Nothing’s more comforting on a cold night than my quick and classic homemade chicken noodle soup recipe. It’s delicious and easy to make with tender chicken, egg noodles, and veggies in an aromatic broth. This one-pot recipe is ready in 30 minutes and perfect for lunch or dinner!
Easy Chicken Noodle Soup Recipe
My homemade chicken noodle soup is so comforting and great to have on hand for chilly nights or when you’re feeling under the weather. My kids love it, and it’s 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. If you have a pressure cooker, you can make this Instant Pot Chicken Noodle Soup version. More soup recipes you might enjoy are Chicken and Wild Rice Soup, Colombian Chicken Sancocho, and my cheesy French Onion Chicken Soup.
Chicken Noodle Soup That Warms From the Inside Out
I make chicken soup all the time, often when I have a leftover Roast Chicken to make Chicken Stock from scratch. This chicken noodle soup recipe simplifies things so you can make it any night of the week using homemade or store-bought chicken broth. Here’s why you’ll have this easy soup recipe on repeat all throughout the colder months.
- Kid Friendly: My kids love chicken noodle soup, and it’s so easy to pack in a thermos for school lunch.
- Quick: This soup is ready on the stovetop in under 30 minutes. There’s also the option to make it in the Instant Pot.
- One pot: You’ll cook the vegetables, boneless chicken thighs, and the noodles in the same soup pot. It’s fast and full of flavor.
Ingredients You’ll Need
Here’s what you’ll need to make this soup. See exact measurements in recipe card below.
- Boneless skinless chicken thighs. I love using boneless skinless chicken thighs, which are more tender and less dry than chicken breasts. You can use thighs on or off the bone – whatever you have. I also like to make this soup with shredded leftover Thanksgiving Turkey during the holidays!
- Onion, celery stalks, and carrots. The classic mirepoix trio that forms a flavorful base for the broth.
- Garlic infuses the soup with a warm, aromatic depth of flavor.
- Chicken broth or homemade stock. The heart of the soup, providing a rich, savory taste.
- Dried Bay leaves add a subtle herbal note that deepens the soup’s flavor.
- Egg noodles. The classic, comforting ingredient that makes this soup hearty and filling. Use gluten-free noodles in place of egg noodles if you have an intolerance or gluten allergy, or any noodle you prefer. See below.
- Fresh parsley. A fresh garnish that brightens up the dish with color and flavor.
The Best Noodles for Soup
My mom always used egg noodles when making chicken noodle soup. But the good news is, you can use any pasta. Here are some ideas:
- Egg noodles or no yolk egg noodles
- Cut up spaghetti
- Ditalini pasta
- Acini di pepe
- Elbow macaroni
Variations
- 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.
- Or swap the thighs for skinless 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 this soup gluten-free by subbing gluten-free noodles for the egg noodles.
How To Make Homemade Chicken Noodle Soup
See the full printable recipe in the recipe card below.
- Prepare to cook. Season the chicken with salt. Meanwhile, heat a large pot or Dutch oven over medium-high heat.
- Sauté. Add the oil, onion, celery, carrot, and garlic, and sauté until soft, about 5 minutes.
- Add the remaining ingredients. Next, add the chicken, chicken broth, water, bay leaves, and black pepper.
- Cook. Bring the soup to a boil over high heat. Then, cover and reduce to a simmer. Cook for 35 minutes, or until the chicken shreds easily with a fork.
- Finish and serve. Lastly, discard the bay leaves and shred the chicken with two forks. Return the shredded chicken to the soup. Add the noodles, and cook according to the package directions. Garnish with parsley and enjoy!
Broth vs. 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. For extra protein, I love to use bone broth.
What To Serve With Chicken Noodle Soup
Nothing goes better with a warm bowl of soup than hunks of crusty Sourdough Bread for dunking. Here are some more delicious serving suggestions if you’d like to make this soup into a meal.
Salad and Sandwiches
Serve this soup bistro-style with your favorite salad or sandwich.
Storage
- Refrigerate. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze. I like to freeze leftover chicken noodle soup to have it on hand for last-minute meals. Just freeze the soup in a freezer-safe container for up to 3 months. These Souper Cubes are great!
