Name: Quick Homemade Chicken Noodle Soup Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup carrots, peeled and sliced thin (about 1 1/2 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 garlic cloves, minced; 2 tablespoons olive oil; 64 ounces low-sodium chicken broth (8 cups); 2 bay leaves; 1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1 teaspoon pepper, or to taste; Salt, to taste; Black pepper, to taste; 12 ounces wide egg noodles (or your favorite noodles or pasta); 2 cups shredded cooked chicken (rotisserie or leftover chicken); 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped; 1 tablespoon lemon juice, optional

There's something deeply comforting about a bowl of homemade soup bubbling on the stove, and this Quick Homemade Chicken Noodle Soup Recipe hits that cozy spot every time. It's warm, nourishing, and comes together faster than you'd expect — perfect for busy days when you still want a little comfort on the menu.

A large green pot filled with clear golden broth soup, showing layers of soft, orange carrot slices, small chunks of white chicken, light green celery pieces, and pale yellow curly pasta noodles. A wooden spoon lifts a mix of these ingredients above the soup, highlighting the chunky textures of the carrots, chicken, celery, and pasta. The background surface is a white marbled texture with a woven mat partially visible under the pot. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Quick Homemade Chicken Noodle Soup Recipe
Top Tip
How to Serve Quick Homemade Chicken Noodle Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Homemade Chicken Noodle Soup Recipe

Why You'll Love This Recipe

I’ve made homemade chicken noodle soup plenty of ways over the years, but this recipe stands out because it’s not only quick but truly satisfying — no cutting corners on flavor or texture. It’s like a warm hug in a bowl that you can whip up with pantry staples and rotisserie chicken.

Speedy and Simple: You’ll have a full pot of soup ready in about 30 minutes, perfect for those hectic weeknights.
Fresh and Flavorful: Using fresh herbs and lemon juice brightens the soup and lifts it beyond the usual broth-and-noodles routine.
Customizable: Whether you use egg noodles, pasta, or even add extra veggies, it’s easy to tweak to your liking.
Comfort Food Classic: This soup brings that timeless, homemade feeling that satisfies both body and soul.

Ingredients & Why They Work

Each ingredient in this quick homemade chicken noodle soup recipe contributes to a delicate balance of warmth and freshness. From tender veggies to savory broth and hearty chicken, their flavors blend to create that classic soup you remember from childhood — but with your own twist.

Flat lay of a small white ceramic bowl of golden olive oil, a few thin sliced bright orange carrot rounds, thinly sliced fresh pale green celery stalks, a small white bowl filled with diced sweet yellow Vidalia onion, two uncracked brown garlic cloves, a few fresh bay leaves, a small bunch of fresh green thyme sprigs, a small white bowl of dried oregano powder, a small white bowl of whole black peppercorns, a neat pile of uncooked wide yellow egg noodles, finely shredded cooked white chicken meat arranged in a small mound, a small handful of fresh flat-leaf parsley sprigs, a small white bowl of fresh lemon juice, all arranged symmetrically and proportionally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Essentials for gently sautéing veggies; adds a subtle richness without overpowering.
Carrots: Their natural sweetness softens as they cook, giving body and a touch of color.
Celery: Adds a crisp, herbal note that’s crucial to traditional chicken soup flavor.
Onion: A sweet, aromatic base that melts into the broth, boosting depth.
Garlic: Just a hint gives the soup a warm, savory undertone.
Low-sodium chicken broth: I prefer low-sodium so you control the saltiness, but rich broth is the heart of the soup.
Bay leaves: They add a subtle earthiness that lingers throughout the soup.
Fresh thyme & dried oregano: Fragrant herbs that brighten and round out the flavor.
Black pepper: A little kick to balance the soup’s mildness.
Wide egg noodles: This sturdy noodle holds up well without getting mushy or soggy.
Cooked shredded chicken: Using rotisserie chicken makes this recipe a breeze—you get rich flavor without extra cooking time.
Fresh parsley: Adds a fresh pop of green and subtle herbal brightness right before serving.
Lemon juice (optional): I like this splash for a lively, fresh dimension that wakes up the soup’s flavors.
Salt: To taste, adjusting based on your broth and personal preference.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’m a big fan of taking recipes and tailoring them to what’s easiest or most enjoyable for me. This chicken noodle soup is a fantastic template for you to get creative while still keeping the process quick.

Gluten-Free Version: I’ve swapped egg noodles for gluten-free pasta or even spiralized zucchini when I’m cutting carbs — it works beautifully and keeps it light.
Extra Veggies: Whenever I have leftover spinach or peas, I toss them in at the end for color and nutrition without complicating the cook time.
Spicy Kick: Adding a pinch of red pepper flakes or a splash of hot sauce transforms the soup if you want a little heat.
Homemade Chicken: If you prefer, cook chicken breasts in the broth to flavor it naturally, using the broth as a base before shredding.

