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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

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 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

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Chicken Noodle Soup

4.74 from 52 votes
4
Cals:223.5
Protein:26.5
Carbs:13.5
Fat:6.5
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.
Course: Soup
Cuisine: American
Chicken Noodle Soup
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Yield: 4 servings
Serving Size: 1 1/2 cups

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

Instructions

INSTANT POT METHOD:

  • 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

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.

Last Step:

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Video

Notes

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

Nutrition

Serving: 1 1/2 cups, Calories: 223.5 kcal, Carbohydrates: 13.5 g, Protein: 26.5 g, Fat: 6.5 g, Saturated Fat: 1.5 g, Cholesterol: 117 mg, Sodium: 775.5 mg, Fiber: 1.5 g, Sugar: 3 g

Categories:

Photo Credit: Jess Larson

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132 comments on “Chicken Noodle Soup”

  1. 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! 

  2. 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. 

    1. 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.

      1. 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! 

    1. 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. 

  3. Avatar photo
    Yazmin Cruz-Dugan

    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.

  4. 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.   

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

  6. 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!

  7. 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

    1. 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 ❤️😊.

  8. Avatar photo
    Karissa Ketterling

    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.

    1. Correct, but in the narrative it states “Make the soup gluten-free by subbing gluten-free noodles for the egg noodles.”

  9. Avatar photo
    Mary Hanslovan

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

  10. 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?

  11. 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. 

  12. 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!

  13. Avatar photo
    Jennifer Carlson

    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.

    1. 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.

      1. Avatar photo
        Terri Hammond

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

    2. 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.

  14. 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.