Easy Homestyle Chicken Noodle Soup
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.
Servings 8 cups
Calories 168kcal
Ingredients
- 1 pound boneless skinless chicken breasts
- 1/2 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
- 1/2 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 1/2 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
Serving: 1cup | Calories: 168kcal | Carbohydrates: 23g | Protein: 16g | Fat: 2g