Chicken Noodle Soup Recipe

There’s nothing like a bowl of homemade chicken noodle soup to bring comfort and warmth, especially as the temperatures drop or when you’re feeling a little under the weather. This particular recipe holds a special place in my kitchen routine because it’s not only simple and packed with nourishing ingredients, but it’s also versatile enough to make in your Crockpot or Instant Pot, depending on how much time you have. Whether it’s a slow and steady simmer or a quick, hearty meal on a busy weeknight, this chicken noodle soup always hits the spot.

I remember one particularly chilly Sunday when I had plans to spend the day curled up with a good book. By noon, I was craving something warm and comforting, but the thought of standing in the kitchen for hours wasn’t exactly appealing. I tossed these simple ingredients into my slow cooker, and by the time evening rolled around, my home smelled like pure heaven, with a pot of piping hot soup ready to dive into. That first spoonful—the perfectly tender chicken, the soft, savory noodles, and the bright hint of lemon—was exactly what I needed to cozy up for the rest of the day.

Chicken Noodle Soup Recipe

The origin story: chicken noodle soup through time

Chicken noodle soup is one of those classic dishes that seems to appear in every culture, in one form or another. From the Jewish tradition of “Jewish penicillin” (aka matzo ball soup) to Vietnam’s pho, nearly every part of the world has embraced some version of chicken soup, which speaks to its universal appeal. The version we’re most familiar with in the U.S. gained popularity in the 20th century, thanks in large part to Campbell’s condensed soup cans. But unlike the canned stuff, homemade chicken noodle soup is fresh, flavorful, and endlessly customizable—no need to stick to the script!

Let’s talk ingredients: the essentials for this soup 🥕🐔

When you break it down, this recipe is really just a handful of humble ingredients that come together in the most magical way.

  • Chicken breasts: I use boneless, skinless chicken breasts for ease, but chicken thighs work beautifully here if you prefer a richer flavor. Rotisserie chicken also works in a pinch!
  • Carrots, celery, and onions: The classic trio that forms the base of most great soups. These aromatics bring sweetness and depth, while also adding a hefty dose of vitamins.
  • Egg noodles: There’s something about the soft, chewy texture of egg noodles that makes them a perfect pairing for chicken soup. But if you don’t have them on hand, any pasta shape will work—farfalle or rotini are fun alternatives.
  • Chicken broth/stock: Use homemade if you have it (you’ll taste the difference), but good quality store-bought stock works just fine. I always like to add a spoonful of Better Than Bouillon for an extra boost of flavor.
  • Fresh lemon juice: This might seem like an odd addition, but trust me, it brightens up the entire soup. Start with a tablespoon and add more to taste.
  • Thyme and bay leaf: These herbs bring subtle, earthy flavors that simmer into the soup and create that classic “home-cooked” taste.
Chicken Noodle Soup Recipe

Kitchen gear: what you need (and what you can totally skip)

This chicken noodle soup is simple enough that you don’t need anything fancy in terms of equipment. But here’s what will make your life easier:

  • Crockpot or Instant Pot: These tools make this recipe an absolute breeze. The Crockpot lets you set it and forget it, while the Instant Pot gets dinner on the table in record time. If you don’t have either, you can absolutely make this on the stovetop with just a regular pot.
  • Sharp knife and cutting board: You’ll be chopping quite a few veggies and shredding the chicken, so make sure you have a good knife on hand.
  • Tongs or forks: For shredding the chicken, tongs or two forks will do the trick. Pro tip: if you have a hand mixer, you can use it to shred the chicken right in the pot!

