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Best Chicken Noodle Soup Recipe

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 10
Calories: 279 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 teaspoon oil or butter
  • 2 1/2 pounds bone-in chicken thighs (or a mix of thighs and breasts)
  • 1 large sweet onion, peeled and chopped
  • 2-4 cloves garlic, minced
  • 1 1/2 cups sliced celery
  • 1 1/2 cups sliced carrots
  • 1 tablespoon fresh thyme leaves (1 teaspoon dried)
  • 12 cups chicken broth
  • 2 bay leaves
  • 1/4 teaspoon Turmeric
  • 8 ounce Kluski egg noodles
  • 1/4 cup chopped parsley
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons cornstarch
  • salt and pepper

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. Meanwhile, remove the chicken skins and bones. Shred the chicken with a fork. Then stir the chicken back into the soup.
  6. 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

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 (16%) 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

% 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.