This delicious Chicken Noodle Soup is a classic soup ready in minutes! It’s an incredible homemade chicken noodle soup loaded with tender chicken and fresh vegetables! Instant Pot and Stovetop instructions included!
There is just nothing as comforting to me as a big bowl of chicken noodle soup. It takes me back to those afternoons going into my Grandmother Verdie’s kitchen after school to find a big pot of her chicken soup simmering away on the stove for supper that night. My sister and I would beg to be able to stay over and eat supper!
I’ve made her soup and variations of it throughout the years on the stove and now have discovered how to make it in my Instant Pot. I’m excited to share both with you.
Chicken Noodle Soup Recipe
How to Make Stovetop Chicken Noodle Soup
Making chicken noodle soup on the stovetop is exactly how my Grandmother made it. The kitchen would smell amazing as the chicken simmered on the stove along with the fresh vegetables.
- Add butter and olive oil to a Dutch oven or 6-quart stock pot. Sauté the carrots and celery in the butter and olive oil until tender, about 3 minutes.
- Pour in the chicken stock or broth and 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.
- Add the noodles to the pot and cook according to package directions. Add seasonings and serve.
How to Make Instant Pot Chicken Noodle Soup
To make my Instant Pot recipe as close to my Grandmother’s version as possible, I like to start with the absolute best ingredients possible. Grandmother was a stickler for her ingredients, making sure that fruits and vegetables were fresh and local and as much as possible was homemade.
- Set the Instant Pot to the Saute setting. Add butter and olive oil and allow the butter to melt. Sauté the carrots and celery in the butter and olive oil until tender, about 3 minutes.
- Pour in the chicken stock or broth, add the chicken, Stone House Seasoning, and thyme. Secure the lid to the Instant Pot, seal the vent and set the Manual setting for 12 minutes on high pressure. Once the time has completed, allow the Instant Pot to naturally release pressure and then carefully release any residual pressure. Remove the chicken from the pot, shred the chicken, and return it to the pot.
- Add the noodles to the pot, set the Instant Pot to Saute and cook the noodles according to package directions. Add seasonings and serve.
What Cut of Chicken to Use
Whole Chicken – I prefer to use a whole organic chicken for this soup. It produces a thick, rich broth that is delicious and nourishing in your soup.
Whole Cut Chicken (in pieces) – You can also have your butcher go ahead and cut up the whole chicken for you to use in your chicken noodle soup, if you prefer. I would still recommend using organic chicken if at all possible.
Chicken Thighs and Breasts – my third choice for my soup recipe is to use a mixture of chicken thighs and breasts. I still look for bone in and skin on as they produce the best broth, in my opinion.
Chicken Breasts – my last choice for my chicken noodle soup is to use a boneless, skinless chicken breast. While this is still delicious, the chicken broth isn’t as thick and rich as it is if using the other cuts of chicken.
How to Make Ahead, Store and Freeze Chicken Noodle Soup
To make ahead. Prepare your soup as instructed and keep on warm in the slow cooker for up to 30 minutes before serving.
Additionally, you can cook as instructed without adding the noodles to the soup. Store in the refrigerator for up to 3 days. When ready to serve the soup, bring to a boil and add the pasta. Cook until the pasta is cooked to your desired level of tenderness and serve.
To store. Allow the soup to cool. Then, store in an airtight container in the refrigerator for up to 3 days.
To freeze. Prepare your soup without adding the pasta to it. Allow to cool and store in a freezer-friendly container. Store in the freezer for up to 3 months. When ready to serve, thaw, bring to a boil and add the pasta. Cook until the pasta is cooked to your preference and serve.
What is the Best Pasta to Use in Chicken Noodle Soup
The pasta you use in your chicken noodle soup is definitely a matter of preference. I love to use fettuccini noodles, my Grandmother loved to use egg noodles and when Sam was a little fella I would use thin spaghetti noodles that I would break into 1-inch pieces so they were easier for him. I would also sometimes use star-shaped noodles and even letters. I’ve included a list of favorites below so that you can pick your personal favorite as well.
Egg Noodles – Egg noodles have a higher amount of egg than traditional pasta. Thick egg noodles are delicious in chicken noodle soup. I prefer to use the short, dried twisted variety in this soup as it doesn’t seem to fall apart as easily as the fresh pasta in the refrigerated section when using the Instant Pot.
Fettuccini – Thick fettuccini noodles make a great pasta to use in this soup and are my go-to pasta of choice when I make my recipe. They are wide enough to allow for a bite.
Spaghetti Noodles – Another great pasta to use is spaghetti. This is generally the pantry staple pasta and makes for a quick go-to addition to chicken noodle soup in a hurry. You can use your favorite thickness of spaghetti noodles – from thin to thicker – to find the one you love!
Shapes – Fun shapes are great to include this soup for children and adults alike! We have loved using stars, the alphabet, and other fun shapes throughout the years!
Here’s my Chicken Noodle Soup Recipe. I hope you love it as much as we do!
Chicken Noodle Soup Recipe
This delicious Chicken Noodle Soup is a classic soup ready in minutes! It’s an incredible homemade chicken noodle soup loaded with fresh vegetables, tender chicken and is a comforting favorite! With Stovetop and Instant Pot instructions!
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 large carrots peeled and sliced 1/4 inch thick
- 2 medium celery ribs sliced 1/4 inch thick
- 1 teaspoon fresh thyme or 1/4 teaspoon dried
- 1 teaspoon Stone House Seasoning
- 4 cups Chicken Stock homemade or store-bought OR chicken broth
- 3 cups water
- 1 whole (about 2-3 pounds) organic chicken or chicken breasts, chicken thighs, or mixture
- 1 (8-ounce) package pasta egg noodles, fettuccine, spaghetti
- 1 tablespoon parsley fresh, chopped
- salt and pepper to taste
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 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.
Add the noodles to the pot and cook according to package directions. Add seasonings and serve.
Instant Pot Chicken Noodle Soup
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.
Make-Ahead Chicken Noodle Soup
Prepare the chicken noodle soup as instructed, allow to cool and then store in an airtight container for up to 3 days. Reheat and serve.
Freezer-Friendly Chicken Noodle Soup
Prepare the chicken noodle soup as instructed without adding the pasta. Thaw and then add the pasta as the soup is reheating for serving.
Serving: 1cup | Calories: 370kcal | Carbohydrates: 29g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 519mg | Potassium: 238mg | Sugar: 3g | Vitamin A: 4695IU | Vitamin C: 3.2mg | Calcium: 19mg | Iron: 0.4mg