Chicken Noodle Soup

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This quick and easy homemade Classic Chicken Noodle Soup recipe is so comforting on a cold night. Directions included for stove or 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

Homemade chicken noodle soup is so comforting and great to have on hand for chilly nights or when you’re feeling under the weather. It is the best remedy for a cold but also wonderful anytime you crave comfort food. I have many variations of chicken soup, but this chicken noodle soup is a classic. More chicken soup recipes you might like; Chicken, Shiitake and Wild Rice Soup, this Chicken Sancocho, and Chicken Soup with Spinach and Acini Di Pepe.

Instant Pot Chicken Noodle Soup

I make this 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 chicken stock, you can use that instead.

I love using boneless skinless chicken thighs, which are more tender and less dry than breasts. You can use thighs on or off the bone – whatever you have. Of course, if you prefer using chicken breasts, you can use that instead.

My kids love chicken noodle soup, and it’s so easy 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, but I did provide directions for both stove and pressure cooker.

How To Freeze

I like to freeze leftovers, so I have it on hand when I need it. Just store the soup in a freezer-safe container for up to three months.

What can I add to chicken noodle soup for flavor?

This chicken noodle soup gets its flavor from the onion, garlic, bay leaves, and parsley – all the traditional ingredients.

What’s the difference between chicken broth and chicken stock?

Using a good chicken broth or stock is an essential ingredient for any soup. Chicken stock is usually made more from chicken bones, while broth is made from the meat. Homemade stock typically has more flavor than canned broth. However, if you don’t have time for homemade stock, no worries – store-bought broth will work perfectly. If you’re on the hunt for a good chicken broth, you can always buy a few different brands and do a taste test.

Chicken Noodle Soup Ingredients

  • boneless skinless chicken thighs
  • onion
  • celery
  • carrots
  • garlic
  • chicken broth or homemade stock
  • bay leaves
  • egg noodles
  • parsley


  • Swap the boneless chicken thighs for bone-in chicken thighs and cook a few more minutes.
  • Swap the boneless chicken thighs for leftover rotisserie chicken with bones.
  • Or swap the thighs for chicken breasts, but cook the soup for slightly less time.
  • Use leftover turkey in place of chicken to make a turkey noodle soup.
  • Make it low-carb by taking out the noodles and adding more chicken.
  • Make gluten-free by subbing gluten-free noodles for the egg noodles.

How To Make Chicken Noodle Soup

chicken soup

More Soup Recipes You’ll Love:

Chicken Noodle Soup
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4.69 from 45 votes
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Chicken Noodle Soup

223.5 Cals 26.5 Protein 13.5 Carbs 6.5 Fats
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Yield: 4 servings
CUISINE: American
Homemade chicken noodle soup is so comforting on chilly nights or when you’re feeling under the weather. It is the best remedy for a cold but also wonderful anytime you crave comfort food.


  • 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 egg noodles, (1 1/2 oz)
  • parsley, optional for garnish



  • Season the chicken with salt. Press sauté and add the oil.
    how to make instant pot chicken noodle soup
  • Add the onion, celery, carrot and garlic and sauté until soft, 4 to 5 minutes.
  • Add the chicken, broth, bay leaves and 1/8 teaspoon black pepper.
  • Cover and cook high pressure 15 minutes. Let the pressure release naturally when finished cooking.
  • 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. Garnish with parsley and serve.
    Instant Pot Chicken Noodle Soup


  • Season the chicken with salt. Heat a large pot or Dutch oven over medium high heat.
  • Add the oil, onion, celery, carrot and garlic and sauté until soft, 5 minutes.
  • Add the chicken, chicken broth, 1/4 cup water, bay leaves and 1/8 teaspoon black pepper.
  • 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.
  • 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. Garnish with parsley and serve.



To make this a 30 minute meal, I suggest using pre-chopped veggies or a veggie chopper.


Serving: 11/2 cups, Calories: 223.5kcal, Carbohydrates: 13.5g, Protein: 26.5g, Fat: 6.5g, Saturated Fat: 1.5g, Cholesterol: 117mg, Sodium: 775.5mg, Fiber: 1.5g, Sugar: 3g
WW Points Plus: 5
Keywords: chicken noodle soup, chicken noodle soup recipe, easy chicken noodle soup, homemade chicken noodle soup, instant pot chicken noodle soup

Photo Credit: Jess Larson

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  1. Absolutely delicious!  Every person who has tried the soup asks for the recipe! 

