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30-Minute Homemade Chicken Noodle Soup

30-minute chicken noodle soup with a quick sautéed veggie base and tender egg noodles simmered in flavorful broth. Shredded rotisserie chicken and a bright lemon finish give a warm, comforting bowl without long cook times.
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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: 330
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Sauté for 4 minutes, stirring until the vegetables begin to soften and look glossy.
Build the broth
  1. Add the garlic and cook for 1 minute. Pour in the chicken broth and add the thyme, dried parsley, and garlic powder.
  2. Bring the broth to a boil. Add the egg noodles and cook for 6-8 minutes until tender.
Finish and serve
  1. Add the shredded chicken and simmer for 2-3 minutes until heated through. Squeeze in the lemon juice.
  2. Season generously with salt and pepper. Garnish with fresh parsley and serve hot.

Notes

For best flavor in the short cook time, sauté the vegetables until they soften and the onion edges look slightly translucent before adding garlic. Store leftovers in an airtight container in the refrigerator up to 3 days; noodles will soften further—reheat gently on the stove with a splash of broth or water. Freezing is not recommended because egg noodles tend to become soft. Dietary swap: use gluten-free egg noodles if needed (follow package cooking times).