Chicken Noodle Soup

This quick and easy homemade Classic Chicken Noodle Soup recipe can be made in a pot on the stove or the Instant Pot.

This quick and easy homemade Classic Chicken Noodle Soup recipe can be made in a pot on the stove or the Instant Pot.
Chicken Noodle Soup

I have been blogging for over 10 years, so how is it possible I don’t have a classic Chicken Noodle Soup recipe on my blog. I have many variations of chicken soup, like this Chicken, Shiitake and Wild Rice Soup, this Chicken Sancocho, and this Chicken Soup with Spinach and Acini Di Pepe. Well problem solved!

Funny thing is, I make chicken noodle soup from scratch all the time, usually whenever I roast a chicken and make stock from the carcass. For this recipe, I simplified it so you can make it any night of the week using chicken broth. Of course, if you have your own stock you can use that instead. I love using boneless skinless chicken thighs which are more tender and less dry than using breasts. You can use them on or off the bone, whatever you have. Of course if you prefer using breasts you can use that instead.

How To Make Chicken Noodle Soup

This quick and easy homemade Classic Chicken Noodle Soup recipe can be made in a pot on the stove or the Instant Pot.

This is the best remedy for a cold, but also perfect anytime you crave comfort food. My kids love it, and it’s perfect to pack in a thermos for school lunch. You can use gluten-free noodles in place of egg noodles if you have an intolerance or gluten allergy. You don’t need an Instant Pot to make this, I provided direction for both stove and pressure cooker.

This quick and easy homemade Classic Chicken Noodle Soup recipe can be made in a pot on the stove or the Instant Pot.This quick and easy homemade Classic Chicken Noodle Soup recipe can be made in a pot on the stove or the Instant Pot.This quick and easy homemade Classic Chicken Noodle Soup recipe can be made in a pot on the stove or the Instant Pot.This quick and easy homemade Classic Chicken Noodle Soup recipe can be made in a pot on the stove or the Instant Pot.

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Chicken Noodle Soup

This quick and easy homemade Classic Chicken Noodle Soup recipe can be made in a pot on the stove or the Instant Pot.

Ingredients:

  • 4 boneless skinless chicken thighs, trimmed of all fat (about 1 pound total)
  • 1/4 teaspoon kosher salt
  • 1 teaspoon olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup peeled and sliced carrot
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 bay leaves
  • black pepper, to taste
  • 1 cup (1 1/2 oz) egg noodles
  • parsley, for garnish

Directions:

INSTANT POT:
  1. Season the chicken with salt.
  2. Press saute and add the oil.
  3. Add the onion, celery, carrot and garlic and sauté until soft, 4 to 5 minutes.
  4. Add the chicken, broth, bay leaves and 1/8 teaspoon black pepper.
  5. Cover and cook high pressure 15 minutes, let the pressure release naturally.
  6. Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the noodles and cook 2 minutes high pressure. Quick or natural release.
  7. Garnish with parsley and serve.
STOVE:
  1. Season the chicken with salt.
  2. Heat a large pot or Dutch oven over medium high heat.
  3. Add the oil, onion, celery, carrot and garlic and sauté until soft, 5 minutes.
  4. Add the chicken, chicken broth, 1/4 cup water, bay leaves and 1/8 teaspoon black pepper.
  5. Bring to a boil over high heat, then cover and reduce to a simmer, cook until the chicken shreds easily with a fork, about 35 minutes.
  6. Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the noodles and cook according to the package directions.
  7. Garnish with parsley and serve.

Nutrition Information

Yield: 4 servings, Serving Size: 1 1/2 cups

  • Amount Per Serving:
  • Freestyle Points: 4
  • Points +: 5
  • Calories: 223.5 calories
  • Total Fat: 6.5g
  • Saturated Fat: 1.5g
  • Cholesterol: 117mg
  • Sodium: 775.5mg
  • Carbohydrates: 13.5g
  • Fiber: 1.5g
  • Sugar: 3g
  • Protein: 26.5g
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Photo Credit: Jess Larson