This Chicken Noodle Soup recipe is easy to make from scratch on the stove top or the Crock Pot! It has the best mix of seasonings, egg noodles, and can be made with chicken breast, chicken thighs, or rotisserie chicken!A bowl of chicken noodle soup with a spoon in the bowl and parsley.

Easy Chicken Noodle Soup

There is nothing cozier than a warm bowl of homemade Chicken Noodle Soup, and this recipe has the best combination of seasonings and flavor enhancers that put it above the rest while still keeping things simple and easy.

I have everything you need to know: I’ll tell you what types of chicken are best for this recipe, how to make sure the noodles don’t soak up all of that delicious broth, storage info, and more. Let’s do it!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Sauté the onions, carrots, celery, and garlic in butter until softened. Add the seasonings, soy sauce, hot sauce, chicken, and chicken broth.

Bring to a gentle boil and cook for 15-20 minutes, until chicken is cooked through. (A gentle boil ensures the chicken stays juicy and doesn’t get tough.)

Remove the chicken and use 2 forks to shred it. Return it to the soup.

A dutch oven with uncooked chicken and sautéed vegetables next to a plate of shredded chicken.

Boil the noodles separately and add them directly to serving bowls if you expect leftovers, then ladle the soup on top. Otherwise, you can add the drained noodles right to the pot of soup and serve. 

A pot of cooked egg noodles next to a pot of chicken noodle soup.

Crock Pot Method

  • Melt the butter in the Crock Pot. Add the onions, carrots, celery, and garlic and toss to coat.
    Add the seasonings, soy sauce, hot sauce, chicken, and chicken broth.
  • Cook on low for 6 hours. (I recommend low heat to keep the chicken juicy and tender. Cooking it over higher heat makes it tougher. If necessary, it can be cooked for 4 hours on high.)
  • Cook noodles separately as outlined in stovetop procedure.
  • Add the drained noodles to serving bowls and ladle soup on top. Serve!

Instant Pot Method

Pro Tips

  • Be sure to cook the egg noodles separately. Add them directly to serving bowls and ladle the soup on top. This way the noodles won’t absorb all of the broth, this is especially important if you plan on having leftovers.
  • Bone-in chicken breast or thighs adds the most flavor to the broth, but boneless chicken or leftover/rotisserie chicken may also be used.
  • You can’t taste the hot sauce, soy sauce, or mustard powder in this recipe. They are used as flavor enhancers in the soup. The turmeric adds a nice golden color to this soup but can be omitted if needed.
  • Top this soup with Ranch Oyster Crackers for even more flavor!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

Tools For This Recipe

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  • 4.5 quart Dutch oven– This is the one pictured in this post and is a great size for this recipe.
  • Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
  • Pinch Bowls– for measuring out seasonings ahead of time.
  • 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.

A soup pot filled with Chicken Noodle Soup with parsley on the side.

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A bowl of Chicken Noodle Soup with egg noodles, seasonings, and vegetables.

Easy Chicken Noodle Soup

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
5 from 22 ratings
Servings: 10 people
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This Homemade Chicken Noodle Soup recipe is easy to make on the Stove Top or the Crock Pot! It has the best mix of seasonings, egg noodles, and can be made with chicken breast, chicken thighs, or rotisserie chicken.

Ingredients

Seasonings

  • 1 teaspoon EACH: dried basil, parsley, oregano, thyme, mustard powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon turmeric

Soup

  • 2 tablespoons butter
  • 1 yellow onion, diced
  • ½ cup diced carrots
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon soy sauce
  • 1 teaspoon hot sauce
  • 1 teaspoon lemon juice
  • 2 lbs. bone-in chicken breast, or chicken thighs
  • 8 cups chicken broth
  • 2 cups wide egg noodles, uncooked

Instructions

  • Note: The noodles are cooked separately in this recipe and spooned directly into serving bowls to ensure that they don’t soak up too much broth. This is especially important if you anticipate leftovers.
  • Pro Tip: Measure out the seasonings in a pinch bowl ahead of time. The rest of the recipe will fly by.
  • Melt butter in a large soup pot over medium heat. Add the onions, carrots, and celery. Soften for 4 minutes, then add the garlic and cook for 1 more minute.
  • Add the seasonings, soy sauce, hot sauce, chicken, and chicken broth.
  • Bring the soup to a gentle boil and cover partially. Allow the chicken to slowly cook through (a rapid boil will make it tough). About 15-20 minutes. Remove the chicken and use two forks to shred. Return it to the soup. Add the lemon juice and simmer while you prepare the noodles.
  • Bring a pot of salted water to a boil. Add the noodles and cook according to package instructions. Drain and add the noodles directly to serving bowls.
  • Ladle the soup on top, then serve!

Notes

Pro Tips:
  • Chicken: The chicken can be skin-on or skinless. Bone-in chicken adds a lot more flavor to the broth, but boneless can be used if needed. You can also use 3 cups of leftover or rotisserie chicken.
  • Seasonings and Flavor Enhancers: You can’t taste the hot sauce, soy sauce, or mustard powder in this recipe. They are used as flavor enhancers in the soup. The turmeric adds a nice golden color to this soup but can be omitted if needed.
  • 3 heaping cups of egg noodles can be used if you like lots of noodles in your soup.
  • Top this soup with Ranch Oyster Crackers for even more flavor!
Storage:
  • Refrigerate for 3-5 days or freeze for 3 months.
Crock Pot Method:
  • Melt the butter in the Crock Pot. Add the onions, carrots, celery, and garlic and toss to coat.
    Add the seasonings, soy sauce, hot sauce, chicken, and chicken broth.
  • Cook on low for 6 hours. (I recommend low heat to keep the chicken juicy and tender. Cooking it over higher heat makes it tougher. If necessary, it can be cooked for 4 hours on high.)
  • Cook noodles separately as outlined in stovetop procedure.
  • Add the drained noodles to serving bowls and ladle soup on top. Serve!

Nutrition

Calories: 173kcal, Carbohydrates: 9g, Protein: 22g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 70mg, Sodium: 981mg, Potassium: 560mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1188IU, Vitamin C: 16mg, Calcium: 34mg, Iron: 1mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Soup
Cuisine: American
Author: Stephanie