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Classic, comforting, Chicken noodle soup is loaded with chicken pieces, veggies, some egg noodles, flavored with some herbs and spices. This homemade Chicken noodle soup is simple, inexpensive and is made from scratch in under 30 minutes!!
Winters have officially arrived here. Embracing the first Arctic blast of the season tonight. With temperature dipping into single digits, its brutally cold out here. I definitely need something warm and comforting for dinner tonight.
Known for its curing properties to treat symptoms of common cold and influenza, this homemade chicken noodle soup is a great soup to have when you or your loved one is under the weather or even when you just want to have something warm and comforting.
WHAT IS CHICKEN NOODLE SOUP
Chicken noodle soup is a variation to the classic Chicken soup which is made by simmering chicken and various other ingredients in water. The classic chicken soup consists of a clear chicken broth, with pieces of chicken and/or vegetables.
The soup may have additions such as pasta, noodles, dumplings or some grains such as rice, quinoa, or barley. Chicken soup is known for its curing properties to treat symptoms of common cold and influenza.
INGREDIENTS FOR CHICKEN NOODLE SOUP
ONION – I prefer yellow onion, as it has mild flavor as compared to red onion.
GARLIC – adds a ton of flavor to the soup. Fresh garlic or garlic powder, both work fine.
GINGER – hot and zesty, peppery ginger, adds spiciness and warmth to the soup
CELERY – adds a nice texture to the soup.
CARROTS – carrots add an extra flavor to this soup, you can chop the carrots or shred it.
CHICKEN – I am using boneless, skinless chicken breast for this recipe. However, bone-in chicken may also be substituted instead of chicken breast. If using bone-in chicken, make sure you have enough chicken meat to add to the soup after you shred the chicken.
I sometimes even use the leftover rotisserie to make this soup and it tastes delicious.
NOODLES – I am using egg noddles, however noodles of choice may be used.
HERBS – herbs that go well with this soup and some of my family favorites include thyme, rosemary, parsley. I use one or combination of herbs to add more depth and flavor to this soup. You can use any herb of your choice.
SPICES – love the herbal, minty flavor of bay leaf
BROTH – low sodium broth adds an additional layer of flavor. Low sodium broth helps control the sodium intake. You can also use a bouillon, mix it with water as per package instructions and use it.
HOW TO MAKE CHICKEN NOODLE SOUP
Hearty, healthy Chicken Noodle soup can be made in a fraction of a time in your Instant Pot. You can make the same recipe on stove top as well.
Instructions for Chicken Noodle Soup in Instant Pot
Turn on the saute mode (high), when it displays “HOT”, add oil.
Add garlic, ginger, onion, carrots, celery, thyme and bay leaf. Saute for 2-3 minutes.
Add chicken broth, deglaze the bottom of the pot. Mix well.
Add chicken breasts. Close the Instant Pot lid, pressure value on sealing.
Turn the Manual / Pressure Cook (high) for 15 minutes. Note: Depending upon the size of the chicken breast – small to large, adjust the cooking time from 10 – 15 minutes. For small size, cook for 10 minutes, for large, thick size, cook for 15 minutes.
After the Instant Pot beeps, let the pressure release naturally, around 10 minutes.
Open the Instant Pot, remove the chicken and using a fork shred the chicken.
Turn ON saute mode (high), add noodles, cook the noodles as per package instructions.
Add the shredded chicken back to the pot. Adjust seasoning- salt and pepper as per taste. Chicken Noodle Soup is ready to served. Enjoy!!
Instructions for Stove Top Chicken Noodle Soup
In a dutch oven or a soup pot, follow the same recipe as discussed. Bring the mixture to a boil, reduce the heat to medium, cover and simmer until chicken is cooked. Remove the chicken from the soup, shred it and put it back to the soup. Rest of the recipe is same as Instant Pot.
HOW TO MAKE CHICKEN NOODLE SOUP GLUTEN FREE
To make Chicken Noodle Soup gluten-free, substitute gluten-free noodles instead of regular noodles.
Here are some more SOUP recipes from blog. Enjoy!!
Broccoli Cheddar Soup – thick, creamy soup made with broccoli, cheddar cheese
Cream of Mushroom Soup – cream, comforting, earthy flavors in a bowl of soup
Chicken and Cabbage Soup – healthy, low-carb, chicken and cabbage soup
Chicken Tortilla Soup – spicy, hearty soup inspired by Mexican cuisine
Tomato Carrot Beetroot Soup – smooth, velvety textured, different version of tomato soup
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Chicken Noodle Soup
Ingredients
- 2 boneless, skinless, chicken breasts
- 2 cups egg noodles, uncooked
- 1 medium onion, chopped
- 3-4 cloves garlic, minced
- 1/4 inch ginger, chopped
- 2 stalks celery, chopped
- 2 medium carrots, chopped
- 1 tsp dried thyme
- 2 dry bay leaf
- 8 cups low sodium chicken broth
- 1 tbsp oil
- salt and black pepper to taste
Instructions
- Turn on the saute mode (high), when it displays “HOT”, add oil.
- Add onion, garlic, ginger,carrots, celery, thyme and bay leaf. Saute for 2-3 minutes.
- Add chicken broth, deglaze the bottom of the pot. Mix well.
- Add chicken breasts. Close the Instant Pot lid, pressure value on sealing.
- Turn the Manual / Pressure Cook (high) for 15 minutes. Note: Depending upon the size of the chicken breast – small to large, adjust the cooking time from 10 – 15 minutes. For small size, cook for 10 minutes, for large, thick size, cook for 15 minutes.
- After the Instant Pot beeps, let the pressure release naturally, around 10 minutes.
- Open the Instant Pot, remove the chicken and using a fork shred the chicken.
- Turn ON saute mode (high), add noodles, cook the noodles as per package instructions.
- Add the shredded chicken back to the pot. Adjust seasoning- salt and pepper as per taste. Add some parsley. Chicken Noodle Soup is ready to served. Enjoy!!
Notes
- Depending upon the size of the chicken breast - small to large, adjust the cooking time from 10 - 15 mins. For small size, cook for 10 mins, for large, thick size, cook for 15 mins. Chicken thighs may also be used. Adjust the cooking time accordingly.
- Frozen chicken may also be used. Adjust the cooking time accordingly.
- Adjust the consistency of the soup by adding more broth.
- For stove top version: Follow the same recipe as discussed earlier. Bring the mixture to a boil, reduce the heat to medium, cover and simmer until chicken is cooked. Remove the chicken from the soup, shred it and put it back to the soup. Rest of the recipe is same as Instant Pot.
- HOW TO MAKE CHICKEN NOODLE SOUP GLUTEN FREE - please refer to post discussed earlier.
