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30-Minute Homemade Chicken Noodle Soup

30-minute chicken noodle soup with rotisserie chicken and tender egg noodles simmered in a golden, herby broth. Quick stovetop method delivers cozy flavor without all-day cooking.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken noodle soup base
  • 2 cooked chicken, shredded Rotisserie or leftover
  • 3 carrots, sliced
  • 3 celery, sliced
  • 0.5 onion, diced
  • 3 garlic, minced
  • 8 cup chicken broth Good-quality
  • 1 tbsp butter
  • 1 tsp dried thyme
  • 0.5 tsp dried parsley
  • 0.25 tsp garlic powder
  • 6 oz egg noodles
  • 0.5 tsp lemon juice Juice of 1/2 lemon
  • 0.5 salt and pepper To taste
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery and sauté for 4 minutes, stirring until glossy and starting to soften.
  2. Add the garlic and cook for 1 minute, stirring constantly until fragrant.
Build the broth
  1. Pour in the chicken broth and add the thyme, dried parsley, and garlic powder, then stir to combine.
  2. Bring the soup to a boil over medium-high heat.
Cook the noodles and chicken
  1. Add the egg noodles and cook for 6-8 minutes until tender, keeping the liquid at a steady simmer.
  2. Add the shredded chicken and simmer for 2-3 minutes until heated through.
Finish and serve
  1. Squeeze in the lemon juice, then season generously with salt and pepper to taste.
  2. Garnish with fresh parsley and serve hot.

Notes

For the best texture, cook the noodles just until tender and serve right away; if holding, keep the soup at a gentle simmer and add a splash of broth if it thickens. Store leftovers in the refrigerator up to 3 days. Freezing is not recommended because egg noodles can turn soft after thawing. For a lighter option, use low-sodium chicken broth and reduce the butter to 1/2 tbsp.