Step-by-Step: How I Make Quick Homemade Chicken Noodle Soup Recipe

A white bowl full of light golden broth with wide flat yellow noodles layered at the bottom and middle, mixed with shredded white chicken pieces and round slices of bright orange carrots. Small bits of green celery and chopped green herbs are sprinkled on top, adding fresh color. A gold spoon holds a scoop of the soup with noodles, chicken, carrot, and celery, lifted above the bowl. The bowl sits on a wooden board with a piece of bread on the side, against a white marbled textured background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Soften the Veggies to Build Flavor

Start by warming olive oil over medium-high heat in a large pot or Dutch oven. Add your sliced carrots, celery, and diced onions. I like to stir them every couple of minutes and let them gently sweat for about 7 minutes until they start to soften and the onion turns translucent. This is key—taking your time here is what unlocks the soup’s deep flavor foundation.

Step 2: Add Garlic and Bring the Broth to Life

Next, toss in the minced garlic and sauté for just a minute or two until fragrant — don’t let it burn! Then pour in your chicken broth along with bay leaves, thyme, oregano, and freshly ground black pepper. Bring everything to a gentle boil. Let it simmer for about 5 minutes until the veggies are fork-tender, releasing their sweetness into the broth. If you prefer a soup with more broth, this is a great time to add a little extra water or stock.

Step 3: Cook the Noodles Right in the Soup

Add your egg noodles directly to the pot and let them cook for approximately 10 minutes, or until they’re tender but not mushy. One of my tricks is to keep an eye on the noodles — overcooking can turn the soup gluey. Stir occasionally to prevent noodles from sticking to the bottom, and if the liquid level drops too low, a splash of water can help.

Step 4: Bring it All Together with Chicken and Fresh Herbs

Finally, stir in the shredded cooked chicken and chopped parsley. I love adding a tablespoon of fresh lemon juice here — it adds a wonderful brightness that rounds out the flavors perfectly. Let the soup simmer for just 1 to 2 minutes until the chicken is warmed through. Taste and season with salt and pepper as needed, then remove the bay leaves before serving.

Top Tip

After making this soup countless times, I’ve discovered a few little hacks that really take it from good to amazing — these might come in handy for you too!

Sautéing Patience: Don’t rush the sauté step — those softened onions, carrots, and celery are your flavor base and deserve time to develop.
Rotisserie Shortcut: Using rotisserie chicken saves so much time and adds extra flavor with minimal effort.
Noodle Timing: Add noodles last and keep an eye on them — they absorb broth and keep cooking even after the heat is off, so pull the soup off the stove when they’re just right.
Brighten It Up: A splash of lemon juice at the end really wakes up all the flavors and makes the soup taste fresher and lighter.

How to Serve Quick Homemade Chicken Noodle Soup Recipe

chicken noodle soup - Serving Suggestion

Garnishes

I often sprinkle a little extra chopped parsley on top for that fresh green pop, and sometimes a sprinkle of grated Parmesan when I want a savory, cheesy touch. A few cracked black peppercorns just before serving add a gentle heat that elevates the whole bowl.

Side Dishes

My go-to side is crusty bread — perfect for dipping. Sometimes, I pair the soup with a light green salad or roasted veggies to round out the meal without adding heaviness.

Creative Ways to Present

For special family dinners, I’ve served this soup in deep bread bowls — it’s fun and cozy, plus the bread soaks up the broth beautifully. Mason jars are cute too for casual lunches on the go, and they keep the soup portioned out nicely.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store them in airtight containers in the fridge where they keep well for up to a week. Just be aware that the noodles soak up broth over time, so the soup gets a bit thicker — you can always loosen it up with a splash of broth or water when reheating.

Freezing

I prefer to freeze the soup without the noodles to avoid sogginess. Once thawed, I cook or add fresh noodles when reheating. This keeps the texture perfect and the flavors intact.

Reheating

To reheat, gently warm the soup on the stovetop over low to medium heat, stirring occasionally. If it’s too thick, I add a little broth or water. This method preserves the delicate flavors and prevents the noodles from becoming mushy.

Frequently Asked Questions:

Can I use other types of noodles in this soup?

Absolutely! While I use wide egg noodles because they hold up well, you can swap in any pasta you like—just adjust cooking times accordingly to avoid mushy noodles.

How do I keep the noodles from getting soggy if I want leftovers?

Great question! To keep noodles from getting mushy in leftovers, store the soup and noodles separately. Reheat the broth and add freshly cooked noodles just before serving.

Can I make this soup vegetarian?

Yes, you can swap the chicken broth for vegetable broth and use plant-based protein or extra vegetables for a vegetarian version. The soup will be just as delicious, though obviously the flavor profile shifts a bit without the chicken.

What’s the best way to shred cooked chicken?

I find the easiest method is to use two forks to pull the chicken apart after it’s cooled slightly. If you’re short on time, a hand mixer on low speed works wonders too for quick shredding.

Final Thoughts

This Quick Homemade Chicken Noodle Soup Recipe is one of those dishes I always keep in my mental recipe box — it’s quick, simple, and hits the perfect comfort-food notes. Making it feels like a warm kitchen memory in the making, and sharing it with friends or family always brings smiles. Give it a try sometime soon—once you do, I bet it’ll become one of your go-to soup recipes, too.