Would you like to learn to make Easy Chicken Noodle Soup (Stove Top and Instant Pot) from scratch? You know, homemade chicken noodle soup made with egg noodles like Grandma used to cook? We really enjoy a big pot of easy, creamy chicken and noodle soup when the temperatures drop.
Easy Chicken Noodle Soup Recipe (Made on the Stove Top OR the Instant Pot)
Howdy! Chef Alli Here. Let’s Get You Cookin’….Shall We? ?
Go ahead. Try to tell me what you think could be more delicious that a big ole pot of warm chicken noodle soup….especially when they are served on a bed of warm, soft mashed potatoes. You can’t do it, can you?
Nearly everybody seems to love chicken noodle soup! From adults…. to kids….to new mothers….to sad friends who need a little bit of comfort and care. Chicken and noodles can’t be beat.
My family loves good ole comfort food, that’s for sure. I enjoy making Loaded Bubble-Up Chicken Pot Pie for my guys, and I also just created a new Instant Pot Swiss Steak recipe that’s been popular at my house, too.
5 Reasons to Love This Easy Chicken Soup Recipe
- This soup is hearty, warm and soooo comforting.
- It’s super economical and only needs a few ingredients.
- You’ve got cooking options – make it on your stovetop, or even faster in your Instant Pot.
- It’s like a big warm hug when you take it to a new mamma or a friend who’s lost a loved one.
- It doubles very easily if you need an extra big batch.
What Ingredients Do You Need to Make Quick and Easy Chicken Noodle Soup with Vegetables?
- Cooked chicken breasts or chicken thighs
- Olive oil, for sauteing vegetables
- Onions and celery
- Spices – oregano leaves and turmeric
- Chicken broth
- Flour, for thickening the broth
- Baby peas and carrots
- Heavy cream, optional
- Italian parsley, optional
How to Make Chicken Noodle Soup Better
- Use a good quality chicken broth, whether purchased or homemade.
- Serve the chicken noodle soup over warm mashed potatoes to really amp up this comfort food.
- Adding the splash of cream just before serving, makes this soup seem extra comforting without adding a ton of calories. I recommend it!
- To make this soup really easy and quick, use frozen egg noodles (such as Reame’s egg noodles) and cooked and chopped rotisserie chicken.
Recipe Tips for Making Chicken and Noodles from Scratch
- Can I use dried egg noodles from a package for making this soup?
- So I need to use cooked chicken when making chicken noodle soup?
- If I don’t have time to make the homemade noodles, I can use frozen egg noodles from the freezer section, correct?
The packaged (dried) type egg noodles cook very, very quickly. You can use that type of noodle if you’re making this soup on the stove top, but when I’ve tried using them to make this soup in the Instant Pot, the pressure absolutely obliterates them into tiny particles, even when I only cook them for 1 minute!
This soup requires cooked chicken. You can use cooked and shredded (or chopped) chicken breasts if you prefer white meat, or use cooked and shredded (or chopped) chicken thighs if you prefer dark meat.
I personally prefer dark meat since I find it to cook quicker and be much more tender and moist than white breast meat.
If you are in a hurry to get this soup on the table, don’t worry about making homemade noodles. Adding frozen egg noodles (such as Reame’s egg noodles) still makes this a delicious soup and nobody is going to be the wiser.
- How long does it take to make the homemade egg noodles?
- Can I freeze homemade egg noodles? If so, how do I do that?
- Can I freezer chicken noodle soup?
- Can I add other vegetables to chicken noodle soup?
Making homemade egg noodles using this recipe takes about 20-25 minutes by the time you roll out the dough and cut it into noodles.
Homemade egg noodles freezer really well. If you opt to make a couple of batches of egg noodles at one time, freeze them by laying the egg noodles out over a rimmed baking sheet.
When the egg noodles are completely frozen, remove them to a freezer bag before they can thaw, then spread them out in a flat layer inside the bag. Freezing the noodles this way lets you lay each bag of noodles on top of each other in the freezer, saving space.
Chicken noodle soup freezes great. Just be sure the soup is fully cooled before freezing it. When you are ready to have chicken and noodles, simply thaw the soup in the fridge, then reheat.
Chicken and noodles can always be customized to your family’s liking. Sometimes I add mixed vegetables (green beans, carrots and peas all together), corn (canned or frozen) and even cooked diced potatoes.
