Classic Chicken Noodle Soup is a popular comfort food and is especially delicious when it’s homemade. This version of a chicken soup recipe will show you how you can easily make it at home.
It can be a bit time-consuming to prepare the soup from scratch with a chicken carcass. My version of this soup is no muss, no fuss because it’s faster and easier. It’s incredibly tasty thanks to the addition of the great flavor from a fresh bouquet garni. I always get great reviews when I make this for the whole family!
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What To Serve with Classic Chicken Noodle Soup
You might want to try and pair an easy recipe with your hot bowl of Chicken Noodle Soup from this list:
Kitchen Notes and Tips
- The ‘bouquet garni’ originated in France and traditionally includes a blend of parsley, thyme, and bay leaves. However, any combination of fresh or dried herbs can be used to create one. The version in this recipe includes rosemary in addition to the classic trio.
- If you will be using dried herbs, a section of cheesecloth is used to create a sachet that is then dropped into soups or stews while cooking. Fresh herbs are bound by a length of kitchen twine to make it easier to pick out the woody stems and bay leaves before serving.
- I usually make this with leftover chicken and it still tastes amazing.
- A squeeze of fresh lime juice right before serving is a welcome addition to most broth-based soups.
- If you have leftovers, store the soup in the freezer using a freezer-friendly airtight container.
Nothing beats a delicious bowl of homemade chicken noodle soup. Unfortunately, it can be a bit time-consuming to prepare from scratch with a chicken carcass.
Ingredients for Classic Chicken Noodle Soup
Bouquet Garni Ingredients
- 6-8 fresh parsley stems
- 10-12 fresh thyme sprigs
- 3 fresh rosemary sprigs
- 2 whole bay leaves
- Kitchen twine
Chicken Noodle Soup Ingredients
- 1 T. extra virgin olive oil
- 3-4 cloves garlic, minced
- ½ large white onion, chopped
- 4 medium carrots, sliced
- 4 medium stalks celery, sliced
- Sea salt and black pepper, to taste
- 8 c. chicken broth (can be homemade chicken stock)
- 1 lb. boneless, skinless chicken thighs
- 1 lb. boneless, skinless chicken breast
- ½ 12-oz. bag homestyle egg noodles
- Optional: 1 large lime cut into thin wedges
Note: You can use a combination of chicken broth and water if desired. For best results, use at least 50% chicken broth.
Supplies Used
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How To Make Classic Chicken Noodle Soup
#1. Prepare the ‘bouquet garni’ by assembling the parsley, thyme, and rosemary sprigs on a clean work surface and securing them with kitchen twine, as shown. Securely tuck the bay leaf inside the twine to hold. Set aside.
#2. Press the “Sauté” button on the Instant Pot® and adjust to the highest setting. Add the olive oil to the pot, along with the garlic, onion, carrots, and celery. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the vegetables soften and develop a bit of color, approximately 4-5 minutes. Turn the unit off.
#3. Add the chicken broth to the large pot, along with the chicken thighs and breasts. Add the raw chicken down into the liquid with a wooden spoon or spatula until fully submerged.
#4. Add the ‘bouquet garni’ on top and gently push into the liquid, as well. Add the lid and lock into place. Set the pressure release valve to “Sealing” and select the “Manual” button on the high setting. Adjust cook time to 10 minutes.
#5. When the cooking time is complete, allow the pressure to release naturally for 5 minutes before doing a quick release of any remaining steam. Turn the unit off.
#6. Carefully remove the lid and transfer the chicken pieces to a large, rimmed plate. Shred the meat using two forks and set aside.
Preparing your Egg Noodles
#7. Select the “Sauté” function on the highest setting and bring the liquid inside to a boil. Add the egg noodles and boil for 5 minutes. Stir the tender noodles occasionally until it’s al dente.
Tip: Do not overcook the noodles or they will become mushy. They will continue to soften some in the hot liquid.
#8. Turn the unit off and carefully remove the pot from the unit. Add the shredded chicken back to the pot and stir to combine. Taste and season with additional salt and black pepper, if desired.
#9. To serve, transfer the pot of soup to individual soup bowls and offer fresh lime wedges on the side for squeezing if desired. Enjoy!
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Other Soup Recipes
Nothing beats a delicious bowl of soup! Whether you’re sick or just want something during the cold weather, I highly recommend trying these soup recipes:
- Vichyssoise Soup
- Daikon Noodle Soup
- Creamy Golden Gazpacho Soup
- French Onion Soup (Gluten-Free)
- Tex-Mex Chicken Black Bean Soup
Kitchen Gadgets To Make Cooking Easy
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Classic Chicken Noodle Soup Recipe - Easy and Delicious!
Ingredients
Bouquet Garni Ingredients
- 6-8 fresh parsley stems
- 10-12 fresh thyme sprigs
- 3 fresh rosemary sprigs
- 2 whole bay leaves
- Kitchen twine
Best Chicken Noodle Soup Ingredients
- 1 T. extra virgin olive oil
- 3-4 cloves garlic , minced
- 1/2 large white onion , chopped
- 4 medium carrots , sliced
- 4 medium stalks celery , sliced
- Sea salt and black pepper to taste
- 8 c. chicken broth can be homemade chicken stock
- 1 lb. boneless skinless chicken thighs
- 1 lb. boneless skinless chicken breast
- 1/2 12- bag (12 oz.) homestyle egg noodles
- 1 large lime cut into thin wedges (Optional)
Instructions
- Prepare the ‘bouquet garni’ by assembling the parsley, thyme, and rosemary sprigs on a clean work surface and securing with kitchen twine, as shown. Securely tuck the bay leaf inside the twine to hold. Set aside.
- Press the “Sauté” button on the Instant Pot® and adjust to the highest setting. Add the olive oil to the pot, along with the garlic, onion, carrots, and celery. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the vegetables soften and develop a bit of color, approximately 4-5 minutes. Turn the unit off.
- Add the chicken broth to the large pot, along with the chicken thighs and breasts. Add the raw chicken down into the liquid with a wooden spoon or spatula until fully submerged.
- Add the ‘bouquet garni’ on top and gently push into the liquid, as well. Add the lid and lock into place. Set the pressure release valve to “Sealing” and select the “Manual” button on the high setting. Adjust cook time to 10 minutes.
- When the cook time is complete, allow the pressure to release naturally for 5 minutes before doing a quick release of any remaining steam. Turn the unit off.
- Carefully remove the lid and transfer the chicken pieces to a large, rimmed plate. Shred the meat using two forks and set aside.
Preparing your Egg Noodles
- Select the “Sauté” function on the highest setting and bring the liquid inside to a boil. Add the egg noodles and boil for 5 minutes. Stir the tender noodles occasionally until it's al dente.
- Turn the unit off and carefully remove the pot from the unit. Add the shredded chicken back to the pot and stir to combine. Taste and season with additional salt and black pepper, if desired.
- To serve, transfer the pot of soup to individual soup bowls and offer fresh lime wedges on the side for squeezing, if desired. Enjoy!
Notes
- Do not overcook the noodles or they will become mushy. They will continue to soften some in the hot liquid.
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