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30-Minute Homemade Chicken Noodle Soup

30-minute homemade chicken noodle soup with a quick golden broth, tender egg noodles, and rotisserie chicken. Sautéed onion, carrots, and celery simmer together for a cozy, weeknight-ready bowl.
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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
  

Soup base
  • 2 cup 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 whole lemon juice of 1/2 lemon
  • 0.25 salt to taste
  • 0.25 black pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a large Dutch oven over medium-high heat, then sauté the onion, carrots, and celery for 4 minutes until slightly softened.
  2. Add the garlic and cook for 1 minute, stirring so it smells fragrant and doesn’t brown.
Build and cook the broth
  1. Pour in the chicken broth and add the thyme, dried parsley, and garlic powder.
  2. Bring the soup to a boil, then add the egg noodles and cook for 6-8 minutes until tender.
Finish and season
  1. Add the shredded chicken and simmer for 2-3 minutes until heated through.
  2. Squeeze in the lemon juice, then season generously with salt and pepper to taste.
  3. Garnish with fresh parsley before serving.

Notes

For the fastest texture, use pre-cooked chicken and avoid boiling too hard once the noodles are added—gentle simmering helps prevent mushy egg noodles. Store covered in the refrigerator up to 3 days; reheat on the stovetop with a splash of broth or water. Freezing is not recommended because egg noodles can soften after thawing; for a freezer-friendly variation, cook noodles separately and stir them in after reheating. For a lower-sodium option, choose low-sodium chicken broth and season with extra lemon and herbs instead.