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30-Minute Homemade Chicken Noodle Soup

30-minute chicken noodle soup with a quick golden broth, tender egg noodles, and shredded rotisserie chicken. Sauté aromatics, simmer until heated through, and finish with bright lemon juice and fresh parsley.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken and aromatics
  • 2 cup cooked chicken, shredded (rotisserie or leftover)
  • 3 countable carrots, sliced
  • 3 countable celery, sliced
  • 0.5 countable onion, diced
  • 3 cloves garlic, minced
Broth and seasonings
  • 8 cup chicken broth
  • 1 tbsp butter
  • 1 tsp dried thyme
  • 0.5 tsp dried parsley
  • 0.25 tsp garlic powder
  • 1 salt and pepper to taste
Noodles and finishing
  • 6 oz egg noodles
  • 0.5 countable juice of 1/2 lemon
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt butter in a large pot over medium-high heat. Add onion, carrots, and celery and sauté until slightly softened, about 4 minutes.
Build the broth
  1. Add garlic and cook for 1 minute, stirring so it doesn’t brown. Pour in chicken broth, then stir in thyme, dried parsley, and garlic powder.
  2. Bring the soup to a boil, keeping it at a steady bubble. Add egg noodles and cook 6-8 minutes until tender, stirring occasionally.
Heat through and finish
  1. Add shredded chicken to the pot and simmer for 2-3 minutes until heated through. Stir in lemon juice and season generously with salt and pepper.
  2. Turn off the heat and garnish with fresh parsley. Serve hot while the broth is flavorful and the noodles are tender.

Notes

For the best texture, add the noodles once the broth reaches a boil and cook them just until tender so they don’t over-soften. Store leftovers in the refrigerator up to 3 days; reheat gently, adding a splash of broth or water if thickened. Freezing is not recommended because egg noodles can become soft when thawed. If you want a lighter option, use reduced-sodium chicken broth and add salt only after tasting.