Easy Homemade Chicken Noodle Soup (Stovetop or Instant Pot)

There is just something about a big pot of homemade chicken noodle soup that feels comforting! Whether it’s a chilly day, someone in the family isn’t feeling well, or you’re just looking for a simple homemade meal, this chicken noodle soup is one of those recipes that is always good to have on hand.

This is my go-to homemade chicken noodle soup recipe because it is made with simple ingredients, comes together in one pot, and doesn’t require a whole lot of preparation.

One of my favorite things about this recipe is that you can use either frozen or thawed chicken breasts! I don’t always remember to pull meat out of the freezer ahead of time, so having a recipe that works with frozen chicken is especially helpful on those busy days.

I also love that you can make this soup on the stovetop in a large stockpot or Dutch oven, or use your Instant Pot for an even more hands-off approach.

It’s a hearty, flavorful soup filled with tender shredded chicken, carrots, celery, onions, and egg noodles in a delicious seasoned chicken broth.

And the best part? It’s made entirely from scratch using ingredients you probably already have in your kitchen!

Why You’ll Love This Homemade Chicken Noodle Soup

There are several reasons this recipe has become a favorite in our home!

• Simple ingredients: This recipe uses basic vegetables, chicken, broth, noodles, and seasonings. Nothing complicated or difficult to find.
• Frozen or thawed chicken: You don’t have to remember to thaw your chicken ahead of time!
• One-pot meal: Everything cooks together in one pot, which means fewer dishes to wash afterward.
• Stovetop or Instant Pot: You can prepare this recipe using whichever method works best for you.
• Great for the whole family: This is a filling, comforting meal that everyone can enjoy.
• Wonderful for leftovers: Make a big pot and enjoy it for lunch or dinner over the next few days.

Ingredients for Homemade Chicken Noodle Soup

You only need a handful of simple ingredients to make this delicious homemade soup.

Butter and Olive Oil: I use a combination of 3 tablespoons of salted butter and 2 tablespoons of olive oil to sauté the vegetables. The butter adds a wonderful richness and flavor to the base of the soup.

Chicken Breasts: You’ll need 2 large boneless chicken breasts. One of the great things about this recipe is that you can use either frozen or thawed chicken.

Chicken Broth: 8 cups of chicken broth create the base for this soup. You can use homemade chicken broth or your favorite store-bought variety.

Carrots: 5 medium carrots, peeled and diced. These add a little natural sweetness, color, and plenty of flavor.

Celery: 4 celery stalks, diced. Celery is one of those classic chicken noodle soup ingredients that adds a wonderful savory flavor.

Yellow Onion: 1 large yellow onion, diced. The onion adds depth to the broth and helps create a flavorful base.

Garlic: 5 cloves of minced garlic. Fresh garlic adds so much flavor to this soup!

Thyme: 2 teaspoons of thyme give the broth that familiar homemade chicken noodle soup flavor.

Bay Leaves: 2 bay leaves simmer in the broth as the soup cooks, adding another layer of flavor. Just remember to remove them before serving!

Salt: 2 teaspoons of salt

Black Pepper: 1 teaspoon of black pepper

Egg Noodles: 4 cups of medium egg noodles. These cook right in the broth, making this an easy one-pot meal.

Tools Needed

You don’t need any fancy kitchen equipment to make this homemade chicken noodle soup, but here are a few things that will make the process easier.

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• Large Stockpot or Dutch Oven: If you’re preparing this recipe on the stovetop, you’ll want a large pot with plenty of room for the chicken, vegetables, broth, and noodles.
• Instant Pot: If you prefer the pressure cooker method, a sufficiently large Instant Pot works wonderfully.
• Cutting Board: For preparing the vegetables.
• Sharp Knife: To dice the carrots, celery, and onion and mince the garlic.
• Vegetable Peeler: For peeling the carrots.
• Wooden Spoon: For stirring the vegetables and soup.
• Measuring Cups and Spoons: To measure your ingredients.
• KitchenAid Stand Mixer (Optional): This is one of my favorite kitchen shortcuts! I use my KitchenAid mixer with the paddle attachment to shred the cooked chicken quickly.
• Meat Thermometer: To make sure the chicken is completely cooked before shredding.

How to Make Homemade Chicken Noodle Soup on the Stovetop

This is such an easy recipe to throw together, especially since everything cooks in one pot!

Sauté the Vegetables

Begin by adding 3 tablespoons of salted butter and 2 tablespoons of olive oil to a large stockpot or Dutch oven over medium heat.

Once the butter has melted, add the diced carrots, celery, and yellow onion.

Sauté for approximately 3–5 minutes, stirring occasionally, until the vegetables begin to soften.

Next, add the minced garlic and continue sautéing for another minute.

I like to sauté the vegetables before adding the broth because it helps bring out their flavors and gives the soup a delicious base.

Add the Chicken and Broth

Place the chicken breasts directly into the soup pot with the sautéed vegetables.

