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homemade chicken noodle soup in grey bowl

Easy Homemade Chicken Noodle Soup

This chicken noodle soup can be prepared in under 45 minutes, but tastes way better than what you buy in a can.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 312kcal
Author Ryan Beck


  • 1 lb chicken breast (or 2 cups shredded chicken from rotisserie chicken)
  • 4 tablespoon olive oil
  • 2 tablespoon unsalted butter
  • 1 ½ cups sweet onion, diced
  • 1 cup carrots, peeled and sliced thin
  • 1 cup celery, sliced thin
  • 4 garlic cloves, minced
  • 1 ½ teaspoon fresh thyme, chopped
  • 1 ½ teaspoon fresh rosemary, chopped
  • 1 ½ teaspoon fresh oregano, chopped
  • 10 cups low-sodium chicken broth
  • 2 bay leaves
  • 12 oz wide egg noodles
  • 4 tablespoon flat leaf parsley, chopped
  • ½ lemon, juiced
  • salt + black pepper to taste


  • Heat 2 tablespoon olive oil in large dutch oven over medium-high heat. Salt and pepper chicken and then cook 4 minutes on both sides. Shred chicken and remove from dutch oven.
  • Add 2 tablespoon olive oil and butter to dutch oven, still oven medium-high heat. Add the onion, carrots and celery and cook for 5-7 minutes, or until vegetables soften. Stir occasionally. 
  • Add garlic, thyme, rosemary and oregano and cook for an additional 1 minute. Add chicken broth and bay leaves and bring to boil. Boil for about 5 minutes or until vegetables are fork tender. 
  • Add the egg noodles and boil according to package. It should be 6-8 minutes. With about 2 minutes left, add chicken, parsley and lemon juice. Make sure to taste soup as you might need to add some salt or additional herbs. Remove bay leaves and serve immediately.


  • You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
  • Use pre-shredded rotisserie chicken to make the soup even quicker.
  • Replace fresh herbs with dried herbs if needed, using ½ teaspoon of each.
  • Use quality low-sodium chicken broth as it contributes to the flavor. You can also use chicken stock which gives the soup more mouth feel.


Serving: 1g | Calories: 312kcal | Carbohydrates: 14g | Protein: 26g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 76mg | Sodium: 484mg | Potassium: 316mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2900IU | Vitamin C: 6.6mg | Calcium: 30mg | Iron: 1.3mg