Step-by-step: my foolproof method (and a few hard-learned lessons)

Slow cooker version: the easy, low-and-slow approach

  1. Layer the ingredients: Start by tossing your chicken, veggies (onions, carrots, celery), minced garlic, chicken broth, Better Than Bouillon, bay leaf, thyme, salt, and pepper into your slow cooker. It might not look like much now, but trust me—it’s going to come together beautifully.
  2. Set it and forget it: Cook on high for 3-4 hours or low for 7-8 hours. During this time, the flavors will meld together, and the chicken will become so tender, it practically shreds itself.
  3. Shred the chicken: After the cooking time is up, pull out the chicken and bay leaf. Use two forks to shred the chicken—it should fall apart easily.
  4. Add the noodles: Stir the egg noodles into the soup and let them cook for another 10-20 minutes, but keep an eye on them—overcooked noodles turn mushy.
  5. Adjust the seasoning: Finally, add a squeeze of fresh lemon juice, and taste. Add more salt, pepper, or lemon as needed. Remember, soup always benefits from a little extra seasoning, especially after it’s been sitting for a while.

Instant Pot version: when you’re in a hurry

  1. Sauté the veggies: Start by heating a little olive oil in the pot using the Sauté function. Add your onions, carrots, celery, and garlic, and cook for a few minutes until fragrant. This step deepens the flavors, and you’ll know it’s ready when your kitchen smells amazing.
  2. Pressure cook: Add the chicken, chicken broth, Better Than Bouillon, thyme, bay leaf, lemon juice, salt, and pepper. Pop the lid on, seal it, and cook on high pressure for 10 minutes.
  3. Natural release: After the cook time is up, let the steam release naturally for about 10 minutes before you open the lid. This helps keep the chicken extra tender.
  4. Shred and noodle: Remove the chicken, shred it, and return it to the pot. Then, turn the pot back on Sauté mode and toss in your noodles. Cook for just a few minutes, and you’re done!
Chicken Noodle Soup Recipe

Adaptations: make it your own

One of the best things about this chicken noodle soup is how flexible it is. Here are a few ideas to mix things up:

  • Gluten-free: Swap the egg noodles for gluten-free pasta or rice noodles, and be sure your broth is gluten-free.
  • Dairy-free: This recipe is already dairy-free, but for an extra creamy twist, you can stir in a can of coconut milk or a splash of almond milk at the end.
  • Low-carb: Skip the noodles altogether and substitute zucchini noodles (zoodles) or cauliflower rice for a lighter, low-carb version.
  • Vegetarian: You can easily turn this into a veggie soup by swapping the chicken for chickpeas and using vegetable broth. Throw in extra veggies like zucchini or bell peppers for more color and texture.

Serving suggestions: make it a meal

When it comes to serving chicken noodle soup, simplicity is key. I like to ladle it into bowls and top with a sprinkle of fresh parsley for a little brightness and color. A hunk of crusty bread on the side for dipping is pretty much mandatory—sourdough is my go-to. If you’re feeling extra fancy, you could drizzle a bit of olive oil or even a touch of parmesan over the top.

Drink pairings: what to sip alongside

If you’re serving this as part of a cozy dinner, a light, crisp white wine like Sauvignon Blanc or Pinot Grigio pairs perfectly with the bright, lemony flavors of the soup. For non-alcoholic options, a sparkling water with a slice of lemon complements the flavors without overpowering them.

Storage and reheating tips

Leftovers? Yes, please! This soup stores really well in the fridge for 3-4 days. Just be aware that the noodles can soak up the broth over time, so you might need to add a splash of extra broth or water when reheating. If you’re planning to freeze it, I recommend doing so before adding the noodles. Frozen soup will keep for up to 3 months—just thaw it in the fridge overnight and reheat gently on the stove.

Adjusting for different serving sizes

If you’re cooking for a crowd, this recipe easily doubles. Just make sure your slow cooker or Instant Pot is big enough to handle the extra volume. For smaller batches, you can halve the ingredients. Just watch the seasoning—it’s easier to add more salt or pepper than to take it away!

Troubleshooting: what to do if…

  • Soup too salty? Add more water or unsalted broth to dilute the saltiness.
  • Overcooked noodles? Sadly, there’s no saving soggy noodles. Just make sure you watch them closely next time and cook for less time.
  • Chicken too tough? This can happen if you cook it too long in the Instant Pot. Shredding the chicken and letting it soak in the broth for a few minutes should help it absorb more moisture.

