Easy 30-Minute Homemade Chicken Noodle Soup
A classic, comforting chicken noodle soup that can be made in just 30 minutes, perfect for any meal.
Equipment
- large Dutch oven
Ingredients
- 2 tablespoons olive oil
- 1 cup carrots, peeled and sliced thin (about 1 ½ 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 cloves garlic, minced
- 64 ounces low-sodium chicken broth (plus more if desired)
- 2 bay leaves
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 0.5 teaspoon dried oregano
- 1 teaspoon pepper (or to taste)
- 12 ounces wide egg noodles (or your favorite noodles or pasta)
- 2 cups shredded cooked chicken (use store bought rotisserie chicken to save time; or use other leftover chicken or cook your own chicken)
- 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
- 1 tablespoon lemon juice (optional)
- salt to taste
- black pepper to taste
Instructions
- To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
- Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.Add the garlic and sauté for another 1 to 2 minutes.
- Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.
- Add the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through.
- Add the chicken, parsley, optional lemon juice, and boil 1 to 2 minutes, or until chicken is warmed through. Adjust the seasoning and serve immediately.
Notes
If you like brothier soup, add additional broth as the noodles will absorb some of it over time. Adjust salt to taste before serving.
Nutrition
Serving: 1servingCalories: 412kcalCarbohydrates: 50gProtein: 29gFat: 14gSaturated Fat: 2gCholesterol: 80mgSodium: 850mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 220IUVitamin C: 12mgCalcium: 40mgIron: 2mg
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