  2. I did not make this but had it at a friend’s who is a convert to SK. It was so delicious and when I asked if she had used a recipe, I was not surprised it was SK. 

  3. This chicken noodle soup is so delicious!! I made the noodles separate because I read other reviews that mentioned it needed more liquid. Definitely a new favorite so good! 

  4. Thanks for recipe. I have made this soup many times now and it is delicious especially during the snow storm. I have been doing WW now for 5 months and I have a question. When I entered all the nutritional values into the WW app calculator, it comes out to 5 green points not 4. This also happened when I entered the values for the Cheesy Turkey Meatball Skillet (which was incredible). It came out to 10 points not 9. Any suggestions or explanations on why this could be happening?  This won’t stop me from making your amazing recipes but I just wanted to be accurate. Thanks. 

    • So glad you enjoyed it! The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

      • Thank you so much for clarifying this. That makes sense. I am been using your recipes so much that I really wanted to discover why this was happening. And now I know!  Thank you also for all your recipes and the thoughtfulness to include the WW values. It is so helpful. The next recipe I’m going to try is the shrimp dumpling lettuce wraps and the homemade wonton soup. 
        Keep warm and thanks again! 

  5. Can you make this in a crockpot? If so how long would it need to cook?

    • I do mine for about six hours on low. I do sauté the veggies first as in the recipe and I make the noodles separate and let everyone add them into their soup- my husband is low carb and my kids use tons of noodles so this works better for us. 

  6. Made this for dinner since my husband wasn’t feeling well. I had to add more liquid because it dried up quickly even though the noodles weren’t in the pot yet. Overall it’s a keeper especially since it was very easy to make.

  7. Made stovetop version but after cooking was complete there was no broth, pot was filled with noodles and chicken, using exact recipe measurements.  Also a little bland. I had to add 32 ounces of additional broth and adjust seasoning for more flavor.  It turned out satisfying in the end.  Next time I hope I remember to cook the noodles separately and add in at the end.  That would have preserved the original broth.   

  8. Excellent soup! We love it!

  9. Another delicious, easy, healthy recipe!  Thank you so much for a great cold-weather IP soup!  I cooked the noodles separately for storage purposes.

  10. Gina! I’m a HUGE fan and every single recipe I have made from your website and cookbooks are hands down amazingly good and always a hit with the family! Thank you once again for a superb and easy chicken noodle soup that tastes like I slaved away in the kitchen all day.

    You are the only website I choose my recipes from because they are always fail proof and chocked full of flavor and easy to make any day/night of the week.

    Thank you from a true fan!

  11. Love this recipe! My egg noodles are overdone though as they continue to absorb liquid. I think I’ll try with acini de Pepe or ditalini next time

  12. Hi –
    If I use left over rotisserie chicken when would I add that when you put the noodles in?

  13. If you use the leftover rotisserie chicken to you add it after the broth is made? 

    • I have made this recipe about 6 times with my 6 qt. Instant Pot. For some reason, I seem to buy a lot of chicken tenders so those cook more quickly. If I have frozen chicken tenders, I throw them in with the broth at the beginning to cook for 8 minutes. If they are fresh chicken tenders, I put them in at the same time but only cook for 6 mins. You may need to adjust the timing due to the thickness of your chicken. I use 6 cups of water instead of 4. I also add a large chunk of ginger that I slice in half as well as some stalks of gently beaten lemongrass to add depth of flavor to the soup and I’m in love. Of course, you need to fish those out when the broth is done at the same time you discard the bay leaves. After my broth and chicken have cooked, I shred the chicken per the recipe and add it back in with gluten free rotini or elbow noodles. I only cook for 1 more minutes on manual high with QPR at the end and the noodles are perfectly al dente.

      I love all of Gina’s recipes and this is no exception. Thank you so much Gina for giving us options such as gluten free ❤️😊.

