Chicken Noodle Soup Recipe

This homemade Chicken Noodle Soup is loaded with tender chicken and fresh vegetables! You’ll turn to this recipe time and again! Instant Pot and Stovetop instructions included!

Looking for more cozy soup recipes? I think you’ll love my French Onion Soup, Pasta Fagioli, and Chicken and Dumplings.

Why You’ll Love This Recipe

Easy recipe. Three easy steps and 30 minutes is all you’ll need for this homemade soup.

Comforting classic. Filled with nourishing ingredients, I turn to this rich, homemade chicken noodle soup for a cozy meal or when someone in my house doesn’t feel great.

Make ahead and freezer friendly. While quick and easy to make, it is also great to make ahead and to freeze to serve later.

Chicken Noodle Soup Recipe

There is just nothing as comforting to me as a big bowl of chicken noodle soup. It takes me back to those afternoons going into my Grandmother Verdie’s kitchen after school to find a big pot of her chicken soup simmering away on the stove for supper that night. My sister and I would beg to be able to stay over and eat supper!

Ingredients

For this easy homemade chicken noodle soup, you’ll need the following ingredients.

• Butter: Adds a rich flavor to the vegetables as they cook.
• Olive oil: Used along with the butter to saute the vegetables.
• Carrots: Delicious and a great source of Vitamins A and C.
• Celery ribs: A good source of Vitamins A, C, and K.
• Thyme: You can use fresh or dried thyme in this recipe. 
• Stone House Seasoning: My favorite house blend of garlic, salt, and pepper.
• Chicken stock or broth: I love to use my homemade chicken stock from organic chicken. It adds a deep, rich flavor.
• Water
• Chicken: For the chicken, you can use a whole chicken, chicken breasts, chicken thighs, or a mixture.
• Pasta: You can use egg noodles, fettuccine, spaghetti, or your favorite pasta.
• Parsley: I use fresh, chopped parsley.

How to Make Stovetop Chicken Noodle Soup

Making chicken noodle soup on the stovetop is exactly how my Grandmother made it. The kitchen would smell amazing as the chicken simmered on the stove along with the fresh vegetables.

1. Saute vegetables. Add butter and olive oil to a Dutch oven or 6-quart stock pot. Sauté the carrots and celery in the butter and olive oil until tender, about 3 minutes.
2. Add broth and chicken. Pour in the chicken stock or broth and water and 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 it to the pot.
3. Add noodles and seasoning. Add the noodles to the pot and cook according to the package directions. Add seasonings and serve.

How to Make Instant Pot Chicken Noodle Soup

1. Set to saute. Set the Instant Pot to the Saute setting. Add butter and olive oil and allow the butter to melt. Sauté the carrots and celery in the butter and olive oil until tender, about 3 minutes.
2. Add ingredients and pressure cook. Pour in the chicken stock or broth, and add the chicken, Stone House Seasoning, and thyme. Secure the lid to the Instant Pot, seal the vent, and set the Manual setting for 12 minutes on high pressure. Once the time has completed, allow the Instant Pot to naturally release pressure and then carefully release any residual pressure. Remove the chicken from the pot, shred the chicken, and return it to the pot.
3. Add noodles and seasoning. Add the noodles to the pot, set the Instant Pot to Saute, and cook the noodles according to the package directions. Add seasonings and serve.

What Cut of Chicken to Use

Whole Chicken – I prefer to use a whole organic chicken for this soup. It produces a thick, rich broth that is delicious and nourishing in your soup.

Whole Cut Chicken (in pieces) – You can also have your butcher go ahead and cut up the whole chicken for you to use in your chicken noodle soup if you prefer. I would still recommend using organic chicken if at all possible.

Chicken Thighs and Breasts – my third choice for my soup recipe is to use a mixture of chicken thighs and breasts. I still look for bone in and skin on as they produce the best broth, in my opinion.

Chicken Breasts – my last choice for my chicken noodle soup is to use a boneless, skinless chicken breast. While this is still delicious, the chicken broth isn’t as thick and rich as it is if using the other cuts of chicken.

How to Make Ahead, Store and Freeze Chicken Noodle Soup

To make ahead. Prepare your soup as instructed and keep 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.

What is the Best Pasta to Use in Chicken Noodle Soup

The pasta you use in your chicken noodle soup is a matter of preference. I love to use fettuccini noodles, my Grandmother loved to use egg noodles, and when Sam was little, I would use thin spaghetti noodles that I would break into 1-inch pieces so they were easier for him. I would also sometimes use star-shaped noodles and even letters. I’ve included a list of favorites below so that you can also pick your favorite.

Egg Noodles – Egg noodles have a higher amount of egg than traditional pasta. Thick egg noodles are delicious in chicken noodle soup. I prefer to use the short, dried twisted variety in this soup as it doesn’t seem to fall apart as easily as the fresh pasta in the refrigerated section when using the Instant Pot.

Fettuccini – Thick fettuccini noodles make a great pasta for this soup and are my go-to pasta of choice when making my recipe. They are wide enough to allow for a bite.

Spaghetti Noodles – Another great pasta to use is spaghetti. This is generally the pantry staple pasta and makes for a quick go-to addition to chicken noodle soup in a hurry. You can use your favorite thickness of spaghetti noodles – from thin to thicker – to find the one you love!

Shapes – Fun shapes are great to include in this soup for children and adults! We have loved using stars, the alphabet, and other fun shapes throughout the years!

Here’s my Chicken Noodle Soup Recipe. I hope you love it as much as we do!

Enjoy!
Robyn xo