Best Chicken Noodle Soup Recipe
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Best Chicken Noodle Soup Recipe
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Homemade Chicken Noodle Soup Recipe: Our Best Chicken Noodle Soup is so delicious! Make it on the stovetop, in the slow cooker, or in the Instant Pot.
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Ingredients
- 1 teaspoon oil or butter
- 2 1/2 pounds chicken thigh or a mix of thighs and breasts, bone-in
- 1 large onion peeled and chopped, sweet
- 2-4 cloves garlic minced
- 1 1/2 cups celery sliced
- 1 1/2 cups carrot sliced
- 1 tablespoon thyme 1 teaspoon dried, fresh leaves
- 12 cups chicken broth
- 2 bay leaf
- 1/4 teaspoon Turmeric
- 8 ounce egg noodles Kluski
- 1/4 cup parsley chopped
- 2 tablespoons lemon juice fresh
- 1 1/2 teaspoons cornstarch
- salt
- black pepper
Instructions
- Set a large 6-8 quart soup pot over medium heat. Add the oil. Generously salt and pepper the chicken thighs on both sides. Place them skin-side down in the pot. Brown the chicken skin, then flip and cook the chicken another 3 minutes. Remove the chicken from the pot and set aside.
- Place the onions and garlic in the chicken fat. Stir and saute for 3-4 minutes. Then stir in the celery, carrots, and thyme and saute another 2 minutes.
- Add the chicken broth, bay leaves, and turmeric to the pot. Then place the chicken thighs in the broth. Season with 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir well. Cover and simmer for 30 minutes. (Turn the heat down a little, if needed.)
- Use tongs to pull out the bay leaves, and chicken thighs. Place the chicken on a cutting board. Then stir the egg noodles into the soup and simmer another 6-9 minutes, until the pasta is cooked.
- Meanwhile, remove the chicken skins and bones. Shred the chicken with a fork. Then stir the chicken back into the soup.
- When the noodles are almost cooked, measure the cornstarch and lemon juice into a small bowl. Whisk well. Then stir the mixture into the soup to thicken the base a little. Finally, stir in the chopped parsley. Taste, then salt and pepper as needed.
Notes
- Crockpot Chicken Noodle Soup:
- Instant Pot Chicken Noodle Soup:
- Brown the chicken and vegetables on the stovetop as directed.
- Then place all the ingredients, except the noodles and parsley, in the slow cooker. Cook on low for 6-8 hours, or on low for 3-4 hours.
- Then stir in the noodles, cover, and cook another 30 minutes.
- Meanwhile, take out the chicken. Discard the bones and skin. Shred the chicken and place back into the slow cooker. Stir in the parsley and serve.
- Follow steps 1 and 2 from the original recipe above in a 6+ quart Instant Pot, using the Saute setting.
- Add the chicken thighs, chicken broth, bay leaves, and turmeric to the pot. Season with 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir well. Cover and set on the Soup setting for 10 minutes.
- Perform a natural release. It will take 8-10 minutes for the steam valve to drop.
- Then set on manual to simmer and follow the recipe instructions 4, 5, and 6. (above)
Nutrition Information
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Serving
1.5cups
Calories
279kcal
(14%)
Carbohydrates
23g
(8%)
Protein
16g
(32%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Cholesterol
87mg
(29%)
Sodium
1122mg
(47%)
Potassium
573mg
(12%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
3520IU
(70%)
Vitamin C
27mg
(30%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 279kcal | 14% |
| Carbohydrates | 23g | 8% |
| Protein | 16g | 32% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 87mg | 29% |
| Sodium | 1122mg | 47% |
| Potassium | 573mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3520IU | 70% |
| Vitamin C | 27mg | 30% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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