Final thoughts: give it a try!

I love how easy and versatile this chicken noodle soup recipe is. Whether you’re throwing everything into a slow cooker before work or whipping it up in under an hour in your Instant Pot, it’s always comforting, flavorful, and satisfying. And don’t be afraid to tweak it—half the fun is making it your own.

Chicken Noodle Soup Recipe

FAQs

  1. Can I use frozen chicken? Yes, but it will increase the cooking time. For the Instant Pot, add 5 minutes to the cooking time. For the slow cooker, cook for an extra 1-2 hours.
  2. Can I make this soup ahead of time? Absolutely! In fact, the flavors tend to develop even more after a day or two.
  3. What if I don’t have egg noodles? Any pasta will work, or you can substitute rice or even quinoa.
  4. How can I thicken the soup? If you prefer a thicker soup, you can stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) at the end.
  5. Can I add more vegetables? Definitely! Zucchini, peas, spinach, and mushrooms are all great additions.
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Chicken Noodle Soup Recipe

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Cozy up with this easy chicken noodle soup recipe! Made in the Crockpot or Instant Pot, it’s the perfect comfort food for any day.

  • Total Time: 4-8 hours
  • Yield: 6-8 1x

Ingredients

Scale
  • 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
  • 78 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
  • 12 tablespoons fresh lemon juice Adjust to taste. Feel free to add this at the end so you can taste repeatedly.
  • 67 oz egg noodles This was about 3 cups for me.

Instructions

Slow cooker version: the easy, low-and-slow approach

  1. Layer the ingredients: Start by tossing your chicken, veggies (onions, carrots, celery), minced garlic, chicken broth, Better Than Bouillon, bay leaf, thyme, salt, and pepper into your slow cooker. It might not look like much now, but trust me—it’s going to come together beautifully.
  2. Set it and forget it: Cook on high for 3-4 hours or low for 7-8 hours. During this time, the flavors will meld together, and the chicken will become so tender, it practically shreds itself.
  3. Shred the chicken: After the cooking time is up, pull out the chicken and bay leaf. Use two forks to shred the chicken—it should fall apart easily.
  4. Add the noodles: Stir the egg noodles into the soup and let them cook for another 10-20 minutes, but keep an eye on them—overcooked noodles turn mushy.
  5. Adjust the seasoning: Finally, add a squeeze of fresh lemon juice, and taste. Add more salt, pepper, or lemon as needed. Remember, soup always benefits from a little extra seasoning, especially after it’s been sitting for a while.

Instant Pot version: when you’re in a hurry

  1. Sauté the veggies: Start by heating a little olive oil in the pot using the Sauté function. Add your onions, carrots, celery, and garlic, and cook for a few minutes until fragrant. This step deepens the flavors, and you’ll know it’s ready when your kitchen smells amazing.
  2. Pressure cook: Add the chicken, chicken broth, Better Than Bouillon, thyme, bay leaf, lemon juice, salt, and pepper. Pop the lid on, seal it, and cook on high pressure for 10 minutes.
  3. Natural release: After the cook time is up, let the steam release naturally for about 10 minutes before you open the lid. This helps keep the chicken extra tender.
  4. Shred and noodle: Remove the chicken, shred it, and return it to the pot. Then, turn the pot back on Sauté mode and toss in your noodles. Cook for just a few minutes, and you’re done!

Notes

Serving suggestions: make it a meal

When it comes to serving chicken noodle soup, simplicity is key. I like to ladle it into bowls and top with a sprinkle of fresh parsley for a little brightness and color. A hunk of crusty bread on the side for dipping is pretty much mandatory—sourdough is my go-to. If you’re feeling extra fancy, you could drizzle a bit of olive oil or even a touch of parmesan over the top.

  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 4-8 hours(depending on the method)
  • Category: Lunch

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