Print

30-Minute Homemade Chicken Noodle Soup (Guest Favorite)

30-minute chicken noodle soup - featured image
Print Recipe

A quick and forgiving chicken noodle soup that turns a kitchen accident into a crowd-pleasing favorite. Ready in 30 minutes with rich flavor from seared chicken thighs, this soup is perfect for last-minute hosting or a comforting weeknight dinner.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs (about 4–5 thighs)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1.5 cups)
  • 3 medium carrots, peeled and sliced into rounds (about 1.5 cups)
  • 3 celery stalks, sliced (about 1 cup)
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken broth (64 ounces)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)
  • 8 ounces wide egg noodles (about 4 cups dry)

Instructions

  1. Prep your ingredients. Dice the onion, slice the carrots and celery, mince the garlic, and measure out your spices.
  2. Pat the chicken thighs dry with paper towels. Season generously on both sides with salt and pepper (about 1 teaspoon salt total).
  3. Heat the olive oil in a Dutch oven over medium-high heat until shimmering. Place the chicken thighs in a single layer and cook undisturbed for 4-5 minutes until golden brown. Flip and cook another 3-4 minutes. Remove chicken to a plate; leave browned bits in the pot.
  4. Reduce heat to medium. Add diced onion and cook for 2-3 minutes, stirring occasionally, until softened and translucent. Scrape up browned bits from the bottom of the pot.
  5. Add carrots and celery; cook for 2 minutes, stirring frequently.
  6. Add minced garlic and cook for 30 seconds until fragrant.
  7. Pour in chicken broth and add dried thyme, oregano, and bay leaf. Stir to combine, scraping up any remaining browned bits.
  8. Return chicken thighs to the pot along with any accumulated juices. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 10 minutes until chicken is cooked through.
  9. Remove chicken from the pot and shred with two forks into bite-sized pieces.
  10. Return shredded chicken to the pot. Taste broth and adjust seasoning with salt and pepper.
  11. Add egg noodles and stir. Cook according to package directions (usually 6-8 minutes), stirring occasionally to prevent sticking.
  12. Remove bay leaf and discard. Taste and adjust seasoning if needed.
  13. Ladle into bowls and garnish with fresh parsley if using. Serve hot with crusty bread.

Notes

For make-ahead or leftovers, cook noodles separately and add to each bowl before serving to prevent mushiness. The soup freezes beautifully for up to 3 months without noodles. Let the soup rest for 5 minutes off the heat before serving to meld flavors. For a creamier version, stir in ½ cup heavy cream or full-fat coconut milk at the end.

Nutrition

Keywords: chicken noodle soup, 30-minute soup, quick chicken soup, homemade soup, comfort food, easy dinner, guest-friendly soup

Find it online: https://blingbite.com/30-minute-homemade-chicken-noodle-soup-guest-favorite/