Chicken Noodle Soup Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 25 mins
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Total Time
1 hr 35 mins
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Servings
8
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Calories
370 kcal
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Course
Main Course, Soup
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Cuisine
American
Chicken Noodle Soup Recipe
Description
Chicken Noodle Soup Recipe combines a whole chicken or cooked shredded chicken with sautéed carrots and celery, simmered in chicken stock and water enhanced by fresh thyme and seasoning blend. The broth absorbs the savory flavors from the chicken and vegetables, creating a warm base for the noodles. Egg noodles are added towards the end of cooking and cooked until tender, absorbing the broth for a balanced texture that complements the juicy, shredded chicken pieces.
The soup offers a classic balance of ingredients, with gently sautéed vegetables softening in the buttery olive oil base. It can be prepared on the stovetop or pressure cooked for convenience, both methods yielding tender chicken and well-cooked noodles in a light, aromatic broth. The thyme and seasoning mix provide subtle herbal notes without overpowering the natural chicken flavor.
Serve this soup as a nourishing main or starter, especially when a warming, homestyle dish is desired. It pairs well with crusty bread or a simple green salad to round out the meal. This soup is versatile for using leftover or rotisserie chicken, making it suitable for quick weekday meals or comforting weekend cooking.
For storage, prepare the soup without noodles if making ahead or freezing, allowing noodles to be cooked fresh at serving time to prevent sogginess. The soup keeps well refrigerated for a few days and freezes for longer storage, preserving the broth's flavor and texture.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 large carrot peeled and sliced 1/4 inch thick
- 2 medium celery sliced 1/4 inch thick
- 1 teaspoon thyme or 1/4 teaspoon dried, fresh
- 1 teaspoon seasoning mix Stone House brand
- 4 cups chicken stock homemade or store-bought OR chicken broth, or broth
- 3 cups water
- 1 whole (about 2-3 pounds) chicken or chicken breasts, chicken thighs, or mixture or 3 cups cooked and shredded leftover or rotisserie chicken, organic
- 1 (8-ounce) package pasta egg noodles, fettuccine, spaghetti
- 1 tablespoon parsley fresh, chopped
- salt to taste
- black pepper to taste
Instructions
Stovetop Chicken Noodle Soup
- Add butter and olive oil to a Dutch oven or 6-quart stockpot. Sauté the carrots and celery in the butter and olive oil until tender, about 3 minutes.
- Pour in the chicken stock or broth and water. 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 to the pot. (If using cooked and shredded leftover or rotisserie chicken, add to the pot and stir to combine.)
- Add the noodles to the pot and cook according to package directions. Add seasonings and serve.
Instant Pot Chicken Noodle Soup (30 Minutes)
- Set your Instant Pot to the saute setting. Add your butter and olive oil and allow the butter to melt. Stir in your carrots and celery and cook until softened, about 3 minutes.
- Add your chicken broth, water, chicken, thyme, and Stone House Seasoning. Secure the lid on the Instant Pot and set on the Manual setting for 12 minutes.
- Allow the Instant Pot to naturally release and then carefully remove the lid of your Instant Pot. Using tongs, carefully remove the chicken from the Instant Pot. Place the chicken into a large bowl. Remove the skin and shred chicken into small, bite-sized pieces using two forks. Discard the skin and bones.
- Add your noodles to your soup and return the Instant Pot to the saute setting, bringing the soup to a boil to cook the noodles. Cook until the noodles are tender, about 6 minutes. Stir in shredded chicken and cook until heated through, about 2 minutes.
- Sprinkle with fresh parsley and add salt and pepper to taste.
Notes
- Use cooked shredded chicken such as leftover or rotisserie chicken to save time without sacrificing flavor.
- Make-ahead option: Prepare soup without noodles and refrigerate up to 3 days; add noodles freshly when reheating to avoid sogginess.
- Freeze the soup without noodles for up to 3 months; thaw and cook noodles fresh when serving.
- Keeps well on warm setting for about 30 minutes before serving if made in a slow cooker or Instant Pot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 370kcal | 19% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 519mg | 22% |
| Potassium | 238mg | 5% |
| Sugar | 3g | 6% |
| Vitamin A | 4695IU | 94% |
| Vitamin C | 3.2mg | 4% |
| Calcium | 19mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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