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Chicken Noodle Soup Recipe
5 from 12 votes

Chicken Noodle Soup Recipe

Chicken Noodle Soup Recipe features tender chicken simmered with sliced carrots and celery in a flavorful broth seasoned with thyme and a seasoning mix. Egg noodles cook directly in the soup to absorb the flavorful stock, resulting in a comforting and hearty texture. This soup can be made on the stovetop or in an Instant Pot, allowing flexible preparation while maintaining a rich, soothing broth with wholesome vegetables and tender shredded chicken throughout.

Prep Time
10 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 35 mins
Servings: 8
Calories: 370 kcal
Course: Main Course, Soup
Cuisine: American

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
    Cup of Yum
  1. 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.
  2. 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.)
  3. Add the noodles to the pot and cook according to package directions. Add seasonings and serve.
Instant Pot Chicken Noodle Soup (30 Minutes)
  1. 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. 
  2. 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. 
  3. 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. 
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 370

% 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.