- Reheat. Warm the soup on the stove or in the microwave until it’s piping hot throughout.
More Soup Recipes You’ll Love
Chicken Noodle Soup Recipe
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 onion, diced
- 1/2 cup celery, diced
- 1/2 cup carrots, peeled and sliced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 dry bay leaves
- black pepper, to taste
- 1 cup egg noodles, (1 1/2 oz)
- parsley, optional for garnish
Instructions
- 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.
Last Step:
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Notes
Nutrition
I first published this chicken noodle soup recipe on December 18, 2018. I have since rephotographed it and updated the post to make it more helpful.
This is the tastiest, easiest chicken soup I have ever made! I’m used to following our Jewish family recipe that takes all day. I have now made this recipe many, many times. It is quick, easy, and my family loves it!
The flavors are amazing. i can’t believe you can get such good flavor out of such a simple recipe! thank you. 😊
Really nice chicken soup. I put too many noodles in so I increased the bone broth. Everything came out fine.
Easy and so delicious!
Oh, this is so good! I’m not sure why it took me so long to try this recipe, but I’ll make it again, for sure! The most time-consuming part is chopping the vegetables; it develops a lovely flavor quickly as it’s simmering. I chose to cook the noodles (actually, macaroni) separately. I will freeze most of the soup, and I want the pasta to not fall apart. I also added some chicken Better than Bouillon and a little bit of Kitchen Bouquet. Delicious!
This is the best chicken noodle soup I’ve ever had- and it’s so easy to make!
My go to chicken noodle soup recipe especially when there are sick ones in the house. Always a hit on cold evenings. I follow the recipe as written and comes together quickly. Thank you Gina!
This turned out great for a sick hubby. I did add a frozen ginger cube and a few shakes of dried thyme, rosemary, and parsley. I used chicken breast because that’s what I had on hand and kept an eye on it with a meat thermometer to avoid overcooking and drying out. Great recipe!
Thank you! I hope he is feeling better!
Looks delish!!! How long do you cook if you put in the crockpot and do you cook the noodles ahead of time? Thank you!
Delicious and very easy to prepare.
Hubby gave it a thumbs up.
Thank you for sharing this recipe.
This was perfect for a rainy night in SoCal. Thanks Gina!
So happy you enjoyed it!
Beyond delicious! Once the weather starts cooling down here in So Cal, I make chicken noodle soup. No modifications. It’s perfect as is!
Thanks Noelle!
This is a fast and easy one and so much better than canned soup for many reasons. I always try and use a rotisserie chicken just to speed things up. Thank you for making it easy and delicious!
Perfect shortcut to make it even quicker!
Very tasty and easy to make.
My whole family loves this recipe.
I used this recipe, and the family loved it. Thanks, it was so easy to follow and didn’t take much time to prepare. I will use it again.
Worked out great! I used rotisserie chicken. Thanks for the good, flexible recipe.
Very tasty soup! However, once the chicken, fat removed, starts simmering, there is some fat floating on the top. Doesn’t look tempting. Hard to remove all the fat from the chicken.
Excellent! And Gina makes it so easy to count my points for weight watchers. Thank you
This is the best chicken noodle soup recipe I have tried! So good and so easy. We had it tonight with fresh Vienna bread—perfect meal for a cold evening. Thanks for sharing your awesome recipes!
This is my go-to chicken noodle soup and it always comes out great. I always add a healthy tablespoon of Worcestershire sauce for Umami!
Super easy to make and delicious! Only adjustment I made to the recipe is adding more seasonings to my chicken thighs
Made this soup today and it is delicious! Followed the recipe as written. Perfect meal for a foggy, winter day. Love all your recipes. Thanks!
I’m not a great cook and everyone in the family loved this! I also took the chicken out while cooking the pasta. Loved it!!!
So good and easy. My husband is usually not a big soup fan but gobbled it up. Thanks for posting!
love it
So amazing! I usually fall short when making soups so I’m glad I decided to try again with chicken noodle recipe. It was absolutely delicious and super easy to make! Definitely hit the spot last night. Thank you!
This was not hard to throw together, especially if you use prepackaged, or precut veggies. I used some frozen, grilled chicken breast slices and it was a time-saver. I did have to use more oil than recommended in order to saute the veggies. This made a great, filling WW meal that was low in points.