Other Favorite Recipes to Enjoy –
- French Dip Beef Sandwiches made from Eye of Round Roast
- Air Fryer 20-Minute Brats with Peppers and Onions
- Instant Pot Chicken Tenders with Cream Gravy
- Southwest Pork Cutlets with Calico Rice
- 3-Minute Instant Pot Ham and Cabbage Soup
- Easy Ham and Corn Chowder
Printable Recipe for Chicken Noodle Soup Made Two Ways
Chicken Noodle Soup (Stove Top and Instant Pot)
Chicken Noodle Soup
- 2 Tbs. good olive oil or butter
- 1 yellow onion diced
- 1 cup celery diced
- 1/2 tsp. turmeric
- 1 tsp. dried oregano leaves
- 3 boneless, skinless, chicken breasts cooked and shredded (I often use 5-6 cooked boneless, skinless chicken thighs in place of chicken breasts)
- 8-10 cups chicken broth
- 1 Tbs. flour (for making thickening slurry with water)
- 12 oz. package frozen baby peas and carrots thawed
- 1 splash heavy cream optional
- 1 Tbs. chopped fresh Italian parsley, or substitute 1 tsp. dried parsley optional
- Kosher salt and freshly ground black pepper to taste
- 1 batch of your favorite mashed potatoes optional
Easy Homemade Egg Noodles (may substitute frozen egg noodles, such as Reames, if preferred)
- 2 cups flour
- 1 tsp. kosher salt
- 3 egg yolks
- 1 egg
- 1/4 - 1/2 cup milk, water, or broth as needed
How to Make Chicken Noodle Soup on Your Stove Top
- In a large Dutch oven (or any large soup pot) over medium heat, add a drizzle of oil; when the oil is nicely hot, add the onions, celery, turmeric, and oregano, cooking a few minutes until the vegetables have softened and are beginning to turn golden brown, reducing the heat as they cook, if needed. **If the vegetables begin to dry out a bit, add a splash of chicken broth and continue to cook to desired doneness.
- Add the cooked chicken and broth to the Dutch oven along with the egg noodles; bring to a simmer over medium heat, cooking until the noodles are tender, approx. 20 minutes; add the baby peas a carrots during the last 10 minutes of the cooking time.
- Meanwhile, in a small bowl, make a slurry by combining 2 Tbs. water with the flour, whisking until smooth; add the prepared slurry to the chicken noodle soup, cooking and stirring until the chicken and noodles have thickened slightly. To finish, stir in the cream and parsley; season to taste with salt and pepper. Serve the chicken and noodles at once, over a bed warm mashed potatoes.
How to Make the Chicken Noodle Soup in your Instant Pot
- Using the sauté setting on the Instant Pot (or any electric pressure cooker), add a drizzle of olive oil. When the oil is nicely hot, add the add the onions, celery, turmeric, and oregano, cooking the vegetables for 1 minute.
- Still using the sauté setting, add the broth and noodles to the Instant Pot, bringing the soup to a boil. Lock the lid securely into place, then choose the high pressure setting for 2 minutes, bringing the Instant Pot to full pressure.
- When the timer sounds, do a quick release to remove all the pressure from the Instant Pot. Carefully unlock and remove the Instant Pot lid, giving the soup a gentle stir. Add the carrots and peas, using the sauté setting to simmer them for 5 minutes or until tender.
- Meanwhile, in a small bowl, make the slurry by combining 2 Tbs. water with the flour, whisking until smooth; add the prepared slurry to the chicken noodle soup, cooking and stirring until the chicken and noodles have thickened slightly. Season to taste with salt and pepper. Serve the chicken and noodle soup at once, over a bed of warm mashed potatoes.
- **Please note - you can always substitute frozen egg noodles, such as Reame's egg noodles, if desired - they are quite delicious and make cooking chicken noodle soup so easy.
How to Make Easy Homemade Egg Noodles (May substitute frozen egg noodles if desired, such as Reames egg noodles)
- In a large mixing bowl, combine the flour with salt, then create a well in the center of the flour mixture. Place the egg yolks and egg into the well, along with a couple tablespoons liquid; stir or use your hands to combine well, adding more liquid as needed, just a tablespoon at a time, until the dough comes together. **Don't over work the dough or you will have tough and chewy noodles.
- Divide the noodle dough in half, letting it rest for 10 minutes. on a lightly flour work surface. Once dough has rested, use your favorite rolling pin to roll the dough to 1/8" inch thickness. Use a pizza cutter to cut the dough into noodles, whichever width you prefer; repeat with remaining half of the noodle dough. **Noodles can be used at once - I cook mine immediately after rolling them out and they are so fat and tender once they have simmered in the broth. I know a lot of cooks like to dry their egg noodles to cook later, but I've not ever used that method.
- **Homemade noodles freeze really well. Sometimes, while I already have all the mess on the my counter anyway, I go ahead and make a few batches of noodles. I spread each batch of noodles out over a rimmed baking sheet to freeze so they can freeze flat. Once the noodles are completely frozen, I package them info freezer bags in a single layer (so I can stack them in my freezer for better storage) to grab and use later when we are craving chicken and noodles.
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