Let’s be real, most chicken soup is bland and forgettable. Not this one. This chicken noodle soup is seasoned the way it should be, packed with chicken, noodles, and veggies that don’t taste like they’ve been boiled to death. You can always count on me to keep it real and to keep the recipes well seasoned.
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For years I was a regular at Panera Bread. Chicken noodle soup coupled with a sandwich or chicken noodle soup with a salad was always my go-to meal. Chicken noodle is so nutritious and pretty low in calories! The amazing part is it's so easy to make their recipe right at home and from scratch! You know what's in it.
Chicken Noodle Soup Ingredients
- Skinless Chicken Breasts or Thighs: I use skinless chicken breasts. You can also use chicken thighs. Dark meat tends to have more flavor, is more tender, and will follow the same cook time noted in the recipe. Feel free to grab a rotisserie chicken and/or use fully cooked chicken.
- Egg Noodles: I like to use egg noodles. Egg noodles will soak up the flavor of the broth without being mushy. You can use whatever noodles you want, like rotini, spaghetti, or orzo.
- Onions
- Carrots
- Celery
- Garlic
- Chicken Broth or Stock
- Ground Thyme, Bay Leaf, Salt and Pepper
- Lemon Juice (optional for flavor)
How to Make Homestyle Chicken Noodle Soup
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Load the Pot: Place the chicken breasts or thighs in the bottom of your slow cooker. Add the onion, carrots, celery, garlic, broth, thyme, bay leaf, and a good pinch of salt and pepper.
- Cook low and slow: Cover and cook until the chicken is fully cooked and tender.
- Shred the chicken: Remove the chicken from the pot, shred it with two forks, and stir it back into the soup.
- Add noodles: Stir in the egg noodles, cover, and cook on high for another 15–20 minutes, or until the noodles are tender. Keep an eye on them so they don’t get mushy.
- Finish it off: Remove the bay leaf. Taste and adjust seasoning, add more salt, pepper, or a splash of lemon juice to brighten the flavor if you’d like.
- Serve: Ladle into bowls and serve warm with crackers or crusty bread.
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Chicken Soup Variations and Substitution Ideas
- Fresh Spinach
- Kale
- Mushrooms
- Broccoli
- Potatoes
- Tomatoes
- Corn
- Peas
- Green Beans
- Chickpeas
- Turmeric
- Ginger
- Crushed Red Pepper
Homestyle Chicken Noodle Soup
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 1 pound boneless skinless chicken breasts
- ½ cup chopped onions
- 2 cups diced carrots This was 3 carrots for me.
- 1 cup diced celery This was 3 celery stalks for me.
- 3 minced garlic cloves
- 7-8 cups chicken broth or stock See notes.
- 1 tablespoon Better Than Boullion Chicken Flavor Optional for Flavor.
- 1 bay leaf
- ½ teaspoon ground thyme
- salt and pepper to taste
- 1-2 tablespoons fresh lemon juice Adjust to taste. Feel free to add this at the end so you can taste repeatedly.
- 6-7 oz egg noodles This was about 3 cups for me.
Instructions
Slow Cooker/ Crockpot
- Add all of the ingredients to the Crockpot (with the exception of the egg noodles). Cook on High for 3-4 hours or Low for 7-8 hours.
- Remove the lid and remove the chicken and bay leaf. Shred the chicken using two forks and return it back to the Crockpot along with the egg noodles.
- Place the lid back on the Crockpot and cook for an additional 10-20 minutes until the noodles have softened. Watch the noodles. Don't overcook. Taste repeatedly and adjust spices as needed.
Instant Pot/Pressure Cooker (Requires a teaspoon of olive oil)
- Turn the Instant Pot on the Saute function. Add the olive oil to the pot.
- When the pot becomes warm, add the onions, carrots, celery, and garlic. Cook for 2-3 minutes or until the veggies are translucent and fragrant.
- Add the chicken stock, Better Than Bouillon, chicken breasts, thyme, lemon juice, bay leaf, salt, and pepper to taste to the pot.
- Place the lid on the pot and seal. Cook for 10 minutes on Manual High Pressure.
- Allow the steam to release naturally for 10 minutes instead of quick release.
- Open the pot and remove the chicken. Shred the chicken using two forks and return it to the pot.
- Place the Instant Pot on the Saute function. Add the egg noodles to the pot. Stir to combine. Allow the soup to cook until the noodles soften. Watch the noodles. Don't overcook. Taste repeatedly and adjust spices as needed.
Notes
- The recipe makes 8-10 cups.
- You can also use chicken thighs. Dark meat tends to have more flavor, is more tender, and will follow the same cook time noted in the recipe.
- Feel free to grab a rotisserie chicken and/or use cooked chicken. If using cooked chicken add it at the end with the pasta.
- Classic chicken noodle soup will use bone-in chicken pieces and often the whole chicken. Feel free to use it with no adjustment to cook time.
- For a thick and hearty soup with less broth, use 6-7 cups of broth. Use 8 cups of broth if you like a nice amount of broth in your soup.
- To make this on the stovetop you can use cooked chicken or cook your chicken separately and add all of the ingredients to the pot. Simmer for 20-25 minutes.
- Nothing is worse than bland soup. Be sure to taste your broth repeatedly and add additional spices as needed.
- I like a lot of lemon flavor and usually use ½ a lemon. Taste repeatedly and use what works best for you.
- The dish will last for 3-4 days tightly sealed in the fridge. The texture of the noodles will change. I recommend making those fresh if you plan to eat leftovers.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
The dish will last for 3-4 days tightly sealed in the fridge. The texture of the noodles will change. I recommend making those fresh if you plan to eat leftovers.
If you want to make this freezer-friendly, Make it and exclude adding the noodles. Make those fresh when you defrost the frozen broth, chicken, and vegetables.
The soup has always been known as the go-to meal when you are sick and have a cold. There are a few reasons why. If you use bone-in chicken and allow the bones to simmer in liquid, it produces bone-broth which has a lot of health benefits. In general, broth is also known to work well for congestion.
Carrots, onion, and celery are the classic vegetables you will find in the soup. These vegetables contain vitamins A and C, and other antioxidants that are great for an immunity boost (along with herbs like thyme and bay leaf).
The noodles will help you feel full and nourished.
Pair the Soup with These Recipes
Air Fryer Grilled Cheese
Ham and Cheese Panini
Green Goddess Cobb Salad
Creamy Cucumber Salad
Shrimp and Avocado Salad
Creamy Lemon Chicken Pasta
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Buffalo Chicken Soup
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