Okay, so, is there *anything* better than a bowl of chicken noodle soup when you’re feeling a little blah? I seriously doubt it! And the best part? You don’t have to simmer it all day to get that soul-soothing flavor. This Easy 30-Minute Homemade Chicken Noodle Soup is ready faster than you can say “pass the crackers!”
I swear, this recipe is practically magic. I remember one time, I was coming down with the *worst* cold right before a big presentation at work. I felt absolutely dreadful, but I whipped up a batch of this soup, and it was like a total reset button. Seriously, it’s amazing! The warm broth, the tender noodles, the chicken… it just hits the spot every time.
Honestly, it’s so easy, even *I* can’t mess it up (and that’s saying something!). It’s become my go-to whenever I need a quick and comforting meal. And trust me, once you taste it, you’ll be hooked too!
Why You’ll Love This Easy 30-Minute Homemade Chicken Noodle Soup
Quick and Easy Weeknight Meal
Okay, so let’s be real: weeknights are *crazy*. Between work, kids, and everything else, who has time to spend hours in the kitchen? That’s why this Easy 30-Minute Homemade Chicken Noodle Soup is a total lifesaver. Seriously, you can have a steaming bowl of comfort on the table in, like, the time it takes to order takeout. And it tastes a million times better, trust me!
Classic Comfort Food, Elevated
Chicken noodle soup is basically the OG comfort food, right? But let’s be honest, the canned stuff can be a little…blah. This homemade version takes all those warm, fuzzy feelings and kicks them up a notch. We’re talking real chicken, fresh veggies, and a broth that’s bursting with flavor. It’s like a hug in a bowl, but way more delicious than anything you’ll find on the shelf.
Budget-Friendly and Wholesome
You know what else I love? This soup is super easy on the wallet. Chicken, noodles, carrots, celery – it’s all stuff you can easily find at your local grocery store without breaking the bank. Plus, you know exactly what’s going into it! No weird additives or mystery ingredients, just good, wholesome food that’s good for your body and your soul. It’s a win-win!
Ingredients for Your Easy 30-Minute Homemade Chicken Noodle Soup
The Broth: Key to Flavor
Okay, listen up! The chicken broth is *everything* in this soup. Seriously. You wanna use the good stuff. I always go for low-sodium because you can always add more salt later, but you can’t take it away, ya know? Store-bought is totally fine (I use it all the time!), but if you’re feeling ambitious, homemade broth is next-level. Just make sure it’s got that rich, chicken-y flavor!
Vegetables: The Foundation of the Soup
Carrots, celery, and onion – the holy trinity of soup veggies! You’ll want about 1 cup of each, sliced or diced pretty small. I like ’em thin so they cook quickly. The carrots add a little sweetness, the celery gives it that classic soup-y taste, and the onion… well, everything’s better with onion, right? Oh, and don’t forget the garlic! Two minced cloves will do the trick. Careful not to burn it, that stuff gets bitter *fast*.
Noodles: Choosing the Right Type for Easy 30-Minute Homemade Chicken Noodle Soup
Okay, noodle time! I’m a sucker for wide egg noodles in my chicken noodle soup. They’re just classic and comforting, ya know? But honestly, you can use whatever you have on hand. Ditalini, rotini, even spaghetti broken into pieces will work. Just keep an eye on the cooking time, because different noodles cook at different rates. You definitely don’t want mushy noodles!
Chicken: Options for Convenience and Flavor in Your Easy 30-Minute Homemade Chicken Noodle Soup
Alright, let’s talk chicken. My secret weapon for this Easy 30-Minute Homemade Chicken Noodle Soup? Rotisserie chicken! Seriously, it saves *so* much time. Just shred it up and toss it in. Leftover chicken works great too! If you don’t have either of those, you can poach a couple of chicken breasts, but that’ll add a little extra time. Aim for about 2 cups of shredded chicken, whatever you choose!
Herbs and Seasoning: Adding Depth to Your Easy 30-Minute Homemade Chicken Noodle Soup
Don’t skimp on the herbs and spices! A teaspoon of fresh thyme (or 1/2 teaspoon dried), a 1/2 teaspoon of dried oregano, and a teaspoon of pepper will give your soup that warm, cozy flavor. And don’t forget the fresh parsley! About 3-4 tablespoons, chopped. It adds a pop of freshness that’s just *chef’s kiss*. Oh! And a little squeeze of lemon juice (about a tablespoon) at the end? Trust me, it brightens everything up! And of course, salt to taste. You gotta taste as you go, ya know?