I kept the shredded chicken out of the pot while I cooked the noodles. That kept the chicken tender. This recipe tasted great and was easy to prepare.
So easy and delicious!
This soup is a constant during fall and winter. Absolutely delicious, quick to make, and requires ingredients I almost always have on hand. Love it!
I made this tonight because it’s FINALLY cooling off here & soup yes please! I added curry, otherwise I followed the recipe. Oh and extra garlic because I love garlic. Delicious!!!
I used chicken tenders and 1 skinless chicken thigh. I had a few left over ripe tomatoes I added . I did everything on top of the stove bringing it to a boil but had to leave so I put it in the crockpot on low. It was so good!
This soup was absolutely delicious! And so easy.
Delicious and comforting for a sick kiddo. I always appreciate these easy delicious recipes from skinnytaste!
Thanks Karen! Hope your little one feels better soon!
My go to chicken soup recipe. So good every time
Delicious soup! Very easy and tasty.
I make it often.
Delicious! Simple recipe and this the second time I’ve made it. It’s a hit.
I’m so glad!
Can you tell me how to adapt this for a slow cooker?
I’ve made a lot of chicken noodle soup and used a lot of different recipes but this was perhaps the best ever. I did make some changes though. I used skinless bone-in thighs because I think they add richness to the broth I ran out of chicken broth or stock so I combined half the broth with an equal amount of chicken-flavored better than bouillon. And I had leftover wild rice pilaf that I substituted for the egg noodles, which allowed me to get it on the table sooner. It was flavorful and delicious!
This one is always a winner with kids and adults alike! Good to double or triple for a group on a winter night
We double this recipe for lots of leftovers! A go-to during the winter. Thank you!
Love this recipe. Quick question, does the nutritional info include the noodles?
Yes
I have made this so many times and my family loves it! It’s so easy and comforting especially on cold days or if one of the kiddos is not feeling great.
So glad!
Awesome! No adjustments! A fall go-to!
Easy and delicious! I will double the recipe next time!
We love this soup! So easy and quick. Great to share with friends who are under the weather too! Family favorite…make it frequently!
Love this soup. Quick, easy, delicious! I like that I can control the sodium. I always have the ingredients on hand. My go to soup.
This was so easy and delicious when the sickness fell on our house. Homemade soup cannot be beat, so it’s great to be able to whip this up from things I usually have in the house.
This was so good! Another keeper recipe! I was making a meal for a family recovering from emergency health issues, so it was an easy decision to come to Skinnytaste for health-conscious, dietary needs and knowing I would be able to feed them a delicious meal serving all the above. This chicken noodle soup is what made for them; I ended up making this the next day for our own family because it smelled so good. Absolutely delicious! I used chicken breasts and it worked great. I highly suggest this recipe! They loved it, and so did our family! This will be used again for sure! Thank you again!
Love this recipe! I use chicken breast but follow everything else exactly and my husband loves it. I’m not a great cook and he gets excited when I make this. Makes me feel good that I have at least one dish I can make well. Thanks skinnytaste!
I’ve made this several times & it is always a hit! Best of all, it is quick & easy to make.
My favorite chicken noodle soup recipe. Easy and so delicious!
I love all of your recipes. I only cook from your skinny taste recipes. They are always great and economical. I was referred to your website by a nutritionist that I was going to for weight loss. This chicken noodle soup , I have been making for awhile now. My husband and I love it.
Thanks Joyce!
Hi! Do you have any advice on doubling this recipe? Thanks!
This was great. I don’t think I ever made chicken noodle soup before! I had roasted a chicken ( per skinny taste also) and used the left over broth from it,( after defatting ) plus more chicken broth, and cut up left over chicken mostly dark meat. Since the chicken already cooked I cut back on time in pressure cooker a bit, as didn’t need it to cook the chicken. I was impressed how flavorful this was. It is all gone! Must make again soon.
So simple and so delicious! This one’s a keeper.
Made this in the instapot. So delicious. I did use whole grain elbows instead
My husband and I love this soup! I make it exactly as directed. Other people said they didn’t think there was enough broth, but we thought it was plenty. Pair this with a thick slice of crusty bread and you’ve got a great comfort meal on a chilly night. Perfect!