Pour in 8 cups of chicken broth.

You can use thawed or frozen chicken breasts for this recipe, which makes it especially convenient when you’re working with whatever you have available.

Add the Seasonings

Stir in the thyme, bay leaves, salt, and black pepper.

Give everything a good stir to combine the seasonings throughout the broth.

Cook the Chicken

Bring the soup to a boil.

Once boiling, cover the pot and reduce the heat to medium, adjusting as needed to maintain a steady simmer.

Continue cooking until the chicken breasts are completely cooked through.

This typically takes around 15–20 minutes for thawed chicken, but the actual cooking time will depend on the size and thickness of your chicken breasts. Frozen chicken will generally take longer.

The internal temperature of the chicken should reach 165°F before removing it from the pot.

Shred the Chicken

Once the chicken is fully cooked, carefully remove it from the soup.

You can shred the chicken using two forks, but I have a little kitchen trick that makes this step so much quicker!

I like to place the cooked chicken breasts into the bowl of my KitchenAid stand mixer and use the paddle attachment to shred the chicken.

Turn the mixer on low speed, and within a short amount of time, you’ll have perfectly shredded chicken!

Just be careful not to mix it too long, or the chicken may become more finely shredded than you prefer.

Return the Chicken to the Soup

Add the shredded chicken back into the pot and stir to distribute it evenly throughout the broth.

Cook the Egg Noodles

Add 4 cups of uncooked medium egg noodles directly into the soup.

Continue cooking according to the noodle package instructions, stirring occasionally, until the noodles are cooked al dente.

The noodles will absorb some of the flavorful broth as they cook.

Serve and Enjoy!

Before serving, remove both bay leaves from the soup.

Ladle the warm soup into bowls and enjoy!

This homemade chicken noodle soup is especially delicious served with a slice of homemade bread or a warm dinner roll.

How to Make Easy Chicken Noodle Soup in the Instant Pot

If you love using your Instant Pot, you can easily prepare this recipe using the pressure cooker method!

The ingredients and measurements stay exactly the same.

The main difference is that you’ll pressure cook the chicken and vegetables first, then add the egg noodles afterward.

Important: Make sure the full recipe fits below your Instant Pot’s maximum fill line. An 8-quart model is a better fit for this full batch. For a 6-quart model, consider halving the recipe. Never exceed your cooker’s marked maximum fill line.

Sauté the Vegetables

Turn the Instant Pot to the Sauté setting.

Add the salted butter and olive oil to the inner pot.

Once the butter has melted, add the carrots, celery, and onion.

Sauté for 3–5 minutes, stirring occasionally.

Add the minced garlic and sauté for an additional minute.

Add the Chicken and Broth

Turn off the Sauté setting.

Place the chicken breasts into the Instant Pot, followed by the 8 cups of chicken broth.

Add the Seasonings

Stir in the thyme, bay leaves, salt, and black pepper.

Make sure the chicken is mostly submerged in the broth.

Pressure Cook the Chicken

Secure the Instant Pot lid and set the valve to the sealing position, if your model requires it.

Select Pressure Cook (or Manual) and set to high pressure.

Use the following times as a starting point:

• Thawed boneless chicken breasts: 10 minutes
• Frozen boneless chicken breasts: 12–15 minutes, provided the breasts are frozen individually rather than stuck together in a large block.

The exact cooking time can vary based on the thickness of your chicken breasts.

Remember, the Instant Pot will also need additional time to come to pressure before the cooking timer begins.

Once the cooking cycle is complete, allow approximately 5 minutes of natural pressure release before carefully releasing the remaining pressure according to your Instant Pot’s instructions.

Shred the Chicken

Carefully remove the chicken breasts and check that they have reached an internal temperature of 165°F.

If they haven’t reached that temperature, continue cooking before shredding.

Shred the chicken with two forks or use your KitchenAid mixer with the paddle attachment.

Add the Noodles

Return the shredded chicken to the Instant Pot.

Select the Sauté setting and bring the broth back to a simmer.

Add the 4 cups of uncooked egg noodles and cook according to the package directions, stirring occasionally.

You don’t need to pressure cook the noodles. Cooking them using the Sauté setting allows you to check their texture and prevents them from becoming overly soft.

Serve

Once the noodles are tender, turn off the Instant Pot.

Remove both bay leaves, give the soup a good stir, and serve up a bowl of chicken noodle soup! Add a little bit of fresh parsley for a nice garnish. 

Helpful Tips for Making the Best Chicken Noodle Soup

Don’t skip sautéing the vegetables.

It might seem easier to throw everything into the pot at once, but taking a few minutes to sauté the bite-sized pieces of carrots, celery, onion, and garlic really helps develop the flavor of the broth.

Use homemade chicken broth if you have it.

Homemade chicken stock or bone broth is a wonderful way to add even more flavor to this soup. However, store-bought broth works great too!

Adjust the salt to your taste.

