Chicken Noodle Soup
Chicken Noodle is classic and never fails to be comforting. This is Brad’s most requested soup, especially during the winter months, and it’s our go-to when we want something easy to make. We typically make this using the Instant Pot, but you can also make it on the stove top as well.
This recipe has been modified from Skinnytaste’s version of Chicken Noodle Soup.
To make Chicken Noodle Soup, you will need…
Drizzle of olive oil
1 cup carrots, chopped
1 cup celery, chopped
1 medium onion, chopped
salt and pepper
1 1/2 lbs. chicken breast
6 cups chicken broth; OR 6 cups water and 3 tablespoons Better than Bouillon Chicken flavor
2 bay leaves
2 cups egg noodles
Parsley (dried or fresh) for garnish
If using a 6 quart Instant Pot….
Press “sauté” on the Instant Pot. While it’s warming up, season your chicken breasts with salt and pepper. Once “hot”, add drizzle of olive oil and sauté carrots, onions, celery, and garlic. As onions begin to soften, press “cancel” on the Instant Pot. Lay chicken breasts on top of the vegetables. Add chicken broth or water/bouillon and the bay leaves. Place the Instant Pot lid on top. Press “Pressure Cook” and set time for 15 minutes.
While the soup is cooking, boil water on the stove and cook egg noodles as directions indicate, until al dente. Once finished, quick release the pressure valve, remove the chicken and discard the bay leaves. Shred the chicken with two forks and return chicken to the soup. Add egg noodles, garnish with parsley and serve!
This soup refrigerates well. I usually divide it into smaller containers and eat it for lunch for the week.
Note- You certainly can cook the egg noodles in the Instant Pot, just add noodles after you added the shredded chicken back to the pot. Pressure cook for 2 minutes. Quick release. Brad and I just prefer to cook the pasta on the stove.
If using the stove top-
In a large Dutch oven, heat drizzle of olive oil. Once hot, add onion, carrots, and celery. Stir to soften.
Once onions are soft, add chicken, chicken broth, bay leaves. Bring soup to a boil, then reduce heat to a simmer and cover for about 30-35 minutes, or until chicken is able to be shredded by a fork.
Remove chicken and discard bay leaves. Shred chicken with two forks and return to soup.
Add egg noodles and cook until al dente or as packaging indicates. Garnish with parsley and serve!
(this soup pairs beautifully with Rosemary Focaccia if you’re wondering!)
Total Time- 45 minutes
- Drizzle of olive oil
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 medium onion, chopped
- salt and pepper
- 1 1/2 lbs. chicken breast
- 6 cups chicken broth; OR 6 cups water and 3 tablespoons Better than Bouillon Chicken flavor
- 2 bay leaves
- 2 cups egg noodles
- Parsley (dried or fresh) for garnish
If using an Instant Pot-
- Press “sauté” on the Instant Pot. While it’s warming up, season your chicken breasts with salt and pepper.
- Once “hot”, add drizzle of olive oil and sauté carrots, onions, celery, and garlic. As onions begin to soften, press “cancel” on the Instant Pot. Lay chicken breasts on top of the vegetables. Add chicken broth or water/bouillon and the bay leaves. Place the Instant Pot lid on top. Press “Pressure Cook” and set time for 15 minutes.
- While the soup is cooking, boil water on the stove and cook egg noodles as directions indicate, until al dente.
- Once timer is finished, quick release the pressure valve, remove the chicken and discard the bay leaves. Shred the chicken with two forks and return chicken to the soup. Add cooked egg noodles, garnish with parsley and serve!
If using the stove top-
- In a large Dutch oven, heat drizzle of olive oil. Once hot, add onion, carrots, and celery. Stir to soften.
- Once onions are soft, add chicken, chicken broth, bay leaves. Bring soup to a boil, then reduce heat to a simmer and cover for about 30-35 minutes, or until chicken is able to be shredded by a fork.
- Remove chicken and discard bay leaves. Shred chicken with two forks and return to soup.
- Add egg noodles and cook until al dente or as packaging indicates. Garnish with parsley and serve!