Chicken Noodle Soup is a classic soup recipe made with chicken, carrots, celery, onion, and egg noodles in a seasoned broth, ready in under 45 minutes!
CHICKEN NOODLE SOUP
Chicken Noodle Soup is one of those old fashioned Soup Recipes that we all know and love, made with savory chicken in a seasoned broth with wholesome vegetables and noodles. I like to serve this with garlic bread or crackers. The crispy texture goes perfectly with the hot seasoned chicken stock.
I know a lot of people who swear by chicken noodle soup to treat a cold. Honestly, it’s probably the hot water that’s more soothing than the soup itself, but it certainly hits the spot during those times.
I love putting a big pot of this soup on the stove on cold rainy days, because it somehow just makes everything feel better.
CHICKEN NOODLE SOUP RECIPE WITH ROTISSERIE CHICKEN
Instead of using raw chicken, you can speed up the process by using already cooked rotisserie chicken.
- Cut up the chicken breasts and set to the side.
- After you sauté the vegetables add the carcass to the step where you add the chicken broth and let it simmer for 20 minutes.
- Add the cooked chicken and simmer for an additional 10 minutes, add the cooked pasta and serve.
If you need to make this in a hurry, you can buy the pre-chopped vegetables along with the rotisserie chicken. It’s the fastest way to make this chicken noodle soup recipe, and always turns out great. You can also plan a bit ahead and chop the vegetables and store them in your fridge ahead of time.
MORE CHICKEN SOUP RECIPES TO TRY
HOW TO MAKE CHICKEN SOUP IN THE SLOW COOKER
- Add all ingredients except for the pasta to the slow cooker. Cook on high for 4 hours, or on low for 8 hours.
- Remove the chicken and shred, then return to the slow cooker with the cooked pasta and serve.
Use A Whole Chicken in the slow Cooker VErsion
You can also make chicken soup in the slow cooker with a whole chicken. Remove the giblets and wrap the bird in a cheesecloth. Cover completely with water, add seasoning to the slow cooker and set for high 4 hours or low 8 hours.
Remove and shred the bird, discarding the bones, then add back to the pot with the vegetables and cook an additional 1-2 hours, until the vegetables are soft. Add the egg noodles at the end and serve.
Create a free account to Save Recipes
Instant Pot Chicken Noodle Soup
- Turn on the sauté function and add butter or olive oil with onions, garlic, celery, salt and pepper.
- Cook until the onions are translucent, stirring occasionally.
- Add all other ingredients to the instant pot except for the pasta.
- Cook on manual setting on high for a total time of 10 minutes, then release naturally.
- Once the pressure is released, remove the lid and take out the chicken breast.
- Shred, then return to the pot with cooked egg noodles, stirring to combine, and serve.
MORE NOODLE SOUP RECIPES:
TIPS FOR MAKING CHICKEN NOODLE SOUP
- Fresh Herbs: If you’d like to use fresh herbs for the chicken stock, like thyme or rosemary, tie them into a bundle with cooking twine. Then you can easily remove them when the soup is done.
- Skim Fat: When the homemade chicken noodle soup cools down, a layer of fat may solidify on the top. This is especially true if you used a whole chicken instead of chicken breasts. You can skim this off to reduce the fat in the dish. Or, it will melt back into the broth when reheated.
- Use the Carcass: If you do use a rotisserie or whole chicken, you can boil or slow cook the bones or freeze them to make chicken broth another night. I promise you, homemade chicken broth is easier then you think!
- Garnish: Garnish this with flat leaf parsley and a side of crunchy crackers.
HOW TO STORE CHICKEN NOODLE SOUP
- Serve: You should never leave chicken out for more than 2 hours after cooking it.
- Store: Once the soup has cooled down to room temperature, put it in an airtight container to store it in the fridge. It will keep well for 2-3 days.
- Freeze: Chicken noodle soup is perfect for making ahead or making a double batch and freezing. Just make the recipe as written all the way up to shredding the chicken, then leave out the noodles. Cool the soup down completely, seal tightly in a container, and freeze.
When you’re ready to defrost, refrigerate the day before. Reheat on the stove in a saucepan and add cooked noodles at that time. Homemade chicken noodle soup will last frozen for 3-4 months.
- 2 tablespoon unsalted butter
- 1/2 yellow onion chopped
- 2 cloves garlic minced
- 2 stalks celery sliced thinly
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 4 cups chicken broth
- 2 chicken breasts boneless skinless
- 2 carrots sliced
- 1 teaspoon fresh thyme
- 8 ounces egg noodles cooked 1 minute shy of directions
- Add the butter to a large dutch oven on medium heat and cook the onions, garlic, celery, salt and pepper for 3-4 minutes or until translucent before adding in the broth, chicken, carrots, and thyme and bringing to a boil, then reducing to a simmer for 20 minutes.
- Remove the chicken and shred with two forks before returning to the soup with the cooked pasta and serve.