30 Minutes Chicken Noodle Soup #chickennoodle #souprecipes

The key to this quick and simple recipe is using pre-cooked chicken, and there are two ways you could go about this. You could spend a little bit of time prepping the shredded chicken (I like to make a big batch of it on weekends to use throughout the week), or you could grab a rotisserie chicken from the store.

The veggies go into the pot first to sauté in a little butter, then you add in everything else: the broth, chicken, noodles, and seasonings. I’ve found that I like a mix of basil, oregano, and garlic best, but feel free to add whatever floats your boat! This recipe makes a big, ol’ pot of soup, so there will be plenty of leftovers for lunch the next day (yum!), or you can cut the recipe in half for a smaller portion. Add some crusty bread and a side salad, and enjoy your 30 minute homemade chicken noodle soup!


  • 2 tablespoons unsalted butter
  • 1 cup sliced carrots
  • ½ cup sliced celery
  • ½ cup diced onion
  • 8 cups low-sodium chicken broth
  • 2 chicken breasts, cooked and shredded
  • 3 cups egg noodles
  • ½ teaspoon dry basil
  • ½ teaspoon dry oregano
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper


  1. Melt butter in a large pot over medium heat.
  2. Add the carrots, celery, and onion and cook until just tender, about 5 minutes.
  3. Add the chicken broth, shredded chicken, noodles, basil, oregano, salt, garlic powder, and pepper and stir to combine. Bring to a boil, then reduce heat and simmer for 20-25 minutes before serving.