How to Prepare Easy 30-Minute Homemade Chicken Noodle Soup
Sautéing the Vegetables: Building Flavor
Okay, first things first: grab your biggest pot! Dutch oven, stockpot, whatever you’ve got. Drizzle in about 2 tablespoons of olive oil and heat it up over medium-high heat. Then, toss in your carrots, celery, and onion. You wanna sauté them for about 7 minutes, stirring now and then, until they start to soften up. Don’t let ’em brown too much, we just want them nice and tender. This is where the flavor party *starts*!
Simmering the Soup: Developing the Broth
Next up: the broth! Add your minced garlic to the pot and sauté for another minute or two, until it’s fragrant. Mmm, that smell! Then, pour in the chicken broth – all 64 ounces of it! Throw in your bay leaves, thyme, oregano, and pepper. Bring it all to a boil, then reduce the heat and let it simmer gently for about 5 minutes, until the veggies are fork-tender. This step is *key* for letting all those flavors mingle and get to know each other.
Cooking the Noodles: Achieving Perfect Texture
Alright, noodle time! Add your egg noodles (or whatever noodles you’re using) to the simmering broth. Now, this is important: boil the mixture for about 10 minutes, or until the noodles are soft and cooked through. Keep an eye on them, though! Nobody likes mushy noodles. And if you notice the soup is getting a little thick, don’t panic! Just add a cup or two of water to thin it out. The noodles can be sneaky and soak up a lot of broth!
Adding the Chicken and Finishing Touches: Completing Your Easy 30-Minute Homemade Chicken Noodle Soup
Almost there! Add your shredded chicken, chopped parsley, and that optional squeeze of lemon juice to the pot. Let it all simmer for just a minute or two, until the chicken is warmed through. Now, the most important part: taste the soup! Add salt and pepper to taste. Seriously, don’t be shy! You might need a little more than you think. Once it’s perfect, remove the bay leaves (nobody wants to bite into one of those!), and serve it up! Enjoy!
Tips for the Best Easy 30-Minute Homemade Chicken Noodle Soup
Okay, so you’ve got the basics down, but wanna take your Easy 30-Minute Homemade Chicken Noodle Soup to the *next level*? Here are a few of my favorite tricks!
First off, big pot is key! Seriously, use the biggest Dutch oven or stockpot you’ve got. It gives everything room to simmer and mingle without boiling over. Trust me, cleaning up a soup spill is *not* fun.
Next, don’t overcook the noodles! I cannot stress this enough. Mushy noodles are a major soup killer. Keep an eye on them, and test them frequently. You want them soft, but still with a little bit of bite. Remember, they’ll continue to cook a bit even after you take the pot off the heat.
And finally, taste, taste, taste! I’m serious, adjust the seasoning as you go. A little extra salt, a pinch of pepper, maybe a squeeze more lemon juice? Don’t be afraid to experiment and make it your own! That’s the beauty of homemade soup, right?
Ingredient Notes and Substitutions for Easy 30-Minute Homemade Chicken Noodle Soup
Alright, let’s talk swaps! Sometimes you’re missing an ingredient, or maybe you just wanna mix things up. No problem! This Easy 30-Minute Homemade Chicken Noodle Soup is super flexible.
First up: the broth. If you don’t have chicken broth, vegetable broth will totally work in a pinch. It’ll give the soup a slightly different flavor, but it’ll still be delicious! Just make sure it’s low-sodium, so you can control the saltiness.
No egg noodles? No worries! Like I said before, any kind of pasta will do. Ditalini, rotini, even broken spaghetti. Just adjust the cooking time accordingly. And if you’re gluten-free, grab your favorite gluten-free pasta! It’ll work just as well.
And hey, if you’re not feeling chicken, you can totally leave it out. Or, swap it for turkey! Leftover Thanksgiving turkey? *Yes, please!* Or, for a vegetarian twist, add some cannellini beans or chickpeas for extra protein and yumminess!
Oh! And that thyme and oregano? If you don’t have fresh, dried is totally fine. Just remember that dried herbs are more potent, so use about half the amount. And if you’re feeling adventurous, try adding a bay leaf or two for extra depth of flavor. Just don’t forget to take them out before serving!
Storing and Reheating Your Easy 30-Minute Homemade Chicken Noodle Soup
Okay, so you’ve made a big batch of this amazing Easy 30-Minute Homemade Chicken Noodle Soup (good for you!), and now you’ve got leftovers. Awesome! Here’s how to keep it tasting its best.
First off, let the soup cool down a bit before you stash it in the fridge. Once it’s cooled, pop it into an airtight container. It’ll keep in the fridge for about 5 to 7 days. Perfect for quick lunches or easy dinners!
Now, here’s the thing about leftover soup: the noodles are gonna keep on soaking up that broth. So, don’t be surprised if it looks a little less soupy the next day. But don’t worry, it’s an easy fix! When you reheat it, just add a splash of chicken broth or water to thin it out. Easy peasy!