  14. This soup is absolutely delicious and quick to make. I use bone-in chicken thighs because I feel like it adds to the flavor of the broth. This competes with my boyfriend’s mother’s homemade turkey noodle soup which is saying something! We also use egg pasta which seems to be thicker than egg noodles! I highly recommend.

  15. Egg noodles are NOT gluten free!

  16. If you heat the liquid, the pressure doesn’t take as long to build.

  17. Your chicken noole soup is so good. I make it with chicken breast and it is 2cap. On Blue program. Pers erving that way.

  18. This is probably a silly question but I wanted to make this for my kiddos without the chicken- they’re so picky!! Would I still want to pressure cook the veggies after sautéing them or just do the pressure cook with the noodles?

  19. I wanted to put this as a favorite in my app so I created this exact recipe in the WW and it came out as 6 points (blue). Then I entered the nutrition values as stated and it came in as 5 point (blue). Not sure why there is such a discrepancy. It’s delicious, I’m just curious about the exact point value. 

  20. Hi Gina,
    Love this recipe-so easy! I hate to be one of those people that swap out ingredients and change your recipes but I did swap out the thighs for breasts and instead of egg noodles, I used Trader Joe’s Whole Wheat Fusilli Pasta to make this recipe zero points on Purple. I added a minute to the pasta cooking time. It came out great!

  21. Please include approximate times for instant pot cooking AND waiting times for pressure to release.  I’m 65 mins into a recipe I thought would take 35 mins, with no end in sight.  I am extremely frustrated.  I have made this recipe on the stove top and love it.  I bought an Instant Pot thinking it would save me time but so far that is not the case. 
    “25 mins” for cooking time is SO misleading. Please edit this and all Instant Pot recipes to include ALL active AND waiting times.

    • Lol. Can’t really downgrade a recipe for tgat. You won’t find an IP recipe that accounts for coming to pressure and cooling down. I sold mine and stick to my crockpot and a stovetop pot.

      • Fantastic, easy to follow recipe.  Flavorful and is delicious every time I make it!  Absolutely a great staple recipe to utilize often.

    • Thanks for writing this. I’m fairly new to IP cooking and I am SO glad I saw this!! YES, please include the TOTAL time.

  22. This soup was so flavorful and easy! So impressed! I doubled the veggies and added a little more broth at the end when adding the noodles but otherwise followed the recipe exactly. 

  23. I love this recipe!  I like to use egg noodles that take a little longer to cook (9 minutes on pressure).  When I do that, everything else gets a little overdone.  Do you think I could add the noodles earlier, before the chicken is done ?

    • cook your noodles separate. I do this, then add to soup before eating so they don’t soak up all the broth while it sits in the fridge- we eat it over the about 5 days.

  24. I don’t get the noodle measurement? How many cups?

  25. This had very good flavor. This was very quick. My kids absolutely loved it. My better half absolutely loved it. Definitely will be making again. I served over rice*

  26. Can you make this in a crock pot ? 

  27. This was delicious! Absolutely the best flavoured chicken soup. Without all the extra ingredients. Thanks Gina, your recipes are a hit in our home.

  28. I absolutely love this recipe. It takes a lot longer to make than the recipe says but it’s still the most yummy soup ever! Also I have to do a natural release or the soup spits out of my pressure cooker. 

  29. Can I have more stars to give, please!?! This is hands down THE best chicken soup I’ve ever had in my life!! My husband is sick and really wanted soup, so of course I turned to ST. Not disappointed. Thank you!

  30. Very delicious and easy soup to make! My family and I loved it! This is my new go-to soup recipe!

  31. Very tasty and easy to make. Rich flavors. This will be my chicken soup recipe of choice from now on!

  32. To amp up the flavor, as I sauté vegetables, I also add 1 teaspoon of poultry seasoning and 1 tablespoon of roasted chicken flavored, better than bouillon.  Very easy in the ninja foodi.  This is my go to chicken soup recipe.  Thanks, Gina.  I absolutely love your recipes.

  33. Gina this is amazing soup. I have made this for my family about 5 times now since you have posted it.  I was wondering, could make this in the crock pot ? 

  34. Literally the best chicken noodle soup ever. Boiling the chicken with the chicken broth made this extra delicious!

  35. If I use the longer cooking egg noodles (18 to 22 minute cook time),  could I just put the noodles in at the beginning with everything else?

