Chicken Noodle Soup Recipe
This delicious Chicken Noodle Soup is a classic soup ready in minutes! It's an incredible homemade chicken noodle soup loaded with fresh vegetables, tender chicken and is a comforting favorite! With Stovetop and Instant Pot instructions!
Servings: 8
Equipment
- Instant Pot for Instant Pot Method
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 large carrots peeled and sliced 1/4 inch thick
- 2 medium celery sliced 1/4 inch thick
- 1 teaspoon fresh thyme or 1/4 teaspoon dried
- 1 teaspoon Stone House Seasoning
- 4 cups chicken stock or broth homemade or store-bought OR chicken broth
- 3 cups water
- 1 whole (about 2-3 pounds) organic chicken or chicken breasts, chicken thighs, or mixture or 3 cups cooked and shredded leftover or rotisserie chicken
- 1 (8-ounce) package pasta egg noodles, fettuccine, spaghetti
- 1 tablespoon parsley fresh, chopped
- salt and pepper to taste
Instructions
Stovetop Chicken Noodle Soup
- Add butter and olive oil to a Dutch oven or 6-quart stockpot. Sauté the carrots and celery in the butter and olive oil until tender, about 3 minutes.
- Pour in the chicken stock or broth and water. Add the chicken. Cook until the chicken reaches an internal temperature of 165º F when checked with a meat thermometer. Remove the chicken from the pot, shred and return to the pot. (If using cooked and shredded leftover or rotisserie chicken, add to the pot and stir to combine.)
- Add the noodles to the pot and cook according to package directions. Add seasonings and serve.
Instant Pot Chicken Noodle Soup (30 Minutes)
- Set your Instant Pot to the saute setting. Add your butter and olive oil and allow the butter to melt. Stir in your carrots and celery and cook until softened, about 3 minutes.
- Add your chicken broth, water, chicken, thyme, and Stone House Seasoning. Secure the lid on the Instant Pot and set on the Manual setting for 12 minutes.
- Allow the Instant Pot to naturally release and then carefully remove the lid of your Instant Pot. Using tongs, carefully remove the chicken from the Instant Pot. Place the chicken into a large bowl. Remove the skin and shred chicken into small, bite-sized pieces using two forks. Discard the skin and bones.
- Add your noodles to your soup and return the Instant Pot to the saute setting, bringing the soup to a boil to cook the noodles. Cook until the noodles are tender, about 6 minutes. Stir in shredded chicken and cook until heated through, about 2 minutes.
- Sprinkle with fresh parsley and add salt and pepper to taste.
Video
Notes
Quick and Easy Homemade Chicken Noodle Soup (30 Minutes):
Use about 3 cups of cooked and shredded chicken, such as from leftover or rotisserie chicken.
How to Make Ahead, Store, and Freeze Chicken Noodle Soup:
To make ahead. Prepare your soup as instructed and keep it on warm in the slow cooker for up to 30 minutes before serving.
Additionally, you can cook as instructed without adding the noodles to the soup. Store in the refrigerator for up to 3 days. When ready to serve the soup, bring it to a boil and add the pasta. Cook until the pasta is cooked to your desired level of tenderness, and serve.
To store. Allow the soup to cool. Then, store in an airtight container in the refrigerator for up to 3 days.
To freeze. Prepare your soup without adding pasta to it. Allow to cool and store in a freezer-friendly container. Store in the freezer for up to 3 months. When ready to serve, thaw, boil, and add the pasta. Cook until the pasta is cooked to your preference, and serve.
Nutrition
Serving: 1cup | Calories: 370kcal | Carbohydrates: 29g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 519mg | Potassium: 238mg | Sugar: 3g | Vitamin A: 4695IU | Vitamin C: 3.2mg | Calcium: 19mg | Iron: 0.4mg
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