This Homemade Chicken Noodle Soup is loaded with flavor, tender vegetables, juicy chicken and plenty of noodles! It is the perfect hearty, healthy dinner! See the step by step recipe video down in the recipe card.
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It’s that time of year again when a good pot of Chicken Noodle Soup can heal (almost) all the things that ail you, and I had to share my favorite homemade soup with you to carry you through the next few months of chilly days!
If I’m planning ahead (that is not always the case!) I love to start with this Perfect Roast Chicken and then use the carcass to make Homemade Chicken Stock — it really takes this homemade Chicken Noodle Soup to the next level!
If you don’t, you can follow the recipe as written below using store bought chicken broth or stock and raw boneless, skinless chicken breasts or thighs.
Below I’ll answer a few commonly asked questions so you can be sure you see success!
You can absolutely make this Chicken Noodle Soup in the Instant Pot (this Instant Pot Chicken Noodle Soup is also a great example!)
You will start by sauteeing your vegetables and cubed chicken (it’s important to cube it if making this in the Instant Pot so that it cooks more quickly) in a bit of oil just until the onions are translucent. Then add your herbs and spices and cook 1 minute.
Add the broth and be sure to scrape the bottom well to remove any stuck on bits, then add your pasta.
Put the lid on, turn the valve to sealing and pressure cook on high for 2-3 minutes. I like cooking my pasta for 2 minutes as it is perfectly al dente. If you prefer softer noodles, you can cook for 3 minutes.
Let the pressure release naturally for 4-5 minutes, then open the valve and remove the lid to serve.
You can see this Slow Cooker Creamy Chicken Noodle Soup as an example of how to make soup in the crockpot.
When making soup in the crockpot, you have the option to saute the vegetables and/or chicken first, before adding to the slow cooker, or to add everything into the crockpot and let it cook.
If sauteing first, you will cook on low for 3-4 hours before adding the pasta. If adding vegetables and chicken raw, you will cook on low for 4-5 hours before adding the pasta. This is one instance where cooking a couple hours longer won’t really hurt it.
You will add the pasta for the last 20-30 minutes of cook time and turn the crockpot to high.
You can add it with the broth, or wait and add it later the pasta.
- You can use any short pasta in this recipe, or longer spaghetti or fettuccine noodles that have been broke in thirds or quarters. I like to use egg noodles in my Chicken Noodle Soup, but any will work!
- Add a kick! You can add a pinch of red pepper flakes or cayenne with the rest of your spices for flavor that will warm you right through
- Mix up the veggies: feel free to add in your favorites or ones you need to get out of the fridge, or remove ones you don’t like. Just remember that not all vegetables need a long cook time: broccoli, green beans, spinach and more can be added just at the end.
- Swap the chicken for leftover turkey and turkey stock
- Add a splash of heavy cream once the noodles are cooked for a luxuriously creamy soup
You can refrigerate chicken noodle soup for 4-5 days, or freeze for up to 3 months.
Noodles that are sitting in liquid will get soft with storage, so if you are picky about having your noodles al dente, then you may want to cook them separately and add them in only when serving.
That way, you can freeze the broth, chicken and vegetables together and your noodles won’t get soft.
If you do store your Chicken Noodle Soup with the noodles, keep in mind that the noodles will continue to soak up the liquid as it sits, so you will likely want to add more broth when reheating.
- Crockpot Chicken Taco Soup – made with 6 ingredients!
- One Pot Chicken Stew
- Chicken Barley Soup — so easy!
- Chicken Gnocchi Soup
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- 1 tablespoon canola oil
- 2 large carrots (peeled and chopped)
- 2 ribs celery (chopped)
- 1/2 medium onion (finely diced)
- 2 teaspoons salt
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon tumeric (optional)
- 6 cups low sodium chicken broth
- 2 boneless skinless chicken breasts (about 3/4lb or 340g)
- 2 cups dried egg noodles
- salt and pepper to taste
- Add oil to a 4 quart dutch oven or soup pot and heat over medium-high heat.
- Add carrots, celery and onion and cook, stirring occasionally, until onions are translucent, about 3-4 minutes.
- Add salt, garlic, parsley, thyme, pepper and tumeric (if using). Cook and stir 1 minute.
- Add broth, scraping the bottom of the pot to remove any bits that might be stuck on.
- Add the chicken breasts and bring back to a simmer over medium-high heat. Reduce heat to medium-low, cover, and cook for 10 minutes until chicken is cooked through. Remove chicken breasts to shred.
- Stir in egg noodles and simmer 10 minutes or until al dente. When noodles are cooked, stir shredded chicken back into soup and adjust salt and pepper to taste before serving.
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