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Best Homemade Chicken Noodle Soup (Easy 30-Min Recipe)

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This quick and easy chicken noodle soup, inspired by an accountant’s secret recipe, is ready in just 30 minutes using a rotisserie chicken. It features a crystal-clear broth, tender vegetables, and a secret splash of lemon juice that makes all the flavors sing.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 medium carrots, peeled and sliced into rounds (¼-inch thick)
  • 3 celery stalks, sliced (use inner stalks with leaves)
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 2 cups water
  • 1 teaspoon dried thyme (or 3 sprigs fresh)
  • 1 bay leaf
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • 3 cups cooked chicken, shredded (from one rotisserie chicken)
  • 8 ounces wide egg noodles
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh lemon juice

Instructions

  1. Melt the butter in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the onions turn translucent, about 5 minutes. Do not let them brown.
  2. Stir in the minced garlic, dried thyme, and a pinch of salt. Cook for 30 seconds until fragrant.
  3. Pour in the chicken broth and water. Add the bay leaf, remaining salt, and pepper. Bring to a boil, then reduce to a gentle simmer. Let it simmer for 10 minutes.
  4. While the broth simmers, bring a separate pot of salted water to a boil. Cook the egg noodles according to package directions until al dente. Drain and toss with a tiny splash of olive oil to prevent sticking. Do not rinse.
  5. Stir the shredded chicken into the simmering broth. Let it heat through for about 2 minutes.
  6. Remove the bay leaf and discard. Stir in the fresh parsley and lemon juice. Taste and adjust salt and pepper.
  7. Ladle the soup into bowls, then add a portion of noodles to each bowl. Garnish with extra parsley if desired.

Notes

Cook noodles separately to keep broth clear. Salt in stages to avoid over-salting. Let soup rest 10 minutes before serving for best flavor. Use low-sodium broth for better control. Store broth and noodles separately for leftovers. Freeze broth only (not noodles) for up to 3 months.

Nutrition

Keywords: chicken noodle soup, easy soup recipe, 30-minute meal, rotisserie chicken soup, comfort food, homemade soup, quick dinner

Find it online: https://bakebelle.com/best-homemade-chicken-noodle-soup-easy-30-min-recipe/