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Easy 30-Minute Chicken Noodle Soup

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This quick chicken noodle soup is comforting and delicious but only takes 30 minutes to make. Filled with egg noodles, chicken, and vegetables, this easy homemade soup will be on the table in no time.

white bowl of chicken noodle soup with a spoon in it

Quick Chicken Noodle Soup

Homemade chicken noodle soup with egg noodles (& potatoes!) is satisfying and comforting and in this case, done in no time at all.

We all know chicken noodle soup is good for the soul, and it is such a basic recipe, but everyone does it a bit different and not everyone has time to watch the stove all day while soup simmers away.

Sometimes, especially when you’re sick, you want comfort food quickly. This recipe will be done in no time at all and I think you’re going to love it!

Why you’ll love this fast chicken noodle soup:

  • It’s quick and easy! No simmering all day.
  • Done in 30 minutes.
  • One pot – no dirtying a bunch of dishes.
  • Kid-friendly
full ladle lifting from a pot of chicken noodle soup

Equipment needed to make chicken noodle soup

  • Veggie Chopper – I love this tool. It easily, quickly, and uniformly chops veggies.
  • Stock Pot – A soup pot with a lid is handy for storage.
  • Silicone Utensils – I love silicone spatulas for sauteing and a silicone ladle is also helpful.
  • Souper Cubes – In the event you have leftover soup, these silicone storage containers are perfect for freezing one cup portions.

Ingredients for homemade Chicken Noodle Soup

Below is a list of the major ingredients needed along with some helpful tips and possible substitutions. Scroll all the way down for the full recipe card.

Chicken – Boneless, skinless chicken breasts. Thighs can also be used, they’re a bit fattier, which means they’ll have a bit more flavor, I just prefer breasts.
Chicken Stock – 32-48 oz of chicken stock. I like Kitchen Basics brand.
Vegetables – Dice up red skin potatoes, onion, celery, and carrots. You’ll want to dice them small and even so they cook evenly and quickly.
Seasonings – Season your chicken and vegetables with salt, pepper, poultry seasoning, lemon pepper, Montreal chicken seasoning, and bay leaf. This can easily be customized to your favorite seasonings. Adding a squeeze of lemon juice adds more great flavor.
Olive Oil & Butter – Using a mixture of olive oil and butter to saute your vegetables gives great flavor and using olive oil allows the butter to come up to higher temperature without burning.
Noodles – I like to use wide egg noodles but use your favorite shape – rotini or cavatappi work nicely as well.

overhead shot of labeled ingredients laid out to make chicken noodle soup

How to make homemade Chicken Noodle Soup in 30 minutes

STEP ONE: First, prep all the veggies and thinly slice the chicken. Season with your choice of seasonings. Then, to a large pot, add the butter and olive oil, pour in the veggies and season. Cook until tender, stirring frequently.

STEP TWO: Next, pour in the chicken stock and bay leaf and bring to a boil.

STEP THREE: Then, once boiling, add in the seasoned chicken and noodles. Stir, and let cook for approximately 10 minutes until the noodles are soft and the chicken is fully cooked. If necessary, pour in additional chicken stock.

STEP FOUR: Remove the bay leaf and serve with crackers and your favorite bread (try ciabatta or onion dill bread).

overhead shot of pot of chicken noodle soup with wooden spoon

What to serve with chicken noodle soup

Besides crackers (we personally like Club crackers), garlic knots, beer bread, or even fresh pita bread are perfect to serve with a bowl of soup.

How to store leftovers

Store leftovers covered in the fridge for up to 4 days.

How to reheat chicken noodle soup

You can reheat chicken soup in the microwave or on the stove, but you will get the best results if you separate the broth from the noodles.

Can I freeze chicken noodle soup?

Yes, you can freeze chicken soup but it is best to freeze without the noodles. Once frozen, noodles can turn into a mushy, sad mess. Freeze the broth separately, if possible, and then add fresh noodles when you’re ready to serve it.