  36. I just made this in the instant pot and it turned out great! I left out onions and celery (my stomach can’t handle either) and added zucchini and it was delicious! Even my three year old loved it!

  37. This was incredibly delicious. I added more broth since I had a little more chicken and a bit more no yolk egg noodles. Loved it. 

  38. I made this yesterday to use for the week. I doubled the recipe. I used boneless breasts and did not double the chicken-I used about 1 1/3# and it was plenty. Otherwise, I followed the recipe exactly. The only thing is it thickened up & I had to add 4 more cups of broth to make it soupy. It was delicious, though. We loved it!!

  39. Am I able to add extra noodles to this recepie? Without adding anything else?

  40. Easy to make. Chicken was really tender but overall it was bland. And was almost an hour process from starting the saute to when we could eat – I had cut up the veggies earlier so it was probably total, over an hour.

  41. I don’t have chicken broth on hand, can I just use water instead? 

  42. Love this. I always add a can of diced tomatoes to my chicken noodle soup to give it a little more flavour, but this is a fabulous recipe. Thanks!

  43. This soup was SO good and super easy to make! Next time I will leave the noodles to cook separately as it is just myself eating and they tend to absorb the broth when saving for leftovers. Thank you for this!

  44. I have a house full of sick people and a new Instantpot. This was perfect!

  45. Delicious Gina, made this lastnight! Its been raining cats and dogs here in Seattle….so this was perfect…thanks for another great recipe!

  46. I am.having surgery soon and won’t be able to get around for a while. The last time I had surgery all I wanted was soup. How would this freeze?

    • Freezes well from my experience – just leave out the noodles!

      • When you unfreeze it to eat, did you just make the noodles you wanted at the time? On the stove, like normal pasta? And then add to the veggie/chicken/soup that was frozen? I’m thinking of this as I meal prep for a loved one having surgery this week! Thanks! 

  47. Hi! Love your recipes!! I want to use chicken breasts, how does that change the time of cooking? 

  48. Made this tonight using the Instant Pot and it was delicious!! I used 2 large chicken breasts sliced through the center to make four pieces. Using the same cook time in the recipe is came out just perfect. Great recipe! Thank you! 🙂 

  49. Hi! Your recipes are all delicious and I cook from your website and cookbooks several nights every week! Quick question: Can I use frozen chicken thighs in my instant pot or do I need to thaw them first?

  50. Hi, love all your recipes! I doubled this & used skinless chicken breasts ,in a 6qt instant pot , excellent flavour , I also added some spinach after the soup was done . I cooked some noodles separately for my hubby . HE JUST LOVED THIS SOUP.
    I have 1 question , the broth was clear but it was full of had little bits of which when I skim a soup are not there, how can this be avoided ? 

  51. Can this be doubled in Instant Pot? I have the 6 quart. I made this yesterday and it was delicious but was feeding family so I could have used more, PLUS I wanted leftovers!

  52. Do you think it would work to double this recipe or would that fill the IP too much? Thanks Gina! We LOVE your recipes!

    • Jaimee – I was wondering the same. This soup is delicious – only complaint is that there is not enough of it! 🙂 I am curious whether doubling the recipe would increase the cooking time.  Gina? Cooking Experts? Thanks in advance.

      • Hi- Did either of you try doubling it? I want to make this tonight in the IP but i would like to make a large batch., Thanks!

  53. Excellent soup! Very flavorful and just added more stock to add a bit more noodles! Love your recipes!

  54. What size instant pot is best? I have a 3 qt and I’m not sure if I need to divide the recipe. I guess this is geared towards all the instant pot recipes, do I need to divide the recipes to fit a 3 qt instant pot? Thanks in advance!

  55. This recipe was great! I’ll put it in my favorites,

  56.  Excellent it was so good !  I made it in the instant pot .

  57. Would the cook time change if bone-in thighs were used? Does it need to cook for longer? How much longer? 

  58. Made this tonight during our latest winter event. It was delicious and easy! I love my iP, and appreciate every recipe you share using it! On a side note Gina, I had surgery 9 days ago. The two weeks leading up to surgery, I cooked 11 Skinnytaste recipes and froze them. My husband has only had to thaw and reheat for the two of us. I am also a WW follower, so tracking my points was a snap! I am finally back to cooking, but can’t thank you enough for your tasty and easy recipes.

