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30-Minute Chicken Noodle Soup

This quick and easy chicken noodle soup can be made in just 30 minutes meaning you’ll be warm and cozy in no time! Made with tender white chicken, egg noodles, veggies, and dill you’ll want to make this hearty soup again and again.

Pot of chicken noodle soup.

Why You’ll Love This Recipe

  • This flavorful chicken noodle soup comes together in just 30 minutes!
  • It’s made with ingredients you can keep on hand so it’s always easy to make.
  • It’s warm and comforting – perfect for when it’s cold or you need a pick-me-up.

Recipe Ingredients

Labeled ingredients for chicken noodle soup.

Ingredient Notes

  • I like to use white meat chicken for my chicken noodle soup but boneless skinless thighs would work well too.
  • Egg noodles are a classic choice for chicken noodle soup. I like to use wide or extra broad wavy egg noodles but you could also use fine or medium egg noodles. Just be sure to adjust the boiling time according to the package.
  • Dill adds a nice freshness to this recipe. Parsley or thyme would also work.
  • Choose regular or low-sodium chicken broth based on your preferences. If choosing low-sodium, you may need to add a bit more salt at the end to help balance the flavors.

Step by Step Instructions

Cooked diced chicken in a pot with a wood spoon.

Step 1:

Heat olive oil in a Dutch oven or large pot. Lightly salt the chicken then add it to the pot and sauté until mostly cooked through, about 5 minutes. Remove and set aside.

Minced garlic added to pot of diced celery, carrots, and onions.

Step 2:

Add more oil to the pot then add the diced carrots, celery, and onion. Sauté until they start to soften, about 5 minutes. Then, add the minced garlic and sauté for another minute.

Cooked diced chicken and dried dill added to a pot of sautéed veggies.

Step 3:

Add the chicken and any juices back to the pot along with the dill and give everything a good stir to combine.

Large pot of chicken noodle soup.

Step 4:

Pour in the chicken broth and bring it to a gentle boil. Add the noodles and boil for 7 minutes or until the noodles are cooked through. Enjoy!

Storage & Reheating


Store the soup in an airtight container in the fridge for 3 to 4 days.


Reheat on the stove over medium-low heat until warmed through. The soup can also be reheated in the microwave in 30-second increments, stirring between each one, until warm.


If you know you’ll want to freeze the soup, boil the egg noodles separately or skip them and freeze the soup without them. Then, when you’re ready to serve, allow the soup to thaw in the fridge overnight before reheating. Boil the noodles in lightly salted water then add them to the soup.

Bowl of chicken noodle soup next to a spoon and towel.

Frequently Asked Questions

Do I have to cook the chicken before adding it to the soup?

I highly recommend that you lightly sauté the chicken first. Not only will it ensure that the chicken has time to fully cook through it will also keep the broth from becoming cloudy.

Should I cook the noodles separately?

If you know all or most of the soup will be eaten right away, I suggest boiling them in the soup so that they can absorb the flavors of the broth. However, if you know you’ll have leftovers or you may want to freeze some, it’s a good idea to boil the noodles in lightly salted water and then store them separately. They can be added to the soup when you reheat it.

Can I make chicken noodle soup in a slow cooker?

I don’t recommend slow-cooking this recipe. It’s meant to be a quick recipe and cooking it for a long time can result in mushy ingredients. If you want to speed up the cooking process, prepare the chicken and veggies ahead of time and store them in the fridge until you’re ready to cook.

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Bowl of chicken noodle soup.

30-Minute Chicken Noodle Soup

Alicia S.
A hearty, quick, and easy chicken noodle soup that can be made in just 30 minutes!
5 from 6 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soups & Stews
Servings 6 Servings


  • 1 pound chicken breasts diced
  • 2 tablespoons olive oil
  • 3 cups carrot diced
  • 1 cup celery diced
  • 1/2 cup onion diced
  • 1 large clove garlic finely minced
  • 8 cups chicken broth
  • 8 ounces broad or extra wide egg noodles
  • 3/4 teaspoon dried dill
  • Salt to taste


  • In a large stockpot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat.
  • Lightly salt the chicken pieces. Sauté chicken until cooked most of the way through, about 5 minutes. Remove from pot and set aside.
  • Add the rest of the olive oil. Add the carrots, celery, and onion to the pot and lightly salt the veggies. Cook over medium heat for about five minutes. Add the garlic and cook for 1 minute.
  • Add the chicken and any juices back into the pot with the veggies. Also, add the dill and give everything a good stir.
  • Pour the broth into the pot and bring to a boil. Add the egg noodles and boil gently for about 7 minutes. Remove from heat. Taste and add salt if necessary.


  • If you plan to have leftovers or freeze the soup, boil the noodles separately and add them as you eat the soup. This will prevent them from becoming mushy.
  • Store the soup in an airtight container in the fridge for up to 4 days.
  • Reheat on the stove over medium heat or in the microwave in 30-second increments until warmed through.


Serving: 1gCalories: 326kcalCarbohydrates: 36gProtein: 24gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 86mgSodium: 1317mgPotassium: 703mgFiber: 4gSugar: 6gVitamin A: 10827IUVitamin C: 6mgCalcium: 64mgIron: 2mg
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