This Easy Homestyle Chicken Noodle Soup is flavorful, thick, and loaded with vegetables. With this homemade classic recipe, you won't miss Panera, Campbell's, or Progresso. Wanna save some time? It's easy to make with a rotisserie chicken.
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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.
Table of Contents
What Type of Noodles to Use
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.
- Rotini
- Spaghetti
- Orzo
What Type of Chicken to Use
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. 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. Use what you want.
Why Do We Eat Chicken Noodle Soup When We are Sick
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.
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.
- Add chicken, broth, carrots, onions, celery, thyme, lemon juice, bay leaf, Better Than Bouillon, salt, and pepper to a slow cooker or pressure cooker.
- Slow cook or pressure cook.
- Shred the chicken and add the chicken and noodles to the pot.
Other Vegetables and Substitution Ideas
- Fresh Spinach
- Kale
- Mushrooms
- Broccoli
- Potatoes
- Tomatoes
- Corn
- Peas
- Green Beans
- Chickpeas
Other Spices and Substitution Ideas
- Turmeric
- Ginger
- Crushed Red Pepper
How to Store Leftovers
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.
Freezer Tips
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.
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
More Soup Recipes
Chicken Lasagna Soup
Crockpot Slow Cooker Broccoli Cheese Soup
Sweet Potato Soup
Ham and Vegetable Soup
Leftover Turkey Wild Rice Soup
Instant Pot Tomato Soup
Pork Belly Ramen
Instant Pot Chicken Ramen Soup
Buffalo Chicken Soup
Instant Pot Baked Potato Soup
Panera Autumn Squash Soup
Keto Cauliflower Soup
More Slow Cooker Crockpot Recipes
Slow Cooker Crockpot BBQ Meatballs
Slow Cooker Crockpot Cheeseburger Soup
Slow Cooker Crockpot Chicken and Rice
Slow Cooker Crockpot Chili Mac and Cheese
Slow Cooker Crockpot White Chicken Chili
Pulled Pork Sliders
Slow Cooker Crockpot Cranberry Sauce
Slow Cooker Crockpot Gumbo
Slow Cooker Buffalo Chicken Dip
Slow Cooker Crockpot Chicken Fajitas
Easy 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.
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.
Boucher Sabrina says
Made this last year and it was delicious! Cannot wait to make again. Recipe is super easy to follow and damn sure beats canned soup by 1000!
staysnatched says
I hope you love it again.
Erin says
I love making soups in the fall and this one is simple and has great flavor. I used one of Brandi’s soup hacks from Trader Joe’s and it made the prep so easy. If you haven’t checked out her Trader Joe’s hauls, do it since there’s great info there.
staysnatched says
Such a great tip!
Amanda says
I made this last night for me and my husband and it turned out Delicious!! I followed the Instant Pot directions and the only change I made was adding in brown rice noodles. Worked perfectly and it was easy. I’ll definitely be making this over and over again during winter. Thank you for a yummy, easy and delicious soup recipe! I had also never made chicken noodle before so I really enjoyed making something new!!
staysnatched says
Glad to hear your first time was a success!
Zana says
The lemon was the perfect addition to this soup. Super quick and easy dinner! I reheated it today for lunch with a sandwich and it taste just a fresh as last night. Thank you!
staysnatched says
You're welcome. I'm glad you enjoyed it.
Ashley F says
Such a perfect version of a classic! The lemon juice is such a delicious addition.
staysnatched says
I love the lemon, too!
Sarah S says
Such a delicious soup. Love the lemon flavor. Came together so easily.
staysnatched says
Wonderful! I'm so glad you enjoyed it.
Hailey says
Loved this one! Will be making it consistently and replace the can chicken soup I buy for my family. The flavor is 200% better than any can, and I can make it with love. Thank you, Brandi!
staysnatched says
You're welcome! I'm glad you enjoyed it.
Amanda G. says
I made this today in the crock pot while doing some chores around the house. I’m going to take some to work with me this weekend, but of course I had to sample a bowl when it was done! It turned out perfect and was so easy. I love when you suggest adding better than bouillon products to your recipes, it really amps up the flavor. 🙂
staysnatched says
Flavor on point with it!
Sara P. says
Eating leftovers of this for lunch today with frozen supper cubes in the freezer. Tastes even better today. Love it.d
Every recipe is a lesson. Thank you!
staysnatched says
You're welcome! Glad you enjoyed it.
Chris C says
Great base recipe that can be customized with the listed substitutions. Thanks for including that. It was a really nicely flavored soup!
staysnatched says
I'm glad you enjoyed it!
Jessica says
Easy and delicious! Makes plenty so be prepared to stock your freezer after you make this.
staysnatched says
Yes! I love to freeze this soup.
Mallory K says
This recipe is so darn good. I added in sundried tomatoes and spinach to the mix, adding the spinach in with the noodles so it didn’t wilt too much. The lemon is the perfect touch!
staysnatched says
Awesome! I'm glad you enjoyed this.
Emily R says
This was just what I needed as the cold weather arrives in the Midwest. Loved the addition of fresh vegetables. You won’t be disappointed with this recipe!
staysnatched says
I'm glad you enjoyed the recipe!
Ashley says
Just made this tonight for the cold weather, so good. Brandi’s recipes never fail me! Full of flavor and great for cold, rainy weather.
staysnatched says
Yay! I love to hear it.
