Chicken Noodle Soup. What’s not to like? I have always thrown together my favorite Chicken noodle soup recipe, and I haven’t really taken the time to write down the recipe. I’ve been throwing the basics into the pot with my favorite herbs. But, over the years as I have made this soup and posted snippets on my Instagram, I always get questions asking for my recipe! So, I finally paid attention for you and wrote it down! There are a million variations to chicken noodle soup, but this is the one I always fall back on each time I make it. And, it is always a favorite and a yummy soup to have for dinners, and even extras for lunch!
I love that you can make this in a big pot, or put it in your pressure cooker! I’ve been using my Ninja Foodi Pressure cooker a ton lately, they nicely sent one over to me and I finally broke it out and it has been amazing! It has two lids so it is an Air Fryer, Roaster, Bake, Steam, Sauté, Slow cook, dehydrator, rice cooker, Pressure cooker and so much more all in one! I highly recommend it! So, my most recent batch I cooked it in there, but can also do it on the stove! I hope it becomes a staple in your home as it has been in mine!
Read more for full recipe and instructions!
Caroline’s Chicken Noodle Soup
Serves 6-8
Ingredients
2 tablespoons Olive Oil
1 cup or one small yellow onion, diced
1 1/2 cups carrots, diced (about 4 carrots or so)
1 1/2 cups celery, diced (about 4 stalks or so)
3 cloves fresh garlic, minced
2 teaspoons dried thyme, or 2 tablespoons fresh thyme, chopped
2 teaspoons dried basil
1-2 dried Bay Leaf
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper
2 large chicken breasts (about 1.5 pounds)
2- 32 oz containers of chicken broth (64 oz total) – I like to use the Better than Bouillon chicken paste from Costco. I do 8 cups of water with about 1/4 cup of the paste to make my chicken broth!
3-4 cups dry noodles ( I use gluten free from Trader Joes, but you can use Egg noodles, or whatever you prefer) *Cook noodles according to package directions to just al dente, or not too soft. I prefer to cook the noodles separate so they don’t get too mushy.
Garnish / Topping
I like to add a few squirts of fresh lemon juice.
3-4 tablespoons of fresh parsley, chopped
(optional) 2 tablespoons of fresh chives * I added some from my garden last time and really loved that fresh addition at the end!
Directions for a tabletop Pressure Cooker (Instant Pot / Ninja Foodi Pressure Cooker)
Turn on the sauté setting and warm the olive oil for a few minutes. Add the onions, celery, carrots, garlic, thyme, basil, bay leaf, and salt and pepper. Mix and sauté for about 5 minutes or so.
Pour in the chicken broth and add the chicken breast to the pot. Secure the pressure cooker lid, and make sure it is on the seal setting. Then push pressure cook (or soup mode if it has it) and then set to 7 minutes. Once it comes to pressure and counts down the seven minutes, let the pressure cooker continue on the slow/natural release cycle for another 10 minutes or so. Then it should release or you can slide the lever over to release the steam. Open the pot once it has completely released, then take out the chicken and shred the chicken. *You can at this point put the dry noodles into the pot and hit the sauté mode to boil them a few minutes to cook them, but like I said above, I prefer to cook them before separately.
Add the shredded chicken back to the pot and check for seasonings. You may want to add extra herbs, or salt and pepper.
Add a some fresh lemon juice to the pot, and some fresh parsley and chives if you wish!
Enjoy!
Directions for the Stove Top
In a large stock pot, heat the olive oil over medium heat. Add the onions, carrots, celery, garlic, thyme, basil, bay leaf, and salt and pepper. Mix and sauté for about 5-10 minutes or so until the onions look translucent and are getting soft. Add the broth, raw chicken breasts (* you can use precooked shredded rotisserie chicken, just be sure to add it at the end with the noodles) and bring to a boil.
*Meanwhile, cook the noodles separately according to the package directions but try to keep them just under cooked at al denté.
Turn the heat down to medium low and simmer for another 10-15 minutes or until the celery and carrots are soft and the chicken is cooked through. Remove the chicken and shred the chicken. Add the chicken and cooked noodles back into the pot. Check for seasonings and add more herbs and salt and pepper as needed to taste.
Add a some fresh lemon juice to the pot, and some fresh parsley and chives if you wish!
Enjoy!