You can reheat it in the microwave (just zap it in 1-minute intervals, stirring in between) or on the stovetop over medium heat. Just make sure it’s heated through before you dig in!
And hey, if you wanna freeze it for later, that works too! Just let it cool completely, then pour it into freezer-safe containers or bags. It’ll keep in the freezer for up to 4 months. When you’re ready to eat it, thaw it overnight in the fridge and reheat as usual. Just remember to add a little extra broth, ’cause those noodles are *definitely* gonna be thirsty!
FAQ: Your Questions About Easy 30-Minute Homemade Chicken Noodle Soup Answered
Can I use different types of noodles in this Easy 30-Minute Homemade Chicken Noodle Soup?
Absolutely! I love egg noodles, but honestly, you can totally get creative here. Ditalini, rotini, shells – they all work great! Just remember to keep an eye on the cooking time, because different noodles cook at different rates. You don’t want ’em mushy! Even spaghetti will do in a pinch. Use what you’ve got!
Can I freeze this Easy 30-Minute Homemade Chicken Noodle Soup?
Yep, you sure can! Freezing is a great way to save leftovers for a rainy day. Just let the soup cool completely before you pop it into freezer-safe containers or bags. It’ll keep in the freezer for up to 4 months. When you’re ready to eat it, thaw it overnight in the fridge and reheat as usual. Just remember, the noodles *will* soak up some of the broth, so you might need to add a splash of water or chicken broth when you reheat it to get that perfect soupy consistency again!
How can I make this Easy 30-Minute Homemade Chicken Noodle Soup vegetarian?
Super easy! Just skip the chicken and use vegetable broth instead of chicken broth. To add some extra protein and heartiness, throw in a can of drained and rinsed cannellini beans or chickpeas. You could even add some extra veggies, like chopped zucchini or spinach. So many possibilities! It’ll still be super comforting and delicious, I promise!
Nutritional Information for Easy 30-Minute Homemade Chicken Noodle Soup
Okay, so you’re probably wondering about the nutrition stuff, right? I’m no expert, but here’s a rough estimate of what you’re looking at per serving (about 1.5 cups) of this Easy 30-Minute Homemade Chicken Noodle Soup. Keep in mind, this is just an estimate, and it can vary depending on the exact ingredients you use.
You’re probably looking at around 350 calories, 15g of fat, 25g of protein, and 30g of carbs. There’s also about 5g of sugar and 800mg of sodium. But hey, it’s homemade, so you know exactly what’s going in it! And it’s packed with veggies and protein, so it’s definitely a feel-good meal!
Rate and Review this Easy 30-Minute Homemade Chicken Noodle Soup
So, what’d ya think? Did this Easy 30-Minute Homemade Chicken Noodle Soup totally hit the spot? I really wanna know! If you gave it a whirl, please leave a comment below and tell me all about it! Did you tweak it? Did you love it? I’m all ears!
And hey, if you’re feeling extra generous, give the recipe a rating! Those little stars really help other soup-lovers find this recipe and see how yummy it is! Plus, it makes my day. Seriously, it does!
Oh! And one more thing: if you snapped a pic of your soup masterpiece, share it on social media and tag me! I’m @[YourSocialMediaHandle] and I’d *love* to see your creations! Sharing is caring, right? Let’s spread the soup love!
Print
Devastating Cold? Easy 30-Minute Chicken Noodle Soup Saves
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
Make comforting chicken noodle soup at home in just 30 minutes. This recipe is quick, easy, and perfect for a weeknight meal.
Ingredients
- 2 tablespoons olive oil
- 1 cup carrots, peeled and sliced thin, approximately 1 1/2 large carrots
- 1 cup celery, sliced thin, approximately 2 stalks
- 1 cup sweet Vidalia or yellow onion, peeled and diced small, approximately 1 medium onion
- 2 garlic cloves, minced
- 64 ounces 8 cups low-sodium chicken broth, plus more if desired
- 2 bay leaves
- 1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme
- 1/2 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 saute for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the garlic and saute 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. Note If you like brothier soup, add additional broth, possibly as much as an additional 64 ounces because as time passes the noodles will continue to absorb broth.
- Add the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. Tip At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. At the end you will adjust the salt level.
- Add the chicken, parsley, optional lemon juice, and boil 1 to 2 minutes, or until chicken is warmed through. Tips Taste soup and add salt to taste. I add about 1 tablespoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. Make any necessary seasoning adjustments, more salt, pepper, herbs, etcetera, remove the bay leaves, and serve immediately.
Notes
- Storage: Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 4 months. Reheat gently in the microwave or in a saucepan, as desired. Note that as leftover soup sits and time passes, the noodles will continue to absorb the broth so do not be surprised if the overall liquid volume looks less. You can easily add a bit more broth, as desired.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