Shannon says
Nice soup on a cold day. I made this quick in a instapot with rotisserie chicken. So easy. The lemon juice added so much flavor. Will be a must have soup in my household. Thanks Brandy. Next one to make is the Olive Garden spip!
staysnatched says
That's a good one, too!
K. Phillips says
Delicious and better than take out!
staysnatched says
I'm so glad to hear it.
Heather says
Easy is right! I threw this in the crock pot in less than 10 minutes this morning. Used Zoup bone broth. Added poultry seasoning, parsley and fresh rosemary and thyme. I am not adding noodles right away as we may throw some cooked rice in instead. Or noodles. Or quinoa. Or split it up and do it all! Great recipe! Thank you, Brandi!
staysnatched says
Yum that sounds so good!
Christiane DeSalvo says
Yet again, Brandi comes through with another banger. I was happy to have everything on hand and the ease of this recipe was fantastic for a quick post work dinner (used the Instant Pot version!).
The flavors popped, recipe makes plenty for leftovers and it’s very satiating.
This one will be on repeat!
staysnatched says
Glad to hear it will be on repeat!
Felicia says
I have been a bit under the weather and I really wanted some chicken noodle soup. Normally I’d make this with a whole chicken but I didn’t have the time or energy for that. But I had all of the ingredients to make this. I made a couple of changes. I used boneless, skinless, chicken thighs because that’s what I had, added turmeric and used bone broth (also what I had on hand). It took me about 5 minutes to get it all in the slow cooker. I waited until the end to add salt and pepper.
The soup was divine and adding the lemon really brightened up the flavor for me.
It reheated perfectly in my crockpot warmer.
Thank you for this great and easy recipe!
staysnatched says
Yours looked so good!
Mary Latrick says
I made this for my family tonight and it’s a hit. I pre cut all the veggies early in the day and popped it all in the instant pot just before dinner. Quick, easy, and most importantly FULL of flavor. I will never make chicken noodle soup from a can again. As usual, Brandi hit it out of the park on all fronts!
staysnatched says
Thank you so much!
Lauren says
I will confess that I’ve never made homemade chicken noodle soup because I assumed it would be boring and not that satisfying. This changed my mind forever!!! Used the Trader Joe’s mirepoix for ease and added chopped mushrooms, too. I went with boneless thighs and used my instant pot —just so flavorful and easy.
staysnatched says
Glad to hear it!
Lauren says
The tip about cooking noodles daily so they will not Get soggy is great!
staysnatched says
So true!
Heather says
Made this for the millionth time today but the first with stars! Delish! Thank you!
staysnatched says
It looked so good
Lori says
So yummy! I thought lemon juice was odd addition, but it works. Also grateful for the cooking method options and notes. I added some turmeric and cumin. The family loved it!
staysnatched says
Glad to hear it!
TS says
So easy and quick and yummy! My husband is sick and it felt so good being able to whip this up instead of buying a can or spending money on a small cup at Panera or Chick-fil-A. My four year old also loved it. The best part is we have more for tomorrow.
staysnatched says
So glad to hear it!
Melissa says
Great easy chicken soup recipe! I took the notes and made the noodle’s separately so everyone can have as much as they want and I can freeze the rest for another day. Goes great with the turkey sliders. Another win.
staysnatched says
I'm glad the notes were helpful!
Ekaterina says
Any suggestions on how the amp up the flavour without the better than boullion flavourful?? I know it says its optional... but I'm worried the taste might be a bit lacking something without it..
staysnatched says
Fresh lemon and any of your favorite spices.
Nicole says
I don't like chicken noodle soup.. i thought! Found this recipe 2 weeks ago and my 3rd batch is in now. I'm obsessed! So easy and perfect flavor. I use chicken legs and make it in the instant pot. I've just been pulling out the bones, throwing in the eggnoodles and close up the instant pot for 10-15 minutes.
staysnatched says
So glad to hear it!
Tasha says
I made this for dinner tonight 😋 my children loved it. The only thing they asked me to change was to not have so much meat in it. I will for sure be making this again. Thanks for the recipe!
staysnatched says
Glad to hear you will be making it again!
Bonny says
Delicious 😋 This is a keeper. I did omit the lemon because I'm not a lover of lemon flavor. I did add rosemary which I love in chicken soup. I only had boneless skinless chicken thighs on hand but the flavor was great even without the skin.
staysnatched says
I'm glad you enjoyed it!
Sam says
Can you use lemon juice that’s not fresh from a lemon?
staysnatched says
I'm not sure what you mean by that. You can use whatever lemon juice that suits your taste.
Grant says
My family loves pasta! So I had to add more broth and doubled the egg noodles. The family loved it. Perfect timing too. My wife came home with a cold. 😬
staysnatched says
I'm so glad it worked out!
Hannah says
This was absolutely amazing. Cooked on low for 7 hours and the chicken shredded effortlessly. Added noddles and cooked for about 13 more minutes and it was perfect. Next time I’ll add more vegetables and less lemon juice, I put half a lemon and it was too much for my taste. Will definitely make again!
staysnatched says
Glad to hear you will make it again.
Heather says
I’ve made this many times with noodles or rice with the slow cooker. Did the instant pot version today and it’s just as good! Thank you!
(Just saw your story and had to laugh about the IP 😊)
staysnatched says
haha! So glad you enjoyed it.
Denise says
Making this again…. LOVE it! My husband says this needs to be in our weekly meal rotation. Thank you for the recipe!!
staysnatched says
You're welcome!