  59. I made it and it was delicious, so comforting on a cold winter dat

  60. Are the noodles supposed to be precooked or in their dry state when added to the instant pot? I would love to make this recipe soon and it’s going to be the first time I use my instant pot! Very excited but want to make sure I do it right 🙂

  61. I don’t understand why the ‘natural release’ is going on 15 minutes (which right NOW puts the recipe wellllll above the stated time) and still hasn’t ‘popped’. I find this a lot with the IP recipes on here and mine is a duo plus. Any idea cause this is getting annoying!  I wouldn’t post this otherwise and I highly doubt I am alone here?

    • You can use quick release if you prefer.

      • I was wondering the same thing… natural release needs an end time doesn’t it? I’m new to the IP! At what point do you use quick release?

    • I can’t stand the instant pot for this very reason. I do not understand the hype- It takes just as long if not longer to cook in the IP than on the stove top. I plan on selling mine. 

  62. If I didn’t add noodles, could I freeze this and add them after it’s thawed?

  63. How can we make this in a crock pot?

  64. I just finished making this and it is a winner!!!  Gina, thanks for another delicious recipe.

  65. This seems to be almost the exact same recipe as your Turkey Noodle Soup, which is wonderful!

  66. It’s great. Don’t put the noodles in too soon if you’re using GF or “alternitive””noodles. 

  67. Great easy Chicken Soup. I’m actually looking for a chicken soup that has carrots, mushrooms, shell  pasta with tarragon. It’s like a cream based soup I used to get it at a place called the American cafe in DC many years ago.  Maybe you can come up with a similar recipe one day 🙂  

  68. would the points be different if using chicken breasts instead of thighs?

  69. Gina this looks so easy and good. will be making for cold days over the holidays. It looks like you used Whole Wheat noodles? Can I use Whole Wheat or regular noodles?

  70. Would chicken breasts work?

  71. Gina
    What could you use in place of the egg noodles.? Family not a big fan of them. Maybe a pasta like fettuccine?

  72. Can I use chicken breasts? If so, how much longer should I cook the chicken with the broth and seasonings?

  73. I’ve always used your leftover turkey noodle soup recipe and just substituted chicken for the turkey. It’s a big hit in my house, especially with my somewhat picky 8 year old!

  74. Looks yummy for a winter dinner.  I’m always looking for lighter dinner recipes as my husband’s body somehow won’t digest food at night which is tough ????. Thanks too Gina for the links to the other chicken soup recipes – nice variety!  And for the pasta recommendation I’d never heard of it.

  75. This sounds perfect for tonight (fighting a cold!). I have everything in stock except I have chicken breasts, not thighs. Would that make a lot of difference in cooking and in flavor?

  76. This looks soo good! I cannot wait to try this!

  77. Sounds perfect for leftover Christmas turkey. Definitely going to be in my rotation for next week. I would imagine making this in the crockpot would be basically the same as on the stove, just on low. Can’t wait to try this. I have all of your cookbooks with post-it tabs all over them. Love all of your recipes that I have tried so far.

  78. How would I make this in a crock pot?

    • To be honest, it won’t taste as good in the slow cooker. I prefer stove or instant pot.

      • I’m assuming the measurement you’re giving for the noodles is before you cook them? Just wondering cause it doesn’t seem like many noodles at all

  79. I’ve been looking for this and now I know why I couldn’t find it. Thanks so much for sharing. I look forward to making this today. In fact I imagine myself making it 2 or 3 times a month!

  80. What egg free noodles do you suggest that won’t expand in the soup? We can’t use egg noodles at my house. 

  81. Thank you Gina! I am SO excited to make this, it sounds so good these days.

    Did you try it in the IP and stovetop? I’m curious if there’s a flavor difference? Reading the directions I’m not actually sure if the IP would be faster so I was just curious if there was any big difference between the two methods.

    Thanks! And as always, thank you for the website and cookbooks, I love them.

  82. This looks fantastic! I’m so excited to try it. You always have the best recipes, Gina! 🙂