Print

Grandma’s Quick Chicken Noodle Soup – Easy 30-Min Recipe

quick chicken noodle soup - featured image
Print Recipe

A quick and comforting chicken noodle soup that comes together in under 30 minutes, perfect for busy weeknights. This recipe uses simple ingredients and a happy accident of dried Italian herbs for a rich, savory broth.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • 6 cups low-sodium chicken broth
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 stalks celery, diced (about 1 cup)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 ounces wide egg noodles (about 2 cups uncooked)
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 2 tablespoons fresh parsley, chopped (for garnish, optional)

Instructions

  1. Prep the vegetables: Dice the onion, carrots, and celery into small, even pieces. Mince the garlic.
  2. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to soften and the onion turns translucent.
  3. Add garlic and herbs: Stir in the minced garlic, dried Italian herbs, and dried thyme. Cook for 30 seconds until fragrant.
  4. Pour in the broth: Add the chicken broth and bay leaf to the pot. Scrape up any browned bits from the bottom of the pot with a wooden spoon.
  5. Bring to a boil: Increase the heat to high and bring the broth to a rolling boil (about 5-7 minutes).
  6. Add the noodles: Stir in the egg noodles. Reduce the heat to medium-high so the soup stays at a gentle boil. Cook according to package directions, usually 8-10 minutes, stirring occasionally.
  7. Add the chicken: Once the noodles are cooked, stir in the shredded chicken. Let it heat through for about 2 minutes.
  8. Finish with lemon and seasoning: Remove the pot from the heat. Discard the bay leaf. Stir in the fresh lemon juice. Taste and add salt and pepper as needed.
  9. Serve and garnish: Ladle the soup into bowls. Sprinkle with fresh parsley if desired. Serve hot with crusty bread or saltine crackers.

Notes

For leftovers, cook noodles separately and add to individual bowls before ladling broth to prevent mushy noodles. Do not skip the lemon juice—it brightens the broth. Use low-sodium broth to control salt level. Let soup rest 5 minutes before serving for deeper flavor.

Nutrition

Keywords: chicken noodle soup, quick chicken soup, easy chicken soup, 30-minute soup, grandma's soup, comfort food, weeknight dinner

Find it online: https://flurpchef.com/grandmas-quick-chicken-noodle-soup-easy-30-min-recipe/