipe is designed to build layers of flavor as quickly as possible, the ingredients below are all selected with that goal.

• Chicken Stock – Whenever possible, getting a higher quality pre-made stock will result in much more flavorful soup. Avoid using low-sodium chicken stock as the flavors aren’t as strong. When we don’t have time to make our own stock, we prefer Better than Bouillon.
• Chicken – We recommend using chicken thighs as they have more flavor. The thighs are cooked whole in the soup to enrich the broth, building a deeper and a more intense chicken flavor. Skinless chicken breasts can be substituted if you prefer white meat to dark meat.
• Herbs – This recipe calls for dried parsley, thyme and bay leaves instead of fresh. This is to allow the broth to build a deeper flavor in a shorter amount of time. The dried herbs are also more budget friendly. If you want to substitute fresh herbs instead, we recommend using 1 tbsp fresh thyme and 1/4 cup fresh parsley.
• Onions – For this recipe we recommend using white onions which have a stronger flavor than yellow. Like with the other ingredients, this stronger flavor will help fortify the broth of the soup in a short amount of time. Yellow onions are a good substitute if you are looking for a milder flavor.
• Pasta – we find that wide egg noodles are the best, as their texture is meant to be softer than other pastas. However, if you prefer other pasta types you can definitely substitute them. Just be sure to check the cooking instructions and beware that they may expand more when the soup is stored.
• Seasoning – the key to any great chicken noodle soup is ensuring that it is properly seasoned with salt and fresh black pepper. For the best results, season it before serving.

Equipment – anytime you are making a soup it is important to have a heavy bottomed large pot or soup pot. We prefer to use a large Dutch oven as it delivers more consistent heat.

How to make homemade 30 minute chicken noodle soup (with photos)

It is easy to make this simple recipe in a few easy steps. The secret to delivering great flavor in just 30 minutes is poaching the chicken directly in the soup broth before shredding it.

Sauté the onions over medium heat

Add the carrots and celery

Stir in the dried herbs and garlic and cook until fragrant

Add broth and poach chicken thighs

Remove cooked chicken and shred

Cook noodles in broth until they are al dente and add chicken.

Questions about storing 30 minute chicken noodle soup

Can you freeze chicken noodle soup?

Yes, this chicken noodle soup can be frozen for up to 3 months. To ensure the best noodle texture, we would recommend storing the soup without noodles and then adding them in when you reheat it.

How long does chicken noodle soup last in the fridge?

Chicken noodle soup should last about 5 days in the fridge. If you store the soup with noodles in it they will get soggy overtime. If want to keep the noodles firm we recommend storing them separately.

How do I stop the noodles from getting soggy?

The best way to avoid soggy noodles when storing the soup is either to cook the pasta separately and then store it in an airtight container adding it back into the soup just before serving. Alternatively, if you are freezing the soup you can freeze it before adding the noodles and then cook the noodles directly in the broth when you reheat the soup. This is our favorite method as the noodles have the most flavor.

Easy Homemade 30 Minute Chicken Noodle Soup

There is nothing quiet like chicken noodle soup on a cold winter day or when you are feeling under the weather. However, it isn't always possible (or practical) to spend a few hours making stock from scratch. We've used our favorite tricks to replicate the flavors of the best chicken noodle soup in this speedy version.

5 from 2 votes

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Servings 8

Ingredients

  

• 1 tbsp butter
• 1 tbsp olive oil extra virgin
• 1 large onion diced
• 3 cloves garlic minced
• 1 cup celery chopped
• 1.5 cups carrots chopped
• 2 bay leaves
• 1 tsp dried thyme leaves
• 1 tbsp dried parsley
• 12 cups chicken stock
• 6 chicken thighs boneless and skinless
• 2 cups dried egg noodles

Instructions

 

• Sauté: Heat a large pot or Dutch oven over medium heat and melt butter and olive oil. Add the onions and sauté on their own for 1 minutes. Add the carrots and celery and continue to sauté for an additional 3-5 minutes until the vegetables begin to soften. Stir the vegetables every minute or so to prevent them from sticking.
• Add Aromatics: Add the garlic, bay leaves, dried thyme, and parlsey. Stirring consistently cook for about 1 minute or until you can smell the garlic.
• Simmer: Pour in the chicken stock and add the whole chicken thighs directly into the soup ensuring they are fully covered by the broth. Cover the pot and bring the soup to a boil then reduce heat to a simmer. Allow to simmer until the chicken thighs are fully cooked, about 15 minutes.
• Remove Chicken: Once the chicken thighs are fully cooked, carefully remove them from the soup with tongs and place on a cutting board and allow to cool slightly.
• Add Noodles: Stir in the egg noodles and dried parsley and cook until done, about 6-8 minutes.
• Shred Chicken: While the noodles cook shred the chicken with 2 forks or with a stand mixer (see note). Alternatively, you can roughly chop the chicken with a knife
• Season and Serve: Once noodles are fully cooked add the chicken back into the soup and taste the broth and adjust seasoning to taste. Sometimes I find we need to add quiet a bit more salt depending on the stock we used. Serve and enjoy

Notes

Note 1 – The easiest method to shred chicken is with a stand mixer if you have one. Using the paddle attachment mix on low speed for 30-45 seconds.