Can I freeze this chicken noodle soup?

Absolutely—but with one big caveat . Those egg noodles turn mushy when frozen and reheated. My trick? Freeze just the broth with chicken and veggies in airtight containers. When you're ready to eat, thaw overnight in the fridge, bring the base to a boil, then add fresh noodles for the last 10 minutes. Tastes like you just made it.

Can I use raw chicken instead of cooked?

You sure can. Just dice 1 pound of raw chicken breasts or thighs and add them with the broth. Simmer for 15 minutes (check for doneness) before adding noodles. But honestly? Rotisserie chicken is still my weeknight hero—it's faster and adds amazing flavor from the seasoned skin.

Why does my soup get thicker in the fridge?

Those thirsty noodles keep soaking up broth like little sponges. Don't worry—it's an easy fix. When reheating, just add splashes of water or broth until it's your perfect consistency. I always keep extra broth on hand for this exact "noodle rescue mission."

Can I make this in an Instant Pot?

Yes, but honestly? It's not much faster—the stovetop version is already so quick. If you insist, sauté veggies in the pot, add everything except noodles, pressure cook 5 minutes, quick release, then add noodles and simmer uncovered for 8 minutes. But I prefer the control of the stovetop method.

What's the best way to make this soup gluten-free?

Super simple swap, Use gluten-free noodles (I love brown rice noodles) and double-check your broth labels. Add the GF noodles during the last 5 minutes of simmering—they cook faster than regular egg noodles. Everything else in the recipe is naturally gluten-free, so no other changes needed.

Heartwarming 30-Minute Chicken Noodle Soup Recipe -

Name: Heartwarming 30-Minute Chicken Noodle Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 onion, diced; 2 carrots, sliced; 2 celery stalks, sliced; 2 garlic cloves, minced; 4 cups chicken broth; 2 cups water; 2 cups cooked chicken, shredded; 1 cup egg noodles; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp dried thyme

Heartwarming 30-Minute Chicken Noodle Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and easy chicken noodle soup recipe ready in 30 minutes.

Author: RecipeZest
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Low Fat

Ingredients

Scale

1 tbsp olive oil
1 onion, diced
2 carrots, sliced
2 celery stalks, sliced
2 garlic cloves, minced
4 cups chicken broth
2 cups water
2 cups cooked chicken, shredded
1 cup egg noodles
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery. Cook for 5 minutes.
Add garlic and cook for 1 minute.
Pour in chicken broth and water. Bring to a boil.
Add chicken, noodles, salt, pepper, and thyme.
Simmer for 10 minutes or until noodles are tender.
Serve hot.

Notes

Use rotisserie chicken for faster prep.
Store leftovers in the fridge for up to 3 days.

Find it online: https://recipeszest.com/30-minute-chicken-noodle-soup-recipe/