Different chicken broths contain different amounts of sodium, so the final saltiness of your soup may vary. If you’re using a particularly salty broth, you may want to start with less salt and add more after tasting.

Keep an eye on the noodles.

Egg noodles can become overly soft if they’re cooked too long. I recommend following the cooking time on your noodle package and checking them as they cook.

The noodles will continue absorbing broth.

If you’ve ever made homemade chicken noodle soup and noticed that there seems to be less broth the next day, this is why!

As the soup sits, the egg noodles continue to absorb liquid.

If your leftover soup becomes too thick, simply add a little more chicken broth when reheating.

My favorite chicken-shredding shortcut!

If you have a KitchenAid stand mixer, try using the paddle attachment to shred your cooked chicken. It takes so much less time than shredding the chicken by hand, especially when you’re making a large batch of soup!

Frozen chicken is perfectly fine.

You don’t have to plan ahead and remember to thaw the chicken before making this recipe.

Just remember that frozen chicken will take longer to cook. Always check the internal temperature to make sure the chicken is fully cooked before shredding.

Can I Make This Chicken Noodle Soup Ahead of Time?

Absolutely!

This is a wonderful soup to prepare ahead of time, especially if you like having homemade meals ready to reheat during the week.

However, there is one thing to keep in mind.

Because the noodles are cooked directly in the broth, they will continue absorbing liquid as the soup sits.

If I know I’m making this soup specifically for later, I can prepare the soup without the noodles and add them when I’m ready to serve it.

This helps keep the noodles from becoming too soft.

If you’ve already cooked the noodles in the soup, that’s perfectly fine too! You may just need to add some additional chicken broth when reheating.

How to Store Leftover Chicken Noodle Soup

Allow the soup to cool enough to safely transfer into a airtight container and refrigerate promptly.

Store leftovers in the refrigerator for up to 3–4 days.

When you’re ready to enjoy the leftovers, reheat the soup in a saucepan on the stovetop or in the microwave until thoroughly heated.

You may need to add additional chicken broth because the noodles will absorb some of the liquid as the soup sits.

Can You Freeze Homemade Chicken Noodle Soup?

Yes! Homemade chicken noodle soup can be frozen, but I recommend freezing it without the egg noodles whenever possible.

Egg noodles tend to become much softer after being frozen and reheated.

For the best results, prepare the soup through the chicken-cooking and shredding steps, but leave out the noodles.

Allow the soup to cool, transfer it into freezer-safe containers, and freeze for up to 2–3 months for best quality.

When you’re ready to serve the soup, thaw it safely in the refrigerator, reheat it, and add the egg noodles directly to the simmering broth.

This gives you a delicious homemade soup without having to start from scratch!

Frequently Asked Questions

Can I use frozen chicken breasts in chicken noodle soup?

Yes! I love that this recipe works with both frozen and thawed chicken breasts.

Frozen chicken will generally take longer to cook, so you’ll need to adjust the cooking time accordingly.

Always check that the internal temperature reaches 165°F.

Can I use chicken thighs instead of chicken breasts?

Yes, boneless chicken thighs can be used if you prefer dark meat.

Chicken thighs tend to have a slightly richer flavor and remain tender when cooked.

You may need to adjust the cooking time depending on their size.

Can I use a different type of noodle?

Absolutely! I’ve done a lot of testing to find the best type of noodles, while using medium egg noodles is a personal preference for this homemade chicken noodle soup, you can use other pasta shapes if that’s what you have available. I found the medium sized to be the best noodles but you can use wide egg noodles, thick egg noodles, even homemade egg noodles, you just may need to adjust the cooking time slightly.

Just keep in mind that different noodles have different cooking times and may absorb more or less broth.

Why did my chicken noodle soup become thick?

This usually happens because the noodles continue absorbing broth after cooking.

Simply stir in a little additional chicken broth when reheating to return the soup to your desired consistency.

Can I use rotisserie chicken?

Yes! Rotisserie chicken is a convenient alternative when you’re short on time.

Since the chicken is already cooked, you can sauté your vegetables, add your broth and seasonings, and simmer until the vegetables are tender.

Then add the chicken pieces from your rotisserie chicken and egg noodles, cooking until the noodles are done and the chicken is heated through.

What can I serve with chicken noodle soup?

I love serving homemade chicken noodle soup with some type of homemade bread or crackers!

A soft loaf of potato flake sourdough bread, homemade dinner rolls, or even a simple slice of buttered toast would all be delicious alongside a warm bowl of soup.

A Simple, Comforting Homemade Meal

Sometimes the best homemade meals really are the simplest ones.

I love recipes like this homemade chicken noodle soup because they use everyday ingredients, don’t require complicated steps, and make enough to feed the family.

Whether you make it on the stovetop or in the Instant Pot, this is a wonderful recipe to keep handy for busy weeknights, chilly afternoons, or whenever you’re craving a comforting bowl of homemade soup.

I hope your family enjoys this recipe as much as ours does!