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30-Minute Homemade Chicken Noodle Soup

Homemade chicken noodle soup comes together in about 30 minutes with tender egg noodles, shredded chicken, and a savory thyme broth. Simmered in one pot with carrots, celery, and onion, it makes a comforting weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, peeled and sliced 1/4 inch thick
  • 2 celery ribs sliced 1/4 inch thick
  • 2 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 8 oz wide egg noodles
  • 3 cups cooked chicken shredded
  • 2 tbsp fresh parsley chopped

Method
 

  1. Heat the olive oil in a 6-quart pot over medium-high heat, then add the onion, carrots, and celery and cook for 4 to 5 minutes, stirring occasionally, until the onion begins to soften.
  2. Stir in the garlic and cook for 30 seconds.
  3. Add the broth, thyme, bay leaf, salt, and pepper; bring to a boil and simmer for 5 to 7 minutes, until the carrots are nearly tender.
  4. Add the egg noodles and cook at a gentle boil for 6 to 8 minutes, following the package timing, until tender.
  5. Stir in the cooked chicken and parsley and simmer for 2 to 3 minutes, until the chicken is heated through to 165°F.
  6. Remove and discard the bay leaf before serving.

Notes

For the best noodle texture, follow the package timing and avoid overcooking. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months, though the noodles may soften. Use gluten-free egg noodles for a gluten-free option.