Can I use frozen chicken?
Absolutely delicious! Every person who has tried the soup asks for the recipe!
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.
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!
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!
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.
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.
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.
Excellent soup! We love it!
Another delicious, easy, healthy recipe! Thank you so much for a great cold-weather IP soup! I cooked the noodles separately for storage purposes.
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!
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
Hi –
If I use left over rotisserie chicken when would I add that when you put the noodles in?
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 ❤️😊.
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.
Egg noodles are NOT gluten free!
Correct, but in the narrative it states “Make the soup gluten-free by subbing gluten-free noodles for the egg noodles.”
I’ve made this with gluten free noodles and it is delicious!!!
Hi, could I use rice instead of noodles? Would I need to do anything different?
If you heat the liquid, the pressure doesn’t take as long to build.
Your chicken noole soup is so good. I make it with chicken breast and it is 2cap. On Blue program. Pers erving that way.
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?
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.
Sounds like you entered something different?
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!
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.
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.
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.
I don’t get the noodle measurement? How many cups?
I think it means 1 cup which is 1 1/2 oz. The measurements seem to run together I’ve seen.
How much time should be added when using bone-in chicken thighs?
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*
Can you make this in a crock pot ?
This was delicious! Absolutely the best flavoured chicken soup. Without all the extra ingredients. Thanks Gina, your recipes are a hit in our home.
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.
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!
Very delicious and easy soup to make! My family and I loved it! This is my new go-to soup recipe!
Very tasty and easy to make. Rich flavors. This will be my chicken soup recipe of choice from now on!
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.
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 ?
Literally the best chicken noodle soup ever. Boiling the chicken with the chicken broth made this extra delicious!
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?
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!
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.
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!!
Great!!
Am I able to add extra noodles to this recepie? Without adding anything else?
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.
I don’t have chicken broth on hand, can I just use water instead?
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!
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!
I have a house full of sick people and a new Instantpot. This was perfect!
Delicious Gina, made this lastnight! Its been raining cats and dogs here in Seattle….so this was perfect…thanks for another great recipe!
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!
Hi! Love your recipes!! I want to use chicken breasts, how does that change the time of cooking?
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! 🙂
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?
Wondering the same thing. Did you try it?
I would love to know too!
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 ?
Hey Diane! You answered my question about doubling the recipe! Thanks. Was the cooking time the same?
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!
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!
Excellent soup! Very flavorful and just added more stock to add a bit more noodles! Love your recipes!
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!
This recipe was great! I’ll put it in my favorites,
Excellent it was so good ! I made it in the instant pot .
Would the cook time change if bone-in thighs were used? Does it need to cook for longer? How much longer?
Thanks!
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.
Thank you! Glad your surgery went well!
I made it and it was delicious, so comforting on a cold winter dat
great!!
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 🙂
Add them dry and cook them in the soup. Enjoy!
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.
If I didn’t add noodles, could I freeze this and add them after it’s thawed?
Sure.
How can we make this in a crock pot?
Did you get an answer. Would love to know
I just finished making this and it is a winner!!! Gina, thanks for another delicious recipe.
This seems to be almost the exact same recipe as your Turkey Noodle Soup, which is wonderful!
It’s great. Don’t put the noodles in too soon if you’re using GF or “alternitive””noodles.
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 🙂
would the points be different if using chicken breasts instead of thighs?
yes. chicken breasts are lower points on WW.
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?
Would chicken breasts work?
Yes
Gina
What could you use in place of the egg noodles.? Family not a big fan of them. Maybe a pasta like fettuccine?
Thanks
I use orzo pasta 🙂
Can I use chicken breasts? If so, how much longer should I cook the chicken with the broth and seasonings?
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!
Yes, great with turkey too!
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.
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?
You can use them. Feel better!
This looks soo good! I cannot wait to try this!
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.
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
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!
What egg free noodles do you suggest that won’t expand in the soup? We can’t use egg noodles at my house.
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.
Tastes the same in both, one is just faster.
This looks fantastic! I’m so excited to try it. You always have the best recipes, Gina! 🙂
Thank you!