I like to freeze portions of soup in these handy silicone storage cups.

closeup of bowl of homemade chicken noodle soup

Quick Chicken Noodle Soup FAQs

What can I add to chicken soup for more flavor?

You’ll get a lot of flavor out of the seasonings called for in the recipe, but in addition, you can add garlic or onion powder, and dried herbs like chives or parsley. I personally like to squeeze in a bit of fresh lemon juice, too.

What is the best noodle for chicken soup?

Egg noodles are the classic choice for chicken noodle soup but you can use whatever shape you like or have on hand.

Is chicken stock the same as chicken broth?

Chicken stock is made from bones while chicken broth is made from meat and vegetables. Stock tends to have more flavor but the two can be used interchangeably.

How do you keep egg noodles from getting mushy in soup?

If you’re not eating the soup right away, or plan to freeze it, keep the soup and noodles separate so they don’t absorb too much liquid.

Need more soup recipes? Try these:

Slow Cooker Turkey Noodle Soup
Cabbage Roll Soup
Lemon Chicken Orzo Soup

Click here for my entire collection of soup recipes.

spoon lifting a bite of chicken noodle soup from a bowl

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white bowl of chicken noodle soup with a spoon in it

Easy 30 Minute Chicken Noodle Soup

Melissa | Persnickety Plates
This quick chicken noodle soup is comforting and delicious but only takes 30 minutes to make. Filled with egg noodles, chicken, and vegetables, this easy homemade soup will be on the table in no time.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 427 kcal

Ingredients
  

  • 1 small white or yellow onion diced
  • 6 small red skin potatoes diced
  • 1 small celery heart diced
  • 1 medium carrot diced
  • 1 pound boneless skinless chicken breasts sliced thinly
  • 1 teaspoon lemon pepper
  • 1 teaspoon Montreal chicken seasoning
  • salt & pepper to taste
  • 1.5 Tablespoons butter
  • 1 Tablespoon olive oil
  • 1 Tablespoon poultry seasoning
  • 32 ounces chicken stock up to 48 oz
  • 1 bay leaf
  • 6 ounces wide egg noodles

Instructions
 

  • Dice the onion, potatoes, celery, and carrot into small, similar sized pieces. Set aside.
  • Thinly slice the chicken into small pieces. Season with lemon pepper, salt and pepper, and Montreal chicken seasoning.
  • Heat a large pot over medium high heat. Add in the butter and olive oil and stir until melted and combined.
  • Add in the diced veggies and season with salt, pepper, and poultry seasoning. Let it cook, stirring frequently, until they are tender – about five minutes.
  • Once tender, add in 32 oz of chicken stock and the bay leaf. Bring to a boil.
  • Once boiling, add in the chicken and noodles. Stir.
  • Cook for approximately 10 minutes until the chicken is fully cooked and the noodles are soft. If necessary, add more chicken stock.
  • Remove the bay leaf and serve.

Notes

Keep additional chicken stock on hand for when you’re warming up a bowl of soup. The noodles and potatoes tend to soak up the liquid so it’s nice to have some extra to add, if needed.
Store leftovers in the fridge, covered, for up to 4 days.
If freezing, for best results, separate the noodles from the broth. 

Nutrition

Serving: 1gCalories: 427kcalCarbohydrates: 56gProtein: 27gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 84mgSodium: 374mgPotassium: 1345mgFiber: 5gSugar: 6gVitamin A: 1875IUVitamin C: 17mgCalcium: 54mgIron: 3mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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Quick & Easy Chicken Noodle Soup | Persnickety Plates
Quick & Easy Chicken Noodle Soup | Persnickety Plates

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  1. Deborah P says

    5 stars
    Oh my good granny! I’ve resisted making chicken noodle soup for years after an early attempt was bland and tasteless. This is the exact opposite. I’ve never used either Montreal chicken seasoning or poultry seasoning, but I’m a convert now. The blend of those and the other seasonings make this delicious. And it’s so easy. Thanks, Melissa. This recipe is going on my “frequent” list.

  2. Peggy Barr says

    Can I use rotisserie chicken for the chicken noodle soup?

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