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30-Minute Chicken Noodle Soup

A quick and comforting chicken noodle soup ready in just 30 minutes!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 4 servings
Calories 350 kcal

Ingredients
  

Soup Base

  • 1 tbsp unsalted butter
  • 1 small yellow onion (finely diced)
  • 2 medium carrots (cut into thin half-moons)
  • 1 rib celery (thinly sliced)
  • 6 cups low-sodium chicken broth
  • 4 oz fine egg noodles with a 4-minute cooking time
  • 3 cups cooked shredded rotisserie chicken (skin and bones removed)
  • 1/2 tsp dried thyme
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice

Instructions
 

  • Melt butter in a pot over medium-high. Cook onion, carrots, and celery for 5 minutes, stirring often.
  • Add broth, thyme, salt, and pepper. Cover; bring to boil, about 5 minutes. Uncover; simmer 4 minutes until carrots nearly tender.
  • Add egg noodles; simmer 2 minutes, separating with spoon.
  • Add chicken; simmer 3 to 4 minutes until noodles tender and chicken reaches 165°F.
  • Off heat, stir in lemon juice; divide immediately among bowls.

Notes

For extra flavor, add fresh herbs like parsley before serving.
Keyword chicken