This quick and easy homemade Classic Chicken Noodle Soup recipe is so comforting on a cold night. Directions included for stove or 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.
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
- chicken broth or homemade stock
- bay leaves
- egg noodles
- 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
More Soup Recipes You’ll Love:
- Macaroni and Cheese Soup with Broccoli
- Easy Wonton Soup
- French Onion Soup
- Slow Cooker Split Pea Soup
- Cheeseburger Soup
Chicken Noodle Soup
- 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
INSTANT POT METHOD:
- Season the chicken with salt. Press sauté and add the oil.
- 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.
STOVE TOP METHOD:
- 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.
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Photo